British BBQ Society Forums

Black pudding…..check……Bacon……check…..BBQ sauce…..check

This one will make a lot of people happy guaranteed!

I managed to get a lovely whole black pudding, wrapped it with back bacon, to be honest I think some streaky would have been better, but hey, it worked, I popped this lovely parcel on a medium hot BBQ cooking indirectly over coals for five minutes, then flipped over on top of the coals and cook until the bacon is starting to crisp, the pudding may well split a little, but that’s ok, brush on a little BBQ sauce of your choice, flip once more and and brush again cook a couple of minutes more, and slice into thick chunks, grab yourself a slice or two and retreat to a safe distance while your guests dive in…..

You could do a whole one for yourself if you are so inclined, and I think next time that’s exactly what I will do. Chefs perk.
Cheers
Marcus

Bacon makes everything taste better, even good black pudding

That sounds and looks great

Cheers guys so simple and yet soooo good
Cheers
Marcus

Yet another win, you are my hero Marcus.

Good lad..

I put some black pudding on the other day for about an hour, and they were nice, but bacon, why didn't I think of that.

Bacon AND blackpudding

cheers guys
glad you likey
cheers
marcus

Awesome, a firm favourite with us, very similar to Mr Cop's Blood Clots, Bacon, pork sausage and black pudding, the black pudding turns to butter... amazing! http://bbqfanatic.blogspot.co.uk/2011/09/recipe-blood-clots.html

BBQFanatic wrote:Awesome, a firm favourite with us, very similar to Mr Cop's Blood Clots, Bacon, pork sausage and black pudding, the black pudding turns to butter... amazing! http://bbqfanatic.blogspot.co.uk/2011/09/recipe-blood-clots.html

OH MY GOD, I need to fire up my smoker and have some of these.

I've found smoking a bit strange when you have company, being used to BBQ's (English version) you just put food on, feed people, put more on, but with smoking you're just stood around, I've do like good sausages on the smoker, do them for about 45 mins until a good temp inside and they are amazing and juicy but they go a bit rubbery when they start to cool.

I might have a go at doing small versions of these for finger food, glad it's lunchtime, that made me starving