Categories News BBQ Beer-Can Chicken Post author By Andrew King Post date 12/05/2022 Kamado Joe Beer Can Chicken: What you need: 1 whole chicken, rinsed and patted dry 2 stick of butter, melted 1 teaspoon of your favorite bbq rub 1/4 to 1/2 tsp granulated garlic 1/4 to 1/2 tsp onion powder Additional BBQ rub Bunch of fresh thyme 4 to 6 cloves of mashed garlic Beer Directions: Fire up your grill for indirect cooking at 350°F. While the grill is warming up, melt the butter and add the BBQ rub and seasonings. Once the butter is melted and the seasoning are mixed in, use a meat injector to inject the butter and seasoning solution under the skin of the chicken all over (not into the meat.) Once the butter mix has been injected under the skin, coat the rest of the outside of the chicken with a healthy dose of BBQ rub. In your beer can chicken stand, add the garlic and thyme and top it off with beer. Put the stand on the grill to let the beer preheat for 10 to 15 minutes. Put the chicken on the stand and cook it until the breast meat reaches 160-165 degrees internally. Remove it from the grill, let it rest for 10-15 minutes and serve it! source: http://www.meatchurch.com/ https://youtu.be/SIE1DFwhemw Tags Aberystwyth, Anglesey, Audio, Bar B Q, BARBQ, Bath, BBQ Beer-Can Chicken Recipe, BBQ Fuels, BBQ grills, BBQ’ing, BBQs, Beefeater, Belfast, Birmingham, Bourton on the Water, Bradford on Avon, Bridgnorth, Bristol, Buschbeck, Caerleon, Cambridge, Cambridgeshire, Campchef, Canterbury, Cardiff, Charcoal Barbeque, Charcoal Grills, Chester, Chiminea, Colchester, Colwyn Bay, Conwy, cooking, Coolers, Cornwall, Cotswolds, Coventry, Dorchester, drinks bars, East Kent, Edinburgh, Essex, Exeter, Falmouth, Fire Pits, Firepits, Fontana, Fort William, fridges, Frome, Gas, Gazebos, Glasgow, Glenfinnan, Greenwich, grillers, Ironbridge, Isle of Man, Isle of Wight, Kamado Joe, Kamado Space ODK, Kitchens, Lake District, Leeds, Leicester, Lifestyle, Liverpool, Llanberis, Llandudno, Llangollen, London, Lyme Regis, Mallaig, Manchester, Masterbuilt, Mull, Newcastle, Norfolk, Nottingham, Orkney Islands, Outdoor, Outdoor Kitchens, Outdoor Living, outdoor living space, Outer Hebrides, Oxford, Pellet Grills, Piazza, pizza ovens, Porthleven, recipes, rotisserie, Salisbury, Scalloway, Scottish Borders, Scottish Highlands, Shetland Islands, Shrewsbury, Skye, Smokers, sound systems, St Ives, Stirling, Stockport, Stratford-upon-Avon, Suffolk, Sunstone, Truro, UK, United Kingdom, utoka 20, Wales, Warwick, weatherproof kitchens, Wells, Whistler, Winchester, Woking, York
Categories Recipes Fall off the bone sticky barbecue ribs Post author By High_Liveal Post date 06/04/2022 Sticky Barbecue Ribs Fall off the bone sticky barbecue ribs Ingredients 4 racks of baby back pork ribs or other whole racks (about 450g each) 5 tbsp cider vinegar 2 tbsp smoked paprika 4 tbsp light brown soft sugar 1 tbsp garlic granules 1 tbsp onion granules 1 tbsp Chinese five-spice powder 300g tomato ketchup 2 tbsp honey 1 tbsp soy sauce 1 tbsp Dijon mustard 300ml apple juice Method STEP 1 If there’s a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue – leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they’re completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight. STEP 2 Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled. STEP 3 Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn’t all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week. Source: https://www.bbcgoodfood.com/recipes/fall-off-the-bone-sticky-barbecue-ribs Tags Aberystwyth, Anglesey, Audio, Bar B Q, barbecue ribs, BARBQ, Bath, BBQ Beer-Can Chicken Recipe, BBQ Fuels, BBQ grills, BBQ’ing, BBQs, Beefeater, Belfast, Birmingham, Bourton on the Water, Bradford on Avon, Bridgnorth, Bristol, Buschbeck, Caerleon, Cambridge, Cambridgeshire, Campchef, Canterbury, Cardiff, Charcoal Barbeque, Charcoal Grills, Chester, Chiminea, Colchester, Colwyn Bay, Conwy, cooking, Coolers, Cornwall, Cotswolds, Coventry, Dorchester, drinks bars, East Kent, Edinburgh, Essex, Exeter, Falmouth, Fire Pits, Firepits, Fontana, Fort William, fridges, Frome, Gas, Gazebos, Glasgow, Glenfinnan, Greenwich, grillers, Ironbridge, Isle of Man, Isle of Wight, Kamado