• Deep Fried Mac ‘n’ Cheese Balls.

    It doesn’t get any better than this!

    Here is your warning………you will probably not lose weight eating these.

    We have cooked Mac ‘n’ cheese many times now, mainly for parties etc and we have always used our slight modification of Diva Q’s recipe which can be found here http://divaq.ca/my-ultimate-mac-n-cheese-a-great-bbq-side-dish

    The changes we have made to make it our own version and for our own personal preference/taste are as follows…

    Instead of colby cheese we use a decent mature cheddar. We use feta instead of cendrillon. Along with 1/2lb of bacon we use a whole ring of chorizo (both fried nice and crispy). Other than that we follow the rest.

    When the mac ‘n’ cheese has cooked try to avoid eating it all there and then, because believe me you will want to. Let it cool and then fridge it overnight.mac1Here is a video of it fresh out of the oven and still talking to me mac vid

    The next day mould into balls (we went for tennis ball size), and beat a few eggs for an egg wash. Have another bowl ready with your breadcrumbs. You can season the breadcrumbs if you choose to (we added a dash of Miss Piggy’s dry rub).mac2 Coat your mac n cheese balls in egg wash and breadcumbs and deep fry for between 5 and 10 mins at approx 170 degrees C, until golden brown and heated through.mac5mac4




  • UDS Build.

    For years now I have fancied having a go at building a UDS (Ugly Drum Smoker) but never really had the time. So with less U.K. competitions in the calendar and my business being quieter than normal this year I decided to make a start.

    After reading numerous forums and pages on the internet I decided to search out and pay extra for a new, unlined, open top drum, as I really couldn’t face burning out and sanding the dreaded tan liner, and I also wanted to know that nothing nasty had been in the drum. £40 well spent for piece of mind though.photo

    The only things that needed removing were the strap that holds the top on and a rubber strip inside the lid.

    The next job was to make a charcoal fire basket with ashpan. Again, reading the forums a good way to go was to buy a cheapo supermarket bbq and use it’s base as an ashpan. I decided to bolt the ashpan to a replacement pro q excel charcoal basket.

    Next job was the exhaust. I wanted a small right angle piece of car exhaust fitting into the existing bunghole. So a quick visit to a former neighbour and an hour later I had this.

    For a living I work with carbon fibre and I wanted to cover the whole barrel with it but unfortunately my curing oven is too small to accommodate it. I did try one section to see if it would get hot enough to cure whilst running but it didn’t, so we opted for a Matt black finish and I have used the carbon fibre on the lid and side tray.


    The only thing I would probably do differently next time is some kind of different wheel system. The castors I have fitted have made it a bit wobbly but not terrible.

    I always intend to use a guru controller to run this uds so there was no need to add any more than one inlet, which I did complete with ball-valve. Also pictured here is the side tray.

    I personally prefer the uds with its original lid as opposed to the weber lids that some people choose to fit, which meant I set the first grate 6″ down and another 3″ under that.

    Handles fitted.



    First burn.

    Holding temp perfectly.

    As most people that have built one of these cookers knows they are one of the most reliable available and so economic. After 14 hours on one load of charcoal I had to shut it down and there was more than half the basket of charcoal remaining.

  • Miss Piggy’s Classes and Corporate Team Building.

    Miss Piggy’s were, yet again given a fantastic opportunity over the last few days (3rd and 4th September 2013) to preach the gospel of ‘Low and Slow’ true U.S. BBQ along with our partner in the U.K. BBQ Association http://ukbbqa.com/ , Adie Platts, at the Universal Cookery and Food Festival held at Warbrook House in Berkshire.http://www.cookeryandfoodfestival.co.uk/

    The show was specifically by Chefs for Chefs, to enable them to stay on top of any trends in the Food world. Thankfully for us and everyone involved in U.S. style BBQ in the U.K. this fantastic style of cooking we all love is one of those top trends at present. We proved to be a great attraction raising awereness and interest. ucff1 ucff2 ucff4 ucff5



    Most of April and May 2013 Pitmaster of Miss Piggy’s, Scott Lane has been in the fortunate position of being invited to be a bbq consultant for Asdas bbq team Butchers select, in their attempt at this years Memphis in May World BBQ Championships. It has been a great couple of months with many secrets and techniques shared from both sides. We feel the team will be well equiped to go over to Memphis and ‘hold their own’. We would like to wish John, Dermott, Mark and the rest of the team Good ‘Smokin’ luck and we will be rooting for you. Hope your name is called last! Have a look at a short video of their trip.


