Hairy Bikers GDW1008 Charcoal 2-in-1 Portable Kettle BBQ & Pizza Oven Ideal for Outdoor Garden, Includes 12" Pizza Stone and 18" Chrome Grill Plate with Removable Ash Catcher for Easy Cleaning-(Steel)

£9.9
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Hairy Bikers GDW1008 Charcoal 2-in-1 Portable Kettle BBQ & Pizza Oven Ideal for Outdoor Garden, Includes 12" Pizza Stone and 18" Chrome Grill Plate with Removable Ash Catcher for Easy Cleaning-(Steel)

Hairy Bikers GDW1008 Charcoal 2-in-1 Portable Kettle BBQ & Pizza Oven Ideal for Outdoor Garden, Includes 12" Pizza Stone and 18" Chrome Grill Plate with Removable Ash Catcher for Easy Cleaning-(Steel)

RRP: £99
Price: £9.9
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Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time.

Get ready to finish the cooking in one of a few ways – prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Remove from the heat and pass through a sieve into a bowl to get rid of the garlic that might otherwise burn on the barbecue. Pour roughly half the sauce into a serving dish and set aside. Leave the rest in the bowl. Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.Line a roasting tin with foil, making sure there is enough foil hanging over the sides to encase the pork. Place the pork on top of the foil and pour over the marinade. Grill or griddle the ribs for about 3–4 minutes on each side until they are well browned and nicely charred in places. Roughly 45 minutes before the pork is ready, light the barbecue. Take the pork out of the oven and, using a pastry brush, brush liberally on both sides with the barbecue sauce. The Hairy Bikers' BBQ rib recipe uses a traditional dry rub to flavour these Mississippi-style ribs, before slow cooking them and then finishing them off on the grill with a glossy BBQ sauce When I first wanted to try cooking "Proper" BBQ food was this time last year after returning from a trip to the Deep South - at the time I hadn't tried the outdoor Smoking so saw this recipie from the Hairy Bikers Series Missippi Adventure - I still use the basic rub and sauce now I'm smoking but if you don't fancy smoking in the winter it's a great one to do.... the sauce is ALWAYS a hit....

When the barbecue coals have been burning for a while and are covered with a light dusting of grey ash, carefully place the pork on the barbecue grill and cook over a low heat for 20-30 minutes, turning and brushing with more of the barbecue sauce every 5-8 minutes as it cooks. Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork This Autumn The Hairy Bikers are returning to our screens as they set out to devour a variety of dishes from across the Mediterranean, including fresh and seasonal recipes from France, Spain and Italy. Hearty and healthy, the Mediterranean diet is well regarded as one of the healthiest in the world, and we can’t wait to see how the bikers put their spin on it. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. For the dry rub: mix the brown sugar, paprika, salt, cayenne, mustard, pepper and oregano. Take 3 tbsp of the mixture and put in a medium saucepan to use for the wet barbecue sauce later.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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