Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Tuesday, July 21, 2009
Thank you
Thank you very much to Aoife's Friend Jill, for the barbecue sauce from the other side of the world. We'll try it soon, and add it to the growing chart of our demented obsession.
Monday, May 4, 2009
Barbecue, the continuing obsession
Honestly, there are some things i can do confidently and well. They are few and far between. I can play blackbird by the beatles on the guitar, i can navigate around MS excel like i'm in the olympics, and i can cook barbecue.
I learnt my trade from my dad, in the back garden, then from an early age, i sought more barbecue knowledge. I travelled the world, and spent some time in the darkest recesses of Queensland, plying my trade as a bbquer professionally. And now i returned to the rainiest country in the world, with the ability to cook summer food!
Ok, so, couple of quick caveats before we get onto the recipe:
1) This is for a gas barbecue. I'm fully aware that charcoal/wood/smokebox/etc bbqs offer a more authentic flavour, but let's please be realistic. We live in an apartment in Dublin. It's not a serious option. (also, the philosopy of this blog is 'good food, cheap')
2) I'm not going to tell you how to make bbq sauce. There's hundreds of recipes, and we've a list below of all the store-bought ones we've use.
BBQ Chicken Wings - Cheap, Cheerful, Awesome!
Buy your chicken wings from the butcher, they're the cheapest cut of chicken, so you'll get a good deal. (I paid 3 euro for 10 wings- makes 20 chicken pieces)
The wing will come in one piece, with 2 joints. Cut the wings at each joint, and throw away the wingtips. (If you're making stock, hang onto them, but i'll go into that another time)
Put the wings in a mixing bowl with a good dose of Olive oil, and salt and pepper. (You can throw other spices in at this point, but it's up to you - i normally add a tiny bit of cajun seasoning)
Mix them up until all the wings are oiled and seasoned. Put in oven at 160 degrees for 30-40 mins. At this point, they will be cooked through, and will be a light golden colour.
Take them out of the oven, and leave to cool for a little while. put them in the mixing bowl with a good dollop of bbq sauce. Again, mix around until they are nicely coated with the sauce.
Leave to marinate for as long as you have.
put these on the grill until the sauce on the outside browns, and blackens in spots.
You now have awesome bbq wings!
Safety Note
Cooking chicken on a barbecue is great, but you need to be conscious of the risks. Raw chicken can carry bacteria that causes food poisoning, so it is important that the raw chicken does not come into contact with anything that will be eaten uncooked.
Not too big a deal - use seperate plates for raw and cooked meat, wash all implements immediately after handling raw chicken, do make sure to wash your hands immediately after touching raw meat. It's obvious stuff.
I learnt my trade from my dad, in the back garden, then from an early age, i sought more barbecue knowledge. I travelled the world, and spent some time in the darkest recesses of Queensland, plying my trade as a bbquer professionally. And now i returned to the rainiest country in the world, with the ability to cook summer food!
Ok, so, couple of quick caveats before we get onto the recipe:
1) This is for a gas barbecue. I'm fully aware that charcoal/wood/smokebox/etc bbqs offer a more authentic flavour, but let's please be realistic. We live in an apartment in Dublin. It's not a serious option. (also, the philosopy of this blog is 'good food, cheap')
2) I'm not going to tell you how to make bbq sauce. There's hundreds of recipes, and we've a list below of all the store-bought ones we've use.
BBQ Chicken Wings - Cheap, Cheerful, Awesome!
Buy your chicken wings from the butcher, they're the cheapest cut of chicken, so you'll get a good deal. (I paid 3 euro for 10 wings- makes 20 chicken pieces)
The wing will come in one piece, with 2 joints. Cut the wings at each joint, and throw away the wingtips. (If you're making stock, hang onto them, but i'll go into that another time)
Put the wings in a mixing bowl with a good dose of Olive oil, and salt and pepper. (You can throw other spices in at this point, but it's up to you - i normally add a tiny bit of cajun seasoning)
Mix them up until all the wings are oiled and seasoned. Put in oven at 160 degrees for 30-40 mins. At this point, they will be cooked through, and will be a light golden colour.
Take them out of the oven, and leave to cool for a little while. put them in the mixing bowl with a good dollop of bbq sauce. Again, mix around until they are nicely coated with the sauce.
Leave to marinate for as long as you have.
put these on the grill until the sauce on the outside browns, and blackens in spots.
You now have awesome bbq wings!
Safety Note
Cooking chicken on a barbecue is great, but you need to be conscious of the risks. Raw chicken can carry bacteria that causes food poisoning, so it is important that the raw chicken does not come into contact with anything that will be eaten uncooked.
Not too big a deal - use seperate plates for raw and cooked meat, wash all implements immediately after handling raw chicken, do make sure to wash your hands immediately after touching raw meat. It's obvious stuff.
