This recipe is not my own. I originally made it following a recipe for barbecue sauce used by Chef Tom Kerridge. I have adapted it a little depending on what it will be used for. Use less liquid if your just making it as a regular sauce. Follow the recipe below for a glaze or marinade. The reason I probably like this sauce so much is that it packs a punch. It isn’t healthy in the slightest but it tastes damn good. It’s strong, tangy yet sweet with a little bit of spice for a kick. I would definitely suggest that you at least give this a go.
So this is what you need to make it.
Continue reading Cooking: My Favourite Barbecue Sauce
In this blog I have decided to show you just one of the ways I might cook barbecue ribs when cooking on the barbecue is not an option. Some of you might say that using the barbecue is always an option, rain or shine you would use it but… most people wouldn’t necessarily share that opinion. Personally, I would love to use the barbecue whenever possible but I don’t when it’s too cold. If I had a smoker I would probably use that more often. I am in the process of building one and you can see how that is progressing by clicking here.
So here’s my barbecue pork ribs.
Continue reading Cooking: Barbecue Glazed Pork Ribs (Not Barbecued)
So I have owned this filing cabinet for some time. I have always had the idea that it would someday be turned into a barbecue smoker. Time, money and the fact I have no idea what I am doing have all been factors preventing me from going forward with it.
February is the month I am finally going to get it done. Most of you might just say “why don’t you just buy one?”. I have considered doing just that but the main reason I haven’t is the cost. If I am going to buy something like that I would want a good one and the good ones are certainly not cheap. Secondly… Where is the fun in that?! I’m more interested in finding out whether or not this will actually work. Ill keep a track of how much this costs too and see how it compares. So far…. it has cost me £22.47 for the thermometer. Think of this as an experiment or research. Making slight improvements each month, maybe it will someday be a really great smoker (although I doubt it). I know that it is unlikely to be the best smoker in the world but I am hoping that with a little help here and there from those who know what they are talking about, I might be able to cook a half decent brisket. THAT… is the dream.
I am certain that many of you reading this will have fantasied about the possibility of smoking your own meat. Many of you already have. Whether it be a pork shoulder for pulled pork that melts in your mouth, barbecued ribs where the meat falls off the bone or juicy and tender brisket… everybody loves this stuff. Maybe… If it isn’t a total disaster – I might just inspire you to build your own.
This is part 1. I am going to treat this as a series – posting weekly updates and if you want to keep up to date… follow me on Facebook and/or Twitter.
Continue reading The Filing Cabinet Smoker: The Build – Part 1
Today I cooked some fried chicken. I’ve been desperate to cook something and since it’s harder to cook barbecue in the winter I decided to make something easily prepared indoors.
Why fried chicken? Well first of all it’s relatively easy. I don’t and will never claim to be making fried chicken as well as the likes of but for those of you who would like to make something really tasty at home before your next trip to your favourite chicken place… this might be a good place to start. The good thing about this is it can be adapted to pretty much anything you want.
So what will you need?
Continue reading Cooking: Fried Chicken!
So this is my ‘review’ of the Exotic Meat Kebab from The Stuffed Dormouse in Caerleon. This was actually a Christmas present to me from a friend. I can’t say that I have ever tried any of the exotic meats on this menu so it was definitely an experience.
First of all lets have a look at what is on offer:
“We offer various exotic meats including:
If you are feeling adventurous you can sample a piece of each of the exotic meats on our famous King-size Skewer.
All of the exotic meats are served with salad and a choice of potatoes.”
Continue reading The Stuffed Dormouse: Exotic Meat Kebab
Today I am going to ‘review’ Lilo Newport, Grill House & Juice Bar. Lilo Newport is a restaurant/takeaway serving authentic middle eastern food. The reviews I have read give a positive impression of the restaurant and the food looked good so I gave it a go.
First of all lets discuss what I ordered and how it is described on the menu.
Continue reading Lilo Newport: Chicken Shawarma, Grilled Halloumi Cheese and Chicken Wings.
Today I am continuing my breakfast series and reviewing the Breakfast Pizza at Frankie and Bennys.
As discussed in a previous blog I wouldn’t normally blog about a big chain restaurant like this but if I enjoy the food, I will blog about it.
One of the main reasons I wanted to write about this pizza was, it is more unusual than the ‘Great Full English Breakfast’. Whilst the ‘Big Breakfast’ offered at Frankie and Bennys does not compete with my English Breakfast, the Breakfast Pizza is a great alternative. But, is it better than the ‘Great Full English Breakfast’?
Continue reading Frankie and Bennys: Breakfast Pizza
I know that everyone is busy during the week and many of you might not get to check your social media accounts until the weekend. This is why I have created this ‘Sunday Round Up’ so that you will never have to miss a blog again!
Continue reading Sunday Round Up: A Summary of the Past Weeks Blogs (07/12/14)
This is not the type of food that I will normally ‘review’ on this blog. However, if I feel as though something I eat is worth the mention I will definitely tell you about it. What might surprise you is the fact Nicholls, Abergavenny is actually a shop selling good quality jewellery, clothing and homeware. The website describes the space at the back serving food as a ‘Coffee Shop’. It is not open evenings but with a decent sized menu serving very good quality food it is not like any other Coffee Shop I have visited.
Continue reading Nicholls Abergavenny: Butterflied Chicken Breast, Stilton Sauce and Seasonal Vegetables.
This is the first ‘review’ of an independent restaurant posted on The Munch and Tattle and probably the only one that will be of a restaurant in Newport, South Wales for a long time. I will review both the ribs and the pulled pork burger from Sawyers Bar and Grill.
Although there are places to eat in Newport, there aren’t too many stand out places that everyone loves to go for good quality food and in particular, barbecue and grill.
Sawyers Bar and Grill only opened it’s doors on 22nd of August, 2014 and I didn’t wait long to have a go. Sawyers bar and Grill is really the only place in Newport serving this type of food. Continue reading Sawyers Bar and Grill – Magor, Newport: The Ribs and The Pulled Pork Burger