What do DJ BBQ, China’s famous pitmaster Mr Xia and Ardbeg Islay Single Malt have in common? An insane commitment to SMOKE.

Revered as the peatiest, smokiest, most complex whisky of them all, Ardbeg Ten is tough to top. But when sunny climes call for an icy cold cocktail and a license to grill, we call upon DJ BBQ and Chef Xia to take Ardbeg Ten to smoky new heights…

Watch with mouthwatering awe as these masters of smoke create the Ardbeg Tenicillin perfectly paired with whole roasted Sichuan lamb. And have a go yourself, if you like.

Whole Roasted Sichuan Lamb

Step 1: The Marinade

Finely chop onions, garlic, and ginger. Add a good glug of Ardbeg Ten, a generous pinch of salt, and Sichuan peppercorn powder. Rub the mixture evenly over the lamb, making sure to massage it into any slits or cuts made in the lamb leg. Marinate for at least 1 hour, but longer if you can wait.

Step 2: Grilling

Secure the lamb on the grill rack and begin to grill. Every 30 minutes, spray apple cider vinegar on the lamb and brush with oil to maintain that delicious juiciness. Grill for 2-3 hours.

Step 3: Season and Serve

Combine crushed walnuts, crushed dried peaches, crushed roasted soybeans, hot and spicy seasoning, ground cumin, chicken stock powder, chilli powder, Sichuan peppercorn, and sesame seeds, and sprinkle over the cooked lamb. Tear the juicy meat by hand, and it’s ready to serve with an Ardbeg Tenicillin.