BBQing with Paula

Smoked Chicken, Malted Beer Glaze, BBQ Pickled Onions and Beer BBQ Sauce

For the brined chicken:

2 chicken breasts
2 chicken thighs
2 drumsticks
1 litre water
150g salt
200g brown sugar
Few sprigs fresh thyme
2 crushed garlic cloves
1 tablespoon crushed coriander seeds
1 tablespoon crushed peppercorn

  • Toast the coriander and pepper in a dry saucepan and add the water, salt and sugar.
  • Simmer until the salt and sugar have dissolved and then add the thyme and garlic.
  • Cool and add the chicken.
  • Chill for 24 hours then pat dry and cook slowly on the barbecue with oak chips.

For the malt glaze:

2 tablespoons malt extract
2 tablespoons honey
2 tablespoons malt vinegar

  • Whisk together and brush over the chicken while cooking.

For the BBQ pickled onions:

4 red onions, cut into thin rings
Oil for brushing
50ml cider vinegar
30g sugar
Pinch turmeric
1 teaspoon mustard seeds

  • Boil the vinegar, sugar, mustard and turmeric together.
  • Brush the onions with oil and season with salt, grill.
  • Toss into the pickle and leave for 10 minutes.

For the BBQ sauce with beer:

1 onion, chopped
2 cloves garlic, crushed
2 tablespoons oil
200ml passata
100ml ketchup
75g brown sugar
75ml cider vinegar
50ml Worcestershire sauce
200ml local beer
1 tablespoon honey
2 tablespoons mustard

  • Sweat the onions and garlic in the oil until soft and add the other ingredients.
  • Simmer for 30 minutes and blend.

Quick Smoked Trout with Miso Glaze, Grilled Broccoli and Pak Choy

For the trout:

4 fillets trout, skinned and pin boned
2 teaspoons miso
2 tablespoons soy sauce
1 teaspoon sesame seeds
2 teaspoons honey
2 tablespoons white wine vinegar

  • Smoke the trout, brush with oil.
  • Whisk the remaining ingredients together.
  • Brush over half over the trout as you grill.

For the grilled broccoli:

1 head broccoli, cut into florets – cut down the whole stalk
2 heads pak choy quartered
1 tablespoon oil

  • Blanch the broccoli in salted water for 3 minutes, cool and pat dry.
  • Brush with oil and brush the pak choy and grill on bbq.
  • Mix into the remaining glaze.

BBQ Lamb Escalope with Hyssop and Red Wine Salt

4 lamb escalopes
50g seasalt
50ml red wine
1 teaspoon dried hyssop
1 clove garlic, crushed
2 tablespoons oil
1 lemon

  • Mix the wine and salt together and place on parchment paper. Cook in a 100oc oven until dried out.
  • Take 2 teaspoons of the salt and mix in the hyssop, garlic and oil.
  • Brush a teaspoon of oil on the lamb cook on the bbq. Brush with the oil as you cook.
  • Cut the lemon in half, brush with oil and cook on the bbq.
  • When lamb is cooked rest and squeeze over the lemon juice.

Baked Potatoes with Slow Smoked Lamb

For the lamb:

1kg shoulder lamb
1 tablespoon brown sugar
1 teaspoon seasalt
1 teaspoon black pepper
½ teaspoon smoked paprika

  • Rub all over the lamb and slow smoke or alternatively seal off and braise with stock until fork tender.
  • Rest the lamb and shred

For the potatoes:

4 baked potatoes
1 onion, peeled and chopped
2 cloves garlic
25g butter
Handful chopped parsley

  • Scoop out the flesh from the potatoes and mix into the shredded lamb.
  • Cook the onion and garlic in the butter until soft and golden.
  • Mix in the parsley and spoon into the potatoes.
  • Warm on the bbq.

Check out Paula’s other fabulous recipes:

Picnicking with Paula

Afternoon Tea BBQ with Paula


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