PG Grills PKGO

The PKGO is a portable charcoal grill that may appear unassuming but it packs quite a punch.

Its classic aluminium clam shell design makes it rust proof and contributes to its durability and heat retention
Despite its compact size, using the flip kit to change the lid into a second bbq gives 400 square inches of cooking space. Two cast iron cooking grates are included.

I cooked for my works bbq and did smash burgers and korean chicken kebabs for seven.

After loading it with a chimney full of coals the PKGO can easily reach over 300c. The high heat is great for grilling meats and is the go to bbq for anyone competing in a Steak Cook Off association competition.

Many people buy a set of grill grates which play a crucial part to get good grill marks on your steak.
They evenly distribute the heat, allowing for consistent cooking results and no flare ups.

I competed at Maldon Smoke and Fire Festival last year in the Steak Cook Off Association competition and came third in a field of 12. I was the only lady griller and I beat the European Champion.

While it might seem a bit pricey for a portable grill the quality justifies the cost.

Review by Christine Dale

PK Grills are available from Pro Smoke BBQ

https://prosmokebbq.co.uk/collections/charcoal-grills/products/pk-grill-pkgo

Coronation Quiche – A quiche fit for a King

Here’s Sue Stoneman’s recipe for a Quiche for Charlie.

 

I roughly followed the main ingredients for the Kings Quiche and a keen champion of supporting local produce, looked at the recipe on the Trewithen Dairy website as I had seen a lovely looking quiche on their social media. I used their butter and clotted cream but I couldn’t get my hands on broad beans, so substituted fresh asparagus from my local farm shop and some French beans.  You could use peas or any other green vegetable.  I also put in some local bacon from Darts Farm.  It was a right Royal Quiche for sure, rich, creamy, bursting with flavour and colours with a perfectly cooked pastry base. Hubby said it was the best quiche I’ve ever made and my son would like it as there were not any chillies in it!

I used a 23cm diameter pie dish

Coronation Quiche – A quiche fit for a King

  • Yield8 -10 Servings

Ingredients

  • Short crust pastry
  • 300g plain flour
  • 150g unsalted butter
  • Pinch salt
  • Cold water

For the Filling

  • 4 Eggs
  • Ten slices unsmoked streaky bacon
  • Fools Gold seasoning Angus & Oink
  • 200ml Double Cream
  • 100g Trewithen Dairy Cornish Clotted Cream
  • Knob of Butter
  • 240g Spinach, washed and roughly chopped
  • 5 sprigs fresh asparagus
  • Handful of French Beans, topped, tailed and cut into small pieces.
  • 100g Mature Cheddar, grated (I used my own apple smoked cheddar)
  • Salt & Pepper
  • Italian Stallion Seasoning Angus & Oink

Method

1
If using your BBQ, set it up for indirect cooking at a temperature of 180°C. 
Make the pastry and leave in the fridge to chill while you prepare the filling.
2

Fry the bacon in a hot pan, adding in a tablespoon of Fools Gold seasoning. Cook til coloured and crispy. Remove with a slotted spoon and place onto a plate with kitchen paper on it to soak up any excess fat.

3

Add a little butter to the same pan and add the spinach beans and asparagus.  Saute for 5 minutes until the spinach has wilted and the beans and asparagus are still crunchy to bite. Season with salt and pepper

4

In a jug, mix the eggs and both creams until thoroughly combined.  Add in a tablespoon of Italian Stallion.

5
Bake blind the pastry base – line your baking dish with parchment paper, followed by the rolled out pastry, leaving an overhang at the sides.  Line with parchment paper and ceramic beads.  Bake for 15 minutes til lightly browned.  Remove the parchment paper and beans and place the dish back in the BBQ for ten minutes.  Remove from the bbq and carefully trim the edges of the pastry with a bread knife
6

When the spinach mixture has cooled, spread it over the pastry base evenly. Sprinkle over pieces of bacon and the grated cheese, before pouring over the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.

7

Bake for 25 – 40 minutes at 180°C until the egg is just set and the top is lightly browned. Serve warm, with a colourful salad.

