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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Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama Sauce
  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings

Ingredients

  • Spatchcock chicken
  • Rub of choice (we used Angus and Oink Big Phat Greek as its nice and herby and works well with chicken)
  • For the Sauce
  • 200gms mayonnaise
  • 50ml Apple juice
  • 50 ml Cider vinegar
  • 50ml fresh lemon juice
  • 1tbs creamed horse radish
  • 1tbs garlic powder
  • 1tsp onion powder
  • 1tsp English mustard powder
  • 1tsp freshly cracked black pepper
  • 1tsp finely grated lemon zest
  • 1/2tsp cayenne
  • 1/2tsp salt
  • 2tbs finely chopped flat leaf parsley

Method

Method

1

 Make the alabama white sauce around 1-2 hours before cooking the chicken. Combine all ingredients apart from the parsley in a bowl and whisk until well mixed.

2

Stir through the parsley and set aside

3

Spatchcock the chicken, rub with olive oil and coat with rub. Leave to sit in the fridge for at least an hour.

4

Set the BBQ up for indirect with the deflector plates in (if required). Bring temp up to around 180°C

5

Put the chicken on to cook and add some pellets to the feeder or a small piece of smoking wood to the coals. This will give a nice mellow smoke and a good colour on the chicken.

6

Cook the chicken until it gets an internal temperature of 74°C, this will take around an hour.

7

Serve portions of chicken on top of the hominy

8

Serve portions of chicken on top of the hominy

This recipe was made popular the Big Bob Gibson restaurant in America. Head Pit Boss Chris Lilly came up with this unusual sauce. After tasting it at the Big Grill in Dublin with hominy grits we just knew we had to give it a go. It was also the perfect chance to try out the smoke pellet feeder on the Monolith The hominy is dried corn and in America it is also known as grits, it was served in a cheese, leek and bacon sauce. Chris Lilly put jalapenos in his cheese sauce in Dublin

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Chicken Fried Rice

This is an excellent dish for using up left overs and bits from the freezer. This was cooked on a Monolith Ceramic with the Wok holder and Wok but can easily be cooked on a bbq in a skillet.

Chicken Fried Rice

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

  • 1 cup of rice, cooked with 2 cups of water and 1tsp chicken stock powder (allow to cool)
  • 1 rotisseried chicken breast, roughly chopped
  • 1 slice of thick cut ham, roughly chopped
  • 100gms peas or edame beans
  • 100gms prawns
  • 2 spring onions (or scallions as we call them in Ireland), chopped
  • 2 eggs lightly beaten
  • 3 tsb oil for frying, I use peanut as it copes with the high heat

For the sauce

  • 2tsp fish sauce
  • 2tbs dark soy sauce
  • 2tbs light soy sauce
  • 2tsp shaoxing wine
  • 1 tsp sugar
  • 1tsb sesame oil
  • 1 tsp oyster sauce

Method

1

Combine the sauce ingredients

2

Light the bbq for direct cooking  and when hot,  heat pan and the oil for a few minutes

3

Add the chopped chicken and ham and stir fry for a couple of minutes

4

Add the peas, prawns and the whites of the spring onion, stir fry for a couple of mins

5

Add the cooked (and cooled) rice, again stir fry for a couple of mins

6

Move the ingredients to the side of the pan and add the beaten eggs in the middle, lightly scramble, amalgamate with the other ingredients.

7

Add the sauce and green bits of the spring onion, reserve a few for garnish, stir fry for a final couple of minutes.

8

Tip into a serving dish and garnish with the remaining spring onion.

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Jumbuck Rondo – Review by Ady

For this years UKBBQWEEK I decided yet again to try out another affordable BBQ.

I had a look in several stores and online and decided to purchase a Jumbuck Rondo Rotisserie from Homebase. They are usually on sale at £65.00 but I fell lucky and picked one up for the bargain price of £50.00 !!! I swiftly returned home and opened the box, nice easy to understand instructions, really easy to build.

