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.
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
This was a simple desert I knocked up after cooking dirty steaks on the Thuros. I don’t currently own the lid and so I have no way to save the coals for a later cook. Normally the coals go to waste but not this time! This time I make my version of a super easy banana split. Continue reading Banana ‘Split’
This was one of those cooks where everyone at the table said they wanted this again soon. Simple but utterly delicious. There’s not much better than a lamb leg cooked hot and fast on the bbq to medium rare/ medium hot.
I’ve always been sceptical about cooking steak ‘dirty’ despite many bbqers stating that this is the best way to cook a steak. For those of you not familiar with this method – Rest assured, cooking a steak ‘dirty’ doesn’t actually involve any dirt. It actually means that instead of cooking your steak on the bbq’s grill, you place the steak directly onto the coals. Now if you’re anything like me, when I first heard of ‘dirty steaks’ you’ll be thinking a few different things. Why? Wouldn’t it burn? Wouldn’t it get covered in charcoal and ash? I’ll answer those questions for you now. Continue reading MY FIRST DIRTY STEAK
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
I haven’t posted anything to my blog for a very long time. My domain had expired and my drive to write anything had disappeared. I have loved barbecue food for a long time but my ignorance meant that I didn’t make the most of what I had. Although I have a large Weber Mastertouch at my disposal – I mistakenly believed that they could only be used for grilling. I think most of the UK public incorrectly hold a similar view. What I really wanted to do was smoke some meat but I couldn’t afford to buy a dedicated smoker. After watching videos of Frankin BBQ on Youtube I was sure that an offset smoker was the way to go. I even tried to build my own filing cabinet smoker but it just didn’t work (despite the popularity of the post) and I gave up. The dream of smoking the all mighty brisket at home was all but guaranteed never to happen. Continue reading The Reigniting of my Passion for Barbecue and Smoking.
A bit of fun today. Nothing too serious 🙂
Now and again I drift off into my own little world. My imagination runs wild and the world is for the taking. Suddenly I can imagine a life where I can make all my dreams come true! Start my own business, write a book, travel the world or cook something so incredible that people queue hours to eat at my restaurant. Perhaps it’s hope more than anything but I think we all have these moments and it’s great! At least I hope so or I am starting to sound very strange. Our imagination makes everything possible so why not right?
Well today I had one of these moments. It started with me just thinking about what I fancied to eat. Then I thought about what I might have if I could have anything I liked. Doesn’t matter where from or who cooked it…. I could ask for it and it would be here. I had trouble choosing and so I started to think about what it would be like if I could eat all my favourite food, everything I have ever tried and loved or am yet to try in one place. One unbelievable, mouth watering and perfect restaurant.
Sounds great right?! I bet your starting to think about what you would choose right now.
Sunday I tested my smoker for the first time. This is how it looks at the moment.
Ok… It’s not the most beautiful thing in the world but I do believe with a lick of paint it will scrub up quite nice. But who really cares what it looks like?!
I thought that it might be finished but… unfortunately I discovered it was not. I have, however, learned some lessons and by next week it will be ready.
This was the first time I have had an entire day on the weekend to really knuckle down and get some work done on the smoker. Here’s what happened.