esselle
Full Fledged Farker
Whilst doing our latest magazine feature for ‘Fire and Food’ magazine I was pondering over the answer to a question they asked, and many others have asked before. What is typical English Food or a typically English BBQ.
So thinking on from that we decided to ‘experiment’ with mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes and see where it took us.
First up was a Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven!
Ingredients.
2lbs (or so) of left over competition practice beef brisket cut into bite sized chunks.
2 tbs Worcestershire sauce.
1 ts garlic powder.
1ts onion powder.
8 slices of bacon chopped.
1/2 cup of Head Country BBQ sauce.
1/2 cup of chipotle ketchup.
1/2 cup regular ketchup.
2-3 cups diced potatoes.
2 cans of creamed corn.
5 carrots roughly chopped.
1 green bell pepper chopped.
1 onion roughly chopped.
Handful of mushrooms (added later in cook to prevent over cooking).
1 bottle of good English ale.
1 pint of good beef stock.
Salt pepper and hot sauce to taste.
Puff pastry (either make your own or cheat and buy one like we did).
Put everything except the pastry into a large stock pot and if extra fluid is needed top up to cover ingredients with water. Bring to boil and cook on medium heat to cook veg and reduce fluid and thicken sauce. This can take up to 4 hours depending how thick you like it. Remember to taste and adjust seasoning.
Serve into pie dishes and top with pastry. Pop into a pre-heated oven at 180 degrees C for 20-30 mins (until crust is browned).
Who ate all the pies?
So thinking on from that we decided to ‘experiment’ with mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes and see where it took us.
First up was a Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven!
Ingredients.
2lbs (or so) of left over competition practice beef brisket cut into bite sized chunks.
2 tbs Worcestershire sauce.
1 ts garlic powder.
1ts onion powder.
8 slices of bacon chopped.
1/2 cup of Head Country BBQ sauce.
1/2 cup of chipotle ketchup.
1/2 cup regular ketchup.
2-3 cups diced potatoes.
2 cans of creamed corn.
5 carrots roughly chopped.
1 green bell pepper chopped.
1 onion roughly chopped.
Handful of mushrooms (added later in cook to prevent over cooking).
1 bottle of good English ale.
1 pint of good beef stock.
Salt pepper and hot sauce to taste.
Puff pastry (either make your own or cheat and buy one like we did).
Put everything except the pastry into a large stock pot and if extra fluid is needed top up to cover ingredients with water. Bring to boil and cook on medium heat to cook veg and reduce fluid and thicken sauce. This can take up to 4 hours depending how thick you like it. Remember to taste and adjust seasoning.
Serve into pie dishes and top with pastry. Pop into a pre-heated oven at 180 degrees C for 20-30 mins (until crust is browned).
Who ate all the pies?