    Following on from this Miss Piggy’s BBQ along with our Partners in the UK BBQ Association Bite the Bullet BBQ were asked to give a 2 day BBQ Corporate Masterclass. The event was absolutely fantastic and has hopefully formed the blueprint for future Corporate events and team building. Here are some pictures from ‘Alfreton in August’.

    asda dayphoto

    Attendees were split into four teams and given a gazeebo, cookers, meat, spices and sauces and everything they needed to cook ribs and one other meat, along with sides. They were also asked to decorate their stands as they would in a big U.S. competition such as Memphis in May or The Jack Daniels.


    There was even a T Shirt catwalk competition. Even though this was an ‘all for fun’ two days the competition was fierce. So after the initial Masterclass given by Miss Piggy’s and Bite the Bullet it was down to the serious BBQ. The teams were judged in a mixture of KCBS blind judging and Memphis in May onsite judging. Some fantastic food was presented for judging, along with amazing effort on presentation, and all in all it was an extremely succesful and enjoyable 2 days.

    Should you require further information about a Corporate event including team building BBQ competitions such as this please get in touch. scott@misspiggysbbq.co.uk



  • Typically English meets BBQ


    The latest recipe for this page is another experiment that, fortunately, went very well. We decided to mix the fabulous experience that is an English Pork Pie with the taste sensation of U.S.Style pulled pork!



    145g plain flour, 60g lard, 40ml water, 1 tbsp Miss Piggy’s Pork Rub, egg to glaze.


    220g minced pork (80g shoulder,120g belly and 20g bacon), 2 tbsp Miss Piggy’s Pork Rub.


    1 Pig’s trotter, 5 litres of water, 15g gelatine.


    For the pastry. Mix flour and pork rub together and rub 30g of the lard into the pastry. Heat the other 30g of lard with the water, until it boils then add the flour mixture and remove from heat. Mix until it is cool enough to kneed and kneed well. Seperate a fifth (approx 50g) to make the pie lid and refrigerate overnight.

    For the filling. Mix together minced pork, bacon and Miss Piggy’s rub. Refrigerate overnight.

    For the jelly. Put the trotter in a saucepan with the water, bring to the boil and simmer for 3-4 hours to reduce to approx 500ml. Strain and then dissolve the gelatine into it. It is now ready to fill into the pie.

    Remove the pastry from the fridge approx 2-3 hours prior then construct the pie by ‘raising’ the pastry up the dolly (or jam jar if you don’t have one).pie1

    Try to maintain an even thickness all round. Gently remove the dolly and firmly place your ball of pork into the pastry, moulding the sides to the meat.pie2 Roll out the piece reserved for the pie lid and cut out a circle. Gently brush the rim with egg and put the lid in place. pie3Seal the lid to the wall all the way round by gently pinching together then push the sides in at the top to create the ‘crimped’ look. Chill overnight prior to baking. Brush the top with egg and make a hole in lid prior to baking.pie4

    You could fire up the smoker for this but we used the oven at 220 degrees C for approx 1 1/4 hours, until the crust was a lovely golden brown.pie5 pie6Allow pie to cool before making two small holes in the lid. Pour in the jelly until it overflows and leave to cool again. Refrigerate overnight and remove from the fridge approx an hour before eating.pie7pie8



    Whilst doing our latest magazine feature for ‘Fire and Food’ magazine I was pondering over the answer to a question they asked, and many others have asked before. What is typical English Food or a typically English BBQ.
    So thinking on from that we decided to ‘experiment’ with mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes and see where it took us.
    First up was a Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven!

    2lbs (or so) of left over competition practice beef brisket cut into bite sized chunks.
    2 tbs Worcestershire sauce.
    1 ts garlic powder.
    1ts onion powder.
    8 slices of bacon chopped.
    1/2 cup of Head Country BBQ sauce.
    1/2 cup of chipotle ketchup.
    1/2 cup regular ketchup.
    2-3 cups diced potatoes.
    2 cans of creamed corn.
    5 carrots roughly chopped.
    1 green bell pepper chopped.
    1 onion roughly chopped.
    Handful of mushrooms (added later in cook to prevent over cooking).
    1 bottle of good English ale.
    1 pint of good beef stock.
    Salt pepper and hot sauce to taste.
    Puff pastry (either make your own or cheat and buy one like we did).

    Put everything except the pastry into a large stock pot and if extra fluid is needed top up to cover ingredients with water. Bring to boil and cook on medium heat to cook veg and reduce fluid and thicken sauce. This can take up to 4 hours depending how thick you like it. Remember to taste and adjust seasoning.

    Serve into pie dishes and top with pastry. Pop into a pre-heated oven at 180 degrees C for 20-30 mins (until crust is browned).
    Who ate all the pies?





