BIG GREEN EGG STICKY KOREAN SHORT RIBS

BIG GREEN EGG BARBECUE KOREAN SHORT RIBS

Barbecue by

Miss Kristi-Lou

Aromatic sticky ginger Korean short ribs, marinated in a soy, sesame, ginger, garlic and honey paste, cooked over direct heat in the BGE adding that extra depth of grilled flavour only cooking over coals can give you.

I really recommend to marinate these ribs over night as this really sets the flavour in and makes a big difference.

Ingredients 

(serves 4-6)

Marinade

5” piece ginger roughly chopped

1 shallot peeled and halved

2 cloves garlic peeled

4 tbs honey

5 tbs soy sauce (gluten free for me)

2 tbs mirin

2 tbs sesame oil

1/2 tsp turmeric

1/2 tsp black pepper

1 kg Korean cut short ribs

Ask your butcher for the LA galbi cut, this is where the short ribs are cut in very thin slices across the bone.

To serve

Garlic saffron rice and a ginger and green peppers vegetable stir fry.

Blitz all the marinade ingredients together and on a flat baking tray massage into and all over the short ribs, cover and leave in the fridge overnight.

Fire up your kamado for direct heat cooking, maintain a cooking temperature of 200-220c / 392-428f.

Place your ribs on the grill and close the lid, every 2 minutes turn until the ribs are caramelised and have charred in places, around 4-6 minutes in total.  

Serve with a side of garlic saffron rice and ginger stir fried vegetables or stuff into iceberg leaves with a side of sweet chilli sauce.

LOADED BACON AND CREAMY CHEESY MASHED POTATOES

LOADED MASHED POTATOES

WARNING...EAT IN PRIVACY!

(re-post a gorgeous memory)

My face just wants to fall straight into this glorious plate of can’t stop spoon eating creamy cheesy bacon loaded butter mashed potatoes, best eaten alone in privacy or with people who love you and with a spoon so you can maximise the load on each mouthful.

20 minutes cooking time/ Super easy

Ingredients 

(serves 4)

1 kg Idaho potatoes peeled and rough chopped

1 453g tub Philadelphia cream cheese

2 sticks of butter

1/2 tsp Himalayan sea salt 

1/2 tsp fresh ground black pepper

1 tbsp apple cider vinegar (lowers glucose uptake) 

12 rashers natural un smoked bacon

4 spring onions finely chopped

300g 4 Mexican cheese mix

Dirty Loaded Mashed Potatoes

Place the potatoes in a large pan of cold water with a very generous pinch of salt and bring up to a rolling simmer.  Cook the bacon crispy, chop and reserve to one side along with the chopped spring onions.  When the potatoes are fork tender around 20 minutes drain and leave to steam dry in the colander for 5 minutes,  place back in the pan on a low heat, add the butter and cream cheese, salt, pepper and apple cider vinegar let warm through then mash to a smooth or lumpy consistency, to your liken. 

To Finish Loaded Potatoes 

Mix half the Mexican cheese mix, bacon and spring onions into the mashed potatoes, stir to combine, serve the potatoes on to a platter then top with the remaining cheese and bacon, pop under the grill/broiler for a few minutes just to melt the cheese, remove and sprinkle over the spring onions.

HOT CROSS BUNS BEST EVER

BEST EVER HOT CROSS BUNS

(re-posted)

Glorious spiced fragrant hot cross buns, the smell fills the home with great anticipation of good eating and family moments, lightly toasted and topped with lashings of Cornish creamy salted butter, a sumptuous way to celebrate Easter.  

I have never made hot cross buns before, I’m more a cook than a baker and for good reason! but I was surprised how easy and un-complicated these were, I love working with dough and I knew these were going to be good as the dough was gorgeous and light to handle.  These only take 10 minutes to make and 3 x 1hr proves I followed/tweaked a little from Paul Hollywood's good food recipe

10 minutes hands on / 3 x 1 hour proves / Baking 20 minutes

INGREDIENTS

(makes 15)

500g 00 flour (caputo)

10g yeast

1 tsp salt (keep separate from the yeast)

100g caster sugar

300ml warm milk

80g butter melted

1 egg beaten

1 apple grated

Zest of one orange

1 tsp heaped ground cinnamon

100g dried fruit

25g mixed peel

100g plain flour

water

1 tbsp apricot jam

To Serve…

Lashings of room temperature salted butter and possibly marmalade.

