40 FOOD & DRINK
good job the summer seems to be here.... Food & Drink
ell isn’t this just like summer – as I’m writing, we’ve had 10 days of stable, sunny weather; let’s hope it’s a sign of things to come and not
just the one swallow. We spent 2 weeks last November exploring the wonderful world of Southeast American barbeque and this is now the perfect time to put it all into practice; better get the Barbie out then. One of the pit-masters we met in North Carolina had this to say on the sensitive subject of barbecue - ‘Let’s get something straight; barbecue is never a verb, it’s not a process, it’s not an event and it’s not a piece of equipment. Barbecue is what you get after the cooking’s done, it’s the end product’. OK – got that straight then... We’re using a Pro-Q smoker at the moment. It’s like a
taller Weber grill, which is great in helping you keep the moisture in the meat you’re cooking as you put a tray of hot water in the base over the coals. Another aspect of American barbeque is the pre-cooking brining, again to help maintain moisture. So it’s not just a question of getting a pack of sausages and whacking them on the grill when you get back from work - this kind of barbeque is cooked low and slow and needs a little planning ahead. One of the best things we ate on
our trip (and in fact the last) were the chicken wings at Mo’s BBQ joint in Asheville, North Carolina – highly recommended if you’re passing. Moist, full of flavour and a good dark grilled outside. Mmmm – I can still remember them and chicken wings are my favourite bit of the bird so it’s a win-win! This is what we did to try and recreate them - First thing yesterday I made a brine solution of 2 litres of water, 100g sugar, 180g salt and aromatics such as peppercorns, dried chillies, herbs, cumin and coriander seeds, star anise (a tsp of each) and a cinnamon stick. I get all our dried spices from Simon at
Holly & David Jones 01803 752943
www.mannafromdevon.com local produce • recipes • events
Getting out the Barbeque- W
“Let’s get something straight; ‘barbecue i never a verb, it’s not a proces, it’s not an event and it’s not a piece of equipment.
Barbecue’s what you get aſter the cooking’s done, it’s the end product’”
The rub. Appy after overnight brining.
Peppers World Foods in the Butterwalk in Dartmouth – invariably he has everything I need. Bring all this to the boil to dissolve the sugar and salt and then let it cool. Put 2kg chicken wings in a big metal
The smoker. Leave the lid on.
bowl and add enough of the brine to cover the wings. Let it stand in the fridge overnight (or even 2 hours works if you are in a real rush). Once the wings are brined, take them out of the liquid and dry them on kitchen paper and toss them in a rub made of 50g salt, 25g granulated sugar with 1tsp each ground cumin, smoked paprika, dried thyme and ½ tsp ground black pepper. Heat your smoker with smouldering charcoal until it’s at 105-110C and put
By Holly Jones
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