Tag: bbq

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Japanese Style BBQ King Scallops

An easy seafood recipe from @SMOKE_SHACK_NI
Check them out on Instagram  –

https://www.instagram.com/smoke_shack_ni/

Japanese Style BBQ King Scallops

  • Yield2 Servings

Ingredients

  • 10 large king scallops, cleaned
  • 1 tb sp oyster sauce
  • 1 tb sp light soy sauce
  • 1 tb sp yuzu kosho paste (available at most asian supermarkets)

Method

1

 Marinate the scallops with the oyster sauce, soy & yuzu paste for 1-2 hours.

2

Light up bbq and heat until reading approx. 250°C

3

Skewer the scallops ensuring the flat surface can contact the grill bars..

4

 BBQ for approx. 3 minutes each side until cooked and nicely coloured.

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Tandoori Coronation Chicken Pizza

Here’s a pizza recipe kindly donated by Kelly Bramill. Perfect for the Queens Platinum Jubilee

Tandoori Coronation Chicken Pizza

  • Yield4 Pizzas

Ingredients

For the Pizza Dough (Makes enough for 6 pizzas, but surplus can be frozen)

  • 600ml Cold Water
  • 1g fresh yeast (Supermarkets with a bakery will give you this for free if you ask)
  • 1kg ‘00’ Flour
  • 25g Fine Sea Salt

For the Coronation Sauce (Makes enough for at least 4 pizzas)

  • 4 tbsp Mayonnaise
  • 4 tbsp Greek Yoghurt
  • 2 tbsp Smooth Mango Chutney
  • 1 tbsp Angus & Oink Tandoori seasoning (or your favourite curry powder)
  • 1 tsp Lemon Juice
  • Salt and pepper to taste

For the Chicken

  • 1 large or 2 small boneless, skinless chicken thighs per pizza (but grill up extra for fridge raiding)
  • Angus & Oink Tandoori seasoning (or your favourite curry paste/seasoning)
  • A little vegetable oil

Method

For The Pizza Dough

1

Into a large bowl add the water and, while rubbing it between your fingers, dissolve the yeast thoroughly in the water.

2

Add half the flour to the bowl and begin to combine. Add the rest of the flour and the salt and mix until you have a rough dough. Place the dough on a clean surface and knead well for about 10 minutes.

3

Leave the dough to rest, covered with a bowl or a clean towel, for about 10 minutes.

4

Now divide the dough into 6 equal balls. There are lots of videos out there on how to do this, but just aim for nice smooth balls of dough, using your work surface to help you, pinching the bottom of each ball to tighten the surface of the dough. This is the point where you can freeze any dough you won’t be using straight away.

5

Space out the dough balls you intend to use on a tray, giving them each a little space as they’re going to spread out. Cover them and leave at room temperature for at least 5 or 6 hours.

For the Coronation Sauce (Makes enough for at least 4 pizzas)

6

Add all the ingredients to a bowl, combine thoroughly and refrigerate until needed.

For the Chicken

7

Marinade the chicken thighs in the seasoning/paste, using a little oil if using a dry seasoning or rub.

8

BBQ, or cook however you like, until the chicken reaches an internal temperature of 75°C.

Assembly

9

Your dough balls should be lovely and relaxed and doubled in size. If using a domestic oven, preheat to 250 degrees centigrade, using a pizza stone if you have one. If not, a flat pizza pan or baking tray will work just fine. If using a specific pizza oven, refer to the manufacturer’s instructions.

10

Sprinkle a generous amount of flour or fine semolina onto a clean work surface. Gently scoop up a piece of dough and place it on your floured surface. Sprinkle a little flour on top and dust your fingers too. Now begin, with flattened fingers, to shape your dough by gently pressing and stretching from the centre of the dough ball outwards. Again there are lots of videos covering this technique, but it really doesn’t have to be perfect. Making homemade pizza should be fun!

11

Once your dough resembles a pizza base, sprinkle on the mozzarella, cooked chicken and drizzle on a few sprinkles of the garlic butter oil. Gently slide the pizza onto your peel or baking tray and transfer to the oven.

12

Bake your pizza in the oven for 7 – 10 minutes until golden and crispy, or if using a specific pizza oven, as per the manufacturer’s instructions for that oven.

13

Remove from the oven, sprinkle with a little coriander, brush the crust with the garlic butter oil and drizzle on a couple of tablespoons of the coronation sauce.

