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.
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
As you may know from a previous post, I have recently purchased a plancha/griddle. Read more about that by clicking here. So far I’ve only managed to use the plancha once to cook burgers. That cook was mostly successful but everything ended up a little crisp. Having learnt from the mistakes of that cook I decided to cook a full English breakfast on the plancha. Continue reading Breakfast on the BBQ
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’
Not another one!? Yes another one. Just loving dirty steak at the moment and this time I have taken it up a notch with a dirty lobster tail. Definitely a luxurious surf and turf. Continue reading Dirty Steak and Lobster Tail.
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 know, I know… Another dirty steak?! YES!!! Because it’s delicious and you have to try it. This time with two excellent wagyu cross sirloin steaks purchased from a petrol garage near Hereford. That’s right… Locks garage near Hereford sells better steaks than many local butchers. Not much more to say other than try dirty steaks and if you want to read a little more about how it’d done click here to read a previous post.
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Written by Tomos Newland-Jones @MrNewland66
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