Tag: bbq

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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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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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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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DJ BBQ Tomato Pie

DJ BBQ 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

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.

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

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

6

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

7

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

8

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

9

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)

10

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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5 Top Tips for BBQ from Marcus Bawdon of Country Wood Smoke Fame

Tip 1 – Use a digital probe thermometer. E.g a Thermapen, this will give confidence to know that the food is cooked how you like it and is safe to eat.

Tip 2 – Set up the bbq for 2 zone cooking, more heat (i.e coals) on one side and lower heat on the other this way you can have a good degree of control over the cooking.

Tip 3 – Use your lid, if your bbq comes with a lid then use it, it’s not just to keep the rain off, it will turn your grill into a smoky oven.

Tip 4 – Make sure the lid vent is over the indirect side this will give more even cooking

Tip 5 – Keep well hydrated when bbqing, it’s thirsty work so make sure you have your tipple of choice chilled and close to hand.

For more top tips visit his web site @ http://countrywoodsmoke.com/

Follow Marcus on social media
FB:  https://www.facebook.com/groups/CountryWoodSmoke/
You Tube:  https://www.youtube.com/user/CountryWoodSmoke
Twitter:  https://twitter.com/devonwoodsmoke#
Instagram:  https://www.instagram.com/countrywoodsmoke/

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Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield2 Servings
  • Cuisine
    • American
  • Course
  • 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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Genevieve Taylor Berbere Beef and Green Pepper Kebabs

Genevieve Taylor Berbere Beef and Green Pepper Kebabs

  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS
  • Ingredients
  • 700g (1lb 9oz) skirt steak, cut into 2cm (¾in) cubes
  • 2 green peppers, cut into 2cm (¾in) pieces

For the Spice Mix

  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 6 cardamom pods
  • 1–2 tsp ground chilli flakes, to taste
  • 1 tsp black peppercorns
  • ½ tsp allspice berries
  • ½ tsp cloves
  • 1 tbsp sweet paprika
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg

For the Spice Paste

  • 3 cloves of garlic, crushed
  • 1 tbsp vegetable oil
  • 1 tbsp tomato purée

Method

Preparing the Kebabs

1

Tip the coriander seeds into a small dry frying pan and set over a medium heat to toast for just a minute or so.

2

As soon as you smell the aromas wafting up from the pan, transfer the seeds to a spice mill. Add the fenugreek, cardamom, chilli flakes, peppercorns, allspice and cloves and grind to a powder. Add the paprika, ginger and nutmeg and mix until combined.

3

Put the spice powder into a bowl and stir in the garlic, oil and tomato purée to make a thick paste.

4

Toss the meat with the spice paste until it is thoroughly coated – your hands may be the easiest tools for the job here, as the paste is thick.
Cover with cling film and chill for a good few hours to marinate, ideally overnight.

5

When you are ready to cook, thread the meat and peppers on to the skewers

6

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

7

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently until the meat is dark and crisp and the peppers are soft.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Lennox Hastie – Red Mullet Esabeche

Lennox Hastie – Red Mullet Esabeche

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

Ingredients

  • 8 red mullet
  • zest and juice of 8 oranges
  • zest and juice of 2 limes
  • 1 lemongrass stem, bruised and chopped finely
  • ½ teaspoon fennel seeds
  • 1 bunch baby carrots, peeled and finely sliced
  • 3 baby fennel bulbs, outer layers peeled and finely sliced
  • sea salt
  • 4 spring onions (scallions), finely chopped
  • 100 ml (3½ fl oz) olive oil, plus extra to drizzle
  • ½ bunch fennel fronds, picked
  • 1 head fennel flowers

Method

1

The grill should be hot around 250°C/480°F+

2

Scale and gut the fish, and remove the gills. Rinse quickly and dry well.

3

Butterfly the fish. Use a sharp knife to make an incision along the skin on the back of the fish to one side of the dorsal fin. Following this line, run the knife horizontally from the head to the tail, going halfway to the backbone. Move the knife through to the underside of the fish, then run the knife along the whole fillet. Turn the fish over and repeat on the other side.

4

With a pair of scissors, carefully cut the backbone free behind the head and in front of the tail. This will enable you to easily remove the backbone while retaining the head and tail, which hold the fish together during grilling.

5

Trim the belly. Locate the bones running along the middle of the top half of the fillet and carefully remove them using tweezers.

6

Prepare the escabeche vegetables. In a small saucepan, combine the zest and juice of the oranges and limes, the lemongrass and the fennel seeds. Bring to the boil and simmer until reduced to approximately 200 ml (7 fl oz) of liquid. Pass through a fine-mesh sieve and, while warm, pour over the sliced carrots and fennel. Leave for 40 minutes to macerate.

