Ben’s Tiger Tail Fatty

Here’s Ben’s recipe for his Tiger Tail Fatty which he cooked  and posted the photos last year for one of the themed days. We think its great to see the BBQ Kids grilling outdoors.

Ben’s Tiger Tail Fatty

  • Yield4 Servings

Ingredients

  • Streaky Bacon (approx 10 rashers)
  • 10 Pork Sausages
  • BBQ Sauce to glaze
  • 4Tbs BBQ Rub, divided - half coloured black with activated charcoal powder, half coloured yellow with ground turmeric
  • Fillings of your choice
  • (We used all my favourite things: Red Leicester Cheese, Nduja, fried mushrooms and sliced mozzarella. Other good ideas are sundried tomatoes, fresh herbs, chorizo - the sky is the limit! Dad wouldn’t let me put chocolate in it though… 😩)

Method

1

 Lay out your bacon on a sheet of cling film in a slightly overlapping pattern. A handy tip: Use the blade of a sharp knife (get an adult to help you!) in a butter-spreading motion to stretch out your bacon rashers – it helps them cover a larger area and will also make them nice and crispy!

2

 Slice down the length of the pork sausages and remove the skins. Spread the sausage meat evenly across the bacon layer.

3

 Lay your filling ingredients lengthwise across the middle of the sausage layer, leaving a small gap on either end to be able to seal the fatty when rolling up.

4

 Use the cling film to roll the sausage and bacon layers around the filling, pinch the ends to seal in the filling and tuck the ends of the bacon layer underneath.

5

 Use your 2 coloured rubs to add alternating stripes around the outside of the fatty (like a tiger’s tail!), then stick it in the fridge until you’re ready to cook.

6

 Light your BBQ and add a chunk of smoking wood to the coals if you like – we used oak wood and it was delicious! Smoke your fatty at around 180°C until the internal temperature hits 70°C, then glaze with BBQ sauce and leave to set for the last few minutes in the BBQ until the internal temperature hits 74°C.

7

 Remove from the BBQ to rest for a few minutes, then slice and serve – we like ours with a soft fried egg and a slice of toast!

Buba BBQ Pork Belly, Honey, Preserved Lemon & Salted Pistachio

Buba BBQ Pork Belly, Honey, Preserved Lemon & Salted Pistachio

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Yield2 Servings

Ingredients

For The Pork

  • 1kg square cut pork belly, rind scored
  • 3 tb sp ras el hanout
  • 4 cloves garlic, crushed
  • 1/2 tb sp grd black pepper
  • 2 tb sp extra virgin olive oil
  • 2 tb sp sea salt

For the Dressing

  • 75g shelled pistachios
  • 2 tb sp finely chopped preserved lemon
  • 75mls runny honey
  • Sea salt flakes to finish

Method

1

Set BBQ to 180°C and coat the pork with the oil before rubbing on the spices, garlic and salt.

2

Allow to cook skin side up indirect until beginning to render and reaching internal temp of 65°C.

3

In the meantime roast the pistachio nuts gently before chopping roughly, add the lemon, honey & season lightly with sea salt.

4

Once the pork has came up to temp flip it skin side down directly over the coals and allow to form a caramelised crust.

5

Once nicely coloured and reading 75°C remove from the heat, carve into strips and dress with the honey.

6

Sprinkle over a little sea salt flakes to finish.

7

Tip: This works well the next day cubed and turned into burnt ends with your favourite bbq sauce

Recipe kindly donated  by BUBA Belfast
https://www.bubabelfast.com/

Giant Smoked Scotch Eggs

We’ve dug into the archives for this recipe from Kelly Bramill. Originally posted on her Dreaming of the Good Life blog back in 2017.

Regular, breaded Scotch eggs have been one of our family favourites since I was a child, with my mum always making her own for us to take on picnics.  When my BBQ obsession began however, I realised that people were smoking them….and it made perfect sense!  Credit here goes to James Lowe of JL Butchers for the inspiration.  He’s a master of the smoked Scotch egg, and I think it was his that I first saw on one of the BBQ and smoking forums, and I was blown away.

The thing I love about them, and this recipe in particular, is that they’re pretty much a meal in themselves.  With the addition of bacon and black pudding, they’re an all day breakfast wrapped up in a big, smokey, spherical package.  Grilled tomatoes and pit beans make great accompaniments, as does My Ultimate Mac ‘n’ Cheese.  Or why not go all sophisticated and pair it with a green salad and a nice glass of wine!

