Is it just me, or is that summer I feel coming! After what felt like the longest winter of all time, the sun is finally starting to poke through and grace us with its presence. So you know what this means right? You'd better go uncover your barbeque and stock up on plenty of charcoal.
Now that we're confined to our homes, there's no reason why barbeque day can't be every day. To get you in the mood we've taken some rubs and sauces recipes from the epic Pitt Cue barbeque cookbook. Whether you're a fan of the spicy or just like a little tickle, you'll find a barbeque favour to suit your taste below.
Pitt Cue House Rub
10g fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp coriander seeds
100g soft dark brown sugar
50g granulated sugar
10g garlic powder
100g fine salt
15g smoked paprika
30g paprika
1 tsp dried oregano
1tsp cayenne pepper
The method
Toast the fennel seeds, cumin seeds, peppercorns and coriander sends in a dry pan over a medium heat for a few minutes, shaking the pan until the spices release an aroma. Tip into a bowl and leave to cool.
Blitz the toasted spices in a blender to a rough powder. Combine with remaining ingredients and mix thoroughly.
Rub onto your chosen meat, this works great with pork and lamb!
These will keep in a sealed container for up to 1 week.
Mustard Beef Rub
200g Maldon sea salt
70g maple syrup or soft light brown sugar
25g English mustard powder
25g hot smoked paprika
25g freshly ground black pepper
The method
Blitz all the ingredients together in a blender, then rub it all over your beef for some seriously mouthwatering flavours!
This will keep in an airtight container for up to 1 week.
Hot Sauce
Makes 500ml
1kg red peppers
250g red chillies
5g Maldon sea salt
25ml cider vinegar
25ml maple syrup
25g garlic cloves
The method
1. Prepare a barbeque with some wood on there to help with that smokey flavour, light it and let the flames calm and the smoke fill the air.
2. Smoke the red peppers for up to 2 hours or until soft. Discard the skins and as many seeds as possible, then put the flesh in the saucepan.
3. Adjust the Barbeque for direct grilling or heat a griddle pan on the hob until it is smoking hot and grill the chillies until blackened.
4. Remove the stalks, and then add the whole chillies, skins and all, to the peppers.
5. Add the rest of the ingredients to the pan, bring to a simmer and cook on a low heat for 30 minutes.
6. Put the mixture into a blender and blitz until well mixed but still a little chunky.
7. Decant into a 500ml sterilized jar or bottle and refrigerate.
8. The sauce will keep for up to 1 week in the fridge.
Pineapple & Chilli Ketchup
Makes 400ml
300g Pineapple flesh (very finely sliced)
100g caster sugar
150ml cider vinegar
10ml lemon juice
1/2 red chilli, very finely sliced
The method
1. Put the pineapple, sugar and vinegar into a stainless steel pan and bring to the boil, then continue to cook for roughly 10 minutes or until the pineapple is very soft.
2. Drain the pineapple, reserving the liquid. Put the fruit into a blender and blitz to a thick puree, adding the lemon juice and enough of the reserved hot pickling liquid to get the correct consistency. Then fold in the diced chilli. It should be a smooth puree with flecks of chilli that hold its shape when on a plate.
3. Pass the sauce through a sieve and refrigerate until needed.