But not all barbecue recipes are equally good. Some BBQ recipes are far too complicated or leave you with sad, dry chicken. That’s where we come in. With our list of easy BBQ chicken recipes, you’ll be cooking that chook like a pro in no time at all.

Chicken Kebabs

This easy recipe is light and features a flavourful marinade. You can swap out the capsicums for other veggies if you want. This quantity serves around 4 people and is very easy to scale up or down as necessary.

Ingredients

• 500g boneless chicken thighs, cut into 1-inch pieces
• 1 red capsicum, cut into chunks
• 1 green capsicum, cut into chunks
• 1 onion, cut into chunks
• 2 cloves garlic, minced
• Juice of 1 lemon
• 20 ml olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes OR metal skewers, no soaking required

Instructions

1. Marinate the Chicken: In a bowl, combine the minced garlic, lemon juice, olive oil, dried oregano, salt, and pepper. Mix well. Add the pieces and toss to coat them evenly in the marinade. Cover the bowl and refrigerate for at least 30 minutes (or longer for more flavour).
2. Prepare the Skewers: While the chicken is marinating, prepare your wooden skewers by soaking them in water for at least 30 minutes. This prevents them from burning on the grill.
3. Assemble the Kebabs: Thread the marinated chicken pieces, red bell pepper chunks, green bell pepper chunks, and red onion chunks onto the skewers in alternating order. Leave a little space between each piece for even cooking.
4. Preheat the BBQ: Preheat your BBQ grill to medium-high heat, around 180-200°C. If you’re using charcoal, make sure the coals are ashed over and glowing.
5. Grill the Kebabs: Place the assembled kebabs on the preheated grill. Cook for about 10-15 minutes, turning occasionally and brushing with any leftover marinade, until the bird is cooked through and has a nice char. Keep an eye on them to prevent overcooking.
6. Serve: Once the chicken is cooked through and has absorbed the zesty lemon and oregano flavours, remove the kebabs from the grill. Serve them hot with your choice of side dishes, such as a fresh Greek salad, couscous, or grilled vegetables.

Spatchcocked BBQ Chicken

“Spatchcock” is a funny-sounding word that means you cut the chicken down the middle, remove the backbone, and cook it flat. The reason you do this is to ensure the whole bird cooks evenly– instead of the breast getting dry first. You’ll need a whole chicken for this one, and if you aren’t comfortable cutting it down the back, your butcher will be happy to do it for you.

Ingredients

• 1 whole chicken, approximately 1.5 kg, spatchcocked (backbone removed and flattened)
• 120 ml of sweet chilli marinade
• 20 ml olive oil
• 2 cloves garlic, minced
• Red pepper flakes
• Salt and pepper to taste
• 3-4 green onions, finely chopped

Instructions

1. Prepare the Chicken: Start by spatchcocking the chicken. To do this, place it breast side down on a cutting board. Use kitchen shears or a sharp knife to cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone to flatten it. This allows for more cooking.
2. Prepare the Marinade: In a bowl, combine your pre-bought marinade, olive oil, minced garlic, red pepper flakes, salt, and pepper. You can add other spices and seasonings to taste; doctoring a tinned sauce is a great way to add liveliness and personality to the dish without the effort and mess of making one from scratch.
3. Marinate the Chicken: Place the spatchcocked chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight, to let the flavours infuse.
4. Preheat the BBQ: Preheat your barbecue grill to medium-high heat, around 180-200°C. If using charcoal, ensure the coals are ashed over and hot.
5. Grill the Chicken: Remove the marinated chicken from the bag or dish and place it on the preheated grill, skin-side down. Grill for about 15-20 minutes per side, basting occasionally with the remaining marinade until it is cooked through and has a beautiful shiny glaze. Use a meat thermometer to check for an internal temperature of 75°C.
6. Garnish: During the last few minutes of grilling, sprinkle the finely chopped green onions over the chicken. The heat will slightly wilt the onions and infuse them with a lovely flavour.
7. Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to be redistributed, ensuring a moist and tender result. Slice the spatchcocked chicken into portions and serve with your favourite barbecue sides.

BBQ Chicken Wings

Chicken wings are delicious on the barbecue, soaked in the rich, sweet, smokey flavour of American-style BBQ sauce. Chicken wings have two parts: the triangular flat section and the drumette, the part that looks like a little drumstick. You can use either or both for this recipe. A kilo of chicken wings serves around six people– maybe more, depending on how hungry people are!