Place the flour, salt, sugar and yeast in a mixing bowl, warm the milk and butter together until the butter has melted.  Make a well in the centre of the flour and add the warm milk and the beaten egg, using a wooden spoon bring the mixture together to form a dough and knead for 5 minutes.  Place in a oiled bowl and cover the top with oiled clingfilm, not touching the dough, place in a warm place to prove for 1 hour.  Take the dried fruit and place in a bowl, add a fragrant teabag and pour over some hot water to soften the fruit.

Once 1 hour up mix in the cinnamon, apple, orange zest, mixed peel and dried fruit, (drain off the tea) and leave to prove again for another hour, the dough will be slightly wet and sticky that is good.

After this second prove, dust your worktop with flour and tip out your dough, divide the dough into 15 equal ish size balls and place on a greased baking tray with space around each bun to allow room for expansion, cover with oiled clingfilm loosely and again prove for another hour.

Now to apply your cross, mix the flour with some water to make a thick paste, fill a pipping bag and pipe on the cross.  Now they are ready to bake, 200 degrees for 18-20 minutes.  Once cooked glaze the top with some warm apricot jam, saw in half and pop under the grill to toast, load with way to much butter and I like to pop back under the grill for 30 seconds again to get the mound of butter melting from the top as the bottom will have soaked into the bun making these the best ever hot cross buns, eat immediately.

CHICKEN SHISH KEBAB

Juicy succulent chicken breasts marinated in a oregano, garlic, onion, Aleppo chillies, turmeric, salt, pepper and olive oil is all it takes for a lip smacking gorgeous face stuffing kebab, served stuffed into a homemade flat breads with mixed onion salad and pickled chillies, topped off with a garlic mayonnaise and hot sauce.

Prep Time 10 minutes / Marinating 1hr +

Flat Breads Proving 1 hr / Cooking Time 5 minutes each bread

Ingredients 

(serves 4)

Shish Kebab

100ml olive oil

1 tsp oregano

1 tsp onion powder

1 tsp garlic powder

1 tbsp Aleppo chilli 

1tsp sea salt

1tsp ground black pepper 

1/2 tsp turmeric 

4 chicken breasts large diced

Kebab Salad

1 red onion finely sliced

1 iceberg finely sliced

1 lemon cut into wedges

4 tomatoes sliced

1 cucumber sliced

6 Birds Eye chillies chopped

4 cloves garlic grated

1 jar mayonnaise 

1 bottle hot sauce 

1 jar pickled kebab peppers

Chopped fresh coriander

Flat Bread

500g organic 00 flour

50ml cold pressed olive oil

15g dried yeast

320g filtered water

10g sea salt

1 tbsp fresh oregano

First make the flat bread dough by placing all the ingredients in a large bowl if making by hand or in your stand mixer bowl and using a dough hook or your hands mix for 7 minutes until you have a elastic sticky dough, then cover with a tea towel and leave to prove for 1 hour.

Mix all the shish kebab dry ingredients in to the olive oil and then rub all over the chicken, leave to marinate a minimum of 20 minutes but the longer the better, even overnight.

Place the chicken onto your skewers and onto a roasting pan, if the roasting pan has sides add some water to the pan, this will steam the chicken while cooking resulting in juicy succulent chicken.

Bake 180 C /  360 F for 18 minutes until your chicken is cooked and reached 70 C / 158 F.

Flat Breads

Take a tennis size ball of dough, dust your work top with a little 00 flour, roll out a large disk no bigger than your skillet if your not cooking in a wood fired oven, heat to a hot heat, place the flat bread in the pan and cook for three minutes on first side and 2 minutes once turned over, wrap the cooked flatbreads in a tea towel to keep warm while you cook the rest.

