One of my favourites when it comes to cooking BBQ-ish food at home is pulled pork. Although I am certain that cooking something like this would be better on the smoker/barbecue, it isn’t always possible. I know that many of the people reading this will barbecue rain or shine and although I will if the mood takes me… Most people wouldn’t.
I would like to make it clear at this point that I am no expert in the kitchen or on the barbecue. I am only a keen cook with a good love for barbecue food and these recipes only detail how I cook this particular meal. If you have any tips or suggestions that might improve the recipe, I am more than happy to hear them. In any case, this is a great way to cook it at home. Primarily because it’s pretty simple to make and the end results are delicious.
Continue reading Cooking: Pulled Pork (Not Barbecued)
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 I originally made it following a recipe for barbecue sauce used by Chef Tom Kerridge.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
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.
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
If I am honest, calling this a review would be unfair. I don’t know whether the book is well written and I don’t plan on going into detailed analysis of the entire book. All I can say is whether or not the food looks good. It’s more of a shout out! I like the book and if you like tasty food… You should definitely take a look.
Most of Jamie Oliver’s (or any celebrity chef) cook books are conscious about promoting healthy eating. While I think that people shouldn’t be encouraged to eat unhealthily, I do believe chefs should release more books like this. ‘Comfort Food’ gets me excited about cooking and eating which is important. The food looks incredible and I get excited about every recipe. Continue reading Book Review: Jamie Oliver’s Comfort Food.
A couple of days ago I decided that I want to make the best burger possible in my own home. Inspired by The Beefy Boys (@TheBeefyBoys) and my recent visit to Sawyers Bar and Grill @Sawyersmagor (review here) I gave it a go. I believe that I am competent enough in the kitchen to make a burger. With the knowledge gained scrolling through Twitter recently, I should know how a good burger should look and taste.
Continue reading Cooking: Burger Time!
Today I am ‘reviewing’ the Flat Iron Steak Pizza from Frankie and Bennys. A part of me nearly didn’t post this review because Frankie and Bennys is a national chain also responsible for Chiquitos and Garfunkel’s Restaurants to name a couple. I feel as though most of the people who write and read food blogs like mine only want to hear about the independent restaurants and food stalls/vans. The ones people haven’t always heard about.
For the most part, I am the same. There are countless reviews of Frankie and Bennys restaurants by bloggers and writers much more accomplished and respected than me. Not many people would read this and not already know about Frankie and Bennys pizza. I like to read and write about the less well known restaurants and street food but I also want to write about any and all food that I enjoy. So here it is.
Continue reading Frankie and Bennys: Flat Iron Steak Pizza