Ingredients

• 1 kg chicken wings
• 60 ml American-style BBQ sauce
• 20 ml olive oil
• Garlic powder to taste
• Smoked paprika to taste
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish (optional)
• Flour and baking powder (optional)

Instructions

1. Season the Chicken: Add salt, pepper, smoked paprika, and garlic powder to the chicken. Make sure that the meat is well-seasoned! You can add other favourite spices, too, like chilli powder or red pepper flakes. If you really want the sauce to stick, you can make a mix of flour, baking powder, and your spices and coat the chicken in that.
2. Grill the Chicken: Grill the wings over moderate heat, turning frequently, until golden. You don’t want the wings to char at all, so keep a close eye on them.
3. Brush on Sauce: When the wings are just about done, brush on the sauce. Flip the wings and brush on more so that you have a shiny glaze on both sides.
4. Serve: Dip the wings in the sauce or pour it over top of them. You can add lemon wedges and parsley for garnish. Don’t forget to provide extra sauce for dipping!

Grilled Chicken Burger

These burger-style sangers are delightful fresh off the grill. Instead of a beef burger, you can lighten things up with tender, juicy grilled chicken that uses the breast meat of the bird. This recipe gives the quantities for two chicken burgers; simply multiply them for however many people you need. This is also a very versatile recipe; you can marinate the meat in whatever you want. We’ve provided a basic citrusy cilantro recipe, but you can use your favourite salad dressing, store-bought marinade, or your favourite homemade marinade recipe.

Ingredients

• 2 boneless chicken breast fillets
• 60 ml olive oil
• Chopped cilantro to taste
• 2 limes, zested and juiced (about 60 mls juice)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon chilli powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 slices of cheese (your choice of cheese)
• 2 burger buns
• Salad mix
• Butter for toasting buns

Instructions

1. Pound the Chicken: If the chicken breast fillets seem overly thick in places, pound them with a meat mallet until they’re about 3-4 centimetres thick. This ensures that they’ll cook evenly.
2. Marinate the Chicken: In a bowl, combine the olive oil, spices, lime juice, and cilantro. Mix well to create a simple marinade. Coat the chicken breast fillets with this marinade, ensuring they are well covered. Allow them to marinate for at least 30 minutes in the fridge; let them sit overnight if possible.
3. Preheat the BBQ: Preheat your BBQ to medium-high heat, about 180-200°C. If using charcoal, ensure the coals are hot and have a nice layer of ash.
4. Grill the Chicken: Place the marinated chicken breast fillets on the preheated grill. Grill for approximately 6-7 minutes on each side or until it is cooked through and has beautiful grill marks. In the last minute of cooking, add a slice of cheese on top of each chicken breast to melt it slightly.
5. Toast the Buns: While the chicken is grilling, spread a little butter on the inside of each burger bun. Place them on the grill, cut side down, for about 1-2 minutes or until they are lightly toasted and have a nice crunch.
6. Assemble the Burgers: Once the chicken is done and the cheese has melted, remove them from the grill. Build your burgers by placing a handful of salad mix on the bottom bun, then top with the grilled chicken breast. You can also add additional toppings like sliced tomato, cucumber, or any other favourite veggies, as well as condiments, of course!
7. Serve: Place the top half of the buns on the sandwiches, press them gently, and serve your delicious Grilled Chicken Sandwiches immediately.

There’s never been a better time to get a barbecue, and there’s nowhere better to get it than The Outdoor Chef. We’re Perth’s home of all your outdoor cookery needs. From a sturdy barbecue to a custom outdoor kitchen, The Outdoor Chef has what you need. Call us today at (08) 9217 7473 or visit our Joondalup or Osborne Park stores to get started with the BBQ of your dreams.

The post Easy Barbecue Chicken Recipes For Your Backyard BBQ appeared first on The Outdoor Chef.

One preparation technique that works wonders on most cuts of meat, including pork, is dry brining. Dry brining any meat will result in a juicer, more flavoursome and more tender meat.

Grilling fruit caramelises its sugars creating an even sweeter and greater flavour. There’s no secret to the preparation – simply cut the fruit in half, remove the pip, brush with oil and grill for two minutes each side. Not only is grilled fruit great alongside meat but it’s also amazing as a dessert or in a cocktail.

Weber BBQs are perfect for grilling your tasty chops and fruit. The Outdoor Chef has the full range in store including the original Weber Kettle, Weber Q, Weber Baby Q, Weber Family Q, Weber Genesis, Weber Pulse and the top of the range Weber Summits.

To ensure you hit the perfect internal temperature of the pork they stock a selection of meat thermometers and probes from the handheld Weber thermometers and iGrills to the Thermoworks’ ThermoPop and Thermapen.