Dr Pepper BBQ Wings

This recipe is by Phil Yeomans, Lainston House & Season Cookery School and was kindly supplied by BBQ Magazine, the quarterly print magazine for everyone – beginners, enthusiasts and pit masters.
Check out their details below the recipe

Dr Pepper BBQ Wings

  • Cuisine
    • American
  • Course
    • Appetizer
  • Cooking Method

Ingredients

  • 24 chicken wings
  • Sprigs of coriander

DRY RUB FOR WINGS

  • 1 tbsp sumac
  • 1 tsp pepper
  • 1 tsp thyme
  • ½ tsp chilli
  • ½ tsp garlic powder
  • 1 tsp salt
  • Mix all rub ingredients in bowl.

DR PEPPER SAUCE

  • 128g ketchup
  • 3 tbsp tomato paste
  • 340ml Dr Pepper
  • 64g cider vinegar
  • 43g Worcestershire sauce
  • 64g brown sugar
  • 2 tsp chilli powder
  • 1 tsp pepper
  • 1 tsp salt
  • Mix all ingredients together in a bowl. Check seasoning.

BLUE CHEESE DRESSING

  • 240g Greek yoghurt
  • 70g blue cheese
  • 2 tbsp coriander
  • Salt & pepper (to taste)
  • Place all items in a blender and blitz. Adjust seasoning accordingly.
  • 1 tsp salt

PICKLED CELERY

  • Peel the celery and slice on the angle
  • 100ml sugar
  • 100ml water
  • 100ml cider vinegar
  • Boil all together, add the celery and allow to cool.

Method

1

Place the chicken wings in a tray, sprinkle with the dry rub. I normally leave them overnight in the fridge.

2

Set the BBQ up indirect to smoke. Heat the BBQ to 125°C using the vents accordingly.

3

Place a chunk of cherry wood on the charcoal; place the wings on the grill, smoke for an hour.

4

Remove your wings from your grill

5

Open up the vents and preheat the BBQ to 250°C. Place the grill back on the BBQ and cook the wings until crispy and above 75°C.

6

Once the wings have crisped and are at temperature, glaze with Dr Pepper BBQ sauce.

7

Leave for 5 minutes for the sauce to set and move to your desired plate.

8

Garnish with blue cheese dressing, pickled celery and chopped coriander.

BBQ is a magazine devoted to fire, food & outdoor living – a quarterly print publication for the global barbecue community. You’ll find us in butchers, farm shops and garden centres. We celebrate the best live fire restaurants, pubs and hotels and we’ll be there at festivals and events.

www.thebbqmag.com/

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!

Liam’s Large and Luscious Chicken Club Sandwich

More from our ‘BBQ Kids’. This time its Liam’s turn to show his skills with a lovely BBQ Chicken Club Sandwich.
We hope that Liam and his brother Ben keep BBQ-ing and continue to show us their skills.

Liam’s Large and Luscious Chicken Club Sandwich

  • Yield3 Large Servings

Ingredients

  • 3 Large Chicken Breasts
  • 9 Rashers Streaky Bacon
  • 1 Large Tomato, sliced
  • 1 Large Avocado, smashed with a pinch of salt and pepper
  • 9 Slices Bread (we used a tiger bloomer)
  • 3 Slices Cheese (we used Gouda)
  • 3 Eggs
  • Mayonnaise
  • Your favourite rub(s)

Method

1

Butterfly the chicken breasts and coat with a drizzle of oil and your favourite BBQ rubs – we used a mix of Angus & Oink’s Garlic Butter and Peri Peri rubs. Leave to marinate for a little while, or even overnight.

2

Light your BBQ, and when it’s ready for grilling, get your chicken and bacon on to cook. Once the chicken is cooked (74°C / 165°F) and the bacon is crispy, remove them and keep warm.

3

Get your bread onto the grill to toast – watch it carefully though, it can burn quickly!

4

Once your toast is done, it’s time fry your eggs to your liking and then…
Assemble! Stack your ingredients in the following order, starting at the bottom:
Toast Slice #1 (buttered if you prefer), Smashed avocado, Sliced tomato, Grilled chicken, A squirt of mayonnaise, Toast Slice #2, Cheese slice, Crispy bacon, Fried egg, Toast slice #3

5

Skewer your sandwich to keep it all together, slice into halves/quarters, serve and enjoy – preferably with plenty of napkins! 😁

The Smokey Carter – Greek Gyros Shawarma

Another recipe for one of our regular supporters, The Smokey Carter.

