Wed, 12 August 2026
BBQ Rub
· 100g Salt
· 100g Ground Black Pepper
· 50g Paprika
· 10g Garlic Powder
· 10g Onion Powder
1. Combine all of the dry ingredients together.
South Carolina Sauce
· 250g Frenchies Mustard
· 50g Light Brown Sugar
· 50g Honey
· 100g Cider Vinegar
· 5g Paprika
· 5g Hot Sauce
· 25g Ketchup
· 10g L+P Sauce
1. Combine all of the ingredients in a saucepan.
2. Set on a low heat and stir for ten minutes.
3. Once the sauce is well combined and the sugar has dissolved, it is ready to go.
Celery Salad
· Half Head Celery
· 150g Pecans
· 150g Dates
· 100g Manchego
· 1x Bunch Mint
· 60g Extra Virgin Olive Oil
· 1x Lemon
· 15g Dijon Mustard
1. Toast your pecans, either on a barbecue or oven.
2. Roughly chop the dates.
3. Pick the mint from the stalks and roughly chop.
4. Pick any leaves from the celery and finely chop.
5. Slice the celery stalks as finely as you can.
6. Combine the celery, mint, dates and pecans in a bowl.
7. In a separate bowl (or a jam jar), combine the oil, mustard and the juice of the lemon.
8. Season the dressing well with salt and black pepper.
9. Add the dressing bit by bit to the salad as you mix it well.
10. Once the salad is well dressed, adjust the seasoning and serve straight away.
Pork Chop
· 1x 400g Bone In Pork Chop
1. Remove the skin and any excess fat off the chop.
2. You want to keep about 1cm of fat; any more than that will make cooking the chop difficult.
3. Season it well with the BBQ rub and leave overnight in the fridge.
4. Get your barbecue or pan onto a medium heat.
5. Place the chop down on the side with the fat and start to render it.
6. Once it starts to colour on the side and the fat starts to drip out, turn it onto the face of the chop.
7. Grill it on each side for a minute and then flip.
8. Continue until the chop is a deep golden brown and it is firm to the touch.
9. Remove from the heat and let it rest for five to ten minutes.
10. Slice the chop off the bone and then into 2cm strips.
11. Serve with the BBQ sauce and the celery salad.
