Lovely people. Welcome,
welcome,
welcome, welcome to Food Tube live. We're here in East London in my offices
where I do all of my cooking and my testing so let me show you around
the room, we're going to be doing some great stuff. We've got the lovely DJ BBQ
Thank you, thank you. Whats up! Have you seen all of this?
Pan up and down please. Soak it all in man!
So this man here. There is not much he doesn't know about BBQ and DJing, you brought the two things together? Yeah! Cater-tainment man,
tunes and meat and we smoke 'em both.
Nice. What is it that you love about BBQ-ing? I like the taste of wood - that doesn't sound very good -
wood on my meat man *laughs* - but it is fire and smoke? Yeah, yeah. It's feral, it's cave man
its like old school dude, it's like being in the caves.
We did a little bit of filming today didn't we? Yeah we did - it was a little bit cold, he was almost half naked
in the middle of East London right next to murder mile it was a bit rough.
You took like ten photos dude, that was weird - but we're still alive check out this video.
Let's do this.
So DJ BBQ is here. Brilliant, so we've got brown chicken, we've got rubbed chicken. Yep.
What can the guys that are going to be following us expect
from DJ BBQ?
Slow and low barbecue food, big hunks of meat. I'm talking about big, feral, caveman
size hunks of meat. *laughs* See you in a bit. So, DJ BBQ rub: salt,
brown sugar,
cracked pepper, garlic granules in there, we've also got some garlic powder.
I know Jamie likes his stuff hot so I got some cayenne pepper, some chilli powder in there.
I dried out some
zest from an orange
and from a lemon, the peels.
But them on a low burning stove, mashed it all up and that's what's going to make that chicken sing.
I've got my chicken legs, they're all rubbed. Alright it's time now for
the meat to hit the heat, woo!
Alright, I've got my kettle drum BBQ, I'm used to
using my big old behemoth smokers man, but this thing works just as well man. When I'm doing stuff for the family this is what I use
so skin side down with our chicken legs,
we're going to give it a good amount of heat
for that first, I guess, eight to ten minutes. Get that last bit of rub on there. Alright, we're going to give it
ten minutes on direct heat, then we're gonna throw it on the other side give it another half hour
then we're going to add the sauce man. Outdoor cooking, bring it outdoors dude.
But do not, whatever you do,
use a gas BBQ, that is sacrilege
I've got here a little secret for ya,
these right here are cherry wood chunks. This is where the real flavor comes from for our BBQ.
Alright, DJ BBQ chunky sauce. In this: garlic, onions, tomatoes, brown sugar,
salts, peppers and my little secret ingredient
a bit of premo Buffalo trace bourbon man.
Bourbon.
Okay, our BBQ legs have had a half of an hour on the barbecue now we add the sauce.
So lets slather this bad boy on there,
so we've got some sauce on there let's hit it on the skin side
six chicken legs all with my dry beautiful rub. Now it's time to give them
about thirty-five, forty-five minutes of indirect heat and cherry wood.
This is going to be sweet-tacular. No, scratch that: rad-delicious.
Come on, DJ BBQ. Over here.
*laughs* Only in America. Woo!
So, look at that. We've got
the lovely barbecue chicken here.
There you go,
did you see that?
His very talented, did you see that?
Genarro what are you doing?!?!
Genarro over here.
Yeaaah.
DJ BBQ dressed in the American flag,
I dressed in the Italian one, come on! You look way better than me bro.
That is very, very scary.
Genarro sit down there.