Recipes From Smokin’ Soul

Don't let the rain stop you and the fam from having that outdoor family BBQ. Pat Conway from Smokin' Soul joins Matt to cover his go-to rainy-day BBQ recipes. All full recipes can be found below. For the full chat click the 'Play' button on this page. Not the normal Chicken Wings This recipe is a complete break from the norm to more mainstream hot/spicy or bbq wings. Ingredients 250 g Parmesan 2 tsp Chilli Flake 1 cup flat-leaf Parsley 75g Butter ½ cup Honey 1 kilo of chicken wings Directions Take your chicken wings and cook offset on your bbq at 180c until the core temp reaches 85 degrees, at this point the meat is getting ready to come away from the bone. This could take 45 mins. The wings are not seasoned OR marinated in any fashion at this point. You can take the wings and sear over the flames should you wish. Having reached the desired temp begin to put the wings into a large bowl with the rest of the ingredients except the butter and honey, as the wings are added to the mix keep stirring the contents of the bowl. Make sure as each new batch of wings that are added gets coated evenly. Keep repeating the processes until all the wings are in the bowl and there is no ingredient left at the bottom of the bowl. Now add the butter and honey and make sure all the wings are equally covered, serve immediately and enjoy. Smokin' Soul BBQ Sauce One of the most divisive recipes in Smokin' Soul history. Jim and I spent years playing with different versions and variants of bbq sauce. BBQ sauce when done well is a joy to behold, when done incorrectly it is horrendous. This is our everyday sauce, do make this week in advance, it is so much better once matured. Ingredients 5 kg Ketchup (average quality will do, don't use very vinegar-heavy ketchup.) 4 cups brown sugar 1 cup Worcester sauce 1/3 cup of American mustard 2 cups apple juice 1/3 cup garlic powder 1 cup apple cider vinegar Tablespoon of cayenne Tablespoon of salt 2 Tablespoons cracked black pepper Tablespoon paprika ½ tablespoon cumin ½ tablespoon coriander Directions In a large pot mix all ingredients together. Bring to a simmer very slowly, the slower the better. Keep the contents of the pot stirred regularly as the sugar will try to sink to the bottom and will burn to the base of the pot and ruin the sauce. Cool and decant to containers of your choice, and refrigerate. Due to the preservatives present in the ketchup, the sauce will keep indefinitely once refrigerated. Do allow the sauce time to come together, hence making a big match means the sauce gets a chance to mature and becomes better over time. Cauliflower steaks Soak a head of Cauliflower in water for an hour. Remove the Cauliflower and coat in a hot sauce of your choice, I like to mix sriracha and a lousiana vinegar-based hot sauce together for this. Put a dry rub of your choice on Cauliflower next, there are many options out there or you can make your own. Put it into your bbq and cook offset until it's tender. Remove and slice in inch-thick slices.