Nacho good times bowl


This bowl can be a little bit of whatever the eff you’ve got lying around really. Except for your old dog – you just leave him lying where he is.

NACHO GOOD TIMES BOWL

Pulled pork doused with your favourite BBQ sauce. Left overs are perfect for this
Black beans cooked in bacon fat (recipe follows)
Tomato, onion and coriander salsa (You don’t need a recipe for this. It is those three ingredients plus a little splash of red wine vinegar and a little salt and pepper. That’s it)
Sliced avocado
Feta
Jalapenos
Hot sauce
Brown rice – cooked is probably best. White rice will also do the job
Lime
Store bought corn chips or tostadas, or make your own if you have the skills

You did save the bacon fat, right?

One of those “so simple, so good” moments

BLACK BEANS IN BACON FAT

(Serves 4 as a side)

Quite simply this is actually black beans in bacon fat – you save your bacon fat, right?

1x 400g tin of black beans, drained
1 -2 tblsp bacon fat
½ small onion, chopped
1 clove garlic, crushed
1 bay leaf
Salt and pepper

Sauté onion and garlic in bacon fat until fragrant and softened a little.
Add bay leaf, beans and a splash of water.
Season with salt and pepper.
Simmer 10 minutes, adding another tablespoon or two of water if it dries out.
Check seasoning.
Do the “nacho good times bowl” thing with them.

Smoky chicken wings with honey rum glaze


These are very easily consumed by themselves with a nice little dipping sauce – might I suggest something mayonnaisy, BBQ or hot sauce, or even a drizzle of smoked honey (So, basically any sauce you like to put on the table). But on this one evening I made a meal out of these little flappy parts with grilled corn and sautéed beans. It made for very nice eating indeed.

This is going to work well in a smoker or kettle BBQ with indirect heat.

Those beans were sautéed with onion, bacon, garlic and a splash of chicken stock
Corn and sauteed beans can join the wings on the grill
The corn gets sexy with some mayo, hot sauce, herbs and pecorino cheese. Also, I found some radishes in the garden so I put them on the plate too

SMOKY CHICKEN WINGS with HONEY RUM GLAZE

(for 1 or 2 peeps, depending on the depth of your love of a good chicken wing)

1kg chicken wings
1 tablespoon of your favourite chicken rub
2 tablespoons honey
1-2 shots spiced rum
Your favourite saucy good times

Season your wings with rub, honey and rum. Mix well and allow to marinate over night if you are a top-notch forward planner, or for at least one hour if you are more of a fly-by-the-seat-of-your-pants cowboy like me.
Fire up your smoker/grill and get the temp up to 160C-ish (320F). Place a couple of small chunks of smoky flavour wood on the coals to make those wings taste extra sexy.
Place the wings on the grill however you see fit – a nice little around-the-rim pattern seems to be quite vogue right now – reserving remaining marinade.
The lid goes on and the vents are open.
Let the wings have a little smoky loving; 30-ish minutes for full wings and 20-ish minutes for wing segments, or until cooked, reglazing with remaining marinade after 15 minutes. (It is totally legit to cut one open and check that they are done though, so don’t be afraid to do that just to be sure).
Give them another little sprinkle with your BBQ rub of choice to freshen up those flavours.
This is finger-to-face eating at it’s finest.

Maple baked beans


This is a pretty darn easy recipe for some pretty darn good beans.

Surely that’s enough to encourage you to have a go.

If you were smart enough to put your Christmas ham bone in the freezer so it may wait for a good and noble use, now is the time to rip that sucker out.

The beans go into the pot with all of the good bits of smoked pig

MAPLE BAKED BEANS

(serves 8 as a side)

1 ham bone with last skerricks of ham (or 300-400g chopped ham, bacon, smoked pork, smoked sausage or whatever smoky-porky goodness you may be hiding)
1 brown onion, diced
4x 400g tins cooked pinto beans
½ cup maple syrup
1/3 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon chopped jalapeno
1 tablespoon Old Bay seasoning
1lt water
A pinch of salt and pepper to season

Sauté the onion with the ham.
(This can be done in a kettle BBQ or bullet for a little extra smoke if you like it like that. I like it like that).
Add all other ingredients and cook over low-medium coals with the lid on for 45 or so minutes, adding a splash or two of water if it starts to get a little dry (this could also be cooked in a preheated 160C (320F) oven or on the stovetop).
Check seasoning and adjust if necessary.
Remove bone and pick over for any little bits of ham that want to be thrown back into the beans. Throw said ham back into the beans.
Eat beans with a fat slab of ham on the side… or some BBQ…or eggs… you get the picture, right?

All good to go

Smoky chicken wings


Now, I know that I harp on about the same shit on a regular basis – the glory of the cheaper cuts of meats for example – and this little spiel shall be conforming with the norm.

Today it is all about the chicken wing.