Sunday, April 19, 2009
BBQ Sauce - the obsession that won't die
I recently looked in the press and found 6 different bottles of BBQ sauce. I have less milk in the house. This points to the notion that I'm looking for something that might not be barbecue sauce, but anyway, here are the Various Sauces, and some notes.
Chef BBQ sauce:
Tastes of sugar, vinegar and mcDonalds. (speaking of, check this out! Recipes for all McDonalds meals!) We've had this bottle for years - i'm not sure I ever bought it, i'm pretty sure Aoif didn't. Also, the Chef on the Chef logo looks not look like a man you'd trust with your food preparation. (how big is his chin?!? And what is that? A beard or a leech? And would a leech fall off into your sauce? ...i'm a bit nauseous now.
Cattlemen's Award Winning, Classic Barbecue Sauce (World Champion)
A modestly-named solid all rounder, this sauce is what you should be thinking of when you think of barbecue sauce. Spicy and smokey, a great marinade for chicken breasts. And with a name like that, it could also double up as a gay nightclub.
Ainsley Harriott's BBQ TIME Sticky Ribz sweet and sticky rib sauce
A sticky sugar based sauce. Burns easily, although the charred goop left behind is quite nice. Aisnley's goonish grin looks out from the misspelt label here, so y'know, if you're barbecuing in a state of punching rage, be careful not to look at the bottle too long. Reading the ingredients reveals that there are three types of sugar and honey in the sauce.
Baron's Bar-B-Q Sauce.
Neatly subverting the BBQ/Barbecue axis, the Baron seems to have made a sauce entirely from untreated timber. yes, it tastes woody, and smokey, in the same way that licking the ground in a timber yard tastes woody and smokey.
Paul Newman's Chipotle sauce.
This sauce comes closest to what i'm after, spicy, sticky without burning too easily, no picture of Ainsley Harriott. The only problem? I haven't got enough left for a dinner, and i can't find any anywhere. If you see some, give me a call. (I used up the last lot in a drunken haze, making us some burgers.)
Also, in direct contrast to Chef or Ainsley Goonhead, Paul Newman looks more reassuring than a James Taylor Song. It's all going to be ok, Paul's going to help with the sauce.
Reggae Reggae sauce.
This sauce has a good kick, marinades chicken very well, but has the unfortunate side effect of tormenting poor Aoife, because i'm pathologically unable to use this sauce without singing Reggae Nights, by Jimmy Cliff. (my nomination for catchiest song of all time)
Enjoy here (Youtube):
Chef BBQ sauce:
Tastes of sugar, vinegar and mcDonalds. (speaking of, check this out! Recipes for all McDonalds meals!) We've had this bottle for years - i'm not sure I ever bought it, i'm pretty sure Aoif didn't. Also, the Chef on the Chef logo looks not look like a man you'd trust with your food preparation. (how big is his chin?!? And what is that? A beard or a leech? And would a leech fall off into your sauce? ...i'm a bit nauseous now.
Cattlemen's Award Winning, Classic Barbecue Sauce (World Champion)
A modestly-named solid all rounder, this sauce is what you should be thinking of when you think of barbecue sauce. Spicy and smokey, a great marinade for chicken breasts. And with a name like that, it could also double up as a gay nightclub.
Ainsley Harriott's BBQ TIME Sticky Ribz sweet and sticky rib sauce
A sticky sugar based sauce. Burns easily, although the charred goop left behind is quite nice. Aisnley's goonish grin looks out from the misspelt label here, so y'know, if you're barbecuing in a state of punching rage, be careful not to look at the bottle too long. Reading the ingredients reveals that there are three types of sugar and honey in the sauce.
Baron's Bar-B-Q Sauce.
Neatly subverting the BBQ/Barbecue axis, the Baron seems to have made a sauce entirely from untreated timber. yes, it tastes woody, and smokey, in the same way that licking the ground in a timber yard tastes woody and smokey.
Paul Newman's Chipotle sauce.
This sauce comes closest to what i'm after, spicy, sticky without burning too easily, no picture of Ainsley Harriott. The only problem? I haven't got enough left for a dinner, and i can't find any anywhere. If you see some, give me a call. (I used up the last lot in a drunken haze, making us some burgers.)
Also, in direct contrast to Chef or Ainsley Goonhead, Paul Newman looks more reassuring than a James Taylor Song. It's all going to be ok, Paul's going to help with the sauce.
Reggae Reggae sauce.
This sauce has a good kick, marinades chicken very well, but has the unfortunate side effect of tormenting poor Aoife, because i'm pathologically unable to use this sauce without singing Reggae Nights, by Jimmy Cliff. (my nomination for catchiest song of all time)
Enjoy here (Youtube):
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