Phil's flame-grilled feast
The sun is shining, the kids have broken up from school and it's National Grill Week, so what better time to break out the barbie?
Phil Vickery gets Phil's Grill fired up to show us that a BBQ isn't just for the weekend, and creates a tantalising flame-grilled feast of ribs, sticky chicken, potato salad and coleslaw, perfect for the whole family.
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Easy failsafe ribs
Seves: 6-8 personsPreparation time: 15 minutesCooking time: 1 hour total
Ingredients
2 racks pork ribs, inner sliver skin removed (will show this)2 chicken stock cubes
Quick rib glaze
6 tbsp tomato ketchup4 tbsp runny honey6 tbsp bar b q sauce (Heinz do a good one)2 tbsp olive oil½ tsp dried chilli flakes (optional)
Method
Preheat the oven to 200C gas 6
Place the ribs into a deep baking tray, so they fit nice and snugly
Crumble over the stock cube, then half cover with boiling water
Cover tightly and cook in the oven until the meat is soft, but you still have to pull the ribs apart
Lift out carefully and pat dry with kitchen towel
Preheat the bar b q and oil the bars and ribs lightly
Gently grill until starting to brown, turn over an brush over the glaze
Flip over and brown nicely
Do the same to the other side until all nicely glazed serve with the other half of the glaze as a dipping sauce
Sticky lime chicken
Serves: 4 personsPreparation time: 10 minutesCooking time: 35 minutes
Ingredients
8-10 chicken drumsticks
Sticky glaze
2 cloves garlic, peeled and chopped finely1 small onion, peeled and VERY chopped finely150g brown sugar75mls soy sauce250mls apple juiceJuice and finely grated zest 4 large limes1 tbsp cornflour2 tbsp cold water
Method
Place the drumsticks into a saucepan and cover with cold water
Add a little salt and bring to the boil, then turn down the heat and gently simmer for 20-25 minutes, or until cooked, soft, but not falling off the bone. Strain well and cool then chill
Meanwhile place all the ingredients for the glaze into a sauce pan and bring to the boil, cook down until you have roughly half the original volume
Mix the cornflour and water together and stir into the sauce to thicken, then cool
When ready to re cook heat the bar b q and lightly oil the bars and the chilled chicken
Brown well on one side, the spoon over half the glaze. (the other half is used as a dipping sauce)
Turn over and re glaze and cook until nice sticky and well coloured
Serve with the remaining sauce
Warm potato salad with hot vinaigrette
Serves: 4-6 personsPreparation time: 15 minutesCooking time: 20 minutes
Ingredients
500g baby new or Jersey Royal cooked and room temperature potatoes4 rashers streaky bacon, cut into thin strips4 tbsp olive oil1 tbsp seed mustard2 tbsp cider vinegarSaltFreshly milled black pepper
Method
Place a non-stick pan on the stove and heat
Add the bacon and the olive oil
Cook for 10-15 minutes, over a low heat so the bacon crisps
Right, once the bacon is cooked and crispy, remove from the pan, then add the onion and cook for 1 minute in the bacon and oil fat
Add the vinegar, mustard and a little salt and pepper, swirl together
Halve the potatoes, place in a bowl and tip over the hot dressing, and finally the bacon and serve warm
Carolina-style coleslaw
Serves: 6-8 personsPreparation time: 20 minutesCooking time: none
Not a true authentic Carolina slaw, but delicious nevertheless, add to the cabbage and leave for 30 minutes stirring occasionally
Don’t be fooled, this dressing is very light and should not be thickened. Best made the day before.
Ingredients
250g white cabbage, sliced very finely on a Japanese mandolin250g red cabbage, sliced very finely on a Japanese mandolin1 large, sweet onion, very finely sliced
Dressing
250mls cider vinegar250mls white wine vinegar300mls water200mls tomato ketchup75g dark brown sugar4 level tsp dried chilli flakes75mls olive oilSalt to taste
Method
Mix the cabbages and onion together well
Mix all the ingredients up for the marinade, and pour over the cabbage, really mix well
Check the seasoning, you may need to adjust with salt slightly