The Art of Barbecuing Everything
Belfast-based BBQ expert Jim Moore believes that anything can be barbecued. “I haven’t found anything I can’t cook on the barbecue yet,” he says with a grin. This belief is the foundation of his new cookbook, How To BBQ Everything, a guide to cooking just about anything on the grill. From cold-smoked cream for Irish coffee to more traditional dishes, Moore’s expertise shines through in every recipe.
Known for his Instagram account @onlyslaggin, Moore has built a following that spans from seasoned grillers to those just starting out. His debut recipe collection offers something for everyone. However, don’t expect 10 ways with hot dogs or a detailed discussion on the merits of burgers typically served at summer barbies.
“I think we’ve moved on an awful lot from that,” says Moore. “Barbecuing is an event. It’s not just cooking a meal. I love the social side of getting people round, having a bit of fun and a bit of craic.”
Tips for Mastering the Grill
Moore shares several key tips to help anyone become a pitmaster:
Don’t buy a BBQ cover: Most barbecues don’t need a cover. A cover can act as a mental block to actually cooking. Moore’s own BBQ sits outside all year round without any issues.
Get to grips with charcoal: While gas is convenient, charcoal offers a better flavor. Using a chimney starter makes lighting charcoal quick and easy. Within 10 minutes, your charcoal is ready to use.
Barbecue whatever the weather: Moore grills all year round, even during winter. Rain can be a nuisance, but if you keep the lid closed, the barbecue will take care of itself.
Remember, BBQ is not a man’s world: Moore notes that roughly 30% of his audience is female. He emphasizes that grilling should be inclusive and accessible to everyone.
Make the most of a meat probe: Cooking to temperature rather than time ensures food is safe and perfectly cooked. A meat thermometer eliminates guesswork.
Understand air flow: Opening the lid to let heat out is counterproductive. Instead, close the lid and let the fire settle.
Get your head around zones: Having hotter and cooler zones allows for direct and indirect cooking, giving more control over the grilling process.
Have a plan: Planning ahead ensures a smooth grilling experience. Prep your ingredients and set up your space before you start cooking.
Be daring: Try new recipes and move beyond burgers and hot dogs. Moore encourages experimentation and creativity in the kitchen.
Crispy Potato Salad with Mustard Caper Dressing
There’s something about crispy potatoes and smoky barbecue flavour that just works, especially when it’s all finished off with a tangy, herby sauce that cuts through the richness. This recipe was inspired by a simple tapas-style potato dish, but with a full-blown barbecue twist.
Serves: 4-6
Prep Time: 15 minutes, plus cooling | Cook Time: 30-40 minutes
Ingredients:
For the potatoes:
– 750g baby potatoes
– 1 tbsp olive oil, plus extra for greasing (optional)
– 1 tsp smoked paprika
– Sea salt and freshly ground black pepper
– Small pinch of dried chilli flakes (optional, for heat), to serve
For the dressing:
– 3 tbsp mayonnaise
– 2 tbsp Greek-style yoghurt
– 1 garlic clove, finely grated
– 1 tbsp capers, drained and finely chopped
– 1 tsp Dijon mustard
– Zest and juice of ½ lemon
– 5 spring onions, thinly sliced
– 30g fresh flat-leaf parsley, finely chopped
Method:
1. Add the potatoes to a saucepan of salted cold water and bring to the boil.
2. Simmer for 20-25 minutes until fork-tender. Drain and let them steam-dry in the colander for a minute or two.
3. Place the potatoes on a tray or chopping board and gently press each one with the bottom of a glass or metal cup to flatten, aim for one to one and a half centimetres thick. Let them cool slightly to firm up.
4. While the potatoes are cooling slightly, stir together the mayo, yoghurt, garlic, capers, mustard, lemon zest and juice, half the spring onions and half the parsley. Taste and adjust seasoning as needed, adding a touch more lemon if you like it extra zippy.
5. Preheat your barbecue for direct heat (medium-high 180-230C/350-450F). Brush the potatoes lightly with olive oil and season with smoked paprika, salt and pepper.
6. Grill the smashed potatoes directly on the grates or a griddle, turning occasionally until crispy and golden on the edges, ten to fifteen minutes depending on heat. Watch for flare-ups and move them to a cooler zone if needed. Once crisp, transfer to a baking tray and let them cool for five minutes.
7. Lightly toss the grilled potatoes with half the dressing until just coated, then pile them up on a platter. Spoon over the remaining dressing and scatter with the remaining parsley and spring onions. Finish with a crack of black pepper and maybe a few chilli flakes if you’re feeling bold.
8. Serve warm or at room temperature with grilled chicken, ribs or just a cold cider in hand.
Gold Coast-style Coconut and Lime Shrimp Skewers
This dish takes me back to the sun-soaked sands of the Gold Coast in Australia, where prawns are almost a way of life and cooking over fire is second nature. These grilled prawn skewers bring that Queensland spirit straight to the barbecue.
