That's right! We love you so much, we're sharing our BBQ Jackfruit recipe with you in honor of the 4th of July and grilling delicious things in general.
We even have a video of Chef Julia making the recipe full of tips and tricks so you can get it JUST RIGHT and blow your fam's MINDS next time you're cooking up a mess of vegan BBQ. Take a peek here, and if you're feeling generous, give our channel a follow. We'll be posting all kinds of good stuff there in the coming months.
First things first - a good BBQ jackfruit starts with smoking the 'fruit before proceeding. Below, find a diagram for how to smoke on a home grill - it's super easy!
Now, you can totally use liquid smoke or smoked salt if you must - but understand that actually smoking your jackfruit will improve this dish drastically.
If you do decide to smoke your jackfruit, you want to start with Young Jackfruit in Brine. There any many places to procure this canned product but Asian supermarkets are cheapest. Drain and rinse that jackfruit well and smoke whole, then proceed with the recipe below:
3 cups yellow onions, sliced
2 14oz cans jackfruit, young in brine, drained and rinsed
1 cup maple syrup
8 cloves roasted garlic
1/2 cup apple cider vinegar
1/4 cup tomato paste
1 1/2 tbsp smoked salt
1 cup coconut oil, unrefined, divided
Heat 1/4 cup coconut oil over medium-high heat in a heavy bottomed saucepan and caramelize onions. Set aside.
Puree rest of ingredients (except Jackfruit) into a sauce. Chop smoked jackfruit partially, then toss with sauce and bake for 20-30 minutes, stirring often, at 350f until edges are caramelizing. Chop further if desired. Fold in caramelized onions and serve.
And that's it! Easy peasy and amazing for tacos, folded into mac and cheese, or as a sammy or slider. Enjoy dahlings, and be safe this holday week/weekend!