5 minute read
LOCKDOWN BBQ
Photo: Hanson and Daughters
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Kerren Packer LOCKDOWN BBQ
One activity that didn’t stop during lockdown was low ‘n’ slow BBQ. Kerren Packer reports on how the BBQing community connected during Level 4, and even shares his very own recipe: Kezza’s Lockdown Chicken Nibbles with a Tequila Twist.
During lockdown, my ‘bubble’ (not sure if my partner Jeannie will like her new nickname, but we will see if it sticks) and I participated in the first (and hopefully last) Great
COVID Cook-Off – an online BBQ competition.
The format focused on presentation, captured through photos and video, rather than taste.
While the concept initially caused some confusion among the purists, it soon became apparent that it was all about fun, banter, motivation, inspiration and social distancing community get-togethers.
The Great COVID Cook-Off was the brainchild of award-winning BBQ’er
Derrick Paull. He assembled a panel of highly respected BBQ judges and 1) The “ooze” factor rated highly with the judges and gained Jeannie third place in the burger section. 2) One of the criteria for the ribs section was “bite thru”. Competitors had to show a clean single bite to the bone 3) Finally, beef – the “king of BBQ!” Judges looked for tenderness, smoke ring, bark and overall presentation. The calibre of entries was off the scale.
scheduled the competition to run over the four Sundays during the lock-down period. Chicken was up first, followed by burgers, pork ribs and then finally beef – “the king of bbq”.
Being a successful BBQ’er is mostly about preparation, patience and having a vision of how the end game will look when presented to friends and family, or in this case, a judging panel and an internet full of food critics – no pressure! Each week an average of 37 teams made up of newbies and pros uploaded their photos and videos of their dishes, beginning an anxious wait to hear the results.
Later that evening, a notification would come through that “Derrick Paull is live” and the audience of
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Preparation time 90 mins
Skill level
Newbie
INGREDIENTS:
Meat : • 1kg chicken wings/nibbles
Glaze:
• 1 cup BBQ sauce (Rum & Que Meat Juice) • 1/4 cup red wine • 1 shot of tequila • 1 tbsp BBQ chicken rub (Rum & Que Soft Coq) • 1 tbsp dark soy sauce • 2 tbsp maple syrup • 1 tbsp brown sugar • ½ tsp apple cider vinegar • Pinch garlic salt • 4 drops of red food colouring • Hot sauce to preference
Method:
• Preheat BBQ with coal briquettes to 121°C • Arrange chicken nibbles evenly and indirectly* on the grill for 1 hour • Turn chicken nibbles at 30 mins *Indirect – not directly on top of heat source/coals/flame. Google for options for your specific BBQ.
Glaze:
• Combine and stir all ingredients in a saucepan. • Gently reduce over a low simmer, stirring often, until sugars caramelise and stick to the stirrer. • Set aside.
The end game:
• Check the chicken is cooked well to the bone and remove chicken from the grill. • Increase BBQ temperature to 148°C • Liberally coat chicken with glaze and place in an oven tray. • Return oven tray to BBQ for 10- 15mins or until glaze is set. • Ser ve with a tequila slammer (18+ only) and shout-out
“arriba, andale! Damn this is good chicken.” over 10,000 viewers would scramble to the nearest online device to see the results live and hear the judges’ comments.
After the salutations and platitudes were out of the way, the podium countdown began in earnest. Just hearing the names being read out and knowing there is a nationwide community of likeminded people ‘out there’ sharing their love of low ‘n’ slow BBQ really did help get us through some interesting times.
We uploaded two dishes from our bubble and we managed two top ten placings, including an honourable third in the burger category for Jeannie. While the accolades and prizes were greatly appreciated, the smoky BBQ’d treats, inspiration and comradery were the real tasty soul food!
It was a thoroughly enjoyable and exciting event, breaking up the series of “groundhog days” during lockdown – a big thanks to Derrick, supporters, judges and competitors! Let’s hope we never meet under these circumstances again – we would much prefer to participate in person with you at a future Jack Daniels National BBQ Comp! Kezza’s chiken nibbles with a tequila twist.
These lamb ribs weren’t elligible for the comp, but still tasted great anyway!
The first protein was chicken – this humble chicken nibble with a twist of tequila platter earned the writer ninth place.
THE GREAT COVID COOK-OFF RESULTS First place each round: Chicken: 1st Clint Lindsey (Image 3) Burger: 1st Matt Pickersgill (Image 1) Ribs: 1st Forbes Taylor (Image 2) Beef: 1st Shaun Branson (Image 4)
Overall Grand Champions
(Accumulative points over four cooks) 1st: Matt Pickersgill 2nd: Forbes Taylor 3rd: Shaun Branson 4th: Clint Lindsay 5th: Matthew Melville Sponsors: SpiceCraft NZ, NZ BBQ Supplies, Barbecue Bay of Islands (BBQ BOI), Cooking Thermometers NZ (GrillEye), Jack Daniels Rum & Que, BBQ War, Texas Pete’s BBQ Restaurant Hamilton
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The Winners