I first added black pudding to them back in September 2015, which seemed like the perfect addition (I’m sure it had been done before, so I don’t take credit).  Mixing it, either crumbled or cubed, through the sausage meat or adding an individual layer around the egg works equally as well, but choose a really good quality pudding.  The same goes for the sausage meat you use.  I originally opted for our favourite cumberland sausage, simply squeezed from the skins, but now we have a new favourite in Angus & Oink’s amazing Kielbasa sausage, and so that’s what I’ll be using in this recipe.

Large, fresh, free range hens eggs and a good quality dry cured streaky bacon are the only other ingredients you need, along with your favourite rub and BBQ sauce.  I’m not a fan of a runny yolk (I know, heathen!), so I don’t try and achieve that with these.  But I’ve added the method for if you prefer them that way.

As always, tweak my recipe to suit your own taste.  They can also be made up the day before if needs be.  It gives you less prep to do on the day you’ll be smoking them.

Giant Smoked Scotch Eggs

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings
  • Cuisine
    • British
  • Course
  • Cooking Method
    • Direct / Indirect

Ingredients

  • 4 large, free range eggs
  • 8 – 10 of your favourite sausages (I used A&O’s Kielbasa)
  • 4 thick slices of your favourite black pudding (I used my butcher’s own)
  • 16 slices of dry cured, smoked bacon
  • A few tbsp of your favourite rub
  • A few tbsp of your favourite BBQ sauce for glazing
  • Some cling film for shaping your sausage meat

Method

1

Prepare your eggs.  If you want a hard boiled egg, pop them in simmering water for 10 minutes, remove and place in a bowl of iced water to chill completely before peeling.  If you’d like a runny yolk repeat as above but reduce the time to about 6 minutes.  Take care when peeling, as the eggs will be delicate, and you don’t want to lose that yolk!

2

I used 2 large sausages per egg as the kielbasa I use are huge, but depending on the size of yours you may need a bit more.  It works out at roughly 220 – 250g of sausage meat per egg.  Using a sheet of cling film, press the sausage meat into a disc big enough to comfortably surround your egg.  You don’t want to be doing too much moulding and shaping when it comes to the softer eggs, so be generous.

3

Crumble/smoosh/cube a slice of black pudding and cover the surface of the sausage meat.  As I said earlier, you can also combine it with the sausage meat if you’d like, its entirely up to you.

4

Next, pop your egg onto the centre of the disc you’ve just made and bring up the corners of the cling film to completely cover the egg.  Gently twisting the cling film at the top also helps to seal all the edges, but be careful not to apply too much pressure.  Remove the cling and gently give it a final shaping.  Repeat this for the rest of your eggs and then give them a generous dusting with your rub.

5

Now lay out your bacon as shown in the image below, place your egg in the middle and bring up the ends to wrap it.

6

Set up your BBQ or smoker for indirect heat at about 280˚f.  I also like to have the option of giving the scotch eggs a quick flash of direct heat once they’re cooked to crisp up the bacon.  Add a couple of chunks of your favourite smoking wood (I went for a chunk of cherry from Smokewood Shack) and cook the eggs for approximately 50 minutes or until the sausage meat reaches a temperature of 70˚c/160˚f.  Check with an instant read thermometer and give them a little longer if necessary.

7

I like to paint them with my favourite BBQ sauce for the last 10 minutes.

8

Serve with your favourite sides!

Recipe from Kelly Bramill

Sosij Sausages

Think you know your way round a decent sausage on the BBQ? It may be time to have a re-think. If you aren’t familiar with the name Sosij it may be worth looking them up. Whether that be because you fancy something a little different, or you want to see their collaborations sausages they have been coming up with of late.

Hailing out of Bristol, Ali is the sausage handling mastermind behind the company, and after 15 years of cheffing and running kitchens he turned his hand to street food and then making sausages. That turned out to be a very good move on his part as his products seemed to be an overnight social media success. He was selling out as word got around about the weird and wonderful flavours coming from the Sosij stable. The flavours kept coming and then Sosij bombs were born. Sausagemeat balls wrapped in bacon. Look them up.

After sitting back for a while, I saw a post pop up on Instagram saying there was a selection of the Sosij range available as a one off, so I decided it was time to part with some money and give them a go. The pack I bought included some of Sosij’s Irish Black butter pork and apple sausages, some Cajun peach pork sausages, some smokey bacon pork sausages, some cheddar jalapeno pork sausages and Texas hot links beef and pork sausages. Quite the collection.