.

Other Toppings

A handful of low moisture mozzarella per pizza. Smoked mozzarella is fabulous here

1 tsp Angus & Oink Garlic Butter seasoning, mixed with 1 tbsp olive oil (optional)

A small bunch of fresh coriander, leaves picked

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Lamb Chops with Charred Chilli Sauce

Here’s a recipe kindly provided by Helen Graves from her book
LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New

We eat a lot of lamb chops in this house; in fact, they’re
probably our number-one speedy dinner option, with a big salad
on the side. If there’s no time to marinate them, then we rub
them with loads of big flavours – crackling spices and lip-jolting
acidity – then cook them hot and fast until their fat drips and
frizzles. There’s a lot of fun to be had in nibbling around the
bones. I love the drama of taking a big plate of chops and a stack
of napkins to the table and watching the carnage unfold.

Serves: 2 as a main dish,
4 with other dishes

Lamb Chops with Charred Chilli Sauce

  • Prep Time1 hr 10 min
  • Cook Time10 min
  • Total Time1 hr 20 min
  • Yield2 Servings

Ingredients

  • 8 lamb chops

Charred Chilli Sauce

  • 5 red chillies
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon caraway seeds
  • 1 garlic clove, peeled
  • 6 tablespoons olive oil
  • 4 tablespoons red wine
  • vinegar
  • 1 tablespoon lemon juice
  • large handful of coriander
  • (cilantro) stalks and leaves
  • small handful of mint leaves
  • sea salt

Method

1

I like to use half of this sauce to marinate the lamb chops,
so tend to char the chillies indoors (as I’m probably not going to
light the barbecue just to char some chillies). There are several
ways to do this – either in a dry pan over a high heat, under a hot
grill or directly over a gas flame. Char them until blackened,
then put into a bowl and cover for a minute. Remove and slip
off the skins (it’s up to you whether or not you keep the seeds).

2

Lightly toast the cumin, coriander and caraway seeds in a dry
pan over medium-low heat until fragrant, giving the pan a shake
every now and then to ensure they don’t burn.

3

Place the charred chillies in a blender with the toasted
spices and all the other ingredients except the lamb chops,
plus a generous pinch of salt, and blend until you have
a smooth-ish sauce.

4

Use half the sauce to marinate the lamb chops for at least
1 hour (leave them for a few hours in the fridge, covered,
if you can).

5

When you’re ready to eat, prepare a barbecue for indirect
cooking over medium heat.

6

Grill the lamb chops over direct heat, moving them a little
offset to cook if they start to burn. The cooking time will depend
on the thickness of the chops, but a few minutes on each side for
small chops should do it.

7

Serve with the remaining sauce.

8

To Cook Indoors: Cook the marinated chops under a hot grill
for about 5 minutes on each side.

LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26) Photography: Rob Billington
Helen’s book can be bought through any reputable bookstore including –
Amazon

Hive.co.uk

Waterstones

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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
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Rusty BBQ Company Black Angus Coffee Rub

I was sent a sample of this rub before it was launched, although charcoal sounds like a strange ingredient in a rub,
there are a few about.

This one was different, as soon as you opened the packet you would smell the garlic and herbs and a smokiness from the Ancho Chilli.
A finger dip test confirmed that there was a little hint of heat and some sweetness along with the perfect amount of salt

I decided to try it on a T-bone steak I had in the freezer and cook it over silver birch wood on the Ozpig.

The inclusion of charcoal and coffee created a great crust on the steak. This is definately a next level charcoal rub that I can recommend.

If you haven’t tried any of the Rusty BBQ Co rubs, check them out, they are different to the Generic American BBQ Rubs

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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!

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Angus and Oink Cuban Rub

After watching the 2014 film Chef, which is the story about Chef Carl Casper (Jon Favreau) quitting his job at a major LA restaurant and launching a street food truck with the help of his son, I just knew I wanted to make a Cubano Sandwich.

Here’s were the helpful boys and girls at Angus and Oink came into their own. They have a cuban rub which has lots of citrus flavour, balanced with cumin, smoked paprika oregano and a light chilli hit. Exactly the flavour I was looking for.

