The Best Crockpot BBQ Chicken

The Best Crockpot BBQ Chicken

This is going to be the easiest BBQ chicken you have ever made. I'm not joking! Nothing beats the flavor. This is The Best Crockpot BBQ Chicken recipe ever!

Ingredients

1. 2 lbs boneless skinless chicken breasts
2. 1 cup BBQ sauce
3. 1/4 cup Italian dressing
4. 1/4 cup brown sugar
5. 1 tbsp Worcestershire sauce
6. salt to taste

Instructions

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
3. Pour over chicken, cover and cook on HIGH for 3-4 hours
4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
5. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw

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Bulgogi - Authentic Korean Beef BBQ

Bulgogi - Authentic Korean Beef BBQ

Bulgogi – Korean Beef BBQ (불고기) is probably one of the best known Korean Beef BBQ dish and this authentic marinade recipe has been used in my family for over 25 years.

Ingredients

1. 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)
2. Marinade
3. 3 Tbs soy sauce
4. 2 Tbs light brown sugar [white sugar ok]
5. 1 Tbs honey [ 2 t sugar is also ok ]
6. 2 Tbs rice cooking wine or red wine [mirin works too]
7. 1 Tbs sesame oil
8. 2 Tbs minced garlic
9. 1 tsp ground black pepper
10. 2 tsp toasted sesame seeds
11. 1 Tbs chopped green onion
12. 2 Tbs pear, puree [ or 1 Tbs kiwi or 3 Tbs onion puree]

Instructions

1. Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
2. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
3. Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides. 

Recipe Notes

1. 2 Tbs pear puree can be substituted with 1 Tbs kiwi.
2. Pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. 
3. The most authentic and traditional way to cook Bulgogi ( Korean Beef BBQ ) is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to cook the meat because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes great if it’s a little burnt…
4. You can also broil it on the top rack of your oven (Broil temp) but remember to keep a very close watch so it does not burn!
5. Optional veggie ingredients - traditionally, Koreans just make bulgogi with beef by itself but if you are cooking it in a frying pan, you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots and cook them together.

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BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

Balsamic Roasted New Potatoes with Asparagus

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

Ingredients

1. 1 kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters
2. 250 g asparagus tips, cut into 2 inch pieces or halved
3. 2 tbsp garlic-infused olive oil
4. 4 tbsp balsamic vinegar
5. A generous pinch of salt and pepper

Instructions

1. Preheat oven to 200C / 390F.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!

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Char Siu - Chinese Barbecue Pork

Char Siu - Chinese Barbecue Pork

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! 

Ingredients

MARINADE

1. 1 1/2 tbsp brown sugar (white also ok)
2. 1/4 cup honey
3. 1/4 cup hoisin sauce
4. 2 tbsp light soy sauce (Note 1)
5. 1 tbsp soy sauce (Note 1)
6. 1 tsp five spice powder (Note 2)
7. 1 tbsp oil (vegetable or canola) (Note 3)
8. 2 tsp red food colouring , optional (Note 4)

COOKING:

1. 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder(Note 5)
2. 2 tbsp Extra Honey

Instructions

1. Mix Marinade ingredients in a bowl.
2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

TO ROAST:

1. Preheat oven to 160C/320F.
2. Line a tray with foil and place a rack on top (recommended but not critical).
3. Remove pork from the marinade, save Marinade. Place pork on rack.
4. Roast for 30 minutes.
5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
9. Serve with rice and steamed Chinese greens. See notes for more uses!

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SPICY CHOCOLATE BBQ SAUCE

SPICY CHOCOLATE BBQ SAUCE

Ingredients (makes 1 medium jar / 1 1/2 cups)

1. 1 cup sugar-free ketchup (240 ml / 8 fl oz) - you can make your own
2. 2 cloves garlic, crushed
3. 2 tbsp butter, ghee or extra virgin coconut oil (30 g/ 1.1 oz)
4. 2 tsp paprika, regular or smoked
5. 1 tsp chile powder
6. 2 tbsp cocoa powder, unsweetened (10 g/ 0.4 oz)
7. 1/2 tsp smoked salt or pink Himalayan rock salt
8. 2 tbsp apple cider vinegar or white wine vinegar (30 ml/1 fl oz)
9. 2 tbsp coconut aminos (30 ml/1 fl oz)
10. 2 tbsp Erythritol (20 g/ 0.7 oz)
11. 5-10 drops liquid Stevia (to taste)
12. freshly ground black pepper
13. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.

Instructions

1. Start by making my low-carb ketchup. Peel and crush the garlic.
2. Place everything into a saucepan: the ketchup, butter, garlic, coconut aminos, vinegar, smoked salt, cacao powder, paprika, chili powder, Erythritol and stevia. Cover with a lid, cook for 5-10 minutes over a medium heat. When done, take off the heat.
3. You can adjust the spiciness by using either mild or extra hot chili powder. Coconut aminos is a healthier alternative to soy sauce and is recommended as a healthy substitute on paleo diets. You can use any vinegar you like such as apple cider or white or red wine vinegar or even try making your own fruit vinegar.
4. Transfer in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best).
5. Done - it's ready to be served!Try with BBQ Pork Ribs and don't forget to also check out my Blackberry BBQ Sauce!

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HEALTHY BBQ SAUCE

Healthy BBQ Sauce

We are bringing you a healthier homemade recipe, so you never have to buy a store bought bottle again. You will want this Healthy BBQ Sauce on everything!

Ingredients

1. 1 Small onion, very finely diced
2. 500 g Passata (2 cup)
3. 2 Cloves of garlic, crushed
4. 4 tbsp Tomato puree
5. 2 tbsp Honey
6. 1 pinch Black pepper
7. 1 tbsp Paprika
8. 3 tbsp Balsamic vinegar
9. 1 tbsp Worcestershire sauce

Instructions

1. Add a little oil to a pan and put the onions in and gently cook for 3-4 minutes until softened.
2. Add the rest of the ingredients and stir.
3. Simmer for around 10 minutes.
4. If you want a smooth sauce, wait for it to cool and then blend to the desired consistency.

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Mustard-Based South Carolina BBQ Sauce

Mustard-Based South Carolina BBQ Sauce

Ingredients

1. 1 1/2 cup prepared yellow mustard
2. 2/3 cup brown sugar
3. 6 tbsp ketchup
4. 3 tbsp Worcestershire sauce
5. 2 tbsp apple cider vinegar
6. 2 tsp white vinegar
7. 1 tsp Frank's Red Hot
8. 1 tsp garlic powder
9. 1/2 tsp black pepper

Instructions

1. Combine all ingredients and mix well. Use immediately or refrigerate several hours or overnight to allow flavors to blend better.

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