Sat, 5 June 2021
Charlo The Chef is in the AM kitchen today
Ingredients:
1 Whole Chicken (approx 1.5kg)
2 Baby Pork Rib Racks
3 Tablespoons, rapeseed oil
1 Can of Beer (malty, fruit, low in hops is ideal)
For the dry Rub:
¼ Cup Sweet Paprika
4.5 Teaspoon Freshly Ground Black Pepper
4.5 Teaspoon Dark Brown Sugar
1 Tablespoon Salt
1.5 Teaspoons Cayenne Pepper
1.5 Teaspoons Garlic Powder
1.5 Teaspoons Dry Mustard Powder
1.5 Teaspoons Ground cumin
3 Tablespoons American style mustard
For the Red Cabbage Slaw:
250ml Mayonnaise
Zest and juice of 1 Lemon
2 Tablespoon of Cider Vinegar
2 Tablespoons wholegrain mustard
¼ Head of white Cabbage, shredded
¼ Head of Red Cabbage, shredded
2 Carrots, Julienned
1 Red Onion, Diced
Season to Taste
For the BBQ Sauce:
¾ Cups Tomato Ketchup
2 Tablespoons of White Wine Vinegar
1 Tablespoon Worchester Sauce
2 Teaspoons of Paprika
½ Teaspoon Cayenne Pepper
Method:
1. For the BBQ sauce, place all ingredients into a pot and combine with a whisk. Heat when ready to serve.
2. Prepare the slaw by placing all ingredients into a bowl, mix and refridgerate until needed
3. For the Beer Can Chicken, place all rub ingredients into a container and mix throughly.
4. Pre heat the BBQ to 180/220 degrees and use when coals/charcoal are white ask in colour. Push coals to one side of BBQ
5. Drizzle the chicken with oil, sprinkle over the rub and massage it into the skin, getting into all the nooks and crannies of the skin AND inside the cavity
6. Open the can of beer and pour out half. Leave the remaining half in the can as this will keep the chicken moist while it cooks.
7. Pop the chicken onto the beer can in its stand, legs down, so it's sitting upright with the can in its cavity
8. Stand chicken and its can upright on BBQ on the side of the coals, either in a roasting tin or directl onto the grills, depending on how comortable you are with your BBQ
9. Close the lid and cook for 1 hour 20 minutes, until meat is browned and juices run clear. Use a meat thermometer to get correct temp of 82 degrees/180F or over.
10. Once fully cooked, remove from the BBQ and cover with tin foil to rest for 20 minute before serving
11. For the ribs, cook them 4 hours before the chicken is cooked. Trim the pork ribs and remove the membrane from the bone side of the ribs.
12. Apply ribs with American mustanr and rub all over. Then season front and back of the ribs with the rub
13. Preheat the BBQ to 225 degrees and place ribs inside on the highest shelf with a drip tray underneath to catch any dripping. Check the ribs every hour turing them.
14. Ribs will take 4-5 hours to cook. Make sure you time the ribs and the chicken so they're ready at the same time.
15. Glaze the ribs with BBQ sauce 20 minutes before serving, ensuring they're tender and fall off the bone.
16. Serve the chicken and ribs with chargrilled corn on the cob, vegetable kebabs and a big smile
