Tag: bbq

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Will Woolnough – Son of a Brisket

Meat Matters son Will Woolnough shows how easy cooking brisket can be. Follow Will on Instagram @bbqkids

Will Woolnough – Son of a Brisket

  • Prep Time20 min
  • Total Time16 hr
  • Yield4 Servings

Ingredients

  • Brisket Point
  • Rub of choice, (Marcus Bawden Moca Rub)

Method

1

Dad let me borrow his KJ 2 as my junior was FAR too small for this dinosaur! ?

I got my BBQ stool and dad helped fill the BBQ with charcoal. We then set it with the deflectors (indirect cooking) and a pan underneath to catch drippy beefy fat stuff and we added some water to help the bbq hold its temperature.

I trimmed all the hard fat off from the top and bottom. Being careful using my new knife!

I then rubbed Dad calls it his ‘stash’ of Marcus Bawdon’s Mocha rub on it! It smells SOO good!

At 10pm! We waited until the BBQ was at about 110c ish and placed the brisket carefully on the grates, closed the lid and went to bed!

I couldn’t wait to see how it was going, so we checked it at 5.30am and it was at 78c and the BBQ was still at about 115c, checked there was enough charcoal and there was LOADS so went for a swim in the sea and stuff.

Came back at 2pm and the internal temp was rising but we wanted it for dinner so with dads help wrapped in butcher paper for the last few hours to get it hurrying as the smell was driving me CRAAZZY!!!

4pm we checked and the temp was right on at 93/94 all over but dad likes to prod the beef and I LOVE testing it! I just KNEW this was done as it was jiggly and felt like lava underneath!!!

We let it rest in the Yeti wrapped in tons of mums tea towels but shes doesn’t know yet!

I was able to help carve but because the brisket was so big we had to use a MASSIVE knife!!!

Dad has promised short ribs next!!

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Rotisserie

We were really pleased when Outback 365 lent us the Rottiserie attachment for the Monolith. Alan just loves Roast Chicken on the BBQ. Rubbed with some oil and a seasoning of your choice and stuffed with half a lemon and some butter, the chicken self bastes as it spins.

The good thing about the Monolith Rotisserie is that it is battery operated so there is no need to drag the extension lead into the garden either. The Rotisserie is well made and with 4 prongs it holds the chicken securely with no slipping as it turns.

We have also used a basket we bought to make wings on the rotisserie, Recipe can be found here and a porcetta that we bought from Lidl. The porcetta was moist with some perfect crackling. For it as it was a denser piece of meat than a chicken we set up half a basket of coal and put it to one side of the meat.

This ensure that it was cooked through without burning.

Below are some pictures of the cooks, what is really good about the rotisserie and bbq-ing at this time of year is you put the lid down and forget about it.
Both the chicken and the porcetta cooked in just over an hour. For some reason roasts on the bbq seem to taste much better than in the dry heat of an oven

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Ozpig BBQ

For those of you who know Alan and I you will know that BBQ for us is not just Sausages and Burgers, we have a lot of different bits of kit, including Kettle BBQ’s Ceramic BBQ’s a pizza oven, an acusa parilla, even a paella burner
We were really pleased when Ozpig UK asked us did we want to test drive the Ozpig series 2.

With its smaller more compact size than the Big Pig, the S2 is easy to pack up and take with you to the beach or camping. It comes with a carry bag.

The Ozpig can be used as a patio heater or to cook on. It is so much better than the terracotta patio heaters.
Its well made and the adjustable door allows air flow whilst stopping the embers falling out.

The range of accessories means that when it comes to cooking it is very versitile. You can burn logs or there is a charcoal basket.
Everything we have cooked so far has been over wood. In my opinion real wood just brings a great flavour. We get silver birch logs from our local stove supplier. but they do offer a starter box with wood, charcoal, and wool starters too.

We have cooked quite a bit on the Ozpig, everything from rotisserie chicken, to Chicken Stew, to planked salmon to T-Bone Steak, even beef in oyster sauce with a wok and lets not forget the Smores.

