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

Bacon wrapped Chicken Lollipops Ingredients: Chicken Drumsticks Unsmoked Bacon Rashers Sauce: 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) Rub: 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 Pepper 1 Tsp of Onion Powder 1 Tsp of Hot Smoked Paprika Take the chicken out of the fridge and sit at room temperature for 30 minutes. Holding the bone in one hand, pull all of the chicken meat down to one end away from the knuckle. Clean up the bone a little,

Sweet & Saucy BBQ Spare Ribs. 2 racks of spare ribs Olive oil Honey Butter Demerara sugar Apple juice Rub: 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 Sauce: 1½ Cups Tomato Ketchup ½ Cup Cider Vinegar ½ Cup Demerara Sugar ¼ Cup Honey 1 Tbsp Molasses/Black Treacle 1 Tbsp Worcestershire Sauce 1 Tbsp of Rib Rub (above) 1 Tbsp Maple Syrup 1. Trim ribs to your preference. Remove the membrane, using a butter knife and kitchen towel, f

Cedar Planked Salmon Ingredients  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 ziplock-type bag and allow to sweat for 10 minutes. Place the pancetta on a stainless tray and grill over direct heat for 5 minutes or until crispy. Remove from the tray, place on kitchen paper and allow to cool. Peel the blackened skin off the pepper and slice into strips

Smoked Beef Short Ribs with Smoked Bone Marrow Mash Serves 4 Ingredients 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 Method Set up your smoker for indirect cooking and a temperature of 250f/120c. Add five or six Smokewood Shack Oak chunks to the charcoal, light and leave the smoker to come to temperature. When you see thin blue smoke the smoker is ready. When buying the beef ribs, try to pick ones w

Surf & Turf Ingredients: 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. Method: 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 your steak for 2-3mins (depending on the size and how you like it done) then turn the steak over. When the steak is done remove to a warm place and let the steak rest. Add the scallops to the skillet, turning after 1minute. Remove after a further minute. Slice the steak and se

Pulled Pork with Slaw on a Toasted Brioche Bun Serves 6-8 Prep time: 15 minutes pork Cooking Time: Approx. 9 hours (or until internal temp is 205f) Wood Smokewood Shack Hickory Chunks and Apple Wood Chips Equipment Smoker, Thermometer Pork Shoulder A 2kg Pork Shoulder without the bone, if you can find bone-in, go for that. Rub I use a commercial rub like Big Bob Gibson’s or similar, you can Make your own, I recommend this one from Amazing Preparing the Pork Unpack the shoulder and remove any excessive fat, I use scissors to trim of any pockets of fat. Usually there is not a lot to remove so should be a quick process. Apply an American style mustard to the pork, I use French’s mustard, this will as

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