The ‘Big Beef n’ Black’ Burger

The ‘Big Beef n’ Black’ Burger

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield2 Servings

Ingredients

  • 500g steak mince (20% fat content)
  • 1Tbs Angus & Oink “Moo Mami” rub
  • 4 Slices of Black Pudding (not to thick)
  • 1 Onion sliced
  • Some of your favourite Beer (I used a coffee porter)
  • 4 Tbs Mayo combined with some Smoked Chipotle Relish
  • 4 slices of thick Bloomer Loaf
  • Salt and Pepper

Method

1

Combine the  mince and Moo Mami in a large bowl. Add a bit of salt and pepper. Combine until the rub is evenly spread throughout the mixture.

2

Split the mixture into 4 equal parts and form the burger patties with your hands. Remember not to press the mixture together to hard.

3

Combine the Mayo and Chipotle Relish using enough relish to suit personal taste.. ( I used Habanero Steve’s Smokin’ Chipotle Relish but any will do)

4

Light about a half a chimney of charcoal and when lit place on one half of the BBQ with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat. 

5

Put the oil on the plancha and fry the onions until softened. Pour over some of the beer and keep frying for a few minutes adding more beer if necessary to stop them burning. Remove and keep warm.

6

Place the burgers on the plancha.  When the burgers have seared nicely on the bottom (a few minutes), flip them over and add the cheese to the top. Put the slices of Black Pudding on the plancha and flip after a minute.

7

When your burgers hit an internal temperature of 75C, move to the indirect side of the BBQ to keep warm along with the black pudding. Toast your bread slightly on both sides.

8

To build the burgers spread toast with smoked chipotle mayo, add 2 burgers and top each burger with a slice of black pudding. Add some of the beer onions and a sauce of your choice to finish it all off.  I used the rest of the mayo and also added a few slices of gherkins. The toppings are entirely up to you, make it your own. You can also play around with the seasonings inside the burger to find your own secret recipe.

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Saag Aloo

Saag Aloo

  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

  • 3 tablespoons of ghee or butter.
  • 2 - 3 tablespoons Garlic/ginger paste (5 or 6 garlic cloves and a thumb of ginger)
  • 5 green cardamom pods, cracked slightly
  • Stick of cinnamon
  • 1 tablespoon of cumin seeds
  • Two bay leaves
  • 1 Tablespoon garam masala
  • 1 teaspoon of salt
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon black pepper
  • 3 onions finely sliced
  • 1 x 400g tin of good tomatoes
  • 1 Pint of stock with a teaspoon of garam masala and a clove added
  • 500g potatoes (waxy)
  • Big bag of fresh spinach.

Method

1

Set the Weber up for indirect cooking- coals left and right with central sanctuary.

A wok type pan with small handles that fit inside a closed lid, cast iron Dutch Oven or the Weber GBS pan would work best. (You’ll need a glove)

2

Start with the pan over one of the fuel sides and add the ghee/butter.

3

Fry the spices for a minute being careful not to burn.

4

Add the garlic/ginger paste and cook for a further minute, stirring continuously.

5

Add the onion, and cook for a few minutes until soft and glossy but not too brown.

6

Add the potatoes and turn everything around to coat.

7

Add the tomatoes and most of the stock. You want to try and cover the potatoes.

8

Place the pan in the centre of the grill, lid on and vents wide open to simmer. This should take 30-40 minutes or until potatoes are tender.

9

Whilst the potatoes are cooking, wilt the spinach down in an inch of boiling water with a teaspoon of salt and half teaspoon of turmeric added. (If you’re hardcore, you can do this on your ‘other’ BBQ. I did this on the stove)

10

After a couple of minutes, drain the spinach and let cool enough to squeeze much of the water out.

11

Chop through the spinach and add to the potatoes just before they’re cooked through.

12

Mix well being careful not to break up the potatoes

13

Let the Saag Aloo reduce to your desired thickness. Add your reserved stock if needed.