Mix the grated garlic with the mayonnaise spread onto your flat breads reserving some for dolloping on the finished kebab, layer all the salad on your flat bread place on the chicken shish kebab and finish with more garlic mayonnaise and fresh coriander, roll up and eat!

CHICKEN TIKKA BIG GREEN EGG

Gorgeous succulent chicken tikka marinated in fresh ginger, garlic, lemon, chilli and curry spices, chargrilled over coals on the big green egg adding that authentic flavour makes this chicken sing.

I like to serve this chicken tikka stuffed in a warm naan breads loaded with dried mint mayonnaise, sliced red onions sprinkled with dried mint, crispy iceberg lettuce, sliced chillies, fresh coriander and a good squeeze of fresh lemon juice.

Ingredients 

(serves 4)

The Chicken Tikka Marinade

4 chicken breasts cut into chunks

2 lemons juiced

1 bulb (yes whole bulb) garlic blitzed

3” ginger blitzed

1 generous pinch of sea salt

1 cup Greek yoghurt

1 tbsp ground coriander 

1 tbsp ground cumin

1 tbsp garam masala 

1 tsp turmeric

1 tsp amchoor powder

1 tsp sweet paprika

3 fresh chillies diced

1 tsp sea salt

2 tsp ground black pepper

1 small bunch fresh chopped coriander

1 tbsp tandoori masala (see below)

Tandoori Masala

(store any unused in a mason jar)

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tsp black mustard seeds

1/2 tsp cinnamon powder or 1/2 stick

2 tsp ground ginger

1 tbsp heaped garlic powder

1 tbsp heaped onion powder

1 tbsp heaped amchoor powder

1/4 tsp ground mace

Gently toast the whole spices, place in a pestle and mortar or spice grinder add the remaining ingredients and blitz to a powder.

To Marinate…

Toss the chicken in the garlic, ginger, salt and lemon juice and rub in well, then mix all the remaining marinade ingredients together and coat the chicken in the spice mix and well.  Leave chilled for a few hours or overnight.

BIG GREEN EGG

Fire up your barbecue or smoker to 250 C / 482 F

Skewer the marinated chicken and cook over hot coals until the chicken reaches 75 C or 165 F.  Remove and rest for a few minutes before serving.

I like to serve these  stuffed in a warm naan bread loaded with dried mint mayonnaise, sliced red onions sprinkled with dried mint, crispy iceberg lettuce, sliced chillies, coriander and a good squeeze of fresh lemon juice.  Enjoy.

BIG GREEN EGG CHICKEN TIKKA MASALA

 BEST RECIPE EVER…

The beloved world famous chicken tikka masala, created in Glasgow when a customer ordered the chicken tikka and the chicken was served without a sauce, the customer asked for a sauce and ta-da this iconic dish was created and is loved by so many the world over, myself included.

This recipe is sooooo worth the effort and for my family a wonderful weekend cook.

A authentic British Indian chicken tikka masala, with the chicken tikka being chargrilled over coals before being added to the sauce.

There are several components to this recipe, you will need to make a tandoori masala powder mix, mixed spice powder, this is a finishing spice mix and a base curry sauce, all recipes are below, I find making these first helpful.

First marinade the chicken tikka, preferably overnight but a few hours is fine too.

Ingredients 

(serves 4)

The Chicken Tikka Marinade

4 chicken breasts cut into chunks

2 lemons juiced

1 bulb (yes whole bulb) garlic blitzed

3” ginger blitzed

1 generous pinch of sea salt

1 cup Greek yoghurt

1 tbsp ground coriander 

1 tbsp ground cumin

1 tbsp garam masala 

1 tsp turmeric

1 tsp amchoor powder

1 tsp sweet paprika

3 fresh chillies diced

1 tsp sea salt

2 tsp ground black pepper

1 small bunch fresh chopped coriander

1 tbsp tandoori masala (see below)

Tandoori Masala

(this is used a couple of times in the recipe)

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tsp black mustard seeds

1/2 tsp cinnamon powder or 1/2 stick

2 tsp ground ginger

1 tbsp heaped garlic powder

1 tbsp heaped onion powder

1 tbsp heaped amchoor powder

1/4 tsp ground mace

Gently toast the whole spices, place in a pestle and mortar or spice grinder add the remaining ingredients and blitz to a powder.