INGREDIENTS For Dry Brined Pork Chops

For the pork and fruit

• 6 pork chops (the thicker the better)
• Mayonnaise
• SmokeyQ Chipotle Rub or Rib Rub
• 3 plums, halved and pitted
• 3 nectarines, halved and pitted
• Olive oil
• Honey
• Spring onions (scallions) for garnish

For the glaze

• 1/3 cup honey
• 2 tbsp bourbon
• 1/4 cup apple juice
• 2 tsp dijon mustard

DIRECTIONS

1. Dry brine the pork at the ratio of 1 tsp per kilo for at least 6 hours, preferably overnight.
2. Fire up your barbecue to a medium-high heat and prepare for direct grilling.*
3. Whilst your barbecue is preheating make the glaze by adding all the ingredients to a small pot and simmer for about 8 minutes.
4. Lightly brush the chops with mayo and, if using, apply your favourite seasoning.**
5. Grill the chops until the internal temperature of the meat reaches 120f/52c and baste with the glaze. Turn the chops and baste the other side.
6. When the internal temperature of the meat reaches 145f/63c take off the grill and rest while you grill the fruit.
7. Brush the fruit pieces with oil and grill both sides for approximately 2 minutes per side.
8. Serve and drizzle the fruit with a little premium honey and finely chopped scallions.
9. Enjoy your honey bourbon-glazed pork chops with grilled fruit!

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Dry Brined Pork Chops with Grilled Fruit and a Honey Bourbon Glaze appeared first on The Outdoor Chef.

Picanha, also known as rump cap or sirloin cap is the preferred steak in Brazil and almost carries celebrity status there. Picanha is cut with a thick layer of fat left on the top of the steak whilst the meat itself is fairly lean. It is prepared with a generous amount of salt and looks very, very cool when it is spinning around on a rotisserie. It is a relatively cheap cut compared to prime rib or eye fillet but the taste is amazing and in our book even better than the more expensive cuts.

The two best ways to barbecue Picanha are by using either the reverse sear method or looking super cool and using a rotisserie. The rotisserie will produce a slightly better result particularly when cooked over charcoal in the Weber Kettle. There is something mesmerising about watching the steak spin round and seeing the fat cap turn to a lovely golden colour and the smell that comes with it.

Like all steaks you can serve Picanha in many ways. We like to thinly slice ours against the grain and into a sandwich with spinach, rocket, chimichurri and a blend of mayo and peri peri.

Ingredients for PICANHA STEAK

• 1 rump cap, 1.5kg to 1.8kg
• kosher salt

Directions

1. Source a rump cap that has about 1cm or half an inch of fat cap.
2. Turn the rump over so the fat cap is facing down and using a sharp knife trim all the silvery membrane off.
3. Once the membrane and sinew is removed you should be able to see the direction of the grain. Depending on your cooking method  you have the option here to cut with or against the grain. If you’re reverse searing the steaks then cut with the grain, if your using a rotisserie then you have the option to do either depending on how you plan to serve it.* Either way, cut the cap into 2.5cm/1 inch pieces.
4. Cover the pieces in a generous amount of salt. Kosher is recommended because of its larger, consistent sized grains.
5. Cook to your preferred level of doneness. We usually prefer medium rare for steak but with Picanha we like to take it through to medium. A medium doneness also gives the fat cap longer to golden up.
6. Enjoy your Picanha!

*When it comes to the rotisserie setup you can prepare the steaks by slicing with or against the grain. If you plan to leave the steaks on the skewer when serving cut against the grain when preparing. This way when you slice along the long edge of the steak on the skewer after cooking you will be slicing against the grain. If you plan to take the steaks off the skewer for serving prepare the steaks by cutting with the grain and once they are cooked slice along the short side of the steak which will be against the grain.

Weber Kettles are available in both stores as are the rotisseries. When setting up use both charcoal baskets and face them opposite each other on the bottom grate with a disposable drip pan in between them. Fill both baskets 3/4 full. The Picanha should take around half an hour to cook with this setup. As always, use your trusty meat thermometer to check for doneness. The Outdoor Chef has hand held thermometers from Weber and Thermoworks including the Thermapop and Thermapen. Rotisseries can also be purchased for the full range of gas Webers.

Recipe and photos by Messy Benches. Visit www.messybenches.com

The post Picanha Steak: Juicy, Flavoursome and Very Cool to BBQ! appeared first on The Outdoor Chef.

Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands! The catch is that most of that sweet and stickiness comes from a generous lashing of barbecue sauce and sugar. Unlike a beef rib which is rich and packed full of flavour pork ribs need a little flavour boost. There are three main cuts of pork ribs being spare ribs, baby backs and the St. Louis cut. They all vary in shape and length but similar principles apply when cooking them.

One trick to pork ribs is knowing when to pull them off the grill. The meat shouldn’t fall off the bone, it should pull away from the bone with some resistance when you bite the flesh. Unfortunately with pork rib meat being thin a digital thermometer won’t necessarily give you an accurate reading so you have to rely on feel. It’s something that takes a bit of practice but keep at it, the results are worth it not only for ribs but for all the low and slow cuts.

Depending on how much you trim the ribs you will usually have one or two smaller ribs at one end. I like to use that end rib as a guide to how well the other thicker ribs are cooked. If you give that end rib a wiggle and it pulls away from the rest of the rack with a small amount of force then the thicker ribs should be about spot on. Again, this feel takes time but practice makes perfect. Another more popular method is the bend test which suggests that the ribs are done if you pick up one end of the ribs, the rack bends and the meat cracks on the surface. Again, not a black and white technique and one that takes time to get your head around.

The other trick to pork ribs is whether to wrap them, then unwrap them and keep cooking, what to add to the ribs when wrapped or to ignore wrapping and cook them straight through. A popular method, particularly in the US, is the 3-2-1 method. The idea being to cook the ribs for 3 hours, wrap for 2 with sauce/sugar/honey then unwrap and cook for a further hour. Here in Australia typically our ribs aren’t as thick so cooking pork ribs for 6 hours will over do them.

For me I prefer to cook them straight through, adding a light basting of sauce about an hour before taking off the grill so it has a chance to glaze up. I don’t see a great benefit in the wrapping method. I’m also not a fan of too much sauce and sweetness so the idea of wrapping the ribs with sugar, honey and a sweet sauce doesn’t appeal. As with all things barbecue, and cooking in general, it’s all about experimentation and finding what works best for you.

The spicy SmokeyQ Chipotle Rub blends salty and sweet with the earthy flavours of coriander and cumin. The heat kick comes from the chipotle chilli powder, chilli flakes and paprika. It also works wonders on all pork cuts as well as chicken. Brushing the ribs with a thin layer of mayonnaise will help the rub stick to the ribs better than oil and will produce a more flavoursome Maillard reaction.

Ingredients for Chipotle Chilli Rubbed pork ribs

• 2 racks of pork ribs
• SmokeyQ Chipotle Rub
• Barbecue Sauce*
• SmokeyQ Burnt Bees Smoked Honey
• Napkins

*The Outdoor Chef have a large range of barbecue sauces in store including local products from Rib Rack’s Barbecue and Mr SauceZ.

Directions

1. Remove the silvery membrane off the underside of the ribs. This will not breakdown during cooking and will become tough and chewy. Check out Meathead Goldwyn’s article on how to remove it here.
2. Fire up your smoker and aim for 250f/120c-275f/135c.
3. Lightly brush the ribs with mayonnaise or olive oil and rub the racks with the chipotle rub and put them in the smoker along with a couple of chunks of your chosen wood.
4. Cook until a nice bark appears with a dark red brown colouration, 2 to 3 hours. Baste the ribs with a mix of BBQ sauce and Burnt Bees (4:1 ratio).
5. Cook until done and serve with plenty of napkins!

In store you will find a range of smokers from Weber, Big Green Egg, GMG. They all differ slightly in function so drop by one of the stores and the staff can give you the low down.

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Pork Ribs: Chipotle Chilli Rubbed and Glazed appeared first on The Outdoor Chef.

Oyster blade is the perfect cut for pulled beef with it’s rich flavour and high level of collagen that when fully rendered turns into that delicious sticky, sweet gelatin. Salt and pepper are the obvious flavour boosters and for beef another one is coffee. They really work wonders together and you can find these ingredients in Fierce Bull along with brown sugar, paprika and the earthy flavours of ground garlic, onion and cumin. The full SmokeyQ range of rubs can be found in store.

Fresh, home made guacamole is the only way to go and like the pico de gallo is quick and easy to make. There’s no secrets to the spicy sour cream, just a blend of sour cream and taco seasoning. Optional extras are cheese (jack or red cheddar), sliced jalapenos and thinly sliced spring onions. When garnishing with coriander be sure to use stems and leaves as the stems actually punch a stronger flavour.

