Barbecuing with Beer…

BBQ Mini-Series: Cooking with Tsingtao and Jeremy Pang

So, it’s officially the British summer and it’s that time when we fellas refuse to wear sun cream, go an offensive shade of puce and revert back to our Neanderthal instincts by making a fire to burn meat on.

I love BBQ season but living in the UK makes it tough to predict and event more difficult for retailers, producers and eateries to plan for. However each year the offering keeps on getting better and better and the categories that the BBQ occasion spans is ever increasing. We would now happily shop the meat aisles, bakery, salad section, spices, oils, condiments and, of course, the booze aisle. BBQ is much more than a category in retail; it’s an occasion, a mood, an ambience and something that the whole nation, nay the world, goes crazy for.

BBQ has increased in popularity over the last few years with the explosion of street food trucks and festivals that have shown the common household cook what is possible with a fire, a hotplate and a bit of food soul. If we get invited round to a friends for a Saturday afternoon Barbie it’s no longer acceptable to serve salmonella sausages or botulism burgers. Now we expect brioche buns, sliders, low and slow briskets, sliders, kofte, shawarmas and a fabulous infusion of world flavours and tastes all on an undersized paper plate.

Now, I’m good with a pair of tongs and a hotplate but I don’t profess to being an expert by any stretch so I’d recommend you check out the BBQ Geeks for some absolutely top tips and the perfect BBQ.

This mini-series explores some of the new and great products and recipes that I’ve foraged and found this year to make Britain’s BBQ season great. So, even if we need to turn to supplements rather than the sun for our vitamin D, we can always enjoy well-cooked, well-seasoned and well-complimented meat.

Cooking with Tsingtao and Jeremy Pang

Rating: 9/10

Method and Recipe

Jeremy Pang’s Barbecued Tsingtao Beer Chicken Drumsticks

(Recipe adapted from Jeremy Pang’s Chinese Unchopped (Quadrille £19.99)

SERVES: 6–8

PREPARATION TIME: 10 MINUTES

COOKING TIME: 3 HOURS 30 MINUTES

4 garlic cloves

1 large knob of ginger

20 chicken drumsticks

8 tablespoons tomato ketchup

8 tablespoons hoisin sauce

4 tablespoons granulated sugar

4 tablespoons dark soy sauce

4 tablespoons rice vinegar

2 tablespoons vegetable oil

500ml of Tsingtao beer

1⁄2 spring onion, finely chopped, to garnish

PREPARATION

• Preheat the oven to 150°C/300°F/Gas 2.

• Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the drumsticks and all the other ingredients. Mix everything together thoroughly,ensuring the chicken is well covered.

COOKING

• Transfer the chicken to the oven and cook uncovered for at least 2–3 hours, basting and turning the chicken every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the chicken will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible (ready for grilling), so be careful when turning.

• Transfer the chicken to a hot barbecue and cook in batches for 2–3 minutes on each side until drumsticks are glazed and charred. Drizzle over a little of the remaining sauce and sprinkle over some finely chopped spring onion to garnish. Enjoy.

Verdict – in a word, terrific! Cooking with alcohol isn’t anything new but the BBQ occasions presents the perfect opportunity to introduce alcohol as an ingredient. Tsingtao’s distinctive taste adds a different dimension to BBQ cooking and works fantastically well with pork or chicken. I’d urge any budding barbecuists to give it a go!

Details: www.tsingtaobeer.co.uk

So all that leaves me is to ask: what’s your favourite BBQ recipe, tip or trick? Come on folks, leave me a comment below because sharing is caring.

Also, before you go take a look at my blog on a fantastic condiment I reviewed earlier in the year; it’s the perfect accompaniment to any pork dish.

Northern Munkee.