Summer BBQ inspiration with Gareth Mullins
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The Pat Kenny Show. With Timber Living Log Cabins. Saturday and Sunday from 10am on Newstalk. Conversation that counts.
Of course, the weather's glorious this weekend. Gareth Mullins, Executive Chef at Anantara the Marker and at Forbes Street Within and co-host with Gary O'Hanlon of the Dishing It Out podcast. Good morning, Gareth, and congratulations yet again. Thanks, Paul.
Another award. Yeah, we won the regional for the restaurant awards for best hotel restaurant, which is always a lovely honour to receive. And it's brilliant for me and the team.
What inspired Gareth Mullins to focus on BBQ recipes this summer?
So you were in the Dublin region final and you beat the best?
Yeah, well, I was up there with the best and a lot of friends and colleagues that I've worked with in the past. And so there's always a bit of crack when we beat one another at these things. But yeah, look, it's always nice to pick up accolades. And yeah, it's great. I'm delighted.
Now, your recipes are contemplating the barbecue this week.
Do you know, I was earlier in the week, I said to myself, I'll do some desserts this weekend because I hadn't. And then, like I mean, all anybody is talking about is the heat wave as well as what it's been referred to. So I said I'd do a few more barbecue recipes. And as you know well, I really love barbecuing. So I'm going to start off with a real classic barbecue recipe. And it's barbecue pork ribs with a maple sauce. spiced maple glaze so these are the baby back ribs or the rack of ribs so if you're in the butchers today the only thing with this is they take about 4 or 5 hours to make so this could be one that you get ready today and eat tomorrow so you need 2 racks of ribs or as many as you want and
The spice rub, so it's a dry spice rub and it's two tablespoons of smoked paprika, two tablespoons of brown sugar, two tablespoons of salt, a teaspoon, sorry, of black pepper and a half a teaspoon of cayenne, half a teaspoon of cumin. You mix all that together in a bowl. Lay two big pieces of tinfoil on your countertop or your table. Put the racks of ribs on top of that. And then use all of that spice rub and cover all the ribs. So the ribs will be a little bit wet, if you like, and that will stick to them. Then you just wrap it up really well in tinfoil. And if you have a smoker or a barbecue that you can run on smoke, or even a gas barbecue that you can put really low, you just put your ribs onto the barbecue for about three or four hours until they get really tender.
If you don't have a smoker or able to do that, pop them into the oven at 140 degrees. What we're trying to do is basically steam the ribs in the tin foil to get them nice and tender. After that, we need to make the glaze. So that's three tablespoons of maple syrup, three tablespoons of barbecue sauce, three tablespoons of whiskey and three tablespoons of sweet chili sauce and 100 grams of butter. All of that goes into a pot. onto the stove on a really low temperature, and just hit it with a whisk. And the butter is in there, just makes it go nice and shiny and glossy. Take your ribs out of tin foil, brush them really, really well with the barbecue sauce, and then they go on to a medium to low barbecue to cook them again.
And as they're cooking, you just use a pastry brush and keep feeding them with that barbecue sauce, and you end up with these wonderful Louisiana-style sticky... slightly salty caramelised barbecue ribs. Absolute winner for the barbecue. Absolute winner.
Okay, you want to do a chicken kebab.
Yeah. So again, this is probably something that if you're barbecuing tonight and this can all be made today, ready to go. So for the kebabs, you need four chicken breasts or chicken thigh, if you wish. Some peppers that you're going to dice, couple of peppers, couple of red onions. And then again, a little bit of a marinade, two... Tablespoon, two teaspoons, sorry, of smoked paprika, cumin, coriander and some fresh chopped coriander and mint all into a bowl with the chicken and the vegetables.
How do you prepare classic barbecue pork ribs with maple sauce?
Give them a good drizzle of olive oil. Good season with salt and pepper as well.
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