Wednesday, 29 August 2012

032 - Sausage Calzone on the BBQ


I really enjoyed making pizzas on the BBQ with weber’s pizza stone so in this post I make a folded version. Number 32 in the list of 100 things to BBQ... Calzone!

I chose to make a sausage calzone as a nod of acknowledgement to the staple product of most British BBQs (and still one of my favourites...), the sausage in a bun :-) These were cooked on the BBQ while some peppers and onions were fried in olive oil until soft.

The bread machine was dusted off and put to good use again to produce the dough. I actually made enough dough to make garlic pizza bread as well. But after an experiment using the pizza stone without the included baking tray – these had to be binned! That stone gets hot..! And my anticipated thin and crispy garlic pizza bread quickly turned into a burnt mess without the protection of the tray… I won’t be trying that again :-)

After shaping the dough, I spread passata over most of the surface, leaving a border around the edge. Then arranged the sliced cooked sausage, peppers, onions and mozzarella balls over one half of the bases before folding over the other half and crimping the edges with a fork.

After the garlic bread incident I was sure to use the tray to cook these. I also planned to flip the calzone half way through to try and get an even colour on the crust. Normally, I don’t think flipping would be required – but I found that I struggled to get a decent colouring on top of my pizzas last time as the vast majority of the heat comes from underneath.

After a few minutes on each side these were ready to eat. Hot sweet peppers and onions, meaty sausages and gooey cheese all mixed with a tomatoey sauce and wrapped in a crispy and doughy shell... what’s not to like really? :-)

Wednesday, 22 August 2012

Pulled Pork Omelette - BBQ Leftovers


Left-overs at the BBQ… surely an oxymoron right?! :-) But on the rare occasion that I have BBQ left-overs, it’s nice to do something a little different with them. For this, I actually cooked some extra pork shoulder when I’d fired up the water smoker one day to make sure that I had some spare pulled pork to bag up and put aside in the freezer.

To defrost the pork, I took the advice of @RacksofRuin and added the sealed freezer bag to a saucepan of warm, but not hot water. You could also do this in a slow cooker full of water, and activate it with a wall socket timer. Imagine getting home from work, and having hot BBQ waiting for you!

For the omelette mixture itself, I lightly mixed 4 eggs with a little milk and seasoned with a good amount of Byron’s Butt Rub.

When the butter in my medium-hot pan started to gently bubble, the egg mixture went in. I don’t like to meddle too much with omelettes, just gently move a spatula across the pan at the start to break up the flakes of cooked egg that start to form. Not too much though – I didn’t want scrambled eggs with my pulled pork :-)

Once the eggs have cooked most of the way through but still have a little runniness on top, I added the thoroughly defrosted pulled pork and a generous portion of grated cheddar on top. Then folded the omelette and continued to cook for a couple of minutes, flipping it over half way through.

And there we have it! A Man vs. Food style plate of BBQ good-ness. And also, a great way to get your fix of slow smoked BBQ flavour mid-week.

Thursday, 16 August 2012

031 - Shredded BBQ Chicken Sandwiches


Number 31 on the list of 100 things to BBQ is Shredded BBQ Chicken. Piled high on a toasted bun, with home-made slaw, this is a treat and quick to make. The recipe I used can be found in Weber’s new book.

Sometimes called “pulled chicken”, this recipe mimics some of the deep BBQ flavours of the frequent favourite, Pulled Pork. But because it doesn’t benefit from the slow and smokey cooking process, the flavour comes from the addition of seasoning and spices. In this case, one of my favourites, smoked paprika.

The first step is to apply the butterfly some chicken breasts and apply the seasoning. I love the colour of paprika! Some varieties can be quite hot, so use wisely ;-) These can be left out of the fridge while the seasoning does it’s job, so that the meat is up to room temperature before you start to cook.

While I waited for the charcoal to get up to temperature, I got on with the job of making the slaw. In this case, it was a mix of grated carrot, finely sliced white and red cabbage, a little sugar and a mix of 4 to 1 with mayonnaise and cider vinegar. This gives you quite a mild flavoured coleslaw, which for this recipe is perfect – because the flavour of the chicken and paprika will be the stars of the show, the coleslaw is mainly there for freshness and texture.

As with most small grilling jobs, I used my Smokey Joe and set it up with the briquettes under one half of the cooking surface. This gave me sufficient space to grill the chicken and later, enough room to keep the chicken warm in a foil tray while I toasted some buns.

Butterflying the chicken allows them to be safely cooked over a high direct heat without fear of burning the outside before they’re fully cooked inside. Just be sure to turn them occasionally, and keep the lid closed as much as possible. Once cooked, I moved them to a foil tray and shredded them with a pair of forks before adding just enough BBQ sauce to moisten the mixture.

The chicken is then piled high on a toasted bun, with lashings of coleslaw mounded on top. The result? Really quick, and really tasty BBQ chicken! If you have a hankering for a good ol’ smokey BBQ sandwich, but just don’t have the time to smoke some pork shoulder – this is a great alternative.