British BBQ- Cooking outdoors whatever the weather. Inspiring recipes and techniques using the best British produce cooked on fire and smoke. Hot and cold smoking, wood fired ovens and BBQ of all forms.
It’s a funny time of year, most people aren’t really BBQ’ing properly yet, but it’s the perfect time of year to cold smoke food.
It really is easier to cold smoke food than you might think. Start with a cold smoke generator, the ProQ cold smoke generator can be purchased here
Pretty much any container can be used to contain the smoke, cardboard boxes, wooden cases, metal smoke cabinets, but here I used a beautiful wooden smoking cabinet from Black Box BBQ
The combination of these two bits of kit, makes cold smokign really easy. Start with something simple as I have here, some nice cheese, mild cheddar and goats cheese, edam all work well, and some nice butter.
Experiment with different woods and smoking times, I like a nice gentle beech, birch or cherry smoke on cheese and butter.
Make sure to leave the cheese and butter for the smoke to mellow.
Here’s a recent video I filmed on the subject of cold smoking. I’d love it if you let me know your favourite things to cold smoke?
Here in the UK our briskets are very different to what is available to smoke in the US. Our UK Briskets are from grass fed beef whereas in the US they are from grain fed animals. It’s much harder to get a good result from grass fed brisket because the variety of cattle breed in the UK is much more varied, also grass fed fats render out at a lower temperature than grain fed fats, so you need to cook it so that you look after the fat as much as you can.
Here I smoked the grass fed brisket which I picked up from my local butcher on the Primo ceramic grill at 130 deg C hotter than the usual 110c that is common for low n slow BBQ. I dusted the brisket with CountryWoodSmoke Mocha Rub, a dark, coffee, chocolate, cumin and chipotle bbq dry rub, available here.
I wrapped the brisket tightly in foil after around 2 1/2 hrs once a good bark had been achieved. I then continued to cook until the brisket internal temperature had reached 93c and checked that it was soft, tender and wobbly all through. I then vented for 10 minutes to stop the cooking process, and then allowed to rest for a couple of hours wrapped tightly in foil and in an insulated box.
Once ready I sliced in lovely juicy slices and enjoyed with some homemade slaw and mac n cheese.
I was really happy with this cook, it just shows what is possible to cook a good bbq brisket uk style.
Here’s a video I made of the cook for you to enjoy.
I often get asked for BBQ equipment and book recommendations within the UK BBQ scene by many people. I’m always happy to try to help people find out the best kit for them, I have kept a list of some of the recommendations over the years. So I have set up a CountryWoodSmoke Amazon Store and this is kit that I have either tried out myself, have seen others within the community commonly recommending, or simply something cool that has caught my eye.
By shopping here, CountryWoodSmoke receives a small cut from Amazon which helps support running websites, youtube channels etc. and is massively appreciated.
There are two sections, BBQ Kit and BBQ Books, plenty of inspiration and even some real bargains. The shop will be updated with new kit and bargains regularly, so make sure to bookmark it and check back regularly. You can buy the CountryWoodSmoke BBQ dry rubs, Mocha and House Rubs here as well.
I hope it helps you, and if you have loved ones looking for a present for you, then you can simply send them here with a little shopping list…
You are probably all aware of my love for Dirty Steaks, cooking a steak directly on the charcoal, I’ve been doing this for many years, and it’s my favourite way of cooking a steak. I usually go for a nice piece of skirt steak, as it sears up wonderfully on the coals.
Here I cook up a dirty steak sandwich, with sourdough bread, with a herby garlicy baste, which goes so well with the seared steak.
I had some colourful carrots that I had picked up from a local greengrocer, I cooked these in a pan over charcoal on the Thuros T1 charcoal grill, with a little olive oil and CountryWoodSmoke Mocha Rub .
Here’s the full video of the cook, hope you enjoy!
Hey folks, hope you had a wonderful festive season, and have welcomed 2019 in with style, it’s been great to see so many people cooking their BBQ Christmas dinner and festive feasts outdoors, on BBQ’s smokers and wood fired ovens,
I went for a cherry and orange wood smoked turkey breast wrapped in streaky bacon, and a smoked ham glazed with mulling syrup, smoked on the weber summit charcoal. A simple classic that works well for our family. I’ve been cooking our Christmas dinner outside on the BBQ for the last 8 years now, and will continue to do so. I love that I can get a little quiet me time outside with a glass of something while the kids are playing with their gifts.
My favourite bit is all the extras cooked on the BBQ too, we went for pigs in blankets and a wonderful stuffing topped with cranberries.
Cooking the meats outside made lots of room in the oven for roasties, parsnips etc.
I’m looking forward to a great BBQ 2019 season, for lots of people the BBQ season starts on the 1st of January and ends on the 31st December. Not everyone is this hardcore, but there’s definitely opportunity to get more BBQ into your life, remember a BBQ is for life not just summer.
It’s out now and free to subscribe. If you haven’t yet checked it out then it’s a great read. Full of outdoor cooking recipes, techniques and meeting some great BBQ people. If you enjoy then please help to get the word out about the magazine, it’s hugely appreciated.
Simply click on the cover above to read or head over to www.ukbbqmag.com to check out all previous issues.
I’m a huge fan of bbq scallops, for me their plump sweetness is hard to beat when paired with a bit of smoke and a good sear. A while ago I cooked some wonderful scallops on a silver birch log which were smoky and delicious, but I’ve always loved a sear in a pan with a bit of garlicy, herb and lemon butter.
