Low & Slow · Mixed grill
Mixed BastardPlatter
Six sausages, glazed pork belly, a whole chicken, coleslaw, mac & cheese and homemade pickles — all on one Bastard. The ultimate group cook.
What you need
Ingredients
Grilled sausages
- 6mixed raw sausages (your choice — experiment!)
Glazed pork belly
- 500 gpork belly
- 2 tbspsoy sauce
- 2 tbsphoney
- 2 clovesgarlic, finely chopped
- 1 tspground cumin
- 1 tspsmoked paprika
- 2 tbspolive oil
- 1 tsp eachgarlic powder, onion powder, paprika
- 1 largecarrot, grated
- 150 mlmayonnaise
- 2 tbspapple cider vinegar
- 200 ggrated cheddar
- 500 mlmilk
- 50 g eachbutter and flour (for the roux)
Grilled chicken
- 2whole chickens
Coleslaw
- ½ smallwhite cabbage, finely shredded
Mac & cheese
- 250 gmacaroni
How to make it
Method
Marinate the pork belly (2 hrs or overnight)
Mix soy sauce, honey, garlic, cumin, smoked paprika, salt and pepper. Coat the pork belly thoroughly and refrigerate for at least 2 hours — overnight is better.
Prep the sides
Make the coleslaw: combine cabbage, carrot, mayonnaise, vinegar, salt and pepper. Refrigerate for 30 minutes. Make the mac & cheese: cook the pasta, make a roux, add milk until thick, melt in the cheddar, combine. Make pickles: dissolve vinegar, water, sugar and salt; add cucumber and red onion slices; refrigerate 1 hour.
Fire up The Bastard
Heat The Bastard to 180°C. Set up both direct and indirect zones.
Grill the pork belly
Grill half-direct, half-indirect for 20–25 minutes, turning regularly and basting with the marinade every 5 minutes until caramelised and cooked through.
Grill the chicken & sausages
Grill the chickens indirect at 180°C for around 35 minutes per side until 74°C internal. Grill the sausages direct at 180–200°C, turning regularly, for 10–15 minutes until golden and cooked through.
Load up the platter
Carve everything and arrange on a large board or platter. Serve the coleslaw, mac & cheese and pickles alongside. Let everyone dig in.