These wings weren’t cooked on the barbecue tonight but I did use some of my fantastic rubs and sauces. Those include the Jack’s Meat Shack Meat Dust and the BryBeque Original BBQ sauce. I did two different batches of wings. Both originally dusted with the Jack’s Meat Shack Meat dust. One set was then served in my quick ‘sort of’ buffalo sauce. The other set with the BryBeque Original BBQ sauce.
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 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.
This cook was inspired by a cook I saw on Man Fire Food. Simple but certainly something a little different. On the episode in question, the mojo sauce was used as a baste for a whole hog. It looked fantastic so thought I would give it a go. Continue reading Cuban Mojo Chicken
This cook was a simple one. Not too adventurous but it’s definitely one of my go to smokes. Maple glazed pork ribs and whole chicken. As much as I do like to experiment, it’s sometimes nice to stick to what you know and like. This is one of those times. Below is the link to a video made for this cook and some details of what I did. Continue reading Maple Glazed Pork Ribs & Whole Chicken
I don’t know about you but sometimes it’s hard to justify using a full chimney of charcoal for just a couple of steaks. This is why many of us serious about outdoor cooking have more than one BBQ at our disposal depending on the circumstances. I already have my cheap but cheerful barrel grill and my UDS. I love them both but they are large and fuel hungry. Realising that I needed a more compact and efficient BBQ for the smaller cooks I decided to add a new member to the family.
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
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
So I fancied cooking something a little different. Something with a little spice. Mexican to be specific. I could have cooked chilli, fajitas or enchiladas but I’ve done that so many times! In the end I decided to try something new and make taquitos! Continue reading Cooking: Taquitos
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!