Food & Adventures

Monday 12 March 2018

Monday Munchies: American Style BBQ Cook Out

One of my food guilty pleasures is an American Style BBQ Cook Out (or cook in if the weathers crap). As you may know I'm a massive meat lover and BBQ is meat heaven and I love the messiness of it when you get sauce all over your face and hands. My American Style BBQ Cook Out has slow cooked brisket with a BBQ rub, Buffalo Chicken Wings, Homemade BBQ Sauce and the Best Ever Slaw.

Lets start with the brisket as you need to prep this either the day before or the morning of the meal as it'll need to be in the slow cooker for at least 9 hours. The rub is made from the following:

2 tsp Cumin
2 tsp Paprika
2 tsp Granulated Garlic
2 tsp Chilli Powder
2 tsp Brown Sugar
1 tsp Salt
1 tsp Cayenne Pepper
1 tsp Ground Black Pepper

Mix all the spices together and rub all over the brisket. Make sure you get it into every nook and cranny of the joint. Put the brisket in the slow cooker with a little water (or beef stock for an extra meaty flavour). Every few hours turn the joint over and spoon over some of the juices.

Next the chicken wings, I'm going to put this out there but the wing is the best part of the chicken. Put the wings in a bowl and coat them in a mixture of corn flour and a few pinches of salt. Cook the chicken in a shallow frying pan with a little bit of vegetable oil for about 10-15 minutes until cooked turning them halfway through.

For my Buffalo sauce you will need:

2 tbsp Chipotle paste
1 tbspCider vinegar
1 tsp Granulated sugar
2 tbsp Boiled water

Dissolve the granulated sugar in the boiled water then add the cider vinegar and the chipotle paste and mix it together this was enough for about 10 wings as you just want it to be a coating rather than a dipping sauce (you can increase the measurements if you are making more wings). Coat the cooked chicken wings in the sauce and then return to the pan and cook for a few more minutes until they are nice and sticky.

Onto the BBQ sauce, which should only take a few minutes so you can knock this up while the chicken is cooking. You will need:

1 Small Onion (diced)
2 Cloves of Garlic (crushed)
1 Red Chilli (finely chopped)
1 tsp Sweet Smoked Paprika
1 tsp Chilli Powder
1 heaped tbsp Dark Brown Sugar
2 tbsp Dark Soy Sauce
pinch of salt and pepper
A good glug of ketchup

Fry the onion on a medium heat until it goes translucent then add the garlic and red chilli and fry for 2 more minutes. Add the paprika, chilli powder, sugar and soy sauce and mix until the sugar is dissolved. Next add as much ketchup as you need and then add salt and pepper to taste. You can either leave it chunky or blitz it up with a blender for smooth sauce, I prefer the blitz mine.

The slaw is honestly the best slaw I have ever had and it was a lot easier to make than I was expecting so I think I will always make my own now. To make it you will need:

250ml Mayonnaise
Zest and Juice of 1 Lemon
2 tbsp Cider Vinegar
1 tbsp Wholegrain Mustard
1 tsp Salt
1/4 head of White Cabbage (sliced thinly)
1/4 head of Red Cabbage (sliced thinly)
2 Carrots (Juliene)
1 Red Onion (sliced thinly)

Combine the mayonnaise, lemon zest and juice, vinegar mustard and salt then mix this with the vegetables in a large bowl until it's all coated.

When the brisket is falling apart it's time to serve. Toast a brioche bun on a griddle pan before filling with the shedded brisket then top with BBQ sauce and slaw and you're ready to tuck in.

We left room for dessert so Mrs. Cool dusted off one of her Jamie Oliver cook books and made a pretty cracking New York Vanilla Cheesecake. You can find that recipe here but Mrs. Cool made a slight change and used cherries instead of blueberries.

If you decide to have this whole meal you will need a lie down afterwards as it is very likely you will slip into a food coma but it is sooo worth it.

Well, that's all for now




  1. Wow Steve this looks amazing! This would be great for a get together. Katie x

    1. i think that's a hint you need to cook for us Steve!! the slaw looks awesome

  2. Lovely just what I was looking for. Thanks to the author
    for taking his clock time on this one.


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