BBQ Recipes, Techniques, Tools

What's it about? Weird to bring a barbecue cookbook out in the wettest part of the year but there are some good recipes inside. If you've got a kettle style barbecue and a sheltered area, there's no reason why barbecuing in winter shouldn't work, no matter how much it feels like flying a kite at night.

Why should I buy it? There's a few interesting recipes inside like Southern slow cooked pork and ‘slaw and devil wings from hell which is a step away from the usual pineapple and capsicum skewers.

Sneek Peek:

Jerk Wings from Hell
These super-fiery wings, powered by the outrageous Scotch Bonnet chilli pepper, are one of the most popular snacks for the macho line cooks at Chris's East Coast Grill. When these wings come fresh off the grill, we can practically guarantee you will go for them, even if you're not a chilli aficionado.

Serves 4 as an appetizer

900g (2lb) chicken wings
2 tbsp olive oil
Kosher salt and freshly cracked black pepper
4 tbsp distilled white vinegar
1 large fresh Scotch Bonnet chilli pepper, finely chopped (about 2 tbsp)
2 tbsp American yellow mustard
2 tbsp dried oregano
Kosher salt and freshly cracked black pepper to taste
2 tbsp finely chopped spring onions
1 lime, halved

Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature
is medium (see p34), you're ready to cook.

Cut each wing into 3 sections. Discard the wing tips or save them for stock.

Rub the wing pieces with the oil, sprinkle them generously with salt and pepper, then put them on the
grill directly over the coals and cook, rolling them around regularly to be sure they cook evenly, until
they are golden-brown (10-15 minutes). To check for doneness, cut into one to make sure there is no
redness near the bone.

While the wings are cooking, combine the vinegar, chilli, mustard, oregano, and salt and pepper in a
bowl large enough to hold all of the wings and mix well.

As the wings come off the grill, add them to the bowl of sauce, turning to coat. Sprinkle the wings with
the spring onions, squeeze on the lime juice, and serve them right out of the bowl.

Southern slow-cooked Pork with Cole Slaw
This is the traditional North Carolina pork barbecue that I (Chris) grew up with. To my mind, there is really no better food than this smoky, fall-apart-tender pork. If you really want to do it right, you should start it at about midnight and stay up all night, drinking beers and telling stories around the fire as the pork cooks. Whenever you cook it, though, it's the perfect meal for large gatherings. It also freezes very well, so don't be afraid of leftovers.

Serves 15

Light a fire well over to one side of your grill, using enough coals to fill a large shoebox.

Combine the spice rub ingredients in a small bowl and mix well. Rub the pork roasts with the oil and coat them generously with the spice rub, pressing gently to make sure it adheres.

When the fire has died down and the coals are covered with white ash, place the pork on the side of the grillaway from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with thevents open one-quarter of the way, and cook, adding a handful of fresh charcoal every 30 minutes or so, for7-9 hours. To test for doneness, stick a big fork in the meat and try to lift it up - if it falls off the fork, it's done.

Meanwhile, make the cole slaw: combine the mayonnaise, vinegar, sugar, and celery seeds in a large bowl and mix well. Add the cabbage and carrots and toss well to blend. Season with salt and pepper, cover, and refrigerate until serving time.

Now make the barbecue sauce: combine the vinegars, sugar, chilli flakes, Tabasco, and salt and pepper in a medium bowl and mix well.

Chop or shred the pork (if it's still too hot to handle, use two forks to pull it apart) and mix it with as much of
the sauce as you like. Pile it onto the bread or buns, top with the cole slaw, and serve.

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