We were also given the smoker attachment to try, the pulled pork was so good. We had to keep an eye on the logs, throwing another on every hour or so but that’s part of the fun and a good excuse to have a beer.

We have a few more cooks planned including Taco Al Pastor and as the autumn comes in Chicken Paprikash and Goulash in the dutch oven.

All in all, the ozpig is well made and if you want to enjoy cooking over live fire, and keeping warm when the evenings start to get cool I can definitely recommend the Ozpig.

I have added a few pictures to this review to allow you to see for yourself.

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Ultimate Eggs Benedict

Ultimate Eggs Benedict from Mini_Grate_Smokin.
Another great recipe from another young, up and coming BBQ stars. Check out her Instagram page @ Mini_Grate_Smokin. Heres whats she’s got too say about her recipe’
.
Have you tried eggs Benedict? I hadn’t until I made them my way, I really love them now. I hope you love them too, enjoy’
There are two main parts to the eggs benedict, the first is the hollandaise sauce. The second part is preparation and cooking of the main ingredients needed for my eggs benedict.

Here are two top tips.
Tip one) When you make the hollandaise sauce keep it warm in a pre-warmed insulated container, until you need it. Make this first so its ready

Tip two) Get a square of cling film (30cm x 30cm) spray it with a little spray oil, crack your egg into the centre of the cling film then bring all the edges together, twist (into a string) and tie a knot
50mm away from the egg (this will help your poached egg to stay together when poaching) and it allows enough room, to cut the away the cling film without damaging the egg. Put to one side for
later.
I cooked this on Dad Kamado Joe Big Joe, with the cast iron half-moon grate (at 180ºc- indirect heat).
We made our English breakfast muffins from scratch cooking them on the half-moon griddle.

Ultimate Eggs Benedict

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield1 Serving

Ingredients

Portion for a single person

  • One chicken skinless and boneless thigh (sliced in two)
  • Slice of bacon (smoked is better)
  • Slice of American cheese
  • 1/2 english breakfast muffin
  • 1 fresh egg (for poaching) as above

Dredge (enough for 20 mini thigh fillets) Marinate in buttermilk + rub for 6-24hrs)

  • 125g potato starch or corn flour
  • 25g rice flour
  • Oil for deep frying
  • Pinch of salt and pepper
  • Tbsp of your favourite rub
  • 1 small pot of buttermilk (+ another tablespoon of your fav rub added to the buttermilk)
  • Pot for deep frying the chicken (until it probes 75ºC or 165ºf internal temp)

Hollandaise Sauce (make first) enough for 5-6 eggs benedict

  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar
  • squeeze of lemon juice

Method

1

Set BBQ up for direct cooking and when ready slowly melt the butter in the pan

2

In a separate pan, bring water to a rolling boil, place the bowl over the top of the saucepan (don’t let the water touch the bowl) and add the egg yolks, white wine vinegar and whisk gently until combined, then slowly add the melted butter whisking all the time, don’t stop! When combined and thick, remove from heat, add a squeeze of lemon whisking in, then pour into your pre-warmed insulated container. Warning, if you stir too slowly or the water is too hot or you over cook the eggs, your egg will split and go like scrambled eggs (you’ll have to start again)

3

After your chicken fillets have marinated in buttermilk and rub combo, combine the potato starch/cornflour and rice flour (found in the free from aisle of supermarket) with salt and pepper in a bowl

4

Now, remove your fillet dropping it into the flour mix bowl and coat thoroughly (you don’t want any wet spots). Remove from the flour mix and place of a wire cooling rack, then place in fridge until you are ready to fry them.

5

Heat your oil to a temperature of 170ºC, your chicken is cooked when it probes 75ºC or 165ºF internal temperature. Once cooked, remove the fillets from the hot oil and drain fillet on kitchen paper and keep warm until they are needed. You can fry the chicken fillet for 1 min, remove then cook indirect on the bbq until crispy (180ºc indirect), make sure the grate is oiled first to prevent stick and losing the coating.

6

Cook the smoked bacon (1 rasher), boil your water in a clean saucepan and when boiling gentle place in the egg into the boiling water and boil for 3mins, then remove the from the boiling  water. Toast the 1/2 muffin, when toasted butter and place on a plate.