14

Serve with Naan

Recipe by Mike Cheryl Saunders

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Saag Aloo

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Broccoli and Marscapone Pizza

Broccoli and Marscapone Pizza

Broccoli and Marscapone Pizza
  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield1 Serving
  • Cuisine
    • Italian
  • Course
  • Cooking Method
    • Pizza Stone

Ingredients

  • 1 ball of defrosted Northern Dough Co original pizza dough,
  • (rosemary and chilli pizza dough also work well for this recipe),
  • two tablespoons of tomato passata,
  • a handful each of olives, capers and sunblush tomatoes,
  • a tablespoon of mascarpone,
  • 3 spears of Tenderstem broccoli blanched.

Method

1

Set your bbq up with an even layer of coals and put the pizza stone on to heat up

2

Roll or stretch your pizza dough on a floured worksurface to around 10-12 inches.

3

Spread the passata, then add the veggie toppings, and drops of mascarpone, then arrange the Tenderstem spears.

4

Bake on a BBQ pizza stone or in a wood fired oven for 60-90 seconds (or in a hot domestic oven for 8-10 mins). Slice and enjoy!

Northern Dough can be found in freezers across the UK https://www.northerndoughco.com/

Chocolate and Raspberry Calzone

Chocolate and Raspberry Calzone

Chocolate and Raspberry Calzones
  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield4 Servings
  • Cooking Method
    • Pizza Stone

Ingredients

  • 1 ball of defrosted Northern Dough Co original pizza dough,
  • Four tablespoons of chocolate spread,
  • Fresh raspberries or raspberry coulis,
  • Chopped roasted hazelnuts (optional)
  • Icing sugar for dusting

Method

1

Set your bbq up with an even layer of coals and put the pizza stone on to heat up

2

Divide your dough ball into four equal pieces, and roll/ stretch into rough oblong shapes.

3

Spread half of the surface of each piece of dough with a tablespoon of chocolate spread, and add a few raspberries and a sprinkle of hazelnuts. Fold the dough over so that the edges meet and pinch together to make a tight seal (like a pasty).

4

Bake in a wood fired oven for 20-30 seconds ,or in the bbq or a hot domestic oven for 3-4 mins). Sprinkle with icing sugar and the chopped hazelnuts and serve with a pot of raspberry coulis for dunking.

Northern Dough can be found in freezers across the UK https://www.northerndoughco.com/

American Hot Dogs

American Hot Dogs

American Hot Dog
  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

For the hot dogs

  • 4 Sausages
  • 4 Hot Dog Rolls
  • Left over Chilli (from the OTT Chilli recipe)
  • Grated cheese
  • American Mustard
  • Ketchup

For the Beer Onions

  • 2 Small onions sliced into half moons
  • 2tbls olive oil
  • 200mls of beer

Method

1

Set your bbq up for the canyon method, i.e coals on one side and none on the other which creates a cool zone to control flare.

2

Grill you sausages until they reach an internal temp of 160F or 72C and are golden brown.

3

Heat your chilli in a pot while the sausages are cooking

4

To make the beer onions heat the oil in a frying pan and soften the onions slightly, add a little beer and simmer until it evaporates (similar to making a risotto) repeat until all the beer is used up and the onions are soft and sweet.

5

Slice the Hot Dog rolls add your sausages and load with your toppings of choice, drizzle with ketchup and American mustard.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

American hot dog

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Competition Style Pork Spare Ribs

Competition Style Pork Spare Ribs

  • Prep Time30 min
  • Cook Time4 hr
  • Total Time4 hr 30 min
  • Yield2 Servings
  • Cooking Method
    • Indirect & braise

Ingredients

  • 1x Rack Pork Spare Ribs, trimmed St. Louis style
  • American style mustard or olive oil.
  • BBQ rubs of your choice, I used a light layer of Meat Church BBQ "Honey Hog Hot" and a top layer of Killer Hogs "THE BBQ RUB"
  • 50g Brown sugar
  • 25g Runny honey
  • 25g Unsalted butter
  • 25g of Kansas City Style BBQ sauce mixed with 25g White wine vinegar.
  • 50g of Kansas City Style BBQ sauce, warmed through at the end of the cook to glaze.
  • Kitchen foil.