Take it easy on the onion. Raw onions are found in the guacamole and pico de gallo and being raw they can become overpowering and leave a pungent taste in your mouth. White onions aren’t as strong as brown or red so if you’re not a huge raw onion fan stick to the white variety.

Ingredients for Spiced Beef with Guacamole (5 serves)

for the spiced beef

• 500g pulled beef

for the guacamole

• 40g white onion
• 1/2 medium sized jalapeno
• 1/4 cup coriander leaves and stems
• 1 tbsp lime juice
• 300g avocado (2 small ones)
• 1/2 tsp salt

for the pico de gallo

• 1 tomato (90g) de-seeded and finely chopped
• 30g red onion finely chopped
• 1/4 tsp salt
• 1 tbsp. lime juice

for the spicy sour cream

• 80ml sour cream
• 5g taco seasoning

Directions

for the beef

1. Follow Messy Benches oyster blade instructions here using Fierce Bull for seasoning.

for the guacamole

1. In a bowl use the back of a fork to mash the avocado flesh. Add the salt, mix through and taste test.
2. Blitz remaining ingredients in a food processor until smooth.
3. Add processed ingredients to avocado and stir through. Check lime and salt levels and adjust accordingly.

for the pico de gallo

1. Cut the tomatoes into quarters and de-seed. Chop into small pieces.
2. Dice the onion into small pieces.
3. Mix the tomato, onion, lime and salt. Only lightly salt keeping in mid there is some in the guacamole and beef.

for the spicy sour cream

1. Simply stir through ingredients and add to a sauce bottle. You will need to water down the mixture a little to get it into the bottle. A funnel will help.

building the nachos

1. Arrange 15 or so tortilla strips in a circle leaving a gap in the centre for the guacamole.
2. Spoon in the guacamole and scatter beef onto of the tortilla strips.
3. Top with the pico de gallo.
4. Add the spicy sour cream and serve with fresh coriander and spring onions.

Enjoy your Fierce Bull spiced beef nachos!

The Weber Smokey Mountain (WSM) is the ideal barbecue for smoking oyster blade as it is built for low and slow, indirect cooking. All 3 sizes – 37cm, 47cm and 57cm can be found in store. You can also find a large range of charcoal including WA Mallee, Clean Heat and Weber Briquettes and Redgum. 

Recipe by Messy Benches. Visit www.messybenches.com

The post Smokey Q Fierce Bull Spiced Beef with Guacamole and Spicy Sour Cream on Tortilla Strips appeared first on The Outdoor Chef.

The most important step in preparing a whole chicken is butterflying (also known as spatch-cocking) the chicken. Using a pair of sharp kitchen scissors cut along either side of the back bone starting from the parson’s nose (tail). Flip the bird over and gently using the palm of your hand press down on the breastbone until the chicken flattens out – you will hear a couple of cracks. This flattening of the bird allows for a more even cook and crispier skin as the heat only has half the distance to travel through the flesh as opposed to leaving it whole. Leaving the chicken uncovered in the fridge overnight also helps to dry out the skin making it easier to crisp up when cooking.

The SmokeyQ Chicken Rub has a wonderful blend of herbs and spices complete with the subtle tang of kaffir lime. It’s ideal for poultry and also works a treat on lamb, pork and seafood.

Ingredients for BBQ Chicken

• Whole chicken
• Mayonnaise or olive oil
• SmokeyQ Chicken Rub (available in store)

Directions

1. As discussed above butterfly the whole chicken.
2. Lightly brush the chicken with mayonnaise or olive oil and season with the rub. If possible do this for a minimum of 4 hours before cooking.
3. Whether your cooking over charcoal or gas prepare your barbecue for indirect cooking and aim for 375f/190c.*
4. If your using charcoal add a chunk of flavour wood (apple and cherry work particularly well) then add the chicken.
5. Cook until the internal temperature of the breast meat reached 155f/68c. The internal temperature of the thigh should read 165f/74c**
6. Enjoy your SmokeyQ barbecued whole chicken!

*The Weber Kettle is perfect for cooking a whole chicken. Move one charcoal basket full with lit charcoal to one side of the bottom grate and place the chicken on the top grate away from the charcoal (indirect heat). Ensure the vent in the lid is completely open and position the vent above the chicken so the smoke and heat is drawn from the charcoal basket, through the chicken and then up and out through the vent.

**You can find a large range of meat thermometers in our stores including hand held options from Weber and ThermoWorks as well as the remote sensor iGrill range from Weber.

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Barbecued Chicken seasoned with Smokey Q Chicken Rub appeared first on The Outdoor Chef.

