In this video i’ve got a special guest helping make the ULTIMATE BBQ platter!
On the menu we’ve got beef ribs, homemade pickles, coleslaw, chicken wings, and mac n cheese!
Make sure you’ve subscribed to both our channels if you enjoyed this video, you can find the Chef Jack Ovens channel here: https://www.youtube.com/@ChefJackOvens
For the beef ribs, I like to keep it super simple. Trim excess fat, season with your favourite rub (I used Steak Shooter & Beef Bounce), smoke at 135c/275F for anywhere from 6-10 hours until they are probing tender around 96c/205F internally and then finish with a rest before serving.
Here’s the pickles, slaw and mac n cheese recipes:
Coleslaw
Fresh –
350g (12.3oz) – White Cabbage, Thinly Sliced
250g (8.8oz) – Red Cabbage, Thinly Chopped
15g (0.5oz) – Flat Leaf Parsley, Finely Chopped
1/2 – Red Onion, Thinly Sliced
4 – Spring Onions (Scallions) Thinly Sliced
40g (1.4oz) – Macadamia Nuts, Roughly Chopped
Dressing Ingredients –
200g (2/3 Cup) – Mayonnaise
20g (1 1/2 Tbsp) – Dijon Mustard
1/2 – Lemon, Juiced
Seasoning to taste
Method –
Chop all vegetables and macadamia nuts and add them into a large mixing bowl.
In a separate bowl, add the dressing ingredients and mix to combine.
Combine the dressing with the chopped veggies and macadamia nuts and mix well. Check and adjust the seasoning to your taste.
Bbq Pickles
Ingredients –
Fresh –
1 – Cucumber, Sliced
3 – Garlic Cloves, Crushed
10g (0.3oz) – Fresh Dill
Dried Spice Mix –
1 Tbsp (10g) – Black Peppercorns
1 Tbsp (10g)- Yellow Mustard Seeds
1 Tbsp (10g) – Coriander Seeds
5 – Dried or Fresh Bay Leaves
Brine –
250ml (1 Cup) – Cold Water
200ml (6.7fl oz) – White Vinegar
3 Tbsp (36g) – White Sugar
1/2 tsp (1g) – Ground Turmeric
1 tsp (5g) – Sea Salt Flakes
Method –
Place all the brine ingredients and crushed garlic into a saucepan and bring to a boil. Turn off the heat.
Add the cucumber and dill to a clean mason jar. Pour over the brine, cover with a lid and store in the fridge for several weeks.
Mac and Cheese
Ingredients –
400g (14oz) – Macaroni Pasta
400ml (14oz) – Cream or Milk or 200ml each
120g (3.5oz) – Cream Cheese
1 tsp (4g) – Onion Powder
1 tsp (4g) – Garlic Powder
1 tsp (4g) – Smoked Paprika
140g (4.9oz) – Grated Cheese (Gouda, Cheddar, Gruyere or Mozzarella)
Salt & Pepper
Cayenne Pepper To Garnish
Method –
Bring a pot of salted water to a boil. Cook the macaroni for 1 minute less than the packet instructions. Drain and reserve some pasta water.
In a pan over medium-high heat, add the cream, cream cheese, onion, garlic powder and smoked paprika. Mix and combine and bring to a simmer. Reduce heat to medium, add the grated cheese, and mix until thick. Add the drained macaroni and mix until combined. Check seasoning. Remove from heat.
Serve in bowls, garnish with cayenne pepper and cracked black pepper
For the chicken wings, I simply seasoned them in my Chilli Citrus Charge and smoked them using the vortex method in my kettle BBQ at around 230c/450F for 25-30 minutes until they were crispy and at least 74c/165F internally.
Here’s some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe’s Smokers (use code YOUTUBE10 to get 10% off your purchase): https://www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
https://www.ebay.com.au/itm/225214849753
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off): https://victorinox.com.au/cutlery/fibrox-boning-knife-curved-15cm/
Meat: http://www.australmeat.com.au/
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