BBQ weather is upon us

Summer's Here

Summer is upon us which means BBQ time. Sadly, living in a flat I can't BBQ at home but my children certainly can. So, I have tried out some pork ribs using Pitt Cue's "house" rub recipe and Jamie Oliver's BBQ sauce which has around a billion ingredients but is pretty darned good!

Pitt Cue

The secret with the ribs was to bag them 24 hours before cooking. They were rubbed with copious amounts of the Pitt Cue rub, vacuum sealed and sat in the fridge for 24 hours. This allowed the spices and flavourings in the rub to penetrate really well. The next day they were cooked using a sous vide stick at 74 degrees for 12 hours. At this point they either need to be used or chilled quickly and put back in the fridge. In the meanwhile, the BBQ sauce was made, this has very many ingredients but is definitely worth the effort, it's a million times better than any supermarket BBQ sauce I have ever bought.

So, a day later and in London it's BBQ time. The ribs have oozed some jelly so I mixed this in with the BBQ sauce. They were painted liberally and put on a hot BBQ where I continued applying the sauce as liberally as I could. Five minutes later and they are done. They were fantastic! The meat was succulent and falling off the bone, the BBQ sauce added a delicious hint of smokiness, they all disappeared in a few minutes.

Sous Vide

Cooking the ribs using a sous vide stick.

The Pitt Cue recipe book has now become a firm favourite. We cooked their Bourbon Sticky Toffee Pudding which was seriously out of this world and also made their "Bread & Butter" pickles which are sublime. This book has to be something of a bible for any keen BBQ fan and the letter printed on the back cover is an absolutely hilarious bonus!