Serves: 4-6
Prep Time: 15 minutes, plus 30 minutes-2 hours marinating | Cook Time: 4-6 minutes
Equipment: metal or bamboo skewers (bamboo soaked for 30 minutes)
Ingredients:
– 900g raw prawns, heads removed and tails on
– 400ml tin of unsweetened coconut milk
– 1 tbsp yellow curry powder or Thai-style red curry paste
– 1 tbsp ground turmeric
– 1 tbsp minced fresh ginger
– 1 tbsp finely chopped lemongrass
– 1 tsp dried chilli flakes, or finely sliced red chilli
– 3 tbsp fish sauce
– 35g desiccated coconut or coconut flakes
– Fresh lime wedges, for squeezing
Method:
1. Rinse the prawns under cold running water and pat dry with kitchen paper.
2. In a bowl, whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli and fish sauce. Stir in the coconut. Add the prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to two hours.
3. Thread the prawns onto the soaked skewers and brush lightly with the reserved marinade.
4. Place the skewers directly on the grill on a high heat (230-290C/450-550F) and cook for about two minutes per side, until the prawns are pink, firm and opaque.
5. Serve on a bed of grilled pineapple and rice, with lime wedges on the side.
6. Street food-style: serve with a spicy sweet chilli dipping sauce or a fresh mango salsa.
7. Tropical Aussie vibes: add chunks of grilled pineapple or green mango to the skewers.
8. Surf club twist: serve over avocado-lime slaw or wrap in a warm flatbread with a slather of coconut yoghurt.
Pulled Pork with Cider Mop and Tangy Slaw
“There’s something about pulled pork that just hits all the right notes – smoky, juicy, sweet and savoury all in one bite,” says Moore. This recipe was inspired by his trips to the US, where the smell of smoke often hits you before you’ve even got out of the car.
Serves: 8-10
Prep Time: 20 minutes, plus marinating overnight (optional) | Cook Time: 6-8 hours
Ingredients:
– 2.5-3kg pork shoulder, bone-in, skin removed
– 3 tbsp yellow mustard
– 3 tbsp BBQ rub (see below or use your favourite blend)
– 240ml apple juice or cider
For the BBQ rub:
– 2 tbsp sea salt
– 2 tbsp soft brown sugar
– 1 tbsp smoked paprika
– 1 tbsp garlic granules
– 1 tbsp onion powder
– 1 tsp cayenne pepper
– 1 tsp ground cumin
– 1 tsp freshly ground black pepper
For the cider mop sauce (optional):
– 240ml Magners Irish Cider
– 120ml apple cider vinegar
– 2 tbsp brown sugar
– 1 tsp dried chilli flakes
– 1 tsp Dijon mustard
To serve:
– Soft brioche rolls, toasted, or flatbreads
– Tangy slaw (red cabbage, carrot and apple tossed with cider vinegar and a pinch of sugar)
– BBQ sauce or cider vinegar
Method:
1. Start by trimming any excess fat from the pork shoulder. Slather it all over with yellow mustard, it helps the rub stick and adds a subtle tang.
2. Mix the rub ingredients in a bowl and massage generously into the pork. Wrap tightly in cling film and chill overnight, if you’ve got the time.
3. Combine all the cider mop sauce ingredients, if using. Preheat your smoker or barbecue to 120-135C (250-275F) using a mix of charcoal and fruit wood like apple or cherry for a mild sweetness. If you’re using a water pan, add a splash of cider or apple juice or maybe some herbs for extra aroma. Set up for indirect cooking.
4. Place the pork shoulder directly on the grill or on a rack above the water pan. Cook with the lid down for six to eight hours, depending on size, until the internal temperature hits 92-95C (198-203F) and the meat feels soft and pulls apart easily.
5. Spritz with apple juice or cider every hour or so after the first two hours to keep the bark from drying out. Or mop with the cider mop every 45 minutes for a bit more tang.
6. Once cooked, remove the pork and wrap it in foil. Let it rest for at least 30 to 45 minutes. This step is crucial as resting helps all those juices settle back into the meat.
7. Using two forks or your hands (gloves help if it’s hot), shred the pork into strands, discarding any large fatty bits. Mix with any collected juices or a splash of mop sauce for moisture.
8. Pile the pork high onto toasted rolls or flatbreads. Top with a crunchy slaw and drizzle over your favourite BBQ sauce or some extra cider vinegar.
9. Deep sauce: Add a splash of bourbon to your mop sauce for deeper flavour.
10. Waste not: Use leftover pulled pork in mac and cheese, loaded fries or stuffed peppers. Or make tacos with lime crema and pickled onions.