Everyone dreams of that gyros/gyro or gyros plate they had on holiday whilst in Greece. I know I do! With The Smokey Carter’s  handmade BBQ rubs, made right here in the UK, it’s super easy to recreate that authentic taste at home. You don’t necessarily need a rotisserie attachment or BBQ for that matter. You could simply place the meat on skewers and cook over hot coals, turning regularly.

The Smokey Carter – Greek Gyros Shawarma

  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • In -Direct

Ingredients

For the Gyro Meat;

  • 1kg boneless, skinless chicken thigh
  • 20g Greek Gyros BBQ Rub
  • 1 tbsp olive oil
  • Juice of half a lemon

For Building your Gyros

  • A few Greek Gyros BBQ Rub seasoned chips
  • Greek style pita bread
  • Tzatziki
  • Tomatoes
  • Sliced onion

Method

1

Cut the chicken thigh fillets in half. You will then end up with lots of chicken pieces approx 10-12cm in diameter. Perfect for skewering on the rotisserie.

2

Add the chicken into a grip seal bag (or bowl) and add in the olive oil, lemon juice, Greek Gyros BBQ Rub. Massage the seasoning around the chicken to make sure it is all coated nicely. Leave to marinate for a couple of hours or even overnight in the fridge. If you don’t have time, don’t worry, you can use it straight away.

3

Skewer the chicken and build up the layers of chicken on the rotisserie skewer.

4

Get the coals nice and hot and get the Kamado Joe upto around 180c-200c. Place the meat into the rotisserie attachment, flick on the rotisserie, put the lid down and let the Kamado Joe do it’s magic. Check on it every now and then. You can squeeze some fresh lemon juice over the meat as it cooks.

5

It should take around 50 minutes to an hour (depending on the thickness of the chicken) or until the internal chicken temperature reaches 75°C.

6

Slide the meat off the skewer onto a chopping board and slice the chicken. Alternatively, slice it straight from the skewer. Remember the outside crispy bits are the chefs privilege!

7

Serve in a warm bread with tzatziki, seasoned fries, onion, tomato or whatever you want!

For more information on The Smokey Carters BBQ Rubs and Sauces why not visit thir website.

https://thesmokeycarter.com/

Angus & Oink Thai Style Wings

Here’s a great Chicken Wings recipe from one of long term supporters Angus and Oink.
Perfect for Wing Wednesday

Angus & Oink Thai Style Wings

  • Cuisine
    • Asian
  • Course
    • Appetizer
  • Cooking Method
    • In -Direct

Ingredients

  • Chicken Wings (see method)
  • Sesame oil
  • A & O Thai Rub
  • A & O Thai Ger Style Sweet Chilli & Garlic Sauce
  • Chopped Peanuts
  • Finely Diced Chilis
  • Crushed Prawn Crackers
  • Coriander Leaf
  • Lime Wedges

Method

1

We used full wings here, but you can break them down into flats + drums.

2

Coat the wings lightly in a drizzle of sesame oil + then apply the Thai Rub. An easy way to do this is to place the wings into a zip lock bag, add the oil & tumble around, then add the Thai rub at approx 5% to meat weight (500g wings needs 25g of seasoning).

3

Tumble again in the bag until the seasoning has evenly coated the wings. Allow to marinade for 1 hour, or even overnight.

4

Set up a BBQ with lump wood charcoal. We tend to use a @Weber Grills kettle and A&O’s Octane fuel accelerator in the middle. This gets the BBQ to around 500-600°F which is ideal for crispy wing skin! Add a chunk or two of cherry or fruit wood to get some smoke and added colour!

5

Check the wings after about 30mins + look for a good even colour. Any dark wings are sitting in a hot spot. You can spray them with apple juice or a marinade spray of your choice (try adding lime juice, apple juice and even soy or fish sauce!)

