• 1 can of chick peas (400g)
• 1 tablespoon Blue’s Chicken Rub
• 2oz butter
• 1 small green pepper
• 2 small red chillis
• 1 small red onion
• 3-4 cloves of garlic
• 10g fresh coriander (plus extra to garnish)
• 500g Greek yoghurt
• Grated zest and juice of half a lemon
• 1 large egg (beaten)
• 3 tablespoons of wholemeal flour
• 2 tablespoons of oil (for frying)
• Salt and pepper to taste

Equipment

Blender/food processor, cooker and frying pan.

Step 1

Prepare the onion, green pepper, garlic and chilli and very finely dice.  Melt the butter in a frying pan and fry them until soft and lightly browned.  Add the Blue’s Chicken Rub and fry for a further couple of minutes.

Step 2

Place the drained chickpeas in a blender with the coriander and pulse a few times – do not make them into a puree, they should retain some texture.

Step 3

Mix the Greek yoghurt with the lemon zest and juice.

Step 4

Place the chickpeas into a bowl and add the onion, green pepper, garlic and chilli.  Add 3 tablespoons of the yoghurt mix and combine everything well, add seasoning to taste and leave in the fridge to set for around an hour.

Step 5

Form the mix into small patties around 4-5cm diameter and 1 cm thick (or whatever size you wish), Coat in beaten egg and dust with the wholemeal flour.

Step 6

Heat a large frying pan and add some oil (or brush the grills of your BBQ with some oil and heat it up)  Place the patties in the pan or on the BBQ and cook until lightly browned and heated through.
Serve with some more of the yoghurt and lemon mix a sprig of coriander and a crisp salad.
Eat Responsibly!

• 500g Minced Beef
• 100g Cheese – cut into 1cm cubes
• 2½ tablespoons Blue’s Beef Rub
• Streaky Bacon
• Cherry Bourbon Sauce

Equipment

The recipe is written for those lucky enough to have a smoker; offset or kettle, makes no difference. However it is also possible to cook this in a conventional oven, although they will miss the smokey flavours.

Step 1

Preheat your BBQ/smoker/oven to a really gentle 110C

Step 2

In a bowl, introduce the minced beef to the beef rub, and gently massage until completely mixed-in.
Take a ball of mince (golf ball size), flatten on your hand, place a cube of cheese in the centre and form the meat around the cheese before rolling into a ball. Repeat until all of the meat is used. Wrap each ball with a rasher of streaky bacon.
*Mmmmm cheese and bacon…*

Step 3

Add some pre-soaked hickory or Jack Daniels wood chips and add to the coals to create the smoke.
Arrange the Moinks on a tray and smoke for around 2 hours at 110C (225F). Brush with Cherry Bourbon Sauce and return to the smoker for a further 15 minutes.

Step 4

Serve on a stick with more Cherry Bourbon Sauce to dip into!

Step 5

Grab a brew and chill with your mates & Moinks
Remember Moinks are very very mooreish – Eat Responsibly!

• 650g large cooked beetroot (not in vinegar)
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons light olive oil
• 2 tablespoons honey
• 2 tablespoons Cherry Bourbon Sauce
• Salt and Pepper to taste

To serve

• Lamb’s Lettuce
• Horseradish Sauce

Equipment

The recipe is written for those lucky enough to have a smoker; offset or kettle, makes no difference. However it is also possible to cook this in a conventional oven, although they will miss the smokey flavours.
We also highly recommend that you use a temperature probe before you rest the chicken to make absolutely sure you have cooked the beetroot completely – I am honestly kidding right now.

Step 1

Preheat your BBQ/smoker/oven to a really gentle 110C

Step 2

Cut each beetroot into 1 cm slices, discarding the end pieces (the same diameter as the ‘Slider’ Buns), season and toss in the other ingredients until thoroughly coated in the dressing. Sprinkle with salt and pepper.
 

Step 3

Add some pre-soaked hickory or Jack Daniels wood chips and add to the coals to create the smoke.
Arrange the slices on a tray and place onto shelf of smoker and cook for 30-60 minutes at 110C, turning once halfway through cooking, until the beetroot is sticky and glazed.

Step 4

Remove the beets when they are ready and give your slider buns a bit of colour over the coals.

Step 5

Serve in ‘Slider’ Buns with lamb’s lettuce and horseradish sauce and a garnish.
Remember smoked beetroot will give a pink tint to the vegetable, this is known as a smoke ring and is perfectly normal.

• Six cans (440ml) of your favourite brew (1/2 can to use and the rest to keep you busy whilst it cooks)
• 4 cloves garlic – crushed
• Melted butter or olive oil for brushing
• 1 whole chicken (weighing around 2-3kg)
• Blues Chicken Rub

Equipment

The recipe is written for those lucky enough to have a smoker; offset or kettle, makes no difference. However it is also possible to cook this in a conventional oven.
We also highly recommend that you use a temperature probe before you rest the chicken to make absolutely sure you have cooked the chicken completely.

Step 1

Preheat your BBQ/smoker/oven to a nice gentle 130-150C

Step 2

Place garlic in half empty beer can, brush beer can with butter or oil and set aside.
Rub Chicken with butter or oil and sprinkle with Blue’s Chicken Rub inside and out – slide the chicken over the beer can (drumsticks pointing downwards) so that most of the can is inside the bird and the bird sits upright on the opened can.
Place the chicken with beer can upright on a flat surface (roasting tray) into your smoker.  The temperature should sit at around 130-150C.
Add some pre-soaked hickory or Jack Daniels wood chips and add to the coals to create the smoke.

Step 3

Be patient, cooking takes approximately 2 ½ to 3 hours but we suggest you use a meat probe to ensure correct temperature (over 75C), ensure juices run clear before you remove from the BBQ/oven.
Take care when removing the chicken from the can as there will still be hot liquid in the beer can.

Step 4

Carefully cover your upright chicken in foil and a cloth to retain heat whilst it rests.

Step 5

Enjoy!
Remember smoked chicken will give a pink tint to the meat, this is known as a smoke ring and is perfectly normal.