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
- Indirect

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

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

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

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

Remove your wings from your grill

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.

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

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

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/

28/04/2023

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
- Main 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

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.

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.

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

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.

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.

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!

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/

26/04/202326/04/2023

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

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

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).

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

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!

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!)

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 🔥

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/

28/05/2022

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

Cuisine
- Fusion
Cooking Method
- Pizza Oven

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

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

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.

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

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.

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)

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

For the Chicken

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

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

Assembly

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.

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!

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.

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.

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

16/08/202103/02/2022

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

Cuisine
- American
Course
- Breakfast
Cooking Method
- direct

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

Set BBQ up for direct cooking and when ready slowly melt the butter in the pan

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)

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

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.

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.

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.

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.

Now, go dig in and enjoy this amazing creation. Hope you have enjoyed my Ultimate Eggs Benedict

08/07/202003/02/2022

Buttermilk Wings

Prep Time30 min
Cook Time40 min
Total Time1 hr 10 min
Yield2-3 Servings

Cuisine
- American
Cooking Method
- Direct

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

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. )

After marinating take them out of the milk, drain but don’t pat dry.

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.

Set up your bbq for indirect cooking and heat to around 350°F or 180°C.

Cook for 40 mins..

Check internal temp is 165°F or 74°C

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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27/06/202003/02/2022

Smoked Chicken with Alabama White Sauce

Prep Time30 min
Cook Time1 hr
Total Time1 hr 30 min
Yield4 Servings

Cuisine
- American
Course
- Main Course
Cooking Method
- Indirect

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

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.

Stir through the parsley and set aside

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

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

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.

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

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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27/06/202003/02/2022

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

Cooking Method
- Direct

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

Combine the sauce ingredients

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

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

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

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

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

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

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

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02/07/201803/02/2022

Spanish Paella

Prep Time10 min
Cook Time30 min
Total Time40 min
Yield4 Servings

Cuisine
- Mediterranean
Course
- Main Course
Cooking Method
- Direct

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

Using a chimney starter, place half chimney of charcoal or briquettes and light the starter.

Tip the fuel into the center of the bbq or into coal baskets, arrange centrally.

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.

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.

Add prawns and peas, cook for a further 3-4 minutes, or until prawns are cooked through. Ensure chicken is cooked through before serving.

Serve immediately and serve with the lemon quarters.

Recipe from @BBQStuUK

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02/07/201803/02/2022

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

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

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.

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.