6

Probe the wings with a Thermapen Thermometer + when they are around 70°C internal you can apply a glaze. We used the Angus & Oink Thai Ger Style Sweet Chilli & Garlic Sauce applied with a silicon basting brush. Allow another 5-10 mins of cook time + the wings should have an internal temp of > 75°C 🔥

7

Place on a serving tray + add chopped peanuts, finely diced chillies, crushed prawn crackers, a flurry of coriander leaf and a few wedges of lime

Pick up Angus and Oinks  range of rubs & sauces at

https://angusandoink.com/

The Men and Women behind UK BBQ – Natalie Clifton – I.O. Shen Knives

1.    What got you into BBQ’ng?
My Dad! He was a racing driver and I spent my childhood in the pits and paddocks of race tracks around the UK. BBQ was how we ate every single meal. Mostly quick and easy food for the driver and the engineers. I learnt at a young age the art of cooking bacon over coals and feeding people – and that made me incredibly happy!  This then morphed to experimental cooking over fire – which eventually lead to my ultimate passion for cooking over flame and embracing cuisines from the world with our F1 Cooks.

2.    How many BBQ’s do you have at home and what is your favourite method of cooking?
Josh and I have over 10 BBQ’s including Weber grills, Savage fire cage, Big Joe 3, Baby Joe, Hellrazr & Roccbox.  I love them all for different reasons.

3.    What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.
I think it would have to be the rotisserie attachment to the Big Joe 3 and the Savage Cage. Simply because any piece of meat is transformed when it’s spun. It makes everything so tender and I love the knarly crispy crust or skin which inevitably comes with this type of cooking. Plus – if your BBQ is set correctly with deflection plates etc, it’s almost a set and forget!

4.    What was the best BBQ food you have ever eaten?
WOW!! Tough question!! I think that any BBQ food can be elevated when you’re in good company and the weather is nice. For me it’s the atmosphere just as much as the food.

5.    Tell us about your worst BBQ disaster?
I tried my hand at squid…the photos looked fantastic but it was an epic fail!!  I definitely need to work on that one!

6.    Name a dish you have never cooked but would love to try?
There are 2…..Baked Alaska. I’ve actually never had it in my 49 years on this planet but the thought of baking icecream blows my mind!!  2nd is chocolate gravy. This comes from the film chocolat, when Juilette Bonoche serves a banquet with roast chicken as the centerpiece and served with chocolate gravy.

These 2 are now on my hit list to make in 2023!

7.    Who is the person you would most like to cook with?
I cook with my favorite person in the world every day….Josh and I make almost every meal a date night.  Some nights it takes HOURS to make something which should take 2. But when the music is at high volume and there are no time pressures, cooking is the journey…not the destination.

8.    What is your favourite song to cook to?
Anything I can dance to!

9.    Best toppings for a BBQ burger?
Cheese, cheese and more cheese!  Beer can burgers stuffed with Montaray Jack, cheddar and blue are my absolute faves.

10.   What’s your favourite non-BBQ food?
Mediterranean and Persian side dishes….. Hummus, tzatziki and anything tapas.

11.   What is your favourite dish from your book?
Shawarma by Sabrina Ghayour.  In fact – anything from Sabrina has my vote.

Link to Social Media

Instagram  @ioshenknives     Facebook   ioshen      Twitter @IOShenknives

Genevieve Taylor – The Men and Women behind UK BBQ

One of the UK’s leading live fire and BBQ experts, Genevieve Taylor is the author of eleven cookery books including the bestselling SEARED: The ultimate guide to barbecuing meat,  CHARRED, a complete guide to vegetarian BBQ, Foolproof BBQ, The Ultimate Wood-fired Oven Cook book, How to Eat Outside and Master Chef Street Food of the World. A proud omnivore, Genevieve is on a mission to prove that great BBQ isn’t just about Man vs. Meat.

Genevieve runs the Bristol Fire School – a cookery school dedicated to all things FIRE – @Bristol_Fire_School

When she’s not cooking over an open fire, Genevieve can usually be found outside walking her dogs in the woods, growing a few good things to eat on her allotment and listening to rather a lot of music. She is also a very part time ceramicist with a little studio/office/girl cave at the top of her Bristol garden.

