Forget Burned Sausages & Cremated Burgers.

This is How British BBQ Should be Done


We Provide the Smokey Goodness

They Provided the Talent

In the UK a Barbecue used to represent burned sausages, uncooked chicken and cremated burgers, thankfully that is a thing of the past.


In the following pages you will find recipes from  some of the UK's rising stars of BBQ, which include BBQ Teams, BBQ Street Food Vendors, BBQ Bloggers and BBQ Enthusiasts.  


If you want us to add your recipe, just send a photo and recipe to with your name and a link to your website if you have one, and we will do the rest.

Featured Posts

2 Mar 2017

Twitter @GsGardenKitchen


2.5Kg Leg of lamb

25g Fresh Mint

8 Cloves of garlic

200ml Olive oil

1 large courgette

1 large onion

250g cherry tomatoes

Balsamic vinegar

Dried Wild Oregano

250g new potatoes

Knob of butter


Crush 6 garlic cloves and finely chop, then roughly chop 20g of mint. Pour 200 ml of olive oil to a bowl and then add the garlic and mint with a pinch of salt & pepp...

17 Jun 2015




1 Cedar Plank soaked in Apple Juice

1 Pork Loin

Salt & Pepper


2 Jun 2015

So you’ve probably heard of pulled pork, but have you heard of, or tried pulled beef? 

This has the same exquisite juicy fall apart texture, but has the real meaty beefy 

flavours that you only get from smoking beef. Unlike Texas style brisket we take the 

internal temperature higher to 205f get that pulled consistency instead of slices at 

around 195f for brisket. For a...

10 May 2015



Chicken Drumsticks

Unsmoked Bacon Rashers


1½ Cups Tomato Ketchup 

1/4 Cup Apple Balsamic Vinegar 

4 Tbsp Apricot preserve

½ Cup Demerara Sugar 

¼ Cup Honey 

1 Tbsp Worcestershire Sauce 

1 Tbsp of Rub (below) 


1/2 Cup of Maldon Sea Salt

7 Tbsp of Demerera Sugar

2 Tbsp of White Pepper

1 Tbsp of Garlic Powder

2 Tsp of Lemon...

10 May 2015


2 racks of spare ribs
Olive oil
Demerara sugar
Apple juice

½ Cup Demerara Sugar 
¼ Cup Sweet Spanish Paprika 
3 Tbsp Maldon Sea Salt 
1 Tbsp Chilli Powder 
1 Tbsp Onion Powder 
1 Tbsp Garlic Granules 
1 Tbsp Onion Granules 
1 Tbsp Black Pepper 
1 Tsp Cayenne Pepper 

1½ Cups Tomato Ketchup 
½ Cup Cider V...

4 May 2015





 Salmon fillets, side or half-side – with skin on


 Red peppers, large – enough to cover the salmon


 200g pancetta


 2 tbsp clear honey


 2 tbsp Dijon mustard


 Cedar plank


Soak your Cedar plank(s) in water for at least an hour prior to cooking.


Blacken the pepper(s), either over your chimney starter or directly over 


your charcoal.


Place the pepper(s) into a zi...

Serves 4


For the ribs 

4 x beef short ribs (approx 300g each)

1 x TBSP French’s mustard

10g x sea salt

10g x black peppercorns

For the mash

2 x veal marrow bones

6 x King Edward potatoes (or any good mashing potato)

200g x unsalted butter

pinch of sea salt

For the sauce

500ml x good beef or veal Stock

1 x large glass of red wine

3 x banana shallots

2 x sprigs of fresh thyme


Set up your smoker for ind...


4 Fresh Scallops – cleaned

4 Slices Parma Ham

Steak – your favourite steak, here I used the top end of a fillet when I was boning a beef shoulder.


  • Wrap a slice of Parma Ham around the sides of the scallops, using a wooden skewer to hold in place. Return scallops to the fridge until needed.

  • Place a cast iron skillet on the flames of a fire, when it is smoking hot add...

4 May 2015


Serves 6-8


Prep time: 15 minutes pork

Cooking Time:  Approx. 9 hours (or until internal temp is 205f)


Smokewood Shack Hickory Chunks and Apple Wood Chips


 Smoker, Thermometer

Pork Shoulder

A 2kg Pork Shoulder without the bone, if you can

find bone-in, go for that.


I use a commercial rub like Big Bob Gibson’s or similar, you can

Make your own, I recommend this one from Amazing



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