With the BBQ season nearly in full swing, it’s time to dust off the BBQ and get your friends and family round to celebrate!

To celebrate BBQ week, we knew just the customers of ours to ask for some great BBQ recipes. Firefly BBQ Ltd ,who regularly order their uniform with us, have kindly shared some of their favourite BBQ recipes.

No matter if you are a seasoned BBQ expert or a newcomer to a BBQ, these recipes are sure to go down a treat. 

Firecracker Chicken

Equipment

Knife, Chopping Board, Metal Tray , Temperature Probe

Ingredients

Method

  1. Add the Chicken pieces to the bowl, with the zest and juice of the Limes and the Garlic.
  2. Give the Chicken a good mix and apply the Ghost Chilli Hot Cajun Seasoning Rub. 
  3. Place on the BBQ.
  4. When the Chicken is getting close to being cooked, start adding the Louisiana Rib & Wing BBQ Sauce. Add 3-5 layers of the sauce to build up an amazing crust and big depth of flavour. 
  5. When you are happy with the colour of Chicken and its cooked through (the juices should run clear at this point, safe cooking temp 75C) take it off the heat. 
  6. Pour over extra Louisiana Rib & Wing BBQ Sauce.

Lone Star Beef Rib 

Equipment

Tinfoil or peach paper, chopping board, sharp knife, tray, temperature probe 

Ingredients

Method

  • Trim off all excess fat and silver skin so the rub will stick add a good splash of Carolina honey mustard gold BBQ sauce and then a good coat of Dallas lone star Beef rub
  • Let it marinate for a 1 hour 
  • Get the BBQ temp to 300c add to the BBQ and cook for about 2 hours until you get a nice bark on the short rib 
  • When you are happy with the look of the bark add to the tray or just wrap in the foil or in peach paper with beer and beef stock mix. 
  • Cook till the probe goes in like a hot knife into butter you want very little resistance. (It’s approx. 2 hours).
  • Once you are happy with the cooking time, open up the foil or paper and let the short rib vent and rest the bark will be soft but will harden back up  

Safe cooking temp: 75c

Cuban Houmous

Equipment

Mixing bowl, Food Blender

Ingredients

  • Chickpeas (450g tin)
  • 1 TBSP Tahini
  • 1 TBSP Florida Cuban Mojo BBQ Rub
  • ¼ Bunch Coriander
  • 4 Garlic
  • 1 Chill
  • 1 Lemon juice
  • 100ml Rapeseed Oil

Method

  1. Place the Garlic, Chilli and Lemon halves over hot embers or under a grill until they start to char, this will add a smoky element to the finished Houmous.
  2. Place all of the ingredients plus the Florida Cuban Mojo BBQ Rub into the Food Blender and pulse until smooth (you can keep some of the Chickpeas whole to add texture).
  3. Add a good splash of oil and a sprinkle of Florida Cuban mojo BBQ Rub to the top of the Houmous when serving.