You’ll Need
300g BBQ chicken bites
300g sticky pork belly bites
4 smoked sausages, sliced
300g frozen skin-on fries
2 corn cobs, cut into ribs
8 onion rings
150g mature cheddar, grated
75g mozzarella, grated
1 tbsp olive oil
For The Pitmaster Glaze
4 tbsp smoky BBQ sauce
2 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp smoked paprika
To Finish
2 spring onions, finely sliced
Fresh parsley, chopped
Optional But Dangerous
Pickles
Coleslaw
Garlic mayo
Chipotle mayo
Ranch Dressing
Jalapeños
Method
Preheat your air fryer to 200°C.
Cook the skin-on fries for 18–20 minutes until crisp and golden.
Meanwhile, cook the corn ribs according to the recipe until lightly charred and curled.
Cook the onion rings until crisp and golden.
Warm the BBQ chicken, pork belly bites, and sliced sausages until piping hot and lightly caramelised.
Whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, apple cider vinegar, and smoked
paprika.
Transfer the fries into a large ovenproof serving tray.
Arrange the BBQ chicken, pork belly bites, sausages, corn ribs, and onion rings over the fries.
Drizzle generously with half of the Pitmaster glaze.
Scatter over the mature cheddar and mozzarella.
Return the tray to the air fryer at 180°C for 4–5 minutes until the cheese is bubbling and beautifully melted.
Finish with the remaining BBQ glaze, spring onions, parsley, and any optional extras you fancy.
Serve immediately with plenty of napkins and every dipping sauce within arm's reach.