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Beer can chicken

1) Remove and discard the fat inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels.

Beer in the rear chicken and BBQ sauce

1) Preheat oven to 200C/Gas 6. 2) Set up your indoor/oven 'beer can' chicken roaster according to manufacturer's instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chic

Cherry cola glazed ribs

Brine: Combine the water, beer, brown sugar, salt and lemon juice in large mixing bowl. Stir until the salt and sugar dissolve. Pour the mixture into a plastic bag. Add the ribs and seal the bag, removing as much air as possible. Refrigerate overnig

Beer Can Chicken with Cola Barbecue Sauce

For the Beer can chicken: 1) Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside. 2) Set up the b

Wood Chick's smoked pork shoulder

1) Twelve hours prior to cooking, trim the fat cap of the shoulder to 1/2cm thickness. Season heavily with the dry rub. Place in a plastic bag and refrigerate overnight. 2) Remove the pork from the refrigerator 2 hours prior to cooking so it comes t

Wood Chick's smoked pork shoulder

1) Twelve hours prior to cooking, trim fat cap to 1/2 cm thickness from pork shoulder. Season heavily with dry rub. Place in plastic bag and refrigerate overnight. 2) Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.

Smoked Pork Butt Kyle Style

Marinade: Place all ingredients in a non-reactive bowl and whisk together. Rub: Place all ingredients in a container with a lid and shake well. Glue: Whisk ingredients together and place in a squeeze bottle. Pork: Reserve 1 cup of marinad

Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Combine all ingredients in a medium bowl.Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a

Memphis-Style Hickory-Smoked Beef and Pork Ribs

For the rub:1) Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.For the ribs:1) Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the un

Dry Rubbed London Broil

Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature. Preheat a grill pan over medium-high heat. Place meat on grill and grill for about 5 minutes on each side for medium-rare

Lobster salad cocktail

1) Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl. 2) Add lobster meat to mayonnaise sauce and combine. 3) Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divi

Tuscan Espresso Burger with Grilled Radicchio Slaw

Preheat a grill pan to medium-high. Preheat the oven broiler. In a small bowl, combine the espresso, sugar, mustard, garlic powder, salt and paprika. Mix well. Pull the beef apart on a clean work surface and sprinkle evenly with salt and pepper. Mi

Pulled pork sandwich with black pepper vinegar sauce and spring onion coleslaw

For the pork: 1) Add all the dry rub ingredients to a medium-sized bowl and stir until thoroughly combined. 2) Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over