1st up is get yourself a rack of St louis cut ribs from your butcher, trim them up square and get rid of any excess fat that you don’t need. now flip the ribs over as we now need to remove the membrane from the back, easiest way is to start with a knife to lift the membrane from off of the bones then grab yourself some kitchen roll as it is the easiest way to get a grip of the membrane, grip and tear off from the bones. (you can ask you butcher to do this if you don’t want to).
Next step is to cover all of the ribs in yellow mustard as this will be your binder for the rub, now add the rub of your choice and cover generously.
Get your grill up to temperature 130c and place your ribs on the grill meat side up, and give a good spritz with a liquid of your choice ( we like to use cherryade and full of sugar and tastes great ), ideally you want to repeat this process every 30/40 mins. After 3 hours of smoking the next step is to make your bath…. roll out 2 sheets of tin foil, make a little boat to keep the liquid in, now generously spray cherryade all over, now add 3 to 4 knobs of butter, honey and brown sugar. Place the ribs on top meat side down, then add the same again on top, wrap tightly and place back onto the grill for a further 2 hours. After 2 hours remove from the grill, now is your time to glaze in a BBQ sauce of your choice brush evenly over the ribs, now get back on the grill unwrapped for the final hour.
So after the final hour is up remove from the grill and place on a chopping board and slice. now if you have done correctly you should have some real tender ribs that just fall off of the bone
Serve and enjoy
• St louis cut ribs
• Mustard
• Rub of your choice
• Cherryade
• Butter
• Honey
• BBQ sauce of your choice
First thing to do is get a red chilli de-seed and finely chop.
Use around 1/3rd of a chorizo and cut into small cubes.
1 clove of garlic crush and finely chop.
Grab a handful of fresh parsley remove stems and roughly chop.
Now to get cooking…… add a pot to the grill over a direct heat and boil some salted water, once boiled add your linguine to the water. Grab yourself a skillet pan and put over direct heat also, add some chilli butter, when melted add your chorizo and fry up so it starts to crisp then add your raw prawns. When the prawns are cooked after a couple of minutes take the pan off of the heat and put to one side .
THE SAUCE- Heat up a wok, add 1 tub of single cream, 1 tub of Philadelphia, keep stirring bringing on and off the heat until you get a consistent thickness. Now add the garlic, chilli, and parsley, keep stirring in and add the white wine and chilli salt, taste and add more if needed always taste as you go. Now is the time to add the linguine, remove straight from the boil using a pair of tongs and add to your creamy white wine sauce, then grab your pan with the prawns and chorizo from earlier and mix in.
THE LANGOSTINES- Nice and easy this part ….. place langoustines over the flames until you get a nice char on both sides, you will not need longer then around 2 minuets tops. Stab through the heads to allow the juices to flow and add a dash of Worcestershire sauce. remove from the heat ready to serve.
Grab yourself a plate and add the pasta, place in the centre of the plate add the langoustines around the sedges, top with some chopped chilli and parsley….. sit back tuck in and enjoy
• red chilli
• chorizo
• 1 clove of garlic
• fresh parsley
• chilli butter
• raw prawns
• single cream
• Philadelphia
• white wine
• chilli salt
• linguine
• langoustines
• Worcestershire sauce
. Start by peeling your potatoes and cutting into quarters and add to salted boiling water.
. peel and dice a carrot into fine pieces
. peel and dice 1 onion in to fine pieces
. crush 2 cloves of garlic and finely chop
. now all the prep is done add a wok to your grill over direct heat and add oil, get the pan nice and hot then add your onion, carrot and garlic. keep frying until they all start to turn a nice golden brown. now is the time to add your beef mince to the wok, add seasoning and let the meat start to brown off, add a red wine stock cube and a thick lamb gravy and keep stirring. now for the secret ingredient (Worcestershire sauce) 2 tea spoons! Whilst simmering add a good amount of red wine (taste as you go) and 2 generous pinches of smoked sea salt. give all a good mix and now is the time to add to an oven proof dish.
remove your potatoes from the boil and drain, add 2 large knobs of butter to the potatoes and a generous amount of milk to get a nice and creamy mash, now mash all togethers till you are happy with the consistency then add to a piping bag. pipe over your pie mix then add some grated chesse to cover the mash.
get your grill to a nice low temperature (around 120c) if using a charcoal grill add a lump of wood to your coals to get the smoke flowing if using a Traeger grill set to the lowest temp it allows you to use super smoke setting. now add the pie to your BBQ to smoke for around 45/60 min.
Now remove from the grill and garnish with some parsley
serve and enjoy
