Category Archives: Cooking

Whole Sea Bass and Chips

This was a first for me.  I have cooked fish on the BBQ before.  Salt Block Cod, which was rather unsuccessful, and Scallops in their shells, but I have never cooked a whole fish.  To be honest I just didn’t really think that I would like it.  No good reason.  Not sure what I imagined would be wrong with it but it was about time that just gave it a chance.  So… whilst doing some shopping for that weeks meals I picked up a whole Sea Bass.  Nothing huge but hopefully a great introduction to cooking whole fish on the BBQ. Continue reading Whole Sea Bass and Chips

Lemon, Ginger and Chilli Beef Skewers

Bought a couple of things from the butcher this week before he went away on a weeks holiday.  Amongst those items were these Lemon, Ginger and Chilli Beef skewers.  Prepared and marinaded at my request by Chris Hayman Butchers I was definitely looking forward to these.

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Charred Char Siu Pork with Noodles

So I haven’t actually bought that many rubs in recent months. I have tried making my own with some success. However, now and again I do like to purchase a few rubs to inspire new cooks and try something I haven’t tried before. If I particularly like the rub I’ll probably buy it again. This time I purchased a few rubs from Angus & Oink. Today I am writing about a recent cook using the Char Siu Rub with pork tenderloin.

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Cook From a Book: HOG – Milk & Honey Brined Pork Chops

This cook was definitely an experiment for me.  I have never brined anything before despite seeing the technique used regularly for competition BBQ.  When I came across this recipe in ‘HOG’, a cook book I have owned for quite a while, I knew I should give it a go.  So I did.  This  cook has also inspired the new series of blog posts entitled ‘Cook From a Book’.  I won’t detail the entire recipe because you can go buy the book if you like the look of it but I’ll describe roughly what I did and how it all went.

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Spiced Mango & Lime Rotisserie Chicken

For quite a while I have been on the lookout for a good local butcher.  There are one or two butchers in the immediate area but in my experience the meat hasn’t been of that great quality and the selection isn’t brilliant either.   Recently I have been introduced to a butcher only a 10 to 15 minute drive from my house.  Chris Hayman Butchers is an award winning, Q Guild of Butchers butcher in Maesycwmmer, Blackwood in South Wales.  He is keen to get involved in the BBQ community and is more than willing to cater for any of my requests if it’s not already on the counter.  Butchering most of the meat from whole carcasses and ageing the meat on site.  You can a;ready tell that the quality and expertise is there from the start. Continue reading Spiced Mango & Lime Rotisserie Chicken

Angus and Oink Thai Rub and Indonesian BBQ sauce

I am a very lucky guy.  Lately I’ve won a few great items thanks to the fantastic BBQ community we have in the UK.  Including rubs and sauces, brisket and most recently an Ooni 2s pizza oven.  More to come on that in the future.  This time I was delighted to win two new products from Angus & Oink.  A Thai rub and an Indonesian BBQ sauce.  I thought these would be perfect with pork and what was in my fridge waiting to be cooked?  Pork cheeks.  Not for everyone but definitely screaming for something like this.   Continue reading Angus and Oink Thai Rub and Indonesian BBQ sauce

CountryWoodSmoke House Rubbed Chicken

I have tried a few rubs over the last few years. One of those I’ve wanted to try since it was released is the House Rub by Marcus Bawdon, CountryWoodSmoke. Being a part of the fantastic CountryWoodSmoke Facebook Group, I’ve seen many people describing how brilliant it is. So I bought a chicken, portioned it up and gave it a go. This is how it went.

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Jumbuck Rondo Rotisserie: Beef

So I’ve always wanted to own a rotisserie.  I’ve always been unsure what rotisserie I should get.  The Thuros rotisserie looks fantastic but on my Thuros T1 I would be limited to smaller joints of meat.  I could have bought a rotisserie kit and attached it to my barrel BBQ but in all honesty, I don’t think I would know where to start.  So when I saw that the Jumbuck Rondo Rotisserie was reduced to £40 in Homebase a week before my birthday – there was really no better option. Continue reading Jumbuck Rondo Rotisserie: Beef

Grilled Steak, Looftlighter and FryLight

So this cook was about experimentation.  Nothing that exciting but nevertheless… an excuse to fire up the BBQ.   I’ve done a few dirty steaks lately and although I do love cooking steaks that way I thought I would do something different today.  Back to the days where dirty steak was something I was still sceptical of.  In order to do this I knew that I wanted the charcoal and the grates to be as hot as possible.  Whats the best way to do that?  Looftlighter! Continue reading Grilled Steak, Looftlighter and FryLight

Breakfast on the BBQ

As you may know from a previous post, I have recently purchased a plancha/griddle.  Read more about that by clicking here.  So far I’ve only managed to use the plancha once to cook burgers.  That cook was mostly successful but everything ended up a little crisp.  Having learnt from the mistakes of that cook I decided to cook a full English breakfast on the plancha.   Continue reading Breakfast on the BBQ