So the hardware.

  • Easy to build.
  • Nice and solid when built.
  • Very workable grilling area.
  • Rotisserie motor is really quiet and powerful, with the added bonus of a balance weight.
  • Could easily be popped in the boot of a car and taken on a picnic or camping trip, all you would require is a battery rotisserie motor.
  • Superb value for money.

Right, all looking good,so how does it perform?

The first cook,

I marinaded overnight some boneless, skinless chicken thighs using the Tandoori Chicken recipe by Dan Toomes (@thecurryguy)

Amelia lit two Heat Beads firelighters and a chimney starter was placed on top filled with half a chimney of Heat Beads. Whilst the Heat Beads charcoal briquettes was coming up to temperature I threaded the chicken on to the rotisserie. I then placed the rotisserie on the Rondo without the motor and span it so it ran freely and let it settle, then place the weight on the opposite side and spin until balanced. I then dumped the coals on to the heat deflector and I used a foil tray to creat a two zone set up.

The skewer was placed on to the rotisserie and engaged into the motor, switched on the rotisserie and let it do its thing.

After 30 mins I realised that I didnt need the two zone set wasnt necessary, because it doesn’t have a lid the direct method works a treat. I tested the temperature using a thermapen until it read 74c in several locations, switched off the rotisserie and removed the chicken. I removed the skewer and the holding forks and placed on a plate and covered loosely and let rest.

Popped a flatbread on the Jumbucks grill and warmed through, popped on some of the chicken and voila.

 

Conclusion

The Jumbuck Rondo is and amazing priced piece of BBQ equipment, and the price point is a bargain I’d happily give it 8 out of 10, but if Jumbuck gave this little grill a lid it would be a 10 out of 10.

Just for clarity I purchased all of the equipment and the views are my own.

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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Chicken Doner Kebab with Flatbreads

Chicken Doner Kebab with Flatbreads

  • Prep Time15 min
  • Cook Time1 hr 45 min
  • Total Time2 hr
  • Yield6 Servings
  • Cooking Method
    • Rotisserie or Indirect

Ingredients

For the doner kebab

  • 1.8 kg boneless, skinless chicken thighs
  • 3 tbsp tomato puree
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tsp onion granules
  • 2 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tbsp fresh thyme, finely chopped
  • 3 tsp salt
  • 2 tsp black pepper
  • 8 tbsp olive oil – Don’t be alarmed by this amount, the majority will be left behind after marinading

For the flatbreads

  • Makes 12
  • 500g Strong white bread flour
  • 2 tsp salt
  • 2 tsp sugar
  • 7g sachet of fast action yeast
  • 3 tbsp olive oil
  • 300 ml warm water

Method

1

Set up your BBQ either with a rotisserie attachment, as I’ve used, or for indirect cooking at 190-200˚C/370-390˚F

2

Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well.  Don’t worry about the amount of oil.  Its purely there for marinating purposes and won’t all end up in the finished dish.

3

Pour the marinade over the chicken thighs and mix everything together thoroughly.  You want every bit of chicken smothered in the paste.  I like to get my hands in there but I recommend wearing a pair of disposable gloves if you do.

4

Leave to marinade for at least a couple of hours, overnight is best.

5

If you have a rotisserie I find that attaching one fork, holding the bar vertically and threading the chicken on from the top works best, so far as having a nicely balanced doner goes.  When all the chicken has been threaded on, slide on the second fork and make sure both are tightened up snugly against the chicken.  I also like to use a bit of ‘scaffolding’, and I take some metal skewers and insert them on each side too.  This stops any stray pieces flopping about while it’s on the rotisserie and keeps it nice and neat.

6

If you’re not using a rotisserie, you’ll need 6 large metal skewers. Take 3 of the skewers and lay them side by side. Thread your chicken onto the skewers so that you have one central skewer and one either side. When all the meat is threaded on, insert the remaining skewers from the opposite end, securing everything together.