Once the blade is in and smoking away in the Weber there’s not too much care required. You can give them a spritz after the bark has formed if you wish to sweeten up the bark and help preserve that precious smoke ring. Oh, and if you think that beautifully coloured smoke ring will enhance the taste of the meat I hate to break it to you as it is as absolutely no affect on taste. It’s purely just for looks.

Ingredients for Cherry Smoked Oyster Blade Pulled Beef

• Beef oyster blade
• Perth BBQ School Ruckus Rub

Directions

1. Trim off any fat and the silvery membrane left on the blade as this won’t render down.
2. Lightly brush the blade with a thin layer of mayonnaise or mustard and add the Ruckus Rub. If time permits do this 24 hours in advance.
3. Setup your Weber Kettle or Weber Smokey Mountain for indirect grilling and preheat to 280f/138c.
4. Add the blade to the cooker along with 3 chunks of nut or fruit wood.
5. Check the blade after 3 hours. The bark should be well formed at this point. Continue to check the bark every hour. If it begins to look dry give it a spritz with apple juice or apple cider vinegar.
6. Cook until the internal temperature of the meat reads around the 203f/96c or probes with little resistance.
7. Allow the meat to rest for a minimum of half an hour before pulling.
8. Enjoy your Ruckus rubbed pulled beef oyster blade!

Weber Kettles and Smokey Mountains are available in store along with the Weber range of Bluetooth and hand held thermometers. We have a wide range of smoking woods in store including chunks from Weber, Great Southern Fruitwood and Jagrd.

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Cherry Smoked Oyster Blade Pulled Beef in the Weber appeared first on The Outdoor Chef.

Pulled pork is one of the most popular barbecue meats as it’s simple to cook and tastes great. Whilst pork doesn’t have the same richness in flavour as you would find in a beef cut you can always kick it along by injecting the meat with a salt based solution or dry brining. Adding a little barbecue sauce once you’ve pulled it apart also helps.

Pork shoulder (also known as Boston Butt) is the most popular cut for pulled pork and rightly so as it produces the best result. However pork collar, also known as pork neck, works well too. Collars are smaller than shoulders so if time is an issue grab a collar instead. The one in these photos was cooked a little hot at 300f/150c due to time constraints and took 6 hours. Cooking at around the 275f/135c mark is ideal.

As always with the bigger cuts timing can come down to a lot of factors including the thickness of the meat, fat content and the structure of the muscle itself. Collars around the 2kg mark can take up to 8 hours so give yourself a buffer and prepare for an 8 hour cook. The meat from the collar is more dense than the shoulder so it takes a bit more pulling. Because of the extra denseness you can actually slice the neck into steaks and serve it up that way whether it be on sandwiches or straight to the plate.

This collar was smoked on the Weber Smokey Mountain using W.A. Mallee Charcoal and Jagrd Jam Wood. The internal temperature of the meat was read using the Igrill2. All these products are available in store.

Ingredients for Pulled Pork Collar

• pork collar (approx 2kg)
• SmokeyQ Rib Rub

Directions

1. Lightly brush the collar with mayonnaise or mustard and season with SmokeyQ Rib Rub at least a few hours before cooking, preferably overnight.
2. Fire up your cooker and aim for a temperature of 275f/135c.
3. Put the collar in along with three chunks of Jagrd Jam Wood.
4. When the internal temperature of the meat reaches 165f (or after 3 and a half hours) take a peak at the meat. You’re looking for a well formed bark, mahogany in colour with some cracks appearing in the surface fat. At this point you have the option of wrapping the meat in foil, particularly if you’re pushed for time. If you’re not wrapping give the collar a spritz with apple juice/apple cider vinegar or even water when the bark begins to look a little dry. Check every 45 minutes or so.
5. When the temperature of the meat reaches 200f probe and if it feels nice and tender take it out and allow to rest for an hour. If not, put it back in for another 20 minutes.
6. Unwrap and pull the meat with 2 forks, bear claws, you’re hands (with gloves on!) or whatever you like and serve. Add a little barbecue sauce and honey to give the flavour a boost.

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Pulled Pork Collar with Smokey Q Rib Rub appeared first on The Outdoor Chef.

The Weber Smokey Mountain (WSM) is the perfect tool for smoking lamb shoulder. Once it’s up and firing with a full ring of charcoal it will run for the entirety of the cook with no need to refuel. The only thing you will need to keep an eye on is the water pan. If the water in the pan evaporates the temperature inside the WSM will rise quickly. If you need to add water open the side door and using a squeezy (sauce) bottle filled with water and spray into the bowl.

