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
Yesterday was my first smoke in a while. I’m still quite new to this so every cook is an adventure and I seriously enjoy every moment of it. This time I decided to try smoking a whole turkey breast and some pork ribs. I also cooked some cheesy garlic bread and jacket potatoes as sides. I’m always slightly nervous that I might ruin the meat when I am smoking due to my inexperience but this time I was thrilled with the outcome. Continue reading Smoked Pork Ribs and Turkey Breast.
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
Have you ever heard of reverse searing? No? Then this is the best thing you’ll learn today. Yes? You probably already know everything I’m about to say but by all means, read it anyway.
If like me you love steak, you probably believed you could cook a pretty incredible steak already. You’re probably right but this method of cooking your steak will definitely take your steak to the next level. To cook this steak I adopted two new techniques picked up from the incredible community over in the CountryWoodSmoke Facebook group. Dry brining and reverse sear. If you are at all interested in BBQ and good food I seriously suggest you go and join that group. Let’s start with preparing the steak. Continue reading Reverse Sear Steak
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.
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
Today I fancied beef burgers and so I made some. I was also in a more experimental mood that usual so decided to try something a little different. At least for me anyway. Whisky! Today I cooked Whisky beef burgers with red onion, red onion chutney and gouda cheese in a brioche bun. Continue reading Cooking: Whisky Beef Burgers with Red Onion Chutney.
As some of you may know, last weekend I had the fantastic opportunity to visit Shebeen Festival 2015. You can read a little about it here if you are interested. It was fantastic. The entertainment was brilliant, but the highlight and the main reasons I made the trip to Manchester for the festival were the food.
Among other things, I particularly enjoyed The Busan BBQ’s Pork Belly. The pork belly had a great flavour and spice which worked fantastically with the apple and cabbage slaw. I wanted to make this at home and set about finding out how. Continue reading COOKING: PORK BELLY BUN
Given the fact Cardiff’s Street Food Circus opened its tent on the weekend I believe most of my readers would have visited that. Although I am extremely excited to visit the Street Food Circus (there’s so much food I have to try there) I took the opportunity to visit Shebeen Festival in Manchester on Saturday. Street Food Circus is there for a while, but Shebeen was only there for one day. You all would have liked it! Good food, music, comedy and beer… Don’t forget the beer!
This is not really an instructional post. After all… It is just a steak. I still wanted to tell you about it because I enjoyed it so much!
This was a piece of Welsh rump steak bought for just £2.97! No idea why it was that cheap. May have been reduced, may have been on offer but I grabbed it anyway. I was too excited to notice, to be honest. I’ve cooked good steaks before. I know all the rules – oil and season the meat, allow the meat to reach room temperature, place on to a really hot pan and don’t move it around too much. This time, I decided to try something new and use a herb brush to butter the steak. I wasn’t sure how much flavour could really be added to the meat by simply brushing it with butter using a herb brush, but it was brilliant! I am guessing that this is not new for many of you, but there might be a few people that are yet to try this and I seriously suggest that you give it a go. Continue reading Cooking: Awesome Steak!