    Credit to development chef Feeney for the original idea. Thanks John!

  • Fire and Food Magazine feature.

    Here is the published feature for Fire and Food magazine.

    68-73_f&f_1-13-British  Dutch version.

    xx-xx_f&f_2-13-British-2 German Version.

    British-2 and a cool picture!

    courtesy of www.fire-food.nl

    Here is a rough English translation of the article, thanks Harry Havinga!

    Translation article Fire food

    Thanks to everyone who took part and to all of our sponsors, especially Weber U.K. for providing most of the days equipment.


  • Feature day for Fire and Food magazine.

    About a month ago we were contacted by ‘Fire and Food’  magazine about the possibility of them writing an article about Miss Piggy’s and also the UKBBQ Association and UK BBQ in general. We were thrilled at the prospect as the magazine reaches approx 70,000 readers in Germany and Netherlands. We settled on Sunday 10th of March 2013 as the date of the shoot.  We thought it would be a good idea to combine the weekend with a UKBBQA meeting on the Saturday afternoon and, on Saturday evening, a meal out at The Globe Inn, which is the venue for our first competition, and the first ever KCBS sanctioned competition in the U.K.

    The meeting went well and so too did the meal. The chef at the Globe is fantastic and I can’t beleive the quality of the food for the prices they charge! One of the specials enjoyed by some of the party was pan fried pheasant with bubble and squeek. Wow!

    globe pheasant

    If I said everyone was very quiet and didn’t drink much at all, would you beleive that? Well it was a BBQ crowd what do you expect? We even tried to continue the UKBBQA meeting after returning to HQ !!!!

    The following morning though everyone was up bright early setting up and prepping their dishes to present for the article. It was madness with so many cooks in such a small space but we all made it work, and the Dutch magazine editors (who I had told everyone were German!) thought it was one of the best shoots they had been to. The magazine is published in german and Dutch and, apparently goes out to approx 70000 readers. After its release we can put a link here for everyone to read and they even promised to translate it for us. Part of the article was about Miss Piggy’s and the rest about UKBBQA and the British BBQ scene in general. They asked us to produce 5 dishes and to try to focus on typically British themes. Here is what we did.

    Adie Platts of Bite the Bullett BBQ Team and co-founder of UKBBQA produced a beautiful take on our traditional Sunday Lunch pf Roast Beef. He cooked a boneless prime rib roast with Yorkshire Puddings and Roast Potatoes all done on his Jambo Pit and Weber Smokey Mountain cooker.

    adies rib roast

    Claire Platts, also of Bite the Bullett BBQ team, cooked a Linzer Torte for dessert, again on ‘Edna’ the Jambo pit.

    claires dessert

    Charlie Langridge of Smokin’ Penguins BBQ team cooked a Full English Breakfast fatty on a Weber One Touch Grill and a Weber Smokey Mountain cooker.

    Charlies Fatty

    Miss Piggy’s prepared our Chicken Tikka and a Smoked Lambs Liver Casserole again on the 2 Weber cookers.

    We all had a great time doing the feature and our visitors from the magazine seemed to enjoy the day too. We have more pictures on our facebook pages and also soon on the www.UKBBQA.com website. We would like to say a massive thankyou to our sponsors for the day Weber, for helping us make it possible. Also thanks to everyone that attended and took part.

    new bannershelterjambowebersphoto




  • Two all beef patties………

    Most people are familiar with the song.

    After stumbling across a youtube video of someone making a homemade big mac we decided to give it a go. So here is what we did and we thought the taste was great and the appearance was similar in looks to the advertising but twice the size of the actual burger!

    The only thing to do in advance is make up the ‘special sauce’.

    Mix all of these ingredients and allow them to ‘marry’ for a few hours in the fridge.

    1/2 cup of mayonnaise

    2 Tbs of French salad dressing

    2 Tbs of Sweet pickle hamburger relish

    1 Tbs of minced white onion

    1 tsp of white vineger

    1 tsp of white sugar

    1/8 tsp of salt.

    Next up….make your burger.

    You will need 2 sesame seed buns per burger. 1 cut in half and the other with just the middle third cut out to make the middle of your burger.special sauce

    2 palm sized balls of minced beef made into patties as thin or thick as you prefer (we made our about 1/2 inch thick), seasoned with a little salt and pepper. Half an onion (finely chopped). A handful of chopped lettuce. A couple of slices of burger cheese. Three or four slices of dill pickle.pickles cheese

    Lightly toast the burger bun and fire up the pit. Grill the burgers for a few minute each side or until cooked through.patties after Assemble as follows. Spread ‘special sauce’ on bottom of bun and middle of bun, follwed by lettuce, onion and dill then cheese and burger. Stack it all together and consume safe it the knowledge that you know exactly what went in there……side viewdone

    Pay at the next window please………………………


  • The Drunks favourite Doner Kebab.