So I thought to myself, why not combine the two techniques, and lo and behold, I created what turned out to be my perfect cooked scallop. It had all the smokiness needed from cooking on the silver birch embers, and this paired so well with the sear and flavour of the butter. BBQ Scallop heaven.
Simply place your scallops on the embers of a silver birch fire, giving the embers a quick blow to remove the light surface ash. Cook for a minute or so per side just to pick up a little of the smokiness. Then place in a hot cast iron pan to sear, adding a finely chopped clove of garlic, a good squeeze of lemon, a small handful of flat leaf parsley followed by a good knob of butter. Cook the scallops a couple of minutes a side until they pick up a nice sear and caramelisation.
Remove scallops from the pan, add a knob more of butter to the pan until melted and sizzling, and pour over the bbq scallops.
This dish was my idea of bbq scallop seafood heaven….
There is an awesome video below of the cook for you to enjoy.
Ember cooked and seared scallops - Kadai Firepit - YouTube
At one of my demos over the summer I got chatting to the lovely ladies from SPAM the chopped ham and meat loaf in a tin. They were watching me make one of my demo Meatenburgs, and challenged me to make one using SPAM.
Of course I wanted it to be a bit special, so I opted for some Hot & Spicy SPAM.
You need 14 slices of long cut streaky bacon, and a 500g chubb of black pudding for this recipe, as well as a sprinkle of your favourite BBQ dry rub, I went for CountryWoodSmoke House Rub, and a few tbsp of BBQ sauce to glaze at the end of cooking.
Lay out 7 slices of bacon side by side on a sheet of clingfilm, then folding alternate slices over on themselves from the middle, lay over a slice of bacon before folding back the bacon you had folded over, do this again with the alternate slices, and work your way from the middle out, then do the same on the other side, you then should have a lovely mat of tidy bacon weave.
Cut your cube of SPAM lengthways to create four strips and lay two of these onto the bacon weave. Place some of your black pudding of an equal size next to the SPAM as in the picture above. Then place the two last strips of SPAM on top of the black pudding, followed by the last of your black pudding on top of the first SPAM strips. This will give you the quarters to your BBQ SPAMenburg.
Now using firm pressure roll up the SPAMenburg using the clingflim sheet to help you roll the bacon, tucking in the loose ends of bacon as you roll. Keep the pressure nice and firm, and you should end up with a nice tight weave. Sprinkle lightly with your dry rub.
Set up your BBQ for moderate indirect heat 160-180c with a couple of chunks of cherry wood to smoke. Place your BBQ SPAM enburg into the BBQ and place the lid on. Both the SPAM and black pudding are cooked, but I took mine to 74c and this got the bacon nice and crispy, this took around 40 minutes to an hour, I finished off with a nice glaze of sweet BBQ sauce and cooked for another 10 minutes to set.
The slices were wonderful and meaty and with the hot and spicy BBQ SPAM worked a treat, this one I will definitely be doing again.
NB. Please note this is a sponsored post, kindly supported by SPAM.
I’ve been trying to publish a book as it has been many years since my ebook Smoky & the wood pit was published.
Finally I’m so excited to reveal that I will have a new book coming out in May 2019. It’s called Food and Fire, and has a range of recipes, some of my classics such as Dirty Tomahawk steak and a whole load of new recipes that have not been seen yet.
There’s a real range of recipes and techniques, with the basic premise that if you are near a real fire, then you can cook something simple and tasty for your family and friends. Most recipes are a few simple ingredients, but often have a bit of theatre and wow factor.
Chapters include Dirty Cooking, Smoke, Grill, Rotisserie & Skewers, Cast Iron, Wood Fired etc. so there is a real range, there are also flavours from around the globe. Wherever they cook with fire, there will be inspiration to up your outdoor cooking game.
I hope you enjoy. Preordering from Amazon is now possible by clicking on the cover above or this link https://amzn.to/2O0Fpsp
Slowly cooking pork belly yakitori on the steady heat of a Japanese Konro Grill is such a great way to cook this beautiful fatty meat. The skewers stay nice and moist with the fat basting the meat as it cooks. A little Togarashi spice gives a nice coating and kick to the pork, grilling until charred slightly and glazing with a sweet glaze then turns it into something completely sublime.
Here I go for a very simple treatment to some lovely pork belly. I cut the fatty part of the pork belly into 2cm cubes and placed on a soaked bamboo skewer. The leaner part of the pork belly I sliced into 6cm long slices. I sprinkled with a little Togarashi spice mix.
Then make up the glazes, I went for 2 tbsp yuzu juice to 2 tsp runny honey. To make the darker glaze mix 3 tbsp tamari soy with tsp mirin and 2 tsp runny honey.
Set up your grill for gentle to moderate direct grilling, I was using a wonderful Konro grill from Chefs Locker and place the yakitori skewers on the grill, cook for around 10 minutes, turning regularly so the pork doesn’t burn, you’re looking for the edges to caramelise up, and the fat to render out a little to get things crispy but still juicy. Once almost ready, brush with the glaze of your choice, I went for the yuzu and honey glaze for the lean pork belly, and the darker glaze for the fattier pork belly cubes, a minute or so to cook in the glazes is enough, ensuring the pork doesn’t burn, so be vigilant.
I enjoyed my yakitori with some miso and sesame sauce on the side to dip the pork belly into.
Would be great with a nice cold beer or sake.
Here’s the video I filmed for this recipe.
Pork Belly Yakitori 焼き鳥 - Cooked on A Konro Grill - YouTube