Method

1

Allow ribs to reach room temperature.

2

Check the ribs and remove and sharp pieces of bone or flappy bits of meat that will burn.

3

Remove the membrane off the back side of the ribs, this is easily achieved by sliding a blunt knife under the membrane and pulling off with kitchen paper.

4

Apply a small quantity of american style mustard or oil on one side of the ribs.

5

Apply a light coat of the first rub, don’t rub the rub in the ribs let it tack up itself.

6

Flip the ribs over and repeat.

7

When the ribs have tacked up apply the second layer a little heavier, then flip over and do the other side.

8

Leave the rubs to do there magic whilst you prepare your Smoker or kettle with a lid, aim for 250 / 275°F (121 / 135°C)

9

Put the smoking wood on the coals about two chunks of fruit wood, i prefer apple, pear or cherry.

10

After 30 mins lift the lid and quickly spritz the ribs with water, and keep spritzing every 30 mins or so.

11

Whilst you are waiting lay 1 large sheet of kitchen foil down and place 50g of sugar 25g of butter in a line down the foil, then drizzle the honey evenly over the sugar and butter.

12

At the two hour mark remove the ribs and place meat side down on the sugar, butter and honey, pour the bbq and vinegar over the backside of the ribs straight down the middle.

13

Wrap the ribs well making sure the bones dont pop through.

14

Return to grill smoker meat side down, check again after a hour, the bones should have about 13mm pull back and the back of the ribs will have degraded. if not cover up and remove when they are.

15

When removed open the foil to let out the steam and slow the cooking process down, leave for 15 minutes then discard the foil and juices and pop the ribs back on the smoker or grill and a apply the bbq sauce as a glaze.

16

Leave for 15 mins and remove, allow 15 to 20 minutes to relax and enjoy.

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Competition Style Pork Spare Ribs

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Beef Tri Tip

Beef Tri Tip

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield8 Servings
  • Cooking Method
    • In-Direct and Reverse Sear

Ingredients

  • 2kg Tri Tip
  • Salt
  • Pepper

Method

1

Tri Tip is a great bit of beef and only really needs salt and pepper, although you can add anything you would normally add to beef. Apply this an hour in advance of cooking.

2

Prepare you barbecue with the coals on one side and a medium heat.

3

Cook the beef indirectly until an internal temp(IT) of approximately 42c/105f. This will give you some room to grill up the outside and generally take 25/30 minutes.

4

Put the beef directly over the coals turning every 2 minutes replacing the lid in between to avoid flare ups. Once the IT is at 52c/125f take of the heat as it will continue to creep up during resting.

5

Tri Tip has two muscles. For Best results cut between the muscles and then cut across the grain of each.

Recipe from Tim Donald of Silverback Grillers

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Tri Tip

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Spanish Paella

Spanish Paella

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 1 sachet Schwartz Paella Recipe Mix
  • 2 chicken breasts, diced into cubes
  • 1 red onion, diced
  • 100g (4oz) chorizo, diced
  • 325g (11oz) paella or risotto rice
  • 1 litre (1¾ pints) water
  • 1 red pepper, diced
  • 200g (7oz) raw prawns, defrosted if frozen or seafood selection (Sainsbury’s)
  • 100g (4oz) frozen peas
  • 1 lemon, cut into quarters

Equipment

  • Chimney Starter (Optional)
  • Paella Pan

Method

1

Using a chimney starter, place half chimney of charcoal or briquettes and light the starter.

2

Tip the fuel into the center of the bbq or into coal baskets, arrange centrally.

3

Add a splash of vegetable oil in the pan and fry diced chicken breasts, onion and chorizo for 6-7 minutes, or until lightly browned. Add rice and cook for a further minute, stirring.

