Category Archives: Cooking

Super Quick Scallops in the Shell

This is only the second time I’ve cooked scallops.  The first time I’ve cooked scallops in their shell.  The method I’ve used today is extremely simple but wow did these taste good!  I know a lot of people aren’t sure what to make of scallops but trust me, if they are cooked well, they are unbelievably tasty. Continue reading Super Quick Scallops in the Shell

Sicilian Inspired Citrus Chicken

Got a chance to barbecue some food today.  So here I have my version of Sicilian Inspired Citrus Chicken.  Very simple but really delicious too.   I am no expert so the instructions provided below are simply for those who wish to give it a go.  I also made a video which you can find by clicking here.  The video was just for fun and provides no instructions.  Continue reading Sicilian Inspired Citrus Chicken

Smoked Pork Ribs and Turkey Breast.

Yesterday was my first smoke in a while.  I’m still quite new to this so every cook is an adventure and I seriously enjoy every moment of it.  This time I decided to try smoking a whole turkey breast and some pork ribs.  I also cooked some cheesy garlic bread and jacket potatoes as sides.  I’m always slightly nervous that I might ruin the meat when I am smoking due to my inexperience but this time I was thrilled with the outcome.   Continue reading Smoked Pork Ribs and Turkey Breast.

Sumac Chicken Skewers by Dreaming Of The Good Life

It has been a couple of weeks since I cooked these beauties but they are certainly worth a mention.  It’s not my creation so I will not take any credit.  This recipe was taken from the Dreaming Of The Good Life blog.  If you like tasty food I would definitely suggest that you go have a look at all of the recipes.

If you like a kebab I seriously suggest you make this your go to recipe for a last minute meal on the BBQ.  It took me no time at all and it was packed full of flavour.  Just be careful not to overcook it or you’ll regret it.

Click Here if you want to go straight to this recipe.  Enjoy!

Here are some more pictures from that cook.

 

 


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Written by Tomos Newland-Jones @MrNewland66

 

The Benefits of Good Charcoal: Sweet Green Chilli Pork Shoulders

What charcoal do you use when you barbecue?  Whatever you can find in the supermarket?  Maybe you’re more bbq savvy and use brands like Big K instead.  Have you ever thought about looking for a local producer of charcoal? No?  I think you should give it a go and here’s why. Continue reading The Benefits of Good Charcoal: Sweet Green Chilli Pork Shoulders

Reverse Sear Steak

Have you ever heard of reverse searing?  No?  Then this is the best thing you’ll learn today.  Yes?  You probably already know everything I’m about to say but by all means, read it anyway.

If like me you love steak, you probably believed you could cook a pretty incredible steak already.  You’re probably right but this method of cooking your steak will definitely take your steak to the next level.  To cook this steak I adopted two new techniques picked up from the incredible community over in the CountryWoodSmoke Facebook group.  Dry brining and reverse sear.  If you are at all interested in BBQ and good food I seriously suggest you go and join that group.  Let’s start with preparing the steak. Continue reading Reverse Sear Steak

Cooking: Whisky Beef Burgers with Red Onion Chutney.

Today I fancied beef burgers and so I made some.  I was also in a more experimental mood that usual so decided to try something a little different.  At least for me anyway.  Whisky!  Today I cooked Whisky beef burgers with red onion, red onion chutney and gouda cheese in a brioche bun. Continue reading Cooking: Whisky Beef Burgers with Red Onion Chutney.

Cooking: Chicken Gumbo!

First of all, I am certain that at least some of you will not know what Gumbo is.  Admittedly, I was not certain but once I had tried Colonel Tom’s Gumbo at the Shebeen Festival, I had to find out!

I’ve pulled this straight from Wikipedia to show just how much research that I have done 🙂

“Gumbo is a dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and groundsassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). Continue reading Cooking: Chicken Gumbo!