7

Now, place chicken fillet on top of the muffin, followed by cheese slice, then add the bacon. give it a light drizzle with a little bbq sauce, now snip the top off your poached egg (cling film) gently place on top of your stack, now the last part, gentle pour over enough hollandaise sauce so it pools a little at the bottom of stack on your plate.

8

Now, go dig in and enjoy this amazing creation.  Hope you have enjoyed my Ultimate Eggs Benedict

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Aston’s Brodet.

Aston Prideaux is another BBQ Kids making his mark in the BBQ world.  Aston is only 14 and he’s already a brand ambassador for a few companies

This is a Croatian fish stew called brodet. It has cod, monk fish, loc, muscles and prawns in and is a really tasty dish

You can see more from Aston on his  instagram account smokin_maple_meats

Aston’s Brodet.

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield4 Servings

Ingredients

  • Olive oil
  • 2 diced onions
  • 4 minced cloves of garlic
  • 100ml white wine
  • 2 bay leaves
  • 3 diced fresh tomatoes
  • 1 carton of passata
  • Splash of cider vinegar
  • 1kg Mixture of fish I used monkfish, cod and loc
  • 500g Mussels and prawns
  • Lemon
  • Chopped fresh parsley

Method

1

Heat oil and fry onions then add garlic, bay leaves and white wine simmer for 5 minutes

2

Add fresh tomatoes, passata, cider vinegar, place in the mixture of fish and cover with water simmer for 20 minutes

3

Add the mussels and prawns cook for 5 minutes, season and finish with squeeze of fresh lemon and chopped parsley.

4

Serve with a chunk of fresh bread.

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Festive Chelsea Buns

Christmas is just around the corner and to get you into the festive spirit, I’ve made some Chelsea Buns and instead of putting them into a rectangular baking tin, it’s quite fun to arrange the buns into the shape of a Christmas Tree for their second prove before going in the oven and then decorating them with glace cherries and glace icing.  Still a ‘Share n Tear’ plate of sweet sticky buns and it will brighten up any table.  It would work well with Cinnamon Buns, Olives, Sundried Tomatoes and even Pizza filling for a savoury snack.  Here’s the recipe.

I cooked these in my Kamado Joe at a temp of approx. 150C for 35 minutes. I placed the baking tray on an upturned baking tin – just watch to check the base doesn’t burn.

You could cook them in a domestic oven – temp 190C and find your largest baking sheet and line it with baking parchment or a silicone sheet & bake for 20-25 mins.

Festive Chelsea Buns

  • Prep Time30 min
  • Cook Time35 min
  • Total Time1 hr 5 min
  • Yield12 Servings
  • Course
  • Cooking Method
    • In - Direct

Ingredients

For the Dough

  • 500g Strong White Flour
  • 1 sachet dried yeast
  • 1 tsp salt
  • 1 egg
  • 300ml milk
  • 40g unsalted butter

For the Filling

  • 100g cranberries
  • 100g sultanas
  • 100g dried apricots
  • 25g unsalted butter
  • 75g soft light brown sugar
  • 2 tsp cinnamon
  • Zest of 1 orange
  • 1 egg for glazing

For the Topping

  • Glace cherries
  • Glace Icing – made up of icing sugar and water into a thick paste

Method

1

Melt the butter and warm the milk.  Into a bowl tip the flour, dried yeast and salt.  I use a KitchenAid mixer with a dough hook to mix my dough.

2

Add the warm milk, butter and egg and bring the mixture to a smooth dough which may take about 5-8 minutes.  Alternatively mix by hand and knead for about ten minutes on a lightly floured surface.  Leave the dough to prove for about an hour or until it has doubled in size.

3

While the dough is proving, weigh out the dried fruit and chop up the dried apricots.  You could use mixed dried fruit.  Melt the butter in a small bowl. Put the sugar with the cinnamon into a bowl and mix well

4

Once the dough has risen, turn it out onto a lighly floured surface and give it a little knead.  You then need to roll it out into a rectangle about 40 x 25 cm with a long edge just in front of you.  Take a pastry brush and cover the dough with the melted butter.