7

Now place the chicken on the rotisserie and cook, lid on the BBQ, until the internal temperature reaches 165˚f/74˚C.  It took about 1 hour 45 minutes for this particular cook, however cooking times will vary depending on the size of your chicken thighs.  I usually check it after 1 hour, and every 15 minutes after that.  If you feel it’s browning quicker than you’d like, just wrap a piece of foil loosely around the meat.  You want your chicken cooked all the way through but no over cooked and dry.

8

If using the indirect cooking method on your grill, set the meat on the cool side of the grill and place the lid on.  Turn the doner over every 20 minutes until you achieve the correct internal temperature.  You can finish it off over the coals to get some nice crispy bits.

9

We serve it sliced straight off the spit into homemade flatbreads stuffed with salad and our favourite sauces.  If you fancy making your own flatbreads, the recipe can be found below.

For the flatbreads

10

Place all the ingredients in a large bowl and mix to form a dough.  The dough should be soft but not too sticky.  Kneed well for 10 minutes (I use a stand mixer because I’m lazy).  Place the dough in a bowl and cover with cling film or a tea towel and leave to sit somewhere reasonably warm, like your kitchen, until it has doubled in size.

11

Knock the air out of the dough and tip out onto a lightly floured work surface.  Give it a quick knead and divide into 12, shaping into balls.  Place these onto a floured tray or plate and cover until you need them.

12

I cook my flatbreads over direct heat on the BBQ, but a hot griddle or non-stick frying pan will work too.  Roll each ball of dough out nice and thinly on a floured surface.  Place it directly onto the cooking grate or into the pan and wait until you see bubbles start to appear.

13

Check the colour of the underside and, when nicely browned, flip it over and give the other side a few seconds to colour.  Repeat with the remaining dough and you’re done!  These can be made in advance and kept in a warm oven covered in foil.  I get my daughter to help with making the flat breads.  She’s a bit of an expert now lol.

Try them brushed with a flavoured butter, straight off the grill.  Delicious!

Recipe from Kelly Bramill

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Brined Chicken Lollipops

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Brined Chicken Lollipops

  • Cook Time40 min
  • Yield4 Servings

Ingredients

For the Brine

  • 1 Litre Water
  • 100gms Salt
  • 75gms sugar
  • 2 garlic cloves smashed
  • 1 onion sliced
  • 1 lemon sliced
  • 1 sprig rosemary
  • 1 sprig thyme

For the Chicken

  • 1 packet of chicken drumsticks
  • 1 cup of your favourite bbq sauce, you can of course make your own
  • 30gms of rub

Method

Preparing the Brine for the Chicken

1

Prepare the brine by bringing all the ingredients to the boil and allow to cool

2

Cut the bottom of the drumstick to help it sit upright. Trim round the bone of the drumstick just above the meaty bit (see pic) Remove pin bone and tendons.

3

Place the drumsticks in the brine and leave overnight

4

Remove the drumsticks from the brine and leave to dry for 30 mins uncovered on a plate in the fridge.

5

While the drumsticks are drying prepare your bbq for indirect cooking, you are looking for a temperature of around 250-275f/122-135c

6

Sprinkle with your chosen rub and place the drumsticks on the bbq. They will take around 40 mins but check the internal temperature of them to make sure they are done. (165f or 74c)

7

 Put your sauce in a cup and dip each drumstick in then place back on the bbq to allow the glaze to set.

Brining may be new to many of you but it really takes chicken drumsticks to the next level

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

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Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Souvlaki

Souvlaki

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • YieldMakes 12

Ingredients

  • 1kg Boned and Skinned Chicken Thighs or Breast
  • 4 tbsps olive oil
  • juice of 1 lemon
  • 1 clove of garlic, minced
  • 2 tbsp dried oregano
  • salt and freshly ground pepper

Method

1

Trim the chicken of any excess fat,

2

Mix all the ingredients apart from the chicken together in a bowl, add the chicken and allow to marinate for at least an hour in the fridge

3

Light BBQ and grill chicken until it reaches an internal temp of 165°F or 74°C

4

Make some minty greek yoghurt by mixing plain yoghurt, chopped mint and garlic

5

Toast some flat breads and fill with salad of your choice, e.g. Rocket, red onion, tomato, cucumber, olives, feta.

