Last week, Daily Focus reported that the National Forest Adventure Farm in Tatenhill has invested £125,000 in new play equipment and a new summer food court.
Here, the attraction’s head chef David Ellement shares his go to BBQ treat. Full of smoky Texas BBQ flavour, it is part of the farm park’s new Smokehouse grill range at summer beach party event Farmarama.
Serves 6
Ingredients
6 skin on chicken breasts
The Sauce
350g Mayo
70ml Apple cider vinegar
15g Horseradish sauce
15g French mustard
20g Brown sugar
10ml lemon Juice
5ml Worcestershire sauce
5 ml Hot sauce
5g Garlic powder
5g Onion Powder
5g Cayenne pepper (optional)
5g Cracked black pepper
Salt to taste
Method
- Mix all the sauce ingredients in a bowl and whisk until thoroughly mixed.
- Separate the sauce into two bowls and use one bowl to brush over the chicken to marinade. The other bowl can be put to one side to use as a dipping sauce for the table.
- Cook for around 45 minutes in a smoker on a low heat (125◦C) using a milder wood pellet such as cherry or maple. Alternatively, cook on a standard BBQ or airfry on 200◦c for 15 to 20 minutes. For all methods ensure the core temperature exceeds 75◦C when cooked. Either way you need to regularly baste the chicken with Alabama sauce. This will keep the chicken moist and infuse the flavour.
- Once cooked serve with the remaining Alabama sauce salad and a side of rice or fries.