  1. What got you into BBQ’ng?

When my children were small, I quickly realised how boring it is feeding them three times a day, both the kids and I were happier outside and I have been cooking outside ever since. My mum was a single mum and when I was young, I used to help her and have been cooking since I was small.

  1. How many BBQ’s do you have at home and what is your favourite method of cooking?

3 Weber Kettles, 4 KJ’s an Ox Grill, a Drumbeque, 3 Fire Pits, a Weber smoke fire, 2 Ox Grill Trompos, a built in stone bbq, a Gozeny Dome and some portable ones (a Go-anywhere, a Smoky Joe and a Thuros). But I run Bristol Fire School from the house.  I am a big fan of Weber kettles and have written all my books on those as if the recipe works on there it will work on bbq’s that most people have. They can Smoke or Grill.

  1. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.

My favourite bit of equipment is my Thermapen I wouldn’t cook meat without it. It makes sure your meat is perfectly cooked and juicy.

  1. What was the best BBQ food you have ever eaten?

For me food is a time and a place, it’s a memory, I recently spent 20hrs cooking BBQ (Brisket) for my husband’s birthday and then we had people round. That was one of the best days. Apart from that the best BBQ I have had is in Texas.

  1. Tell us about your worst BBQ disaster?

I had nine people at a Kamado Joe Fireschool and was cooking Yorkshire Puddings. I forgot about them and when I remembered they were completely black and looked like charcoal. I like to push myself and multi task but it doesn’t always work

  1. Name a dish you have never cooked but would love to try?

I would love to dig a hole, build a pit and cook a whole pig

  1. Who is the person you would most like to cook with?

With regards to a chef/Author it would have to be Ottolenghi as I love the layering of flavours. I do have to say though that I love cooking with people who have visited the Bristol Fire School and have cooked using my books. It brings a connection and reality to it.

  1. What is your favourite song to cook to?

I don’t have a favourite song as I am a huge fan of music and what I will listen to depends on my mood. If its cold and wet I listen to Reggie, if I am tired its electronic and I love finding new music.

  1. Best toppings for a BBQ burger?

It has to be a classic Bacon and Cheese burger with hot sauce

  1. What’s your favourite non-BBQ food?

No such thing in our house anything can be cooked on the BBQ, I have even cooked Pavlova and I regularly bake on the BBQ.

  1. What is your favourite dish from your book?

Now that’s a hard one, I like them all although some get cooked more than others.

There is a sweetcorn salad from the Wood Fired Oven Cookbook that regularly makes an appearance, as does the carrot salad in charred. I believe that a bbq should be like a meal indoors and not have just five types of meat. In my most recent book, Seared there is a lovely sesame and ginger chicken

Web Site – https://www.genevievetaylor.co.uk/

Fire School – https://www.genevievetaylor.co.uk/bristol-fire-school

Books – 
Amazon Books

The Men and Women behind UK BBQ – Sam Evans and Shauna Guinn

Barbecue is a serious business. And for anyone who thought barbecue was about big, bearded blokes toiling over hot coals, think again: the Hang Fire girls are the real experts.

In 2012 Sam and Shauna ditched their jobs and embarked on a 6-month road trip around the best barbecue joints in the southern United States. From Texas to Tallahassee, they learned the insider secrets of what makes barbecue great, were captivated by the thrill of smoke and fire, and back home in Cardiff they set out their meat manifesto in the form of Hang Fire Smokehouse.

Following the restaurant Sam and Shauna are regulars on TV in such programmes as Sam and Shauna’s Big Cook.

Hang Fire’s approach is simple: get the best ingredients, cook them low ‘n’ slow, and tuck in.

