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I have a friend who thinks that barbecue means flipping burgers and sausages over hot coals while drinking beer. This disturbs me. Okay, he has the key ingredients correct, but if all it takes is the involvement of meat and beer, then unloading my weekly shopping is barbecuing. To give credit where it’s due, he does have an inkling that there’s more to ‘Q than burnt meat and drizzle – he has been to Bodean’s, which I suppose is better than nothing.

Clearly, someone needs to show him how BBQ really works, and thus ruin all future outdoor grilling events for him.

Here’s the meat stack. He seems enthused.

Ribs, chicken, pork shoulder, more chicken, sausages.

Meat a-marinading

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Wings are great. I love wings. Unfortunately, while pretty much every bar in the USA seems to serve at least passable wings, it’s nigh-on impossible to get good wings in the UK – they’re not part of the culture, and pork scratchings just don’t cut it.

It has taken quite a bit of trial and error, but I finally have a recipe I’m happy with. It is based on the excellent Brian’s Belly recipe, but with some of the pointless fat taken out. Brian’s wing ethics are spot on, though.

Hot wings

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