Needless to say it hasn’t taken me long to get stuck in over the last few weeks cooking them in a variety of different ways from super low and slow smoking for a long time, to fast grilling, then back to normal smoking as part of a BBQ platter. Each time I have been impressed with what I have eaten and it leaves me wanting to cook the next pack. The first thing you notice is how plump these sausages are, not your usual banger by any means. The packaging catches the eye as do the variety of flavours. These sausages cook up so well and retain a good snap and the ones I have cooked to date always stay nice and juicy too. Favourites for me so far being the hot links as a part of a BBQ platter and the Irish black butter ones in a breakfast sandwich.

Then, only one week after placing my order Ali announces his latest idea, subscription boxes. So, having just had my order arrive should I be re-ordering so soon? Well when I heard the limited-edition flavours in the first box, I knew I had to try them. Birria beef cheek taco sausages??? Then Brazilian linguiça sausages? I am yet to try both of these so can’t comment but the feedback I have heard has been all good. In each subscription box you also get a pack from the range, a surprise pack, the box I had included some breakfast patties which were really good, I built a monster breakfast muffin with mine, and then this pack had a sauce in from the Upton Cheney chilli company and a big pack of rub. Delivered fresh and safely to your door for the princely sum of £45. There has been a second subscription box since where Sosij collaborated with Chef Thom Bateman from The Flintolock. It sounded amazing so I really can’t wait to see what the future boxes hold.

If you want to try some of the Sosij products you can find them being sold online by Village Butchers or wholesale by Longcroft and Old. The subscription boxes go straight onto the Sosij website as noted below. When you try them, let us know what you think in the comments section below.

Website – https://www.sosij.uk/
Instagram – https://www.instagram.com/sosij_uk/?hl=en
Facebook – https://www.facebook.com/sosijuk/

Cubanos

After watching the film chef and getting some Angus and Oink Cuban Rub, this was a must cook.

Cubanos

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield2 Servings

Ingredients

  • 150gms left over pork shoulder, thinly sliced. (We bbqed around 500gms of tenderised pork shoulder marinated with Angus and Oink cuban rub, olive oil and lemon juice)
  • 2 white bread rolls or soft baguettes, split in half horizontally
  • 2 tsp American mustard
  • 4 slices roast ham
  • 4 slices gruyere
  • 1–2 gherkins, thinly sliced
  • knob of butter

Method

1

Let pork rest until cool enough to handle and thinly slice.

2

Cut baguettes approximately 9″ long.

3

Butter inside of baguette or roll and then toast until golden brown.

4

From bottom up, layer:
• Pork
• Ham
• Swiss cheese
• pickles

5

Slather mustard from edge to edge on top bun. Close sandwich.

6

Generously brush melted butter on top and bottom of bread.

7

Place on heated plancha, we used the Weber GBS griddle pan and press until golden brown and the cheese is melted

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to Angus & Oink

BBQ Meatloaf

Who doesn’t like meatloaf? Here’s one that is so easy to do on your BBQ.
This recipe is based on one from DJ BBQ’s aka Christian Stevenson. It was passed down to him by his Grandma.
If you have a chance I would watch some of his videos on You Tube. He has some great ideas and a huge personality.
He currently has three books in print and we can recommend them all. Some cracking recipes in there.

BBQ Meatloaf

  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Yield6 Servings

Ingredients

  • 1 large onion finely diced
  • 1 pepper diced
  • 1 medium carrot peeled and diced
  • 800gms mince (we used half beef, half pork)
  • 1 clove garlic peeled and crushed
  • 1 teaspoon bbq rub
  • 2tbs worcestershire sauce
  • 100gms stale bread crumbs
  • salt and pepper
  • 2 eggs, lightly beaten
  • 150gms cheese
  • 100mls bbq sauce, we used texas chipolte this time from our freinds at red dog

Method

1

Put all the ingredients (only half the cheese) in a bowl and mix well together.

2

Shape into a rectangle and place in a disposable roasting tin.

3

Use the handle of a wooden spoon to make some diagonal indents into the top of the meat loaf.

4

Pour over half the sauce.

5

Set the bbq for indirect and get the temp up to around 180°C

6

Cook for an hour or so, checking the internal temp of the meatloaf hits 74°C.

7

Sprinkle the remainder of the cheese and cook until it’s is melted.