I bought some shoulder steaks from the butcher which had already been tenderised. I added the rub to olive oil and lemon juice to make a paste
rubbed it onto the shoulder steaks and left for about an hour before grilling on the bbq. My recipe has been uploaded to the UK BBQ Web site if you want to take a look http://ukbbqweek.com/pork/cubanos/

I will definitely cook this again and already have my thinking hat on to use it in a few more recipes, possibly a chilli, grilled chicken or a few taco’s.

The thing I like about Angus and Oink rubs is the huge range they do and not just generic American BBQ flavours. Check out the range if you haven’t tried them  https://angusandoink.com/collections/bbq-rubs-injections

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Lexie’s Gooey Chocolate Puddings

Lexie is Nic Williams Niece. Nic is on Instagram as @meatsmokefire and he does live cooks every Saturday. Lexie has obviously picked up lots of tips

Lexie’s Gooey Chocolate Puddings

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield6 Servings

Ingredients

  • 100g good quality dark chocolate
  • 100g Dairy Milk chocolate
  • 100g unsalted butter
  • 3 eggs, lightly beaten
  • 115g sugar
  • 2 tbsp plain flour

Method

1

Preheat your BBQ to 200°C with it setup for baking. Place the baking stone on top of the stainless grid, on top of your ConvEGGtor feet up. Allow 20 mins at this temperature for the baking stone to heat up.

2

Over a pan of simmering water, place a bowl containing your butter and chocolate. As this heats up, stir it frequently until the butter and chocolate has melted together.

3

In another bowl, whisk together your eggs, sugar and flour

4

Once the chocolate mixture has melted, gradually mix it into the egg mixture.

5

Once it is all combined, spoon it into ramekins. You can pre grease these but to be honest, it’s not necessary if you’re going to eat them out of the ramekins.

6

Place the ramekins on a baking tray, leaving a gap between them, and put into the BBQ. and cook for 15-20 minutes until the sides of the mixture have set but the middle is still wobbly

7

Take them from the BBQ and allow to cool for about 5-10 minutes

8

You can either serve them with some cream or crème fraîche, or just garnish with a raspberry and some mint.

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ProQ Digital Probe Thermometer

If you are in the market for an instant read thermometer then there is a new option to consider from the team at ProQ. Speak to most people in the BBQ world and they will say a thermometer is one piece of equipment they would recommend again and again. And forget the old school analogue ones your parents may have used to check a turkey once a year, these are the new school digital versions giving you an accurate read out in seconds. So, whether you are grilling steaks and looking for that pink perfection or smoking a brisket and looking for that finishing temperature as well as probe tenderness, the ProQ digital probe thermometer may well be the tool you need.

Coming in at a price point of £25.99, the ProQ model lands itself in a very competitive place in the market for this type of device. Especially considering the 2 year limited warranty they are offering too.

I have been using my ProQ model for the last few months before writing this review and have to say, for the cost of the unit I have been very impressed. Straight off the top, the feature I like most is being able to easily switch between Celsius and Fahrenheit on the display by simply holding down a button. Being from an age where I learnt all my recipes and cooks from American BBQ books, I am more familiar with Fahrenheit as a measurement than Celsius. But I appreciate that some people are the opposite way so it’s easy on this unit to switch between both. The actual probe section you use for checking temperatures folds away into the handheld section, keeping it safe and out of the way; and the very tip of the of the probe narrows, meaning the holes left in your food, when checking temps, can be kept to a minimum. The thin, tip end also means the unit reads temperatures very quickly, giving you an accurate reading in around 3-5 seconds; meaning the food does not have to be kept out of the cooker any longer than necessary when making those checks. Handily, the device is also IPX5 waterproof which certainly helps with the always changing UK weather, wiping it clean or spills from cooks etc. The screen is backlit, so can be used at night or in darker places too. And another handy feature is a USB charge cable is supplied in the box, so you can always keep it topped up as it has a lithium-ion. And finally, the unit has a magnet on the back to help you keep it somewhere safe, just not somewhere hot!

At this price, the unit is definitely worth a look and will help you to know exactly what the temps are, of whatever you are cooking, meaning you know you are at a safe temperature; so you don’t need to overcook food and dry it out, and overall you will be making more enjoyable meals.

I was gifted this unit to test, but am entitled to write my own opinions on the device. The link to the product on the ProQ website is noted below.

If you have used and have any feedback on one of these units or have any questions, let us know in the comments.

https://proqsmokers.co.uk/products/proq-instant-read-thermometer

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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/