  1. What got you into BBQ’ng?
    As keen cooks, we’ve always been backyard BBQ’ers, albeit fairweather ones and mainly cooked out in the Summer. But really it’s our love of Americana, bluegrass and food from the deep south (and Dolly Parton!) that inspired us to be able to potentially do this for a living and so we headed to States for 6 months in 2013 to learn all about the culture of BBQ. We were also inspired by Neil Rankin, Tom Adams and Jamie Berger. They had the Pitt Cue food truck on the Southbank in 2011-2012 and their BBQ (and picklebacks) were mind-blowing. They had a huge part in inspiring the creative culinary aspect to Hang Fire.
  1. How many BBQ’s do you have at home and what is your favourite method of cooking?
    We’ve tended to build our own BBQ’s as you may have seen from our BBCTV show Sam & Shauna’s Big Cookout. But right now, there may be half a dozen or so different styles and types of BBQs lurking about in the garden! The more unusual ones are the wee Flat Dog from Pro Q (always in the boot of our car with a bag of charcoal ready for a guerrilla BBQ) and we also love our Ascua Parilla from Blackbox. Huge fans of beautiful, and considered, engineering in BBQs.
  1. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.
    Surely it has to be a really good pair of ‘Texas maracas’ aka BBQ tongs. So called because you always have to click them thrice when you pick them up! We’re also a bit late to the party, but our minds have been blown away by the ingenuity of the Meater. Why didn’t we have a dozen of these when we had our restaurant?!
  1. What was the best BBQ food you have ever eaten?
    Asides from what Pitt Cue were doing back when, it was probably everything we ate at Franklin BBQ in Austin. On our travels in the States, we ate at something like 70-80 BBQ joints; from streetfood to restaurants. We kissed (ate?) a lot of frogs in in order to find the Prince of BBQ, Aaron Franklin. It really was transcendent. Incredibly delicate smoke flavour, the most tender meats and the seasoning sat back to let the quality of the meat sing out.
  1. Tell us about your worst BBQ disaster?
    This is an easy one to remember as it was so painful. Just when we started Hang Fire, I was training my chefs on slow and low. We filled a smoker with around £250 of thick-cut St Louis ribs for a very low temp overnight smoke so they could be finished in the morning for lunch time service. We had a grease fire in the smoker overnight and we came in to every single rib looking like a petrified fossil. Black, burned and you could crush them to dust with a light squeeze. We all learned a lot about keeping your smoker cooking chambers CLEAN!
  1. Name a dish you have never cooked but would love to try?
    Without wanting to sound churlish, there probably isn’t a dish we’ve had the desire to cook and haven’t yet (Sam can be very impulsive and suddenly show up with a bunch of ingredients and say ‘we’re cooking this today!’). However, there are definitely people we’d like to cook with and places we’d like to cook in.
  1. Who is the person you would most like to cook with?
    We had the privilege to meet Miss Tootsie of Snows BBQ while we were in the States but would love a chance to cook with her. In fact we would love to cook with any of our great BBQ heroines like Desiree Robinson, Melissa Cookston, Amy Mills, Leanne Whippen and Danielle Bennett.
  1. What is your favourite song to cook to?
    Not sure there is one song this pair of musos could choose. But a good bluegrass, country playlist isn’t very far away when we’re lighting the coals. Something up beat with a story and music with history always inspires us when we cook.
  1. Best toppings for a BBQ burger?
    For us an Oklahoma style pattie with American cheese and crispy (streaky) bacon will always be our go to. Oooh, can we add some of Dublin’s Pitt Bros bacon jam too?
  1. What’s your favourite non-BBQ food?
    We cook A LOT of Asian food at home. North to southern Indian, Thai, all sorts of Chinese food, tons of Indian food. We eat a lot of vegetarian and seafood too.
  1. What is your favourite dish from your book?
    C’mon, it’s like asking a mother to pick her favourite child! They’re all amazing to us as they all come with a story of how we learned it and when we tried it and the people we met. It really does chronicle our time in the States through food and hopefully a road map for anyone wanting to make the same pilgrimage.

Link to book

https://www.amazon.co.uk/Hang-Fire-Cookbook-Adventures in America

 

 

 

 

 

 

 

Sam & Shauna of Hang Fire®

www.samandshauna.com

 

Watch Season 3 of Sam & Shauna’s Big Cook Out on BBC IPlayer
CLICK HERE

Watch Sam and Shauna’s TEDx Talk on Pop Ups
CLICK HERE

Watch Sam & Shauna cook in Gower Salt Marshes
CLICK HERE

Twitter – @hangfirebbq  @samandshauna

Instagram – @hangfirebbq   @samandshaunaofficial

FB – @TheHangFire