5

Sprinkle the sugar and cinnamon mix evenly over the top followed by the dried fruit.  Press it down into the dough with the palms of your hands.  Sprinkle over the grated zest of the orange for extra citrusy flavour.  Now take the long edge and carefully roll it away from you to make a long swirl, popping back in the pieces of fruit that may fall out.

6

Cut this into 12 even slices and arrange them cut side up in the shape of a Christmas Tree.  You can put the swirls fairly close together as you want them to stick together.

7

Leave to prove in a warm place for about half an hour before brushing with beaten egg and placing them in the oven to cook for about 20-25 minutes.  Check after about 15 minutes to see that they are not burning.  Cover with tinfoil if you need to.

8

 They are cooked if they sound hollow when tapped underneath.  Take them out of the oven when cooked and leave to cool.  Carefully transfer onto a large wooden board or tray and when cool enough, decorate with glace icing and chopped up glace cherries.

9

Alternatively you could give your Christmas Tree a shiny glaze by melting a tablespoon of apricot jam with a little water and paint it on with a brush. A dusting of icing sugar always adds a ‘snowy’ feel.

Best eaten on the day you make them – and not long after you have decorated them when they are still slightly warm.  Try eating them without licking your lips or your fingers!

Recipe from Sue Stoneman
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BBQ-Toro Stainless Steel Rib Rack Holder

I’ve been cooking ribs various times for a few years now and when I need to cook 6 racks, it takes up virtually all the space in my Weber Smokey Mountain 57cm, so no room for any more meats.

I’ve tried a few things over the years to act as a rib rack, a rib roast holder upside down, the IKEA pot lid organiser but they weren’t up to the job.

A quick search on the internet I found the BBQ-Toro Stainless Steel Rib Rack Holder. This looked sturdy and ideal for my needs. Ordered from Amazon (check availability) end of May 2020 it arrived a few days later. Looking at the reviews on Amazon, some people complained that the edges were razor sharp so be careful when using. I must admit some edges were a bit sharp but nothing I really worried about and not as bad as the reviews claimed.

I prepped 6 racks of baby back ribs (sourced from Costco), applied some French’s mustard to them and sprinkled my favourite rub over them. I let them sit for 20 mins whilst the smoker was coming to temperature. Then on goes the rib rack holder followed by all 6 racks. The racks slotted in perfectly with a little overhang at each end. I was worried at first that it maybe too big to close the lid with all 6 racks in, but I didn’t need to, as it closed just fine.

The ribs held perfectly over the duration of the cook and left me with a whole rack on the lower part of the WSM free so I could cook other meats if I needed to.

Overall this rib rack holder is a great solid piece of kit and I will be using it a lot now when cooking baby backs. I haven’t tried with spare ribs, but I’m pretty sure I won’t be able to get 6 racks on the top shelf. I would probably cook on the lower rack shelf and remove the upper, which should do the trick.

Unfortunately at the time of writing this review it seemed to be out of stock on most places online, if you can find it and are looking for a rib rack, I highly recommend this rib rack holder.

BBQ Stu
Twitter  –  @bbqstuuk
Instagram  –  @bbqstuuk

Note: I was not paid to review or gifted this rib rack holder. I purchased it full price from Amazon.

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Buttermilk Wings

Buttermilk Wings

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield2-3 Servings
  • Cuisine
    • American
  • Cooking Method

Ingredients

  • 1kg wings
  • 100 gms of Tropics Foods Texas BBQ chicken fry mix
  • (OR 30g BBQ Rub ,10g baking powder ,10g self raising flour )
  • 1/2 pint buttermilk with a generous shake of hot sauce
  • Favourite BBQ sauce, we used Red Dog Texas Chipolte which has a nice kick.

Method

1

Soak the wings overnight in the buttermilk overnight, if you can’t get buttermilk you can use 250ml milk with 1tsb of lemon juice. (I like to separate the wings at the joint, but you can leave them whole if desired. )

2

After marinating take them out of the milk, drain but don’t pat dry.