6

Top with sliced chicken and top with your yoghurt dressing

Recipe by Chillin n' Grillin

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The Shed BBQ Rubs – Review by Christine Dale

The UKBBQweek team was very kindly given these rubs by Richard Orme of BBQGourmet (www.bbqgourmet.co.uk) to review and I got the luck of the draw in being picked to review them, my thoughts in this review are my own.

BBQ Gourmet have been around for a few years now importing the very best in BBQ products from overseas, they have an amazing selection of American Rubs and Sauces, I never know where to start but have picked some cracking rubs and sauces over the last few years. I always bring hold luggage when I hear Richard is going to be at an event just so I can stock up.

My first cook was with cluckin awesome by The Shed BBQ. If you don’t know who the Shed BBQ are then a quick trip to Google will tell you all you need to know. They are now 2 times Whole Hog World Champions after winning Memphis in My BBQ competition in the US twice! That’s a real achievement. They’ve had a lot of success on American TV over the years and have a restaurant in Ocean Springs Mississippi. In recent years they have produced a whole line of award winning rubs and sauces that are now stocked in the UK by BBQGourmet.

We decided to try The Shed’s Cluckin Awesome on a rotisserie chicken, first thoughts when reading the label was that brown sugar seemed a little strange for a chicken rub, however when I thought about it I realised that this would have the effect of a rub and a sauce, we rubbed the chicken with a little olive oil and sprinkled with the rub, then allowed it to sit in the fridge for an hour. To help keep the chicken moist we always put some butter in the cavity to help self-baste the chicken. We set up the Kettle BBQ for indirect cooking and put the chicken on. The great thing about a Rotisserie is you just leave it to do its thing. After about an hour the internal temp when checked was 165°F or 74°C. As it was ready we took the chicken off and the rub had really given it a lovely colour and a gloss as you will see in the pictures. We left the chicken to rest and so sat it tented with foil for 30 mins then came the taste test. The Cluckin Awesome rub was really nice, the rub had flavoured the chicken and not just the skin. A subtle garlic and onion flavour and just a touch of sweetness made it one of the nicest chickens we have had recently, will definitely use that again. I guess these guys know their chickens as well as their whole hogs.

Next up was rack attack by The Shed BBQ. You could see that this was a different colour than cluckin awesome and this is most likely due to the paprika, the chilli in the rub is just enough to give it a kick and I reckon this would work just as well on any pork dish. We rubbed up our ribs with some mustard and sprinkled on the Rack Attack rub. The rubs are more granular than some other rubs we have used which are more powdery but this means that you get a more even covering in my opinion. The mustard helps the rubs stick well to the meat but does not leave an aftertaste when finished. These ribs were cooked on the Traeger pellet BBQ on smoke setting for an hour followed by 2h 45m at 107°C or 225°F. Then wrapped them in tinfoil with some cider (Mr D had drunk my apple juice) some butter and a little brown sugar cooked these meat side down for an hour then glazed them with some sweet baby rays honey sauce. You would think that all this sugar and honey would result in a very sweet rib, however the kick from the chillis and the flavour from the paprika and garlic gave a nice balance. They weren’t competition style ribs more fall of the bone but that’s how we eat them in Chillin N Grillin HQ. My workmates next day thought they were the best ribs they have ever eaten and that we should open a restaurant lol.

Overall I think both these rubs did a great job both presentation wise and also with the flavours they gave to the finished product. Luckily I have a little leftover to try again on some other dishes but I can see I may be buying these from BBQGourmet in the future. If you would like to do the same, please visit their website at www.bbqgourmet.co.uk to see the whole range of the The Shed BBQ products.