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