3

Toss your wings in the chicken fry mix. Put them on a rack on a plate and leave in the fridge to dry for 30 mins.

4

Set up your bbq for indirect cooking and heat to around 350°F or 180°C.

5

Cook for 40 mins..

6

Check internal temp is 165°F or 74°C

7

Remove from bbq, and toss in a sauce of choice. Serve with blue cheese sauce and celery

Recipe from Chillin N Grillin NI.

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Gambas Pil Pil

Gambas Pil Pil (Chilli and Garlic Prawns)

If you have ever been to spain you will most likely have seen this on the menu.
Its such an easy dish to recreate and works great on the BBQ.

Gambas Pil Pil

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield2 Servings
  • Cuisine
  • Course
    • Appetizer
  • Cooking Method
    • Direct in Pan

Ingredients

  • 60ml of olive oil
  • 1 garlic clove sliced
  • 1/2 tsp of chilli flakes (or more if you like it hotter)
  • 200gms freshwater prawns (you can use tiger prawns but this is traditionally made with smaller juicer prawns)
  • A pinch of parsley (Optional)
  • Toasted sourdough bread to serve

Method

1

Heat the oil in a heat proof dish on the bbq

2

Add the sliced garlic and chilli and cook until sizzling

3

Toast the bread

4

Add the prawns and cook until they start to give out the juice (this is what helps make a delicious dipping sauce for the bread)

5

Sprinkle with parsley and serve along side the bread

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BBQ Hake with Langoustines

BBQ’d Hake, lightly smoked Kilkeel Langoustines, charred new comber baby potatoes, and grilled asparagus spears, blow torched chorizo & herb butter.

Dean Coppard is a well known chef in Northern Ireland, He is currently head chef at the Sweet Afton Bar and Kitchen. He grew up in Queensland Australia.

As he lived so close to the beach his father went fishing and brought home some amazing fresh fish which they barbecued. He moved to Northern Ireland in 2005 became head chef of the well known Yellow Door and then opened Uluru Bistro, an Australian restaurant in Armagh, it was recognised in the Michelin guide with 2 knife and forks.

He is an avid supporter of local suppliers and believes that Northern Ireland suppliers are going from strength to strength. He still lives in Armagh with his wife and 2 children who love eating out.

Although this recipe is cooked on a Mini Kamado, its easily adapted to other BBQ’s as its just Direct and Indirect grilling.

BBQ Hake with Langoustines

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min
  • Yield2 Servings
  • Cuisine
  • Cooking Method
    • Direct / Indirect

Ingredients

  • 2 x 240g of fresh hake, skin on, scaled, pin boned.
  • 6 whole langoustines, split in half length ways.
  • 300g of new baby potatoes.
  • 6 tips of asparagus
  • 200g of butter
  • 100g of chorizo
  • 4 sprigs of fresh coriander
  • 50ml of Broighter Gold Hickory Rapeseed Oil

Method

1

Using a direct and indirect set up, light the bbq

2

Once the temperature is sitting between 180-200°C oil the grill barred grill rack and place the hake fillets skin side up over the direct heat area

3

Close the lid with the vent set to fully open and bake for 6 mins.

4

Open the lid and using a pallet knife or fish slice gently loosen the fish off the grill rack and set over the in-direct heat area.

5

Preboil the new potatoes until just cooked or still firm, remove from pan and slice into 1-2cm thick discs, coat these and the asparagus spears in a good quality rapeseed oil, I used the Broighter Gold Hickory Smoked infused oil giving the veg a rich flavor that gives depth once heated.

6

Add to the grill and place the halved langoustine on top. Cook for a further 4mins.

For The Butter

7

Soften the butter and add to a food processor blitz with the chopped chorizo and fresh coriander, roll in grease proof paper to form into a log shape and rest in the fridge

To Plate

8

Place the cooked potatoes on the plate first, rest the hake on top add the asparagus then finish with the grilled langoustine and slice the butter on the langoustines and blow torch the butter until it melts covering the langoustine and the hake.

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