Election nibbles: Just like Mom makes

What does Joe Six-Pack enjoy more than shooting things and driving trucks? Eating. Chow down like a native with recipes from BBQ guru Bryan Tyrell

Barbecue Chicken

Serves 4

1 medium-sized whole chicken

100 ml barbecue seasoning

Barbecue sauce

Purchase two half chickens or have your butcher split one in half for you. Otherwise, place the whole chicken on a stable cutting board, breast side up. Begin on the breast bone and cut all the way through to open up the chicken. Next, cut through the other side. The spine is harder to cut than the breast bone, so be careful.

Clean the two halves under cold water and remove any loose bits in the cavity. Pat dry with a paper towel. Next, tuck the wing so it does not lie on the breast. Dislocate the thigh bone: this will open the breast meat to seasoning and the grill marks as well as making it easier to cut.

For the rub

60ml brown sugar

60ml sweet paprika

60ml sea salt

44ml fresh ground black pepper

10ml garlic powder

10ml onion powder

5ml cayenne

Mix all the ingredients for the rub together. It may be made in advance and stored in an airtight container for up to one year (makes 250ml).

Now set up your grill for "indirect" cooking. If you are using a gas grill, leave one of the burners turned off, or, if you are using charcoal, arrange your coals on one side of the cooker. (Alternatively, you can cook in an oven at 120C.) Place the half chickens on a cutting board and coat with a small amount of oil. Apply a medium to heavy amount of the rub to the entire half chicken.

When your grill is hot, place the half chickens on the grill breast side down directly over the coals. After three to five minutes, turn the half chickens over and move to the part of the grill without the burner or coals directly underneath and place the lid on the cooker. After 20 minutes, rotate the chickens on the grill, keeping them away from the direct heat. To keep the half chickens moist, you can mist them with apple juice from a spray container. Rotate once more after 20 minutes. Check the internal temperature by inserting a meat thermometer into the thigh, making sure not to touch the bone. When the internal temperature reaches 74C, glaze the half chickens with warm barbecue sauce. Leave the half chickens on the cooker until the internal temperature reaches 78C.

Remove from the grill and rest the chicken for three minutes. Then cut into individual pieces, leg, thigh, breast and wing. Arrange on a platter along with a small bowl of warm barbecue sauce for dipping. If you want a smoky flavour, add wood to your grills before cooking the chicken. I recommend oak or any fruit-tree wood. If you are using a charcoal grill, you may need to add charcoals during the cooking process.

Barbecue Baby Back Ribs Glazed with Barbecue Sauce

Serves 4

You can also use your oven for this recipe. Just preheat to 120C and follow the instructions except for the searing of the ribs.

Two slabs baby back ribs about 500-600g each

barbecue seasoning

Barbecue sauce

150ml honey

Turn the baby back ribs over with the bone side facing up. Run the back edge of a kitchen knife under the membrane, then run your finger under it and pull off the membrane. This is called skinning the rib and will help in the cooking process and give a better taste. You might ask your butcher if he can do this for you.

Rib seasoning

20ml salt

10ml freshly ground black pepper

10ml lemon pepper

20ml cayenne pepper

20ml mild chilli powder

10ml dry mustard

10ml brown sugar

5ml garlic powder

5ml cinnamon

Thoroughly combine all rib seasoning ingredients in a mixing bowl. May be made in advance and stored in an airtight container for up to one year (makes 110ml).

Now preheat the grill using the indirect method (see above). Apply a little olive oil to both sides of the ribs. Season lightly on both sides. Place the ribs with the meat side down directly over the coals if using charcoal or, if you are using a gas grill, over the burner for three to four minutes to sear them. Turn the ribs with the meat side up for an additional two to three minutes. Be careful not to burn the meat. Move the ribs away from the direct flame and check every 15 to 20 minutes. Spray with apple juice to keep moist. After about one hour glaze the ribs with the barbecue sauce mixed with honey and wrap in aluminium foil. When the ribs are done, they will have shrunk back from the bones a bit. They should also be tender enough to tear apart with your fingers.

When done, remove from the grill and rest for one to two minutes. Brush once more with the barbecue sauce and cut into portions of two bones each and place on individual plates. Place a bowl of warm barbecue sauce mixed with honey on the table for dipping. You can adjust the barbecue rub to taste by adjusting the amounts of spices. To add a smoky flavour, add wood to the grill (see preceding recipe).

Down South Traditional Pecan Pie

For the pastry

355ml cups flour

4ml salt

118ml chilled margarine

45 to 90ml ice water

Pie filling

3 large eggs

118ml granulated sugar

2.5ml teaspoon salt

90ml butter, melted

237ml dark corn syrup (from specialist US shops, or use half the amount of treacle)

5ml vanilla extract

237ml pecan halves

First make the crust: sift the flour and salt together into a mixing bowl. Use a pastry blender or two knives to cut the vegetable shortening into the flour until the mixture resembles coarse meal.

Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, and then squeezing it together. Form the dough into a ball. Roll it on a lightly floured surface or pastry cloth and fit it into the bottom of a pie pan. Chill it while you are making the filling.

To make the pie, heat the oven to 190C. Place the oven rack in the lower part of the oven.

Combine eggs, sugar, salt, butter, corn syrup and vanilla extract. Mix thoroughly. Fold in the pecans. Spoon the filling into the pie shell. Place the pie pan on the lower rack of the oven and bake until the bottom crust is golden brown and the centre of the pie seems well-set when the pie is shaken, 45 to 50 minutes. The pie will rise a bit in the centre when it is done. Cool, and serve with a spoonful of whipped cream.

Bryan Tyrell is director of catering at Bodean's in London ( www.bodeansbbq.com ) and was a member of a championship barbecue team in the US