To Marinate…

Toss the chicken in the garlic, ginger, salt and lemon juice and rub in well, then mix all the remaining marinade ingredients together and toss the chicken in the spice mix and coat well.  Leave chilled for a few hours or overnight.

BIG GREEN EGG

Fire up your barbecue or smoker to 250 C / 482 F

Skewer the marinated chicken and cook over hot coals until 75 C or 165 F.  Remove and leave to one side to rest while you make the sauce.

BASE CURRY SAUCE

First you need to make a curry base sauce.

Ingredients 

3 tbsp ghee

3 large Spanish onions chopped

1 carrot peeled and finely chopped

1/4 white cabbage diced

1/2 red pepper diced

1 can of chopped toms or 6 fresh diced

1 whole bulb of garlic chopped

4” ginger peeled and grated

1 tsp garam masala 

1 tsp turmeric 

1 tsp ground cumin

1 tsp ground coriander 

1 tsp fenugreek 

1 tsp sweet paprika

1litre chicken or vegetable stock

500ml water

Heat the ghee, soften the onions, carrots, cabbage, peppers, ginger and garlic for around 15 minutes, add in the tomato, all the spices except the garam masala and cook for a further 2 minutes add the stock and simmer for a hour, blitz.

CHICKEN TIKKA MASALA

Final sauce stage

4 tbsp ghee

1 tbsp grated garlic

1 tbsp grated ginger

4 heaped tbsp tom puree

100g ground almonds

 2 tbsp tandoori masala (made earlier above)

1 tbsp sweet paprika 

1 litre base curry sauce

300ml single cream

1 lemon juiced

1 bunch fresh coriander chopped

1 tsp garam masala

Salt to your taste

(Sugar or mango chutney to taste optional)

2 tbsp mixed powder (recipe below)

MIXED POWDER SPICE MIX

2 tbsp ground coriander

2 tbsp ground cumin

3 tbsp madras curry powder

2 tbsp sweet paprika

1 tbsp turmeric 

1 tbsp garam masala

FINALLY THE CURRY SAUCE !

Heat the ghee soften the ginger and garlic, next add the tomato purée and cook for a minute, then add the ground almonds and mixed powder, tandoori masala and sweet paprika along with the base sauce.

Bring to a gentle simmer, and when your sauce is at the desired thickness add the cooked tandoori chicken and cream, bring back up to a simmer, add the lemon juice, coriander and garam masala, taste and season with salt and / or sugar to your taste and enjoy this glorious curry.

GOK’S POPPA WAN’S STICKY SUCCULENT CHINESE SPICED PORK

GORGEOUS GLORIOUS MAGNIFICENT

Re-Post

Make extra that's almost all I can say, you must cook this, succulent melt in your mouth infused pork with flavours that burst like a firework that will have you pulling those Oh My faces and making all sorts of noises that maybe should be kept private behind closed doors !!!

Prep Time 5 minutes / Slow Oven Cooking Time 2 hours / 2nd Roasting Time 20 minutes

Ingredients

(serves 4-6)

1 -1.5kg whole belly pork or loin

500ml Shaoxing wine

3 star anise

3 inch piece ginger rough sliced

3 gloves garlic crushed

5 spring onions chopped

3 tbsp light soy sauce

Water to cover the pork

For the glaze

4 tbsp honey

2 tbsp light soy sauce

To garnish

2 spring onions and 1 red chilli diagonally sliced

In a deep roasting tin that you will be able to cover the pork with liquid, place the pork in the roasting tin, add all the other ingredients and top up with water to just cover the pork, cover with parchment paper and then tin foil, pop in a pre-heated oven of 150 degrees for approx 2 hours or until the pork is so tender you could just pull it apart with the touch of a fork, but don't!

Remove the roasting tray from the oven and leave on the side for the pork to cool in the poaching liquid.  Once cooled you can at this point put the pork in the fridge for later or another day. 