4

Mix sachet contents with water, stir into pan with red pepper and bring to the boil. Reduce heat and simmer stirring occasionally for 20 minutes, or until water is mostly absorbed and rice is cooked.

5

Add prawns and peas, cook for a further 3-4 minutes, or until prawns are cooked through. Ensure chicken is cooked through before serving.

6

Serve immediately and serve with the lemon quarters.

Recipe from @BBQStuUK

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Spanish Paella

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DJ BBQ Tomato Pie

DJ BBQ Tomato Pie

Tomato Pie
  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield2-4 Servings

Ingredients

  • Knob of butter
  • 150g (5½oz) mature Cheddar cheese, grated (shredded)
  • 1 onion, grated (shredded)
  • 100g (3½oz/½ cup) mayonnaise
  • Glug of Worcestershire sauce
  • 1 tsp dried oregano
  • 10 slices of day-old white bread (use a sourdough for next-level deliciousness), crusts removed, cut or ripped into cubes
  • 6–8 ripe tomatoes, ends removed, sliced
  • 1 spring onion (scallion), sliced
  • 1 red chilli, sliced (optional)
  • Sea salt and black pepper

Method

Preparing the Kebabs

1

You’ll need a medium ovenproof dish. I use a round cast-iron pan that’s got a bit of depth to it. Grease the dish or pan with the butter and make sure you hit the sides so the pie doesn’t stick to the pan.

Method

2

Chuck the cheese, onion and mayonnaise into a large bowl. Add a glug of Worcestershire sauce, the oregano and a pinch of salt and pepper. Take your magic spoon wand and conjure up greatness (mix well).

3

Cover the base of the pan with half of the bread cubes. You only want one layer, as there’s another to go.

4

Next, cover the bread with a layer of sliced tomatoes (saving your best looking slices for later), slightly overlapping.

5

Take a large deep frying pan, or an even a heavy-bottomed small roasting tin, add the onion, sesame oil, garlic and ginger and season with salt and pepper

6

Season with salt and pepper. Then throw on another layer of bread.

7

It’s cheesy time! Using a spatula, cover the bread with half the cheese mix.

8

Now use your school art skills to make a perfect layer of your best tomato slices overlapping gorgeously on top of the cheese mix. Then slather the rest of the cheese mix on top of the tomatoes

9

Finally, make it rain with spring onion and red chilli slices, and crack a bit more pepper on top.

10

Make sure your bbq is at around 190°C (375°F). Place the pie over the heat canyon on the indirect heat. (Heat canyon is with the coals banked at either side)

11

Place the lid on and cook for 25–30 minutes – the lid will help it turn golden on top

Extracted from Fire Food: The Ultimate BBQ Cookbook by DJ BBQ (Quadrille, £15) Photography © David Loftus

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Tomato Pie

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Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

Philly Cheese Steak
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings
  • Cuisine
    • American
  • Course
    • Snack
  • Cooking Method
    • On a plancha or griddle pan

Ingredients

  • Small onion sliced into half moons
  • Half a green pepper
  • 100 gms mushrooms
  • 2tbls olive oil
  • 1 tsp of your favourite seasoning or salt and pepper
  • 250gms steak (this can be left over from a roast)
  • A handful of grated cheese
  • ciabatta rolls

Method

1

Light about a half a chimney of charcoal and when lit place on one half of the bbq with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat

2

Put the oil on the plancha and fry the onions until softened, add the peppers and fry those too, if it gets to hot a little water will help stop them burning

3

Add the mushrooms and cook until softened as well.

4

Fry the steak separately sprinkling the seasoning over, then mix the steak in with the vegetables.

5

Top the mixture with the cheese and cover with a lid or cloche to help the cheese melt. You can add jalapenos at this stage if you like your food spicy.

6

Toast the ciabatta while the cheese is melting.

7

Load your steak, vegetables and cheese mixture into the ciabatta and enjoy.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

Philly Cheese Steak Sandwich

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