Who else here has gotten dragged into a clickhole of Tiny Kitchen videos, watching comically, well, tiny kitchenware creating miniature meals fit for Thumbelina? We sure have. And while we loved the delicate craft and kawaii, with appetites as large as ours, Tastemade’s popular series has left a gaping hole in our stomachs.
Think of Epic Meal Time but instead of using hundreds of burgers, it’s one. Giant. Burger. Since our studio kitchen can’t accommodate our big dreams, this video will also show you how to DIY your own grill too.
Enjoy this video, then lie to us and tell us we didn’t waste our time.
Giant Pork BBQ
Time: 3 hours plus overnight
Yield: One 5 foot BBQ
Ingredients: Giant Pork BBQ
- 9kg pork butt or shoulder, whole
- 3L soy sauce
- 3L white vinegar
- 2L UFC banana ketchup
- 1L 7UP
- 500g brown sugar
- 1kg minced garlic
- 150g salt/MSG
- 1 five-foot long bamboo skewer
Equipment: makeshift grill
- 20 fire bricks
- hollow blocks
Procedure: Giant Pork BBQ
- Take whole pieces of pork shoulder or pork butt and butterfly, cutting until each piece is about one inch thick and flat.
- In a large container, combine soy sauce, vinegar, banana ketchup, 7UP, brown sugar, and salt or MSG.
- Stir to combine and place the pieces of pork inside to marinade, up to 4 hours or overnight.
- After marinating, take the pieces of pork and put through the bamboo skewer, folding the meat over each time to make sure nothing is hanging too far off the center.
Procedure: Makeshift Grill
- Lay fire bricks on the ground 4×5, making sure to choose a wide open space.
- Line the outside of the grill with hollow blocks.
- Add coal and paper to the sides of the grill and light.
- When coals are heated, add the giant BBQ, balancing the ends of the bamboo on the hollow blocks.
- Cook giant BBQ for 1.5 hours, turning every 20 minutes, until BBQ is cooked through and charred.