Once cool enough to handle, take the pork out and gently slice off the skin and discard. then slice the loin or belly keeping the slices together as almost still one piece.  Pre-heat your oven to 200 degrees, line a baking sheet with baking paper and using a spatula lift the pork slices as one piece on to the centre of the baking tray, mix the honey and soy sauce together and drizzle over the pork, pop in the oven for 20 minutes to set the gorgeous sweet sticky soy and honey caramelising glaze.  Remove from the oven and leave to rest for a couple of minutes before serving.

I like to serve this with rice or noodles tossed through some grated ginger, garlic, sliced chilli, spring onions and a dash of light soy sauce and sesame oil.  Also works great with flat breads.

ELOTE MEXICAN STREET CORN

National Corn on the Cob Day

Our home grown organic sweet corn stuffed with chipotle spiced butter and grilled in their husks on the BBQ until tender.  Then slavered with a zesty lime and chipotle Mexican crema sauce, fresh coriander and generously smattering of cotija cheese.  This is a glorious messy eat and perfectly acceptable in front of friends, family and strangers!

If you can’t get Mexican cotija cheese and Mexican crema (I can’t in the UK) you can use feta cheese instead, it is a little sharper so maybe a dusting of Parmesan too and as for the Mexican crema you can use sour cream with a pinch of salt.

Grilling the corn in their husks adds a whole other depth of flavour.

Ingredients

(serves 4)

4 whole corn on the cobs in husks

300g salted butter room temperature 

2 chipotle in adobo sauce chopped

1 clove garlic grated

1 cup mayonnaise

1/2 cup crema or sour cream

1/2 lime zest and juice

1/2 lime in 4 wedges

Salt and fresh ground black pepper

100g crumbled cojita cheese or feta and Parmesan

2 tbsp fresh chopped coriander

Mix half the chipotle pepper in to the butter and divide by 6 in the mixing bowl gently peel the husks back to the stem on the cobs careful not to pull the husks off, season the corn with a little salt and pepper then cover generously with 4 portions of the chipotle butter reserving the last 2 portions (divide in half again so you have 4) for serving.  Wrap the cobs back up in their husks and place on the BBQ grill and cook turning periodically for 10-15 minutes until the corn is tender, peel back the husks and pop the corn back on the grill to char up slightly adding even more smokey BBQ flavour to the corn.

Mix the mayo, crema, chipotle pepper, garlic, lime zest and juice together.

Remove the corn from the grill, season with salt and pepper, toss in the remaining chipotle butter, then generously slaver the crema all over the cobs, sprinkle with the cojita cheese, fresh coriander and just chow down.

 

LIME JERK BARBECUE PORK CHOPS

 Big Green Egg

Barbecue by

Miss Kristi Lou

Fragrant spicy jerk marinated sticky pork chops, caramelised perfectly in the Big Green Egg.

Indirect heat

220 C / 428 F

Ingredients

(serves 2)

2 large free range pork chops

Jerk Marinade 

2 limes zest and juice

1 lime cut into wedges for serving

4 inch piece fresh ginger, peeled and finely chopped

1 clove garlic grated

2 tbsp honey

3 tbsp olive oil

1 small pinch grated nutmeg

1 tsp fresh ground black pepper

1 good pinch of sea salt

1 tsp whole all spice berries ground

1 scotch bonnet finely chopped

1 tsp fresh thyme

Mix all the marinade ingredients together and rub all over the pork chops, place in the fridge to marinate for at least 30 minutes, a couple of hours is better.

Indirect heat 220 C / 428 F

Cook in your egg, for approximately 3 minutes each side turning only once, remove and leave to rest covered for 5 minutes before serving with wedges of lime.

I like to serve these chops with French fries or buttery mashed potatoes

SMOKEY JACK DANIELS BARBECUE RIBS

BIG GREEN EGGING

Barbecue by 

Miss Kristi Lou

3-2-1 Cooking Method

Indirect Cooking

Dry rubbed ribs, smoked at 110 C / 233 F, for 3 hours, then slather with your barbecue sopping sauce, add the apple juice and butter, wrap in a double Texas crutch of foil and a single layer of butchers paper, place back in your egg for 2 hours.  For the last stage remove the Texas crutch and place the ribs back on the grill baste and sop regularly with the bourbon barbecue sauce for 1 hour and now you have the most glorious tender smokey basted ribs that are almost falling off the bone.

