Family treat and Street Food

A double cook this weekend, A Family treat & some Street Food.

It’s The Queen’s Jubilee weekend, 4 days of relaxing…..nah, let’s get the BBQ going.

On the Friday we had some of our family come to visit. I wanted to impress and provide a little variety so chose to cook some pork belly and a chicken kebab to give a different flavour.

The chicken was marinaded overnight in the same mixture I used for the last kebab. It’s actually called The Kellybab, created by Kelly Bramill and found on the CountryWoodSmoke Facebook group

Ingredients:

• 1.8 kg Chicken thighs Skinless & boneless
• 3 tbsp Tomato puree
• 4 Garlic cloves Minced
• 2 Lemons Zest & juice of
• 2 tsp Onion granules
• 2 tsp Cumin Ground
• 1/2 tsp Allspice Ground
• 1 tbsp Thyme Finely chopped
• 3 tsp Salt
• 2 tsp Black pepper
• 8 tbsp Olive oil Marinade

Method:

Marinade the Chicken

1. Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well. Don’t worry about the amount of oil. Its purely there for marinating purposes and won’t all end up in the finished dish.
2. Pour the marinade over the chicken thighs and mix everything together thoroughly. You want every bit of chicken smothered in the paste.
3. Leave to marinade for at least a couple of hours, overnight is best.

Cooking the Chicken

1. Take your rotisserie skewer or kebab spit and one by one feed the chicken thighs onto the spit. If you are using a rotisserie then try and check every so often that the balance of the meat is good, i.e. you don’t have a very heavy side.
2. Setup your BBQ for a direct cook with the spit at about 180-200°C.
3. Cook your chicken until you reach an internal temperature of 74°C.
4. Serve by slicing into pitas with some salad and maybe some chili sauce.

I was hoping to get some nice and crispy crackling but it didn’t crisp up and was soggy, however the pork itself was lovely and juicy and the kebab great as always. There were a few bits of left overs that were taken out to the others in our street who had started a 2 day street party…..

So, no rest for the wicked, Saturday was street party day 2 and as we couldn’t join in on day 1, I was cooking, and wanted to provide quick, finger picking food.

I spent Friday night making 50 meatballs with mozzarella pearls in the middle, wrapping bacon.

I also prepped 50 chicken wings to a new recipe I had found on the HowToBBQRight TikTok page. The rub I used for it is Angus & Oink Fools Gold.

Damn these are good wings.

I’m still working on my moink recipe, the bacon never cooks how I think it should, never crispy but is cooked….maybe I’ll cook some more soon.
I think it’s because I try and do them slow cooked when really I need to get the temp up to get that bacon done right.

The neighbours lapped up the food in no time at all and the rest of the day was chilled out and drinking.