As a child, Christmas would start, for me, with the smell of a smokey glazed ham. As I arrived at my grandparent’s house for the holiday season, being met buy the wonderful aromas of citrus and oak, as my Nan floated around the kitchen, mid-preparation …
It’s that time of year again when everybody’s talking about turkey brine. “How much salt?” “How long for?” “Wet brine or dry brine?” I’ve been brining Poultry for many years now, tried many recipes, and different methods. This is how I like to do it. …
For me, the flavour combinations used in Kansas City-Style BBQ are some of the best! We’re going to use a wonderful KC-Style BBQ Rub and Sauce to flavour these Kansas City-Style Smoked Beef Short Ribs. They’re going to be a wet style rib, which means …
For this Apple & Hot Mustard Slaw, not only are we going to use fresh red apple matchsticks, we’re also going to use some OSU, which is a blend of raw apple cider vinegar, and concentrated apple juice. This stuff is intensely apple flavoured, and …
For this Smoked Brisket Chili we’re going to be using the brisket Flat. There are two muscles on a full brisket, the Point and the Flat. The brisket Point is a bit thicker, more fatty, and great for things like Burnt Ends or minced for …
To make these classic Smoky Barbecue Pulled Chicken Sandwiches we’re going to be smoke-roasting a whole spatchcocked chicken over hickory wood. Using two of my all-time favourite BBQ rubs and sauces, Plowboys BBQ ‘Yardbird’ Rub, & Smoke on Wheels ‘KC Bootleg’ Bourbon-Infused BBQ Sauce. To …
Flavour Bomb Alert!!!! Coffee isn’t a flavour I usually use with chicken, I’d usually save it for beef, venison and sometimes mutton. But with these chicken tacos, I’m toning it down a bit by mixing in one of my favourite all round BBQ rubs. These …
These Sweet Lime Pickled Onions are an adaptation of Yucatán-Style Pickled Red Onions or Cebolla en Escabeche. In this recipe I’ve made the Pickled Onions a little simpler to prepare and a lot sweeter than their Mexican cousins. The vivid pink colour of these sweet, …
Here’s my basic technique for smoking spare/meaty ribs. We’re going to go straight into the cook here, so I’m assuming you know some of the prep stuff? Membrane removal, a bit of trimming if you like, square off the ends to remove sharp bones. This …
Red Slaw is something you would usually associate with “Lexington-style” North Carolina barbecue. Where Ketchup is used instead of mayonnaise or vinegar for the base of the slaw, hence the Red. For this Red Slaw I’ve changed things up a bit, and swapped out the …