7

Season the flesh of the fish with sea salt, and grill in an enclosed grill rack over intense embers for 2 minutes, skin side down, until beautifully caramelised.

8

Meanwhile, drain the carrot and fennel (reserving the liquid) and grill for 2 minutes with the spring onions until lightly charred. Season, drizzle with olive oil and garnish with half of the fresh fennel fronds.

9

Transfer the fish to a clean tray, add the reserved escabeche liquid and allow to rest for 1 minute, during which time the acidity will finish cooking the fish.

10

Gently heat the olive oil in a small saucepan and pour it over the red mullet. Strain all the liquid back into the saucepan, whisking continuously and allowing a light emulsion to form.

11

Place the pickled and grilled vegetables on a plate, top with the fish and pour the emulsion over. Finish with the remaining fresh fennel fronds and the flowers. Serve immediately.

Incorrectly classed in the UK as mullet, red mullet is actually a member of the goatfish family and a favoured part of the Mediterranean diet. I worked with red mullet for years in Europe and it was only when I came to Australia, where they are often sold under the Greek nomenclature barbounia, that I realised the fish was not a true mullet. They were so valued in ancient Rome that they sold for their weight in silver. Though small, red mullet has a sweet and delicately flavoured flesh, and fine oil running under the skin that crisps up beautifully on the grill. In this recipe, the escabeche refers to the pickled vegetables; the acidity completes the cooking of the mullet as it comes off the grill. The vibrant combination provides a taste of sunshine no matter what the weather.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Thermaworks Smoke – Review by Marcus Bawdon

The Thermoworks Smoke is recently available in the UK. It is a definite upgrade for those looking for something a bit more substantial and easier to use than a maverick.

The main screen is a great size with large numbers…meaning a glance at the temperatures are often enough. But if you are moving further away from the bbq…then the range is impressive…easily a few hundred feet. The length of our garden and inside the kitchen. At £78 delivered it’s a real contender.

The portable receiver unit is well designed easy to read and solid. The whole thing reeks of reliability and long use. It’s a 2 probe thermometer. Ideally the option for a third or fourth probe would make a good upgrade. The probes themselves are robust and come with one ambient and one for the food. Alarms are easy to set and very loud.

This is my favourite thermometer at the moment and has been well thought through for the bbq market. A WiFi bridge is soon to be available here in the UK which will mean you’ll be able to monitor your cooking from down the pub…

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10 Days to BBQ – UK-BBQ-WEEK 2018

Friday 6th July

Steaks are probably the king of the BBQ. What ever steak you are cooking we would love to see it and remember to tag a mate that would be envious of it too.

Saturday 7th July

The 4th of July can be relived today, get your favourite American food on the BBQ, whether it’s a juicy burger or maybe some smok’in ribs. We want to see the stars and stripes of cooking on your BBQ

Sunday 8th July

Have you ever cooked breakfast on the BBQ?, If not now is the time to cook the full English outdoors. Or try cooking your favorite breakfast on the BBQ, post on social media with our hashtag  #ukbbqweek

Now you’ve warmed up the BBQ today, Cook your Sunday roast on the BBQ, Leg of Lamb, Chicken, rib of Beef or a big pork shoulder. Show us your Great British roast dinners all cooked outdoors. We would love to see some roast potatos and Yorkshires too…

Monday 9th July

Today its meat free Monday, get creative and cook a meat free dinner on the BBQ, how about a Cauliflower Shawarma or some Halloumi Skewers, whatever you want to cook on the BBQ today, let it be meat free. Check out our sponsors for some ideas too. Tag us #ukbbqweek

Tuesday 10th July

We all love tacos and with an almost infinite list of fillings we think today you can get really creative with your BBQ.

Wednesday 11th July

This is the peoples vote, you’ll find out more about this one nearer to the day.

Thursday 12th July

Bring the taste of the sea to your BBQ! Fish is so easy and quick to grill on the BBQ or why not try cooking Mussels or Oysters and who could forget some fat prawns. Tag us your cooks #ukbbqweek

Friday 13th July

Time to spice things up and a curry cooked on the BBQ not only has all the lovely spices but a hint of smoke too. We have some awesome recipes you can try or show us your own creations. Don’t forget the Naan bread!

Saturday 14th July

As we move towards to the football final, tonight its all about Pizza’s and flatbreads. So if you have a pizza oven or wood fired oven lets see you fantastic pizza creations. Alternatively make some easy flatbreads and cooks some of your favorite meat or vegetables as kebabs.

Sunday 15th July

Our last day of UK BBQ Week is also the last day of the football, so its Tailgate BBQ time. Cook what ever you love to cook and get your friends round and show everyone on social media your party.