Ben’s Spiced Lamb Kebab Wraps

Another recipe from one of the ‘BBQ Kids’ upcoming grill masters and this ones an inspiration to us all.

Ben’s only 6 and has impaired function in his left arm  so sometimes needs a bit of help, but he’s super determined and always tries to do everything himself!
Ben was very excited to try out this new recipe and share it with you! 🙂

Ben’s Spiced Lamb Kebab Wraps

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • YieldAround 7 Kebabs

Ingredients

  • About 1kg Lamb, trimmed and cubed (we used a half leg of lamb)
  • 2 Bell Peppers cut into similar sized cubes (we used one red and one yellow)
  • 500g Greek yoghurt
  • 2tsp Garam Masala
  • 2tsp Ground Cumin
  • 2 Lemons
  • 1 Red Onion
  • 2 Limes
  • 1tsp Sugar
  • Fresh Mint
  • Flat Breads (we used Aldi’s naan wraps, they were delicious!)
  • Sliced cucumber and mixed salad leaves to serve

Method

1

We started off by making a marinade for the lamb by mixing half the yoghurt with the spices and the juice of 1 lemon, along with a bit of salt and pepper. Then my dad trimmed and cut up the lamb into bite-sized cubes, and I mixed it up in the marinade – getting my hands dirty is the best part! Once it was all mixed, we covered it up and put it in the fridge for a few hours to marinate.

2

Next, we made some pickled pink onions – Dad finely sliced the red onion into a little bowl, then we squeezed the juice from 2 limes over the onion and added the sugar and a good pinch of salt. We put that aside but kept mixing it every now and then to make sure all the onions had their share of pickling – that was my job.

3

Then we made a delicious minty yoghurt drizzling sauce by mixing the remaining yoghurt with some finely chopped mint, the juice of 1 lemon and some more salt and pepper. We put that in the fridge next to the lamb (Dad says lamb and mint are best buddies, so I knew they were happy!) and then we just had to wait for the marinade to do its work.

4

After what seemed like forever (we waited about 5 hours but it felt like 500!) we finally got the lamb out of the fridge and threaded it onto some skewers, alternating with the bell pepper pieces – remember to soak the skewers first if you’re using wooden ones so they don’t burn!

5

Dad made sure the bbq was nice and hot (he grew up in South Africa though, so he calls it a ‘braai’) and I helped him put all the kebabs onto the grill – he lets me borrow his special gloves when we bbq so i don’t burn myself. We turned the kebabs every few minutes until they were nicely browned and cooked through, then we took them off and quickly put the flat breads on the grill for a few minutes, just to warm them through.

6

Finally it was time to eat! I put a few baby salad leaves onto my flat bread first (baby spinach is my favourite), then some cucumber, and then the delicious lamb and bell pepper from the kebab – Mum had to help me get it off the skewer because Dad was already too busy eating his! Lastly I drizzled some of the minty yoghurt sauce over it all – no onions for me as I don’t like them but Mum and Dad say they’re the best part – and then I tucked in!

It was super messy and super yummy – I hope everyone gives this recipe a try and enjoys it as much as we did!

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!!

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

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.