This was only my second cook on the fantastic Ooni 2s. Not the latest model but certainly capable of producing some truly amazing pizza in no time at all. I won this pizza oven in a very generous competition run by Nathan at KungFuBBQ. You can actually get this model relatively cheap if you know where to look. Even the latest model is available for less than £200. I would 100% recommend having a look if you want some really amazing pizza. There’s not much better than fresh, home-made, wood-fired pizza. I’ve definitely got a lot to learn but this is how today’s cook went. Continue reading Pizza On The Ooni 2s
I asked my butcher, Chris Hayman Butchers, for some really meaty ribs. “Leave the belly on but remove the rind” I said. Well I certainly got what I asked for because this slab was absolutely huge! I considered trimming it down but then decided to just go for it and cook the whole thing. I was excited to see how this would turn out. Can never have too much meat right? I had some new rubs and sauces from the fantastic local company Brybeque to try out so I thought I would give those a go.
So the weekend of the 15th and 16th of September I was lucky enough to visit Abergavenny Food Festival for the first time. I’ve been meaning to go for years. Even getting the opportunity to go with a press pass last year but not being able to go due to work commitments. Finally getting to go was very exciting. I couldn’t wait to try as much food as possible and see some fantastic demos by some top chefs/cooks. Obviously I was most excited about the outdoor cooking elements and BBQ but there was loads more to see and taste. In this blog I’ll go through all of the food I tried with you and describing it the best I can. I’ll also tell you all you need to know about the demos I visited. Here goes!
I picked up this pork chop joint from Chris Hayman Butchers. Normally they would be cut into separate chops but I decided to keep them together and roast it over fire. No special rub. No time costly brining – Which is also fantastic by the way. Just loads of Maldon Salt. Resiliant Woodlands Charcoal and silver birch wood for smoke. Continue reading Simple But Amazing Pork Chops
This was just my second ever attempt at cooking beef ribs on the BBQ. The first time using a dedicated smoker. For some reason I thought that beef ribs didn’t take all that long. I was wrong. So before I even get into the ins and outs of this cook I would like to apologise for the less than great photography. Thankfully the food ended up being pretty good so I didn’t mind waiting up until gone 12am. Here are the details.
Bought a couple of things from the butcher this week before he went away on a weeks holiday. Amongst those items were these Lemon, Ginger and Chilli Beef skewers. Prepared and marinaded at my request by Chris Hayman Butchers I was definitely looking forward to these.
I have finally had the opportunity to visit Hang Fire Southern Kitchen and sample the fantastic smoked deliciousness I’ve heard so much about. Sam and Shauna have gone from strength to strength in the last few years. Having toured america and sampled some of the worlds best BBQ – they returned to Wales and started their own pop-up/street food company. Their popularity has grown tremendously over last few years, first earning them the coveted BBCR4 award for ‘Best Street Food’ and now they have opened their own restaurant in Barry. They are also stars of their own TV show ‘Sam & Shauna’s Big Cookout’, much loved by anyone interested in BBQ. I’ve always been a big fan of Hang Fire but actually only had the opportunity to eat their food once before now and that was one of their street food events. In fact, the ribs I had that day are one of the biggest reasons I got back into BBQ. It’s fair to say I was incredibly excited to get the chance to really try their food. Continue reading Hang Fire Southern Kitchen: My First Visit
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
Yes! I have finally had the opportunity to try tackle the ultimate BBQ meat. The brisket! I’ve always wanted to try this but being more expensive that your average roast, I’ve never really been able to justify it. Thankfully, I didn’t have to this time. Thanks to the extraordinarily generous competition held by James Lowe at JL Butchers for #UKBBQWEEK – I won this fantastic Aussie brisket. Absolutely free of charge! I couldn’t wait to get this on the UDS and create smoked meat perfection. Continue reading Smoked Brisket
This has been one of my favourite cooks recently. Although the peppers and chicken have been grilled, all of the other ingredients are fresh and crisp. With our current spike in temperatures, this fresher Mexican option has definitely been a big hit. Continue reading Tacos