8

Slice it up and serve with the remainder of the sauce

9

We like to reheat this in a frying pan the next day by cooking some onions, adding some gravy and a little bbq sauce

Free Recipe Card

Download the free PDF Recipe Card

Make Your Own Bacon

If you haven’t tried curing your own bacon, a kit is a good place to start. We got this one from The Smokey Carter who kindly shared their instructions with us. There are a number of other companies who make bacon kits in a variety of flavours

I normally cold smoke my bacon in the winter but as it is too warm due to the summer months I thought I would start with the smokey hickory bacon cure.

The Smokey Carter Bacon Cure kits are available from here

Make Your Own Bacon

    Ingredients

    • The bacon curing kit contains enough cure to make 4kg of bacon and has two different flavours.
    • The following recipe is based on making 1kg of bacon at a time, so you will only require half a pot of cure (40g) per 1kg of pork.

    Curing Kit Contents

    • Curing Time: 7 Days
    • Make Your Own Bacon with bacon Hone Curing Kit
    • Curing Kit Contents
    • 1 x 80g Fennel & Lemon Pepper Bacon Cure
    • 1 x 80g Smokey Hickory Bacon Cure
    • 2 x 60cm of muslin mutton cloth
    • 2 x curing bags
    • 4 x plastic gloves

    What you will need in addition to the kit (not included)

    • 4 x 1kg of pork. Only 1kg of pork is required per batch. Use belly pork for streaky or pork loin for back bacon.
    • Sharp knife
    • Kitchen roll
    • Wire rack

    Method

    Home Curing Instructions

    1

    You can visit your local butcher for your pork, although even supermarket pork makes great bacon.

    2

    You need 1kg of either belly pork or pork loin, depending on the type of bacon you want to make. Belly makes streaky and loin makes back bacon.

    3

    Wash your hands thoroughly, put on a glove and place the pork into a plastic curing bag.

    4

    Pour in 40g (half a pot) of your chosen cure and massage into the meat to ensure the cure has covered the whole piece of meat. Seal the bag ensuring that there is no air left in the bag.

    5

    Place the bag in the fridge and leave undisturbed for two days.

    6

    Turn the bag over and leave for a further two days in the fridge.

    7

    After four days in the cure you will notice the meat will have slightly firmed up. Put on a glove, remove from the bag and rinse the pork under a cold running tap. Discard the plastic bag.

    8

    Dry the meat with a few pieces of kitchen towel, ensuring most of the moisture is soaked up.

    9

    Take a piece of the mutton cloth and place the meat inside, folding the edges underneath.

    10

    Place a wire wrack on a shelf in the fridge and place the wrapped pork on the rack. Leave undisturbed in the fridge for three days.

    11

    Unwrap the mutton cloth and slice off the required amount of bacon with a sharp knife. Cook and enjoy. Congratulations, you’ve made bacon!

    12

    Re-wrap the remaining bacon in the muslin and keep in the fridge for 4-6 days. Slice as you go.

    13

    You can also slice the bacon and freeze to use at your convenience.

    Tips
    If you like your bacon more salty you can leave it in the cure for an extra day.
    The mutton cloth can be cleaned in the washing machine and re-used to make another batch with the remaining cure.

    Breakfast Bagels

    Whilst not really a recipe, it serves as a great reminder how versatile a BBQ can be. Nothing better than sitting outside with an early morning coffee whilst your breakfast cooks

    Breakfast Bagels

    • Prep Time15 min
    • Cook Time30 min
    • Total Time45 min
    • Yield2 Servings

    Ingredients

    • 4 slices of back bacon, (We cure our own and this one had a lovely flavour of maple smoke with bay, pink peppercorns and rosemary in with the cure)
    • 2 sausage patties, these can be bought or skin sausages and make into patties
    • 4 eggs lightly beaten and seasoned with salt and pepper
    • 50gms of grated mature cheddar added to beaten eggs.
    • 1 Tbs butter
    • 2 bagels

    Method

    1

    Cook the bacon and sausage on the grill, set aside but keep warm

    2

    Heat the butter in a small pan until foaming, pour in the egg and cheese mixture and stir until lightly scrambled, they will continue to cook in the residual heat so don’t over scramble.

    3

    Toast the bagels

    4

    place eggs on bagels, top with sausage and bacon and the sauce of choice  (in our house its red)

    Free Recipe Card

    Breakfast Bagels

    Download the free PDF Recipe Card

    American Hot Dogs

    American Hot Dogs

    • 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

    Download the free PDF Recipe Card

    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.

    Free Recipe Card

    Competition Style Pork Spare Ribs

    Download the free PDF Recipe Card