Making the ULTIMATE BBQ Platter With a Special Guest

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):