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My Perfect BBQ Baby Back Pork Ribs – Part 2

September 7, 2025 by Christian Gott Leave a Comment

My Perfect BBQ Baby Back Pork Ribs – Part 2. In part one, I covered what cuts of pork ribs you can use and a Kansas-style rub to help build up layers of flavour. In this second part, I am going to look at the best way to cook the prepared ribs. If you want…

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Filed Under: Allergens, American Cusine, BBQ, Pork Tagged With: BBQ, BBQ Pork Ribs, BBQ Recipes

Barbi for Britain – National BBQ Week

May 23, 2020 by Christian Gott Leave a Comment

National Barbecue Week 2020 Monday the 25th May is the start of National BBQ week but as lock down is only just starting to be eased this year is a little different. Bank Holiday Monday is now BarbiforBritain day so it is time to dig out the charcoal, dust off the BBQ, and get cooking…

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Filed Under: American Cusine, BBQ, Chicken Recipes, Culinary skills, Meat, Sauces, Steak Tagged With: BarbiforBritain, BBQ, BBQ Recipes, NationalBBQWeek 2020

How to Grill – UK BBQ Week

July 8, 2018 by Christian Gott 1 Comment

Adjusting the temperature is easy with a gas fired BBQ you can simply adjust the flames on a charcoal fire, once the coals are glowing and turning white your best method is to move the distance between the grill and the coals. The higher the grill the lower the direct heat.

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Filed Under: American Cusine, BBQ, Cooking Techniques, Fish & Shellfsh, Meat, Pork, Sausages Tagged With: BBQ, BBQ Tips, How to Grill, UK BBQ Week

Texas-style BBQ Sauce and the Most Important BBQ That Never

May 31, 2018 by Christian Gott 1 Comment

Jetton catered for the first barbecue at the White House and continued to do so during LBJ’s term in office. When he decided not to stand for re-election LBJ hosted one last farewell barbecue on the White House lawns for over two hundred friends and supporters. The Texas-style ribs must have been quite special as the Swiss-born, formally trained, White House head chef Henry Haller, wrote in his The White House Family Cookbook, ” He did a terrific job and I was most impressed with the results. His barbecue sauce avoided all of the common flaws (oversweetening, overcooking, excessive thinning) and by serving the sauce separately, he also avoided drying out the meat. “

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Filed Under: American Cusine, BBQ, Classic Dishes, Culinary History, Meat Tagged With: BBQ, BBQ Sauce, Lyndon Johnson, National BBQ Week, Pitmaster

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Welcome to An Island Chef blog where I try to write about the food I love to cook and eat, and all the absolutely fabulous ingredients and local produce available here in the beautiful Channel Islands.

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