UK BBQ Mag Summer 2017 - Page 58

58

How to MAKE

BBQ SCOTCH EGGS

Another in the series of BBQ classics, these are very popular on the BBQ scene, and James Lowe is rightly famous for his This handy guide from James Lowe Butchery will help you prepare your Scotch Eggs for the BBQ

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Start with 1kg of Free Range Pork Shoulder or Belly

Pass through the mincer once.

Season with your favourite BBQ Rub. I'm using Jimmy Gingers 'The Rub'

Pass through mincer again and form into equal size balls. I aim for 150g. If you have some left form into a patty for a little snack!