Ingredients for smoked lamb shoulder

• Lamb shoulder (they usually weigh around the 2.5kg mark)
• 2.5 tsp kosher salt for dry brining
• 3 tsp ground cumin
• 3 tsp coarsely ground black pepper
• 3 tsp brown sugar
• 1.5 tsp dried rosemary leaves
• 1.5 tsp garlic powder
• 1.5 tsp paprika

Directions

1. Sprinkle the Kosher salt over the lamb and leave covered in the fridge for 24 to 36 hours. Dry brining not only enhances flavour, it also enhances the moisture levels within the meat. For the scientific explanation, you can read Meathead Goldwyn’s explanation here.
2. On the morning of the cook mix the remaining ingredients to create a rub and liberally cover all over the meat after a light slather of oil, mayo or mustard.
3. Fire up your WSM, aiming for 300f/150c. Add the lamb and when the internal temperature of the meat reaches 195f/90c start to probe the shoulder with your digital thermometer. If the meat probes with little resistance then take it off, wrap it in foil and let it rest for at least an hour. Lamb shoulders can be stubborn things that’s why you can run a little hotter at 300f/150c.

After the bark is well formed on a lamb shoulder (or pork shoulder, brisket etc) you have the option of wrapping the meat in foil or peach paper. The reasons and benefits behind wrapping are as follows…

1. To avoid ‘the stall’. Most tough cuts of meat that require low and slow cooking will hit a certain temperature, usually somewhere between 160f/71c to 170f/77c and can sit at that temperature for hours. One way to avoid the stall is to wrap the meat in foil.
2. To keep the meat moist. As well as being wrapped in the foil the meat is spritzed with a liquid such as apple juice, apple cider vinegar or even water.

The downside to wrapping is that the liquid and steam will soften the bark and potentially you will lose some of it so work carefully when wrapping and unwrapping.

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Lamb Shoulder Smoked in the Weber Smokey Mountain appeared first on The Outdoor Chef.

Beef Burger Seasoned With SmokeyQ Fierce Bull Coffee Rub, Beetroot Relish, Cheese, Onion, Mcclure’s Pickles And Mayo All On A Brioche Bun.

One of the keys to making great tasting beef burgers is freshly ground mince. If you have a mincer at home or a mincer attachment for a kitchen appliance then you’ll know what I’m talking about.

We have a mincer attachment on our Kenwood Mixer and use the coarse 8mm plate when making burger mince. If you don’t have one source the best mince from your butcher or even better, ask them to grind it up there and then. Try to avoid store bought mince simply for the fact you have no idea what part of the animal the mince has come from and what the fat ratio is. Plus it usually tastes rubbish.

Simply put, coffee is a natural flavour enhancer. The acidity and bitterness of coffee works a treat on the savoury taste of beef. When combined with other spices that flavour is enhanced even further. Of course the balance of the spices needs to be right and that’s where the Fierce Bull Coffee Rub comes into play with the additional flavours of salt, brown sugar, black pepper, smoke paprika, garlic, onion and cumin.

The sweetness of the beetroot relish works to cut through the savoury flavour of the beef and coffee. The first time you use the relish err on the conservative side. As with all condiments in a burger whether it be ketchup, mustard or barbecue sauce you don’t want to overpower the burger patty. The patty is the key ingredient, everything else is complimentary.

Ingredients for the smokey q beetroot burger

for the burger

• Coarsely minced chuck steak (25% fat)
• SmokeyQ Fierce Bull Coffee Rub
• Beetroot relish – ingredients and directions below
• White onion slices
• McClure’s Sweet and Spicy Pickles*
• Mayo
• Brioche buns

for the relish

• 750g beetroot
• 1 red onion
• 500ml balsamic vinegar
• 250ml water
• 1 tablespoon mustard seeds
• 420g brown sugar
• 3 whole cloves
• 1/2 teaspoon sea salt
• 1/2 teaspoon peppercorns
• 5cm piece of orange rind
• 1 tablespoon olive oil

Directions

for the beetroot relish

1. Peel and finely chop beetroot and red onion in a food processor.
2. Grind cloves, sea salt and peppercorns until they form a fine consistency.
3. Heat olive oil in large pot, then fry mustard seeds until they start popping.
4. Add all ingredients to the pot and bring to the boil.
5. Reduce heat and allow to simmer for 2 to 3 hours until the beetroot is soft and the liquid has reduced and thickened.
6. Remove orange peel and pour into sterilised jars.

for the burger

1. Roll your patties to the size you want (I usually aim for 175g), handling them as little as possible. ‘Lightly rub with a small amount of olive oil or mayonnaise then season with Fierce Bull Coffee Rub just before cooking. Patties can be cooked in a variety of ways – on a griddle, on a gas cooker or for the best result… over charcoal. If you’re cooking direct over a high heat or using the reverse sear method do so until you reach your level of doneness. For us it’s medium (63c/145f). 
2. Add the cheese to the patty about a minute before taking off the heat.
3. Allow the patties to rest whilst you lightly toast the buns.
4. Then comes the fun part! Building and eating you burger. Spread the beetroot relish over the bottom bun, add the patty with cheese, top with onion and pickles and finish with the top bun spread with mayo.