Joe, Kamado Space ODK, Kitchens, Lake District, Leeds, Leicester, Lifestyle, Liverpool, Llanberis, Llandudno, Llangollen, London, Lyme Regis, Mallaig, Manchester, Masterbuilt, Mull, Newcastle, Norfolk, Nottingham, Orkney Islands, Outdoor, Outdoor Kitchens, Outdoor Living, outdoor living space, Outer Hebrides, Oxford, Pellet Grills, Piazza, pizza ovens, Porthleven, recipes, rotisserie, Salisbury, Scalloway, Scottish Borders, Scottish Highlands, Shetland Islands, Shrewsbury, Skye, Smokers, sound systems, St Ives, sticky barbecue ribs, Stirling, Stockport, Stratford-upon-Avon, Suffolk, Sunstone, Truro, UK, United Kingdom, utoka 20, Wales, Warwick, weatherproof kitchens, Wells, Whistler, Winchester, Woking, York
Categories News Cleaning Your Cutting Board Post author By High_Liveal Post date 06/04/2022 grilled meat cut Cleaning Your Cutting Board I’m sure it comes as no surprise that your cutting boards not only need to be cleaned and sanitized but some also need to be oiled. We sell a couple of different cutting boards on the site and it’s important to understand which need a little more TLC outside of water and dish soap. Let’s take a look! CLEANING: wooden cutting boards call for a similar seasoning process as cast iron. They need to oiled to be well-preserved. The oil soaks into the pores of the bamboo hydrating the board while keeping excess moisture, like water, out. Camp Chef recommends oiling about once a month. Immediately after use, hand wash and dry your board with warm water and mild dish soap. Make sure to get into the juice grooved edges. (Never soak or place in a dishwasher. This can warp and crack your board.) Dry vertically. Once completely dried. WARM a ½ cup (26-inch board) or ¼ cup (14-inch board) of food-grade mineral oil in a saucepan. (Never use cooking oils.) Pour the oil onto your cutting board and rub in a circular motion with a clean cloth. Be sure to oil all sides of your cutting board. Pros: Bamboo is a fast-growing, sustainable wood/grass source. It’s also gentler on knives than many other traditional wood boards. Cons: A little more time and maintenance goes into the cleaning. Some also find the 26-inch board to be a little large to handle. Tags Aberystwyth, Anglesey, Audio, Bar B Q, barbecue ribs, BARBQ, Bath, BBQ Beer-Can Chicken Recipe, BBQ Fuels, BBQ grills, BBQ’ing, BBQs, Beefeater, Belfast, Birmingham, Bourton on the Water, Bradford on Avon, Bridgnorth, Bristol, Buschbeck, Caerleon, Cambridge, Cambridgeshire, Campchef, Canterbury, Cardiff, Charcoal Barbeque, Charcoal Grills, Chester, Chiminea, chopping boards, Colchester, Colwyn Bay, Conwy, cooking, Coolers, Cornwall, Cotswolds, Coventry, Dorchester, drinks bars, East Kent, Edinburgh, Essex, Exeter, Falmouth, Fire Pits, Firepits, Fontana, Fort William, fridges, Frome, Gas, Gazebos, Glasgow, Glenfinnan, Greenwich, grillers, Ironbridge, Isle of Man, Isle of Wight, Kamado Joe, Kamado Space ODK, Kitchens, Lake District, Leeds, Leicester, Lifestyle, Liverpool, Llanberis, Llandudno, Llangollen, London, Lyme Regis, Mallaig, Manchester, Masterbuilt, Mull, Newcastle, Norfolk, Nottingham, Orkney Islands, Outdoor, Outdoor Kitchens, Outdoor Living, outdoor living space, Outer Hebrides, Oxford, Pellet Grills, Piazza, pizza ovens, Porthleven, recipes, rotisserie, Salisbury, Scalloway, Scottish Borders, Scottish Highlands, Shetland Islands, Shrewsbury, Skye, Smokers, sound systems, St Ives, Stirling, Stockport, Stratford-upon-Avon, Suffolk, Sunstone, Truro, UK, United Kingdom, utoka 20, Wales, Warwick, weatherproof kitchens, Wells, Whistler, Winchester, Woking, York
Categories News BBQ’s – Outdoor Cooking Post author By High_Liveal Post date 17/03/2020 BBQ meat skewer Outdoor Cooking Which Barbeque to Use? Charcoal or Gas? Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons: Charcoal Barbeque There’s a full range of prices: inexpensive grills are easy to find, and upscale models are available too (+) Gets very hot (+-) Needs to be manually lit and preheated for a minimum of 20 minutes (usually much longer) (-) Cleaning is more complicated due to ashes (-) Smoky flavour every time you grill (+-) Tough to keep a constant temperature (-) You get to play with real fire (+) Gas Barbeque Typically pricier than charcoal, though inexpensive models are available (+-) A more complicated grill means more parts that can break (-) Easy to clean (+) Has the option of smoky flavor or not, with use of wood chips in a smoker box (+) Convenient (+) For more details about the differences between gas and charcoal grills, check out chow.com’s objective and clear breakdown. Get Your Grill On! (How to Use your Barbecue) If you’re using a charcoal grill, empty the ashes from your last grilling session. Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Let the gas grill heat up for at least 10 minutes, and your charcoal grill for at least 20. After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do. After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!) Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil. Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines! What to grill Sure, everyone knows steaks and burgers can go on the grill, but did you know that it’s also great for sandwiches and pizza? Here’s a list of recipe ideas to get you started. Truly GRILLED grilled cheese. Vegetables are easy to grill, just pick your favourite vegetable and give it a try! Or try these vegetable kabobs if you prefer yours on a stick. Corn on the cob comes with its own “packet”… the husk! It’s perfect for throwing on the grill, once you have these simple directions! Grilled sweet onions wrapped in bacon would make a great appetizer or party food. Grilled pizza doesn’t have to be complicated! Beef tenderloin sandwiches with a garlic mayonnaise topper sound like a great lunch for a lazy summer day. Pork chops and caramelized onions are simple to make on your grill! You know how good the chicken is at fairs, right? This “roadside chicken” recipe will help you recreate the same succulent flavor at home, with any pieces of chicken you’d like to use. Grilled Teriyaki Beef Kabobs are seriously tasty, especially if you make your own teriyaki sauce! Yum! Salmon is a firm fish with a naturally high fat content – perfect for grilling. Leaving the skin on during grilling protects the flesh from overcooking and falling apart. Who can resist Classic Baby Back Ribs! Each Friday, Coconut & Lime posts a new grill recipe. June brought us pomegranate-mint pork chops made with pomegranate molasseses. Check back for more of Rachel’s unique and delicious recipes! Barbecue Tips and Tricks To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork. Try to limit the flips. Ideally, you should flip each item once during the grilling process. Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!). For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions. To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them. If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn. If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan. Source: https://startcooking.com/a-beginners-guide-to-the-barbecue Tags Aberystwyth, Anglesey, Audio, Bar B Q, BARBQ, Bath, BBQ Fuels, BBQ grills, BBQ’ing, BBQs, Beefeater, Belfast, Birmingham, Bourton on the Water, Bradford on Avon, Bridgnorth, Bristol, Buschbeck, Caerleon, Cambridge, Cambridgeshire, Campchef, Canterbury, Cardiff, Charcoal Grills, Chester, Chiminea, Colchester, Colwyn Bay, Conwy, cooking, Coolers, Cornwall, Cotswolds, Coventry, Dorchester, drinks bars, East Kent, Edinburgh, Essex, Exeter, Falmouth, Fire Pits, Firepits, Fontana, Fort William, fridges, Frome, Gas, Gazebos, Glasgow, Glenfinnan, Greenwich, grillers, Ironbridge, Isle of Man, Isle of Wight, Kamado Joe, Kamado Space ODK, Kitchens, Lake District, Leeds, Leicester, Lifestyle, Liverpool, Llanberis, Llandudno, Llangollen, London, Lyme Regis, Mallaig, Manchester, Masterbuilt, Mull, Newcastle, Norfolk, Nottingham, Orkney Islands, Outdoor, Outdoor Cooking, Outdoor Kitchens, Outdoor Living, outdoor living space, Outer Hebrides, Oxford, Pellet Grills, Piazza, pizza ovens, Porthleven, rotisserie, Salisbury, Scalloway, Scottish Borders, Scottish Highlands, Shetland Islands, Shrewsbury, Skye, Smokers, sound systems, St Ives, Stirling, Stockport, Stratford-upon-Avon, Suffolk, Sunstone, Truro, UK, United Kingdom, utoka 20, Wales, Warwick, weatherproof kitchens, Wells, Whistler, Winchester, Woking, York