The only effort in cooking these ribs is time…

3 hours stage 1

2 hours wrapped, stage 2

1 hour basting, stage 3

Cooking time 5-6 hours

Ingredients

Whole rack of pork baby back ribs per person

1 bottle french’s hot dog mustard

200ml apple juice per rib

100g butter per rib, thick sliced

Barbecue Dry Rub

7 tbsp dark brown molasses sugar

1 tbsp sweet paprika

1 tbsp smoked paprika

1 tbsp dried chipotle flakes

1 tbsp dried ancho flakes

1 tbsp salt

1 tsp garlic powder

1 tsp onion powder

Mix all the ingredients together well, store in a ball mason jar.

Texas Style Barbecue Sauce

for serving

1 cup tomato ketchup 

2/3 cup molasses brown sugar

3 glugs Worcestershire sauce

1 tbsp Dijon mustard

1 tsp chipotle powder

1/4 cup apple cider vinegar

200ml Coke

Mix all ingredients together in a saucepan and simmer until desired consistency.

The Jack Daniels Maple Sopping Sauce

200ml Jack Daniels 

300ml maple syrup

25 ml molasses 

1 tbsp tamarind or lime juice

3 tbsp honey

Warm all the ingredients until combined, pour in to a squirt sopping bottle or bowl for dipping your sopping brush in.

LETS GET COOKING… 

Fire Up Your Big Green Egg Set For Indirect Cooking

How ever you start your smoker /grill, fire up (I fill my fire box to the top as my fire starts in the middle and slowly burns outward giving me up to 12hrs hours of slow heat controlled cooking) once your fire is established bring the temperature down to 110 C / 230 F, using your air vents to control the heat.  

Air flow = temperature control, more air flow = more heat, less air = less heat.

Ribs 3 - 2 - 1

Remove your ribs from the fridge 1 hour before cooking.

Do Not Skip This Step

Remove the silver skin membrane from the back of the ribs, to do this slip a small knife tip under the the thick skin membrane on the first bone, lever up gently, take some paper roll and hold the lifted skin and peel off the rib, this silver skin normally comes away in one strip.  If you leave the skin on it constricts while cooking pulling the rib tight and it is like eating a rubbery skin on your tender rib, not nice.

Cooking Ribs Stage 3 (the first stage)

Rub your ribs generously with mustard then the barbecue dry rub.

To your smoker add one/two hickory wood chunks

Place the ribs  in your smoker 110 C / 230 F for 3 hours, I like to rotate my ribs by 90 degrees half way through, if cooking upright in a rack rotate 180 degrees.

NEXT…

Cooking Ribs Stage 2

The Texas Crutch

Take two sheets of foil and one sheet of butchers paper or baking paper, lay the butchers paper on top of the two sheets of foil, place the rib in the center, generously baste the rib all over with your barbecue sauce, lay the butter slices on top of the ribs, bring the edges of the foil up to start to make a bowl, pour in the apple juice and gently fold the top of the foil over to create a tent around the ribs.

Place back in your smoker for 1-2 hours.  After 1 hour check the ribs for tenderness, keep cooking for up to 2 hours, you don’t want the meat to actually fall off the bone, your looking for a presentable rib that the bone easily pulls cleanly away from the meat.

Cooking Ribs Stage 1 (the last stage)

Final bark

I increase the heat in my smoker at this point to 200 C / 395 F.

This is not essential but I like a good bark on my ribs, Unwrap your ribs and place back in your smoker, now I get sopping with my hot maple bourbon glaze every 10 minutes.

You can also sop some of the buttery apple cooking juices over the ribs too.

Once your ribs are ready around 1 hour is when you can gently pull a bone away from the meat, generously baste the ribs with your barbecue sauce and serve.