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.
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.
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.
Just a short and sweet post this one. I am now the proud owner of an Ooni 2s. It’s fantastic and the day I found out I was going to own one was a really great day. Formerly known as Uuni before their re-branding. I was actually extremely lucky to win this fantastic piece of equipment thanks to a competition ran by another blogger, Nathan, KungFuBBQ. His blog is truly fantastic and growing in popularity every day. Beautiful photography, incredible food and loads of inspiration. If you aren’t already familiar with his blog – Go have a look, subscribe and look through as much as you can because I guarantee you will find loads of recipes, hints and tips and you will find incredibly useful and thoroughly inspiring. It was by Nathans recommendation that I purchased The Pizza Bible book that provided the recipe for my first cook using the Ooni.
I’ve only used it once so far. Normally when cooking I would have my camera by my side photographing every step of the way so that I can show you. Not this time. I wanted to get to know the Ooni before having to think about photographing what I’m doing at the same time.
The first cook went well but it was clear that I have much to learn. The temperature wasn’t high enough. The dough stuck to the grease proof paper that for some reason I had the dough balls proving on. Most importantly the pizza did taste fantastic. The best part…. I know they can be better!
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Written by Tomos Newland-Jones @MrNewland66
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
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
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.
I have finally had the opportunity to visit Hang Fire Southern Kitchen and sample the fantastic smoked deliciousness I’ve heard so much about. Sam and Shauna have gone from strength to strength in the last few years. Having toured america and sampled some of the worlds best BBQ – they returned to Wales and started their own pop-up/street food company. Their popularity has grown tremendously over last few years, first earning them the coveted BBCR4 award for ‘Best Street Food’ and now they have opened their own restaurant in Barry. They are also stars of their own TV show ‘Sam & Shauna’s Big Cookout’, much loved by anyone interested in BBQ. I’ve always been a big fan of Hang Fire but actually only had the opportunity to eat their food once before now and that was one of their street food events. In fact, the ribs I had that day are one of the biggest reasons I got back into BBQ. It’s fair to say I was incredibly excited to get the chance to really try their food. Continue reading Hang Fire Southern Kitchen: My First Visit
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
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