    This recipe is adapted from a recipe found on the net for lamb shish kebabs and I have added my own tweeks to come up with something very similar to a Takeaway Doner Kebab, but obviously containing ingredients that were sourced by you and you will know exactly what they are……..anyone who has eaten a town centre takeaway kebab after a few adult beverages will understand where I am coming from!

    Mix the following in a bowl. 1lb of lamb mince, 1 tsp salt, 1 tsp plain flour, 1/2 tsp black pepper, 2 tsp of Todd’s Dirt or dried italian herbs, 1/2 tsp  garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne. Mix well and form into your roll or mini doner shape.

    kebab before

    Fire up the pit (or if you’re lazy the oven) to about 350 degrees F (or 180 C) and cook for approx 1 hour and 15 minutes or until done.

    kebab done

    Serve with a salad and chilli sauce and garlic yoghurt.

    kebab plated



  • D.I.Y. BBQ Pizza.

    Ok, the next feature in our D.I.Y. Takeaway food series is BBQ Pizza. Now you don’t need a dedicated Pizza oven for this so don’t be put off if you haven’t got one, we haven’t either. We have cooked pizza successfully on everything from an upright cabinet smoker to a weber grill. Your standard backyard bbq will do the job. The only extra I would suggest is a pizza stone, for ease of cooking and that extra special stone-baked feel. Here is an example http://www.weberbbq.co.uk/accessories/all-round-accessories/original-round-pizza-stone/

    Also after speaking to Weber U.K., they have a lot of new products due this season. One of which is a neat attachment for any Weber 57cm grill/smoker, that will transform it into a pizza oven, which will enable an even cook of both the base and the toppings in super-quick time. So as soon as they are released and we get our hands on one we will be reveiwing it in another cook, but for now here is a sneaky look.PizzaOven1PizzaOven2


    Starting with the pizza base. If you want to, there are many dough recipe’s on the internet that you can download, mix and spin around the room and your head to your hearts content, if you so choose, and there is absolutely no reason why you shouldn’t do that.  I, however, am lazy, so where I can, I will use ready made things, one of which being the pizza dough. I have tried making my own and can’t honestly tell any difference. I am not talking about buying a horrible supermarket ready made base that would be put to better use by standing your plate on it, but there are some shop bought doughs out there that you can roll to your required shape and thickness and even get creative with cheesy filled edges etc.

    So choose the shape (I like plain old round) and choose your thickness ( I prefer thin) and get the base ready and onto your pizza stone. Next up toppings.

    Start with the sauce. Take a tin of tomato paste/puree and add your spices. Experiment with spices and amounts to create your own pizza sauce. We use a tablesoon of  ‘Todds Dirt’ which is a blend of mainly Italian herbs, but another simple spice mix is 1 teaspoon of each basil,oregano,thyme and garlic powder, plus salt and ground black pepper to taste. If you can let this sauce sit for a few hours in the fridge the flavours will have time to marry. When you are ready to assemble the pizza spread the mix onto the base first, but not too thick as this could make your base soggy, then get creative with your toppings. Next up cheese. Again experiment but try to start with a standard mozzarella to give your pizza stringiness. Also be careful to not load up with too much cheese as you will get that soggy base again. For our demo here we went with chunks of feta and mature cheddar. On top we went for olives, thinly sliced chorizo (miles tastier than pepperoni) bacon and merguez sausage chunks (so meat with a bit more meat). Finish off with a fine grating of parmesan.

    pizza before

    Cook time will depend on what bbq or smoker you use and what temperature you are cooking at but if you can, get the grill very hot. So set up for direct grilling with coals evenly spread and pop the lid down and wait until  it gets to around 500 degrees F or higher. Put the pizza in and close the lid. Check at around the 5-10 minute mark (unless your temperature is a lot higher then check earlier). Take off your delicious pizza when ready and consume along with your favourite beer!

    pizza after


  • First cook on the new Christmas present.

    So for Christmas Miss Piggy bought me a new toy. A Nipoori Tandoor Oven.

    So I decided after seasoning her up that I would cook a little chicken tikka as a test run.
    The chicken was cubed and placed in marinade over night. The next day the tandoor was fired up and in approx half an hour was hot enough to cook on.

    The chicken is threaded onto skewers that come with the set and placed into the tandoor.

    It took slightly over 10 mins to cook, which resulted in tender, juicy chunks of chicken which were miles better than the local takeaway!