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Smoky Barbecue Relish — recipe

Recipes

Sauces & Rubs

Beef

kitchen

Everyday BBQ

Smoky Barbecue Relish

A smoky barbecue relish to complement grilled dishes, offering balanced acidity and rich flavours.

4 servingsEasy

Serves:

4

Ingredients

finely chopped

minced

freshly ground

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smokeandsoil.com/recipes/smoky-barbecue-relish

Smoky Barbecue Relish

by L Field

Serves

4

Level

Easy

Method

kitchen

Ingredients

Ingredients

1Red Onionfinely chopped

2Garlicminced

1 tspSmoked Paprika

4 tbspKetchup

2 tbspApple Cider Vinegar

2 tbspBrown Sugar

1 tspWorcestershire Sauce

Black Pepperfreshly ground

Notes

Use smoked paprika for authentic smoky flavour.
Adjust sweetness and acidity to taste.
Best served fresh but can be refrigerated for up to a week.

Nutrition (per serving, estimate)

50

kcal

0.5g

protein

12g

carbs

0.5g

fat

Values are estimates and vary with portion size and preparation.

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Quick Reference

Serves: 4
Difficulty: Easy
Method: kitchen

Tags

BBQ friendlySmokyTangyGarlickyPepperySweet and Sticky

Equipment

tool

Mixing Bowls

Mixing bowls are a fundamental yet often overlooked tool in any BBQ or fire-cooking setup. They are essential for quick, efficient prep work, allowing you to combine ingredients, whisk dressings, and marinate proteins with ease. At Smoke & Soil, we value simplicity and functionality, and a good set of mixing bowls fits perfectly into that ethos. They enable you to work cleanly and effectively, helping you to focus on quality ingredients and straightforward techniques rather than fuss. Choosing the right mixing bowls matters. Stainless steel and glass are the best options as they do not retain odours or stains, and they handle acidic ingredients without issue. Plastic bowls may seem convenient but they can absorb oils and smells, which compromises flavour and cleanliness. Having a nesting set in small, medium, and large sizes covers all prep needs from emulsifying dressings to tossing slaws and marinating larger cuts of meat. Practicality is key. Avoid bowls that are too small as this leads to splashing and poor emulsification. Also, never stack wet bowls as trapped moisture can cause rust or bacterial growth. Dry them thoroughly before nesting and store them in a dry place. This simple attention to detail extends the life of your bowls and keeps your prep area hygienic and efficient.

tool

Chef’s Knife

A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.

tool

Cutting Board

A good cutting board is an essential tool for any home BBQ enthusiast who values clean, efficient, and safe food preparation. At Smoke & Soil, we believe in cooking that honours the ingredients and the process. Using a quality cutting board helps protect your knives, maintains hygiene standards, and speeds up prep work. Wood and high-grade food-safe plastic boards are the best choices as they provide a forgiving surface that keeps knives sharp and resists deep scoring where bacteria can hide. Avoid glass or marble boards as they dull knives instantly and offer no grip. Separation of boards for raw meat and vegetables is not just a recommendation but a necessity to prevent cross-contamination. This fits perfectly with our ethos of clean whole-food cooking over fire, where every step matters to deliver a safe and flavoursome result. If space or budget limits you to one board, wash it thoroughly with hot soapy water and sanitise between uses. Stability is another often overlooked factor. A damp tea towel underneath your board stops it sliding around, making chopping safer and more precise. Maintaining your cutting board is straightforward but crucial. Wooden boards need regular oiling with food-grade mineral oil to prevent drying, cracking, and warping. This also helps repel moisture and food particles. Plastic boards should be replaced when heavily scored as deep grooves can harbour bacteria. Investing time in proper care ensures your cutting board remains a reliable partner in your BBQ journey, reflecting the Smoke & Soil commitment to everyday quality and thoughtful cooking practices.

Techniques

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Balsamic and Olive Oil Dressing — recipe

Balsamic and Olive Oil Dressing

Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.

salt

Method

1
Prepare the aromatics
Finely chop the red onion and mince the garlic cloves.
2
Cook the base
In a saucepan over medium heat, add a splash of olive oil and sauté the onion and garlic until softened and translucent, about 5 minutes.
5 min
3
Add seasoning and liquids
Stir in the smoked paprika, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce. Cook gently, stirring occasionally, until the mixture is thickened, about 10 minutes.
10 min
4
Season and cool
Season with salt and freshly ground black pepper to taste. Remove from heat and allow to cool before serving.

Notes

Use smoked paprika for authentic smoky flavour.
Adjust sweetness and acidity to taste.
Best served fresh but can be refrigerated for up to a week.

Nutrition

Per serving (estimate)

50

kcal

0.5g

protein

12g

carbs

0.5g

fat

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