BBQ - the bit in the middle
When you think about it, the actual grilling part of a BBQ is the hot smokey bit in the middle:
The lighting of the coals; waiting for the embers to become white and hot; oiling the grill and grilling the meat, fish, vegetables, cheese and fruit - this happens between the all important preparation and eventually serving it with amazing salads, side dishes and dips.
Preparation is king and can be anything from a simple 'brushing on' with one of Stokes BBQ Sauces - Original, Sweet & Sticky or Hot & Spicy.
Or it could be a delightful soak in a sumptuous marinade followed by a long gentle roast in the oven.
Preparation is King
Cola Spare Ribs
The ribs here are effectively marinating in a bath of cola (you choose the brand) whilst gently steaming in a low oven. If you have never tried it, you must.
- 2 or 3 racks of pork ribs
- 1 large bottle of cola
- 2 tbsp of olive oil
- 2 tsp of ground cinnamon
- 1 tsp of ground cloves
- 1 tsp of ground nutmeg
- 1 can of cola
- 6 tbsp of Stokes Original BBQ Sauce
- 1 tbsp of Stokes Dijon Mustard
Pre-heat the oven to 160°C/gas mark 3. Mix the 3 spices with the olive oil to create a rub and massage this into the ribs.
Put the ribs, fat side down, in a roasting tin, drown them with the bottle of cola, seal with foil and pop them in the oven for 2 to 3 hours.
Mix the canned cola, BBQ sauce and mustard together to create the glaze. Remove and drain the ribs (you can discard the juices) and paint them (fat side up) with the glaze (keep some back to re-glaze during the grilling).
30 minutes on the BBQ should create delightfully sticky ribs with acres of flavour.
BBQ Tilapia with Paprika Mayonnaise
Most supermarkets have this Asian fish as fillets. Their firm texture makes them perfect for BBQ grilling.
- 5 tbsp of Stokes Garlic Mayonnaise
- 1 tsp of smoked paprika
- 1 lime, zest only
- 4 Tilapia fish fillets
- 2 tbsp of Stokes Chipotle Ketchup
For the paprika mayonnaise simply mix the aioli mayonnaise, paprika and lemon zest together and set aside.
Paint the fish on both sides with the chipotle ketchup (not too much because we want the fish to come through the chipotle flavouring).
Oil the grill and cook the fish for no more than 2 minutes each side (depending on thickness and heat). Less is more with fish.
This is great served in an opened pitta bread with sliced red onion, tomato and a spoonful of the paprika mayonnaise. Cut each fillet in half to make it go round 8 as part of a BBQ feast.
Smokey Chicken Thighs
This uses boneless, skin-on chicken thighs. You can part-cook the meat in the oven first to save space / time on the BBQ and to make sure it is cooked through. The BBQ finish intensifies the smokiness of these juicy little joints.
- 6 chicken thighs, bone out, skin on
- 2 cloves of garlic, grated
- 1 tbsp of grated ginger
- 3 tbsp of olive oil
- 3 tbsp of runny honey
- 4 tbsp of Stokes Hot & Spicy BBQ Sauce
Mix the garlic, ginger, honey, oil and BBQ sauce well together in a large bowl. Add the chicken thighs to the marinade and coat them well. Cover and leave them to soak up the flavours for an hour.
To part cook them, place the meat on a baking tray in the oven at 220°C/gas mark 7 for 30 minutes. Glaze them with the marinade and transfer them to the BBQ for 10 to 15 minutes to intensify the flavours and crisp up the skin.
Check the juices are running clear and enjoy this sweet chilli kick of BBQ delight.
This tasty bundle of Stokes BBQ Sauces tick all the boxes when it comes to making BBQs taste better. Click here (or the image above) and save 5% OFF the bundle - and receive a free gift as well.
More foodie thoughts for the week:
BBQ side dishes and delicious dips here.
Wimbledon and National Cream Teas Day here.
Facebook followers, competitions and chat here.
If good food makes you happy
...adding Stokes will make you smile ;)
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