by BBQ Boss | Monday 4 July 2016 | Uncategorized
Southern BBQ
Chicken , its lush, sticky and tangy and all the things you want to get finger licking good from your BBQ.
We discovered recipe over on Allrecipes.com
- 2 tablespoons brown sugar
- 2 cloves largecloves garlic (chopped)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium finely chopped onion
- 200 ml cup ketchup
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. A thermometer inserted near the bone should read 165 degrees F (74 degrees C).
by BBQ Boss | Monday 4 July 2016 | BBQ Hints and Tips
Well we are up and running!
OK, maybe not running but taking small tentative baby steps into the wonderful world that is on-line blogging! We will stumble, we will fall but with hard work and perseverance we shall hit our stride with the help of our tech people at Sussex Web Support.
We wanted to start this blog purely to share with others the joy of a good BBQ and all that goes with it. Whether its the primeval urge to play with fire, the aroma of wood smoke, the many fantastic recipes that can be made or just to enjoy socialising with a cold drink and good friends, that’s what we want to promote.
We couldn’t of done this without the fantastic guys at Sussex Web Support. Not wanting this to sound like an advert they are the clever technical people behind us. From email and web hosting things to “Search engine optimisation” (apparently that’s something we need!).
They are amazing and have held our hands all the way, they helped us pick the server back-end thing and then helped us set it all up. We must admit we are still finding our feet with it all but they don’t mind us shouting out to them saying “what does this button do”!
Now its down to us, we just need to fill up this blog, safe in the knowledge that if we break stuff they can fix it!
So here’s to you guys at Sussex Web Support and your fabulous website maintenance packages! …..Thanks loads 🙂
by BBQ Boss | Monday 4 July 2016 | Uncategorized
Pulled beef is a really good take on pulled meat, this time using a good cut of brisket. A little bit of a chilli kick with a lovely smoky sauce.
The recipe here is based on oven cooking, however you can do it on your trusty BBQ, it just will take some time and you will need to keep the coals going.
We have used this a couple of times and never fails to please, originally found on BBC Good Food website
- 3 tbsp vegetable oil
- 2-2.5 kg piece beef brisket (rolled (ask the butcher to do this for you))
- 2 red onions (chopped)
- 1 tbsp sweet smoked paprika
- 1 tbsp English mustard powder
- 2 tsp ground cinnamon
- 0.5 tsp ground cayenne pepper or 1chilli flakes (omit if you want to reduce heat)
- 1.5 tbsp treacle
- 50 ml red wine vinegar (plus 2 tbsp)
- 75 g soft light brown sugar (plus 2 tbsp)
- 3 garlic cloves (crushed)
- 4-6 bay leaves
- 2-4 fat red chillies (pierced a few times with a small sharp knife)
- 500 ml carton passata
- 2 tbsp Worcestershire sauce
- soured cream (to serve)
by BBQ Boss | Friday 1 July 2016 | BBQ Hints and Tips
It’s the age-old debate among BBQ fans, which is best gas or charcoal. A simple enough question that can draw intense feelings from their followers. Die hard BBQ fans are as passionate about it as sports fans are about their favourite team.
So what is the best? It’s time to get impartial now, think of us as the BBQ equivalent of Switzerland, for the purposes of this article we are going to be neutral to make sure you have the facts.
Gas BBQ
Picture the scene, It’s a sunny evening you have got home from work tired and hungry, you have a fridge with prime goodies crying out to be eaten. You want to enjoy the warm rays of summer (after all we get so little of it in the UK!) and have a well-deserved burger or a steak.
What do you do?
Fire up the gas BBQ and have your sizzling plate of meat charring nicely in minutes with a cold glass of something in your hand, all is good with the world.
One thing in particular that gas has over charcoal is the convenience, click the ignition and as long as gas your gas hasn’t run out you are off!
In terms of flavour that is the biggy. Some will say you don’t get the same flavour as charcoal, the same smokiness. Others will say they don’t know what their palate is talking about.
Ok in the olden days of gas BBQ this may have been true. Think of your early memories as a child watching your dodgy uncle burning your burger. Flipping it over a nasty cheaply made gas grill that was barely more than a camping gas stove. The kind of family member that would only cook once a year and that would be the BBQ.
Now we have flavouriser bars, lava rocks, rotisseries and other clever ways of getting that glorious smoky flavours and BBQ experience dripping and oozing into your food.
Man has always been hooked on BBQ. Since the dawn of time, and that first slab of prehistoric meat was charred on an open fire.
Ok, that may have a bit of artistic license.You can’t deny that cooking meals on an open fire have been always been something that brings people together, a family, a tribe or a community. A good old cookout as our American cousins often refers to it.
The ceremony of the lighting the charcoal, the warming glow of the embers, few things are more satisfying than the sizzle of a good steak hitting the grill. Good things come to those who wait
There is much to be said for tradition and you don’t get more traditional than a charcoal BBQ.But traditional doesn’t have to be old and boring. Today’s modern charcoal BBQs can be as cheap as chips. You can get with disposables for a couple of quid, to shinning enamel coated, multicoloured, domed monuments to outdoor cooking.
So what is best Gas or charcoal?
At the end of the day, the goal is to have a tasty and enjoyable feast with family and friends. it’s a social thing and that’s what matters.
So whatever you choose gas or charcoal, you can’t go wrong. Just have a good time and enjoy your BBQ with those that matter most.
