Fullpott

Pork Side Spareribs

Ingredients
• 1.5 kg (3 lb) pork side spareribs
Sweet and Sour Sauce for ribs:
• 250 ml (1c) ketchup
• 125 ml (1/2 c) brown sugar
• 75 ml (1/3 c) vinegar
• 30 ml (2 tbsp) Worcestershire sauce
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ml (1/2 tsp) hot chilli powder (optional)

Preparation
Precook spareribs on rack over a baking sheet at 180°C (350°F) for one hour. Prepare sauce by combining all Sweet and Sour ingredients in a saucepan. Bring to a boil, then reduce heat and simmer to desired consistency.

Smoking Method
Preheat the Bradley Smoker to approximately 90°C (220°F). Remove spareribs from oven and place on an oiled smoker rack. Brush both sides of spareribs liberally with Sweet and Sour Sauce. Using Hickory flavor bisquettes smoke/cook for 21/2 to 3 hours or until done. Remove occasionally to rebaste with Sweet and Sour Sauce. Cooking time will vary depending upon weather and wind conditions. Meat should be tender and pull easily away from bones when ready to serve.

To Serve
Heat remaining sauce and serve as a dip with ribs and French bread and salad. Be sure to remember finger bowls and lots of napkins!

Honey Spiced Chicken Wings

Ingredients
• 2 dozen chicken wings
• cooking oil
• 125 ml (1/2 c) hot sauce
• 125 ml (1/2 c) French dressing
• 45 ml (3 tbsp) honey
• 15 ml (1 tbsp) crushed red pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) coarse ground pepper
Rub:
• 30 ml (2 tbsp) salt
• 30 ml (2 tbsp) Chinese 5 spice
(equal parts fennel, cinnamon, ginger, star anise and anise pepper)
• 30 ml (2 tbsp) sugar
• 15 ml (1 tbsp) paprika
• 15 ml (1 tbsp) garlic salt
• 10 ml (2 tsp) cayenne pepper
• 10 ml (2 tsp) ground black pepper
• 5 ml (1 tsp) garlic powder

Preparation
At least 2 hours before serving, mix together rub ingredients and massage into wings. Place in plastic wrap/bag and refrigerate. Remove wings from refrigerator and let stand for 30 minutes.

Smoking Method
Preheat the Bradley Smoker to 100°C (220°F). Place wings on oiled smoker racks and using Hickory flavor bisquettes smoke/cook for about 2 hours.While wings are smoking, combine hot sauce, French dressing, honey, pepper flakes, cayenne and black pepper together in a saucepan. Bring to a simmer on the stove, stirring occasionally. Remove from heat.

To Serve
Remove wings from smoker when cooked and toss with hot sauce. Serve with blue cheese dip and fresh vegetables.

Smoked Asian Ribs

Ingredients
• 12 country style pork ribs
Marinade:
• 250 ml (1 c) soy sauce
• 250 ml (1 c) sherry
• 30 ml (2 tbsp) freshly grated ginger root
• 3 cloves crushed/minced garlic
Dipping Sauce:
• 60 ml (1/4 c) white sugar
• 90 ml (1/3 c) white vinegar
• 180 ml (2/3 c) water
• 60 ml (1/4 c) soy sauce
• 15 ml (1 tbsp) ketchup
• 30 ml (2 tbsp) cornstarch

Preparation
Oven roast ribs at 135°C (275°F) for one hour. Allow ribs to cool to room temperature. In a medium sized bowl, mix together marinade ingredients. Place ribs in a shallow glass or non-metallic dish and pour marinade over top. Cover dish and refrigerate overnight turning once or twice. Remove ribs from refrigerator and let stand for 30 minutes.

Smoking Method
Preheat Bradley Smoker to 95°C to 105°C (200°F to 220°F). Place ribs on racks in the Bradley Smoker and using Hickory flavor bisquettes smoke/cook for between 2 and 3 hours.

To Serve
Serve with dipping sauce.

For dipping sauce: mix together dipping sauce ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer stirring occasionally until sauce thickens.

Country Chicken

Ingredients
• One 1 to 1.5 kg (2 to 3lb) chicken quartered
Marinade:
• 500 ml (2 c) apple vinegar
• 250 ml (1 c) salad oil
• 5 ml (1 tsp) white pepper
• 5 ml (1 tsp) salt
• 15 ml (1 tbsp) seasoning mix
• 15 ml (1 tbsp) garlic powder
• 1 egg

Preparation
In a medium sized bowl mix together marinade ingredients. Place chicken in a shallow baking dish and pour marinade over top. Cover and refrigerate overnight occasionally turning pieces of chicken.

Smoking Method
Using Apple flavor bisquettes, bring your Bradley Smoker to about 100°C (220°F). Remove chicken from marinade and place on racks in smoker. Making certain to use a meat thermometer, hot smoke chicken at between 100°C to 120°C (220°F to 250°F) until chicken is thoroughly cooked, approximately 2 to 3 hours.

To Serve
Country Chicken goes wonderfully with mashed or french fried potatoes, coleslaw and peas. Try smoking a mixture of onions and mushrooms in the last hour with the chicken for a nice side dish. Or slowly sauté smoked onions and mushrooms until translucent and tender. Add flour and chicken broth for a great tasting gravy.