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 post has ended up being a demonstration of how to make the most of a bad situation. I had some fantastic lamb rump in a Mediterranean marinade from Chris Hayman Butchers ready to cook on the barbecue. For some reason I had decided that I would cook this on the Thuros T1. Soon after starting I realised that this wasn’t going to plan. Continue reading Lamb Rump on the Thuros T1
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.
This was a first for me. I have cooked fish on the BBQ before. Salt Block Cod, which was rather unsuccessful, and Scallops in their shells, but I have never cooked a whole fish. To be honest I just didn’t really think that I would like it. No good reason. Not sure what I imagined would be wrong with it but it was about time that just gave it a chance. So… whilst doing some shopping for that weeks meals I picked up a whole Sea Bass. Nothing huge but hopefully a great introduction to cooking whole fish on the BBQ. Continue reading Whole Sea Bass and Chips
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.
So I haven’t actually bought that many rubs in recent months. I have tried making my own with some success. However, now and again I do like to purchase a few rubs to inspire new cooks and try something I haven’t tried before. If I particularly like the rub I’ll probably buy it again. This time I purchased a few rubs from Angus & Oink. Today I am writing about a recent cook using the Char Siu Rub with pork tenderloin.
This cook was definitely an experiment for me. I have never brined anything before despite seeing the technique used regularly for competition BBQ. When I came across this recipe in ‘HOG’, a cook book I have owned for quite a while, I knew I should give it a go. So I did. This cook has also inspired the new series of blog posts entitled ‘Cook From a Book’. I won’t detail the entire recipe because you can go buy the book if you like the look of it but I’