With Summer well and truly here this months blog focuses on outdoor cooking over the Fire pit and in the pizza oven. Every good BBQ starts with a home made rub to flavour the meat with. Here I shall be making a spiced smokey rub to marinade chicken overnight. Before cooking in the pizza oven and finishing on the griddle.photo frying spices to release aroma and flavour

For the rub you will need

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

50g fine salt

45g smoked paprika

1 tsp dried Oreganophoto chicken covered in rub

1 tsp Cayenne pepper

Toast the cumin, fennel and coriander seeds with the peppercorns in a dry pan until they release aroma, tip into a bowl and leave to cool.

Using a hand blender blend the toasted spices and combine with the remaining ingredients.

This recipe probably makes twice as much as you will need for a chicken and if kept in a sealed container it will keep for at least a week.


The Chicken 1.5kgphoto bbq chicken on fire pit

Take 50g chipotle paste, 50g butter, 50mls maple syrup, 50g garlic paste and 50g of the Rub and blend to form a paste.

Score the chicken and rub all over with paste. Leave overnight for the flavour to penetrate the meat.

Roast the chicken in an oven/pizza oven at 150 0C for about 90minutes or until the juices run clear. Allow 10 minutes for the chicken to rest and serve.

Serving suggestion – green slaw, snobrod (stick bread) and New York Bourbon sour. (See other blogs)