Enjoy your beef and beetroot burger!

*If you haven’t tried McClure’s pickles then you’re missing out! They are that good you can eat them straight out of the jar. They are available in store along with the full SmokeyQ range. The burgers were cooked on the Weber Kettle and the internal temperature of the patties was read using a Thermoworks Thermapen. All these products are available at both our stores.

Photos and recipe by Messy Benches. Visit www.messybenches.com

The post Smokey Q Beetroot Burger appeared first on The Outdoor Chef.

Ingredients

• Lamb loin
• Salt
• Olive oil

Directions

1. Score the skin at 6-8mm intervals and rub a generous amount of salt (approximately 1 tsp) over the skin and into the slits. Leave in the fridge, uncovered for at least 6 hours.
2. Set up your barbecue for indirect cooking and fire up, aiming for a temperature around the 475f/250c mark.
3. Coat the loin with oil and place in the barbecue and cook until your desired level of doneness. For us it’s medium rare – 130f/55c.*
4. Allow to rest uncovered for 5 minutes then slice, serve and enjoy your barbecued lamb loin with crunchy crackling.

*Because the barbecue is firing at warp 10 the outer edges of the loin will cook past medium rare before the centre of the meat reaches that point. Have no fear though, it will still be juicy and very tasty.

The lamb was cooked on a Weber Kettle over Mallee Charcoal. The Weber Igrill2 was used to read the internal temperature of the meat. All these products are available in store.

Photos and recipes by Messy Benches. Visit www.messybenches.com

The post Barbecued Lamb Loin Roast Cooked Hot & Fast appeared first on The Outdoor Chef.

The secret to great pork crackling is allowing the skin to dry out uncovered in the fridge. Begin by scoring the skin, rub with a generous amount of salt and then into the fridge. Twenty four hours is ideal. When it comes to the cooking process hit the pork with a high heat for the first twenty to thirty minutes until the crackling forms. It’s then a matter of reducing the heat for the remainder of the cook until the internal temperature of the meat reaches 150f/66c.

The loin in these pictures were cooked in the Weber Kettle. By filling the charcoal baskets and placing on either side of the pork you can create a very hot indirect method of cooking, perfect for crackling.

Ingredients

• 1 rolled pork loin (approximately 1.5kg)
• 1 tbsp kosher salt
• olive oil

Directions

1. Using a very sharp knife, score the skin at 1cm intervals all the way around the pork taking care not to cut into the flesh. If you don’t have a sharp knife ask your butcher to do it for you.
2. Dry the skin with paper towel, then rub the salt into the skin making sure you massage a good amount of salt into the cuts.
3. Place the pork on a wire rack over a lined baking tray and place in the fridge, uncovered, for 24 hours.
4. Preheat your barbecue for indirect cooking* and aim for a heat of 450f/230c. If you are using a charcoal barbecue like a Weber Kettle use a full chimney starter of charcoal and fill both charcoal baskets.
5. Wipe off any moisture on the surface of the skin and rub olive oil over the pork and into the slits of the skin.
6. Place the pork in the barbecue and after 20 minutes sneak a peak and check that crackling. If it is well formed, turn down the heat to approximately 350f/175c. If the crackling needs longer shut the lid and give it another 5 minutes.
7. Cook the loin to 150f/66c. Take it off the heat, cover in foil and allow to rest for at least 15 minutes.
8. Slice up your barbecued pork loin and enjoy that crispy crunchy crackling!

We love to serve ours with roast potatoes and a blend of broccoli, cauliflower and baby beets. Another favourite is an asparagus, feta, spinach and nut salad with a honey mustard dressing.

*For a detailed discussion on indirect cooking read Meathead Goldwyn’s write up here.

Weber Kettles and Weber BBQ Briquettes are available in both our stores.

Photos and recipes by Messy Benches. Visit www.messybenches.com

The post Barbecued Pork Loin with Crispy Crunchy Crackling appeared first on The Outdoor Chef.