These things are the multi-lingual, bisexual, transgender, three-boobied alien who accepts cash, card, food stamps or a prize-winning root vegetable as preferred forms of payment.

You can do so many different things with chicken wings.

These things are about maximizing your dollar to flavour ratio.

These things are a decent meal from your last few bucks.

These things are not chicken breast.

These things will not help you soar like an eagle*.

These things are you feeding the crowd at your next swingers party and looking like you are directly descendant from the holiest of holies him/herself.

This is going to work well in a smoker or kettle BBQ with indirect heat.

The around the rim wing job

Wings and sauces – good times

SMOKY CHICKEN WINGS

As many or as few wings as you think you require
Your favourite chicken rub
Your favourite saucy good times

Fire up your smoker/grill and get the temp up to 160C-ish (320F). Place a couple of small chunks of smoky flavour wood on the coals to make those wings taste extra sexy.
Season wings with a little BBQ rub that makes you happy.
Place the wings on the grill however you see fit… a nice little around-the-rim pattern seems to be quite vogue right now.
The lid goes on.
Let the wings have a little smoky loving; 30-ish minutes for full wings and 20-ish minutes for wing segments, or until cooked. It is totally legit to cut one open and check that they are done though, so don’t be afraid to do that just to be sure.
Give them another little sprinkle with your BBQ rub of choice to freshen up those flavours.
Serve with BBQ sauce and hot sauce and… and… and… yeah, you get it, right?
Once you get these little babies sorted it’s time to start experimenting with different rubs and glazes and sauces and even wood flavours.
Go now, soar like an eagle with the down trodden, funny looking, little chicky wings.

* In fact, if you try to fly from a tall building after eating a bowl of these things, it is almost certain that you will fall to your death. With a little extra cash you could possibly purchase a “herbal wing substitute” that will surely help you fly**.

**Once again, may not actually help you fly.

Stalling on the smoked brisket

bbq smoked brisket
This is one recipe that is pretty essential for anyone who is really keen on BBQ or in fact anyone who really enjoys any type of food-based, guaranteed STD free, pornography going on in their mouth.

It is also a recipe that I’ve taken my sweet time getting up here for your viewing pleasure.

Yeah, I’m heaps soz.

Anyhow, I need to keep this short and sweet just because I shouldn’t even be trying to entertain you folks (yeah plural. I know for a fact there’s at least three of you now) with this conduit of my love of food to the outside world and I should definitely be tallying invoices and dockets from our last week at the restaurant. Can you see what’s happened? I just opted for the more fun option… not very good at adulting at all am I?

So the one thing I feel I should bring to your attention is that the brisket does a little thing around the 65C mark that people in voodoo BBQ circles worldwide like to call “the stall”. The brisket may indeed stall at 65C for half an hour or so. It’s just what it does. Get used to it and we can all still be friends.

Nice.

Go smoke some brisket now.

Start with one of these or something else that is good for smoking meat
Start with one of these or something else that is good for smoking meat

Smoking brisket makes me smile
Smoking brisket makes me smile

Slice it up so many people may partake in the smoky briskety goodness
Slice it up so many people may partake in the smoky briskety goodness

COFFEE SMOKED BRISKET

(For a gathering of the hungry man’s club.)

3.5-4kg beef brisket (a bigger brisket will just take a little longer)
2 cups strong black coffee
Salt and pepper
Probe thermometer
Pretty much all of the other sides on these pages work with smoked brisket, so take your pick.

• Season beef well with salt and pepper. Proper well. A good handful should do the trick
• Get your smoker up to 110-120C and while your waiting around, get that coffee into a spray bottle
• Get the brisket into your smoker, making sure you keep a fairly constant-ish 110-120C. Give your beef a nice little spray with the coffee every 30-40 minutes
• After 4-5 hours the brisket should have an internal temp of 65-70C or so. This is when I like to wrap it
• Remove the brisket, give it one last spritz with that coffee and wrap it with alfoil. Return to the smoker for another 3-4 hours or until the internal temperature at the thickest point in the brisket is 92-95C. This is definitely as specific as I get with this whole cooking lark and there is a reason for that – this is how you make it really effing good!
• Once the brisket is at 92-95C remove from smoker and rest for one hour
• Make sure you let it rest for 1 hour as this is how it ends up really sexy
• Now and only now it is time to eat your brisket
• Get some sides together, get some sauces together and then get it into your face. Or get it on a burger with some BBQ sauce*, jalapenos, pickles and chopped white onion for my current favourite. Still, as long as it ends up in your face you will be happy

*I like 2 parts this BBQ sauce cooked out with 1 part maple syrup. 2 cups BBQ with 1 cup of maple. Simmer that out for 10 or 15 minutes over med-low heat. You can do that, right?

That's my bit
That’s my bit

All pics, except that one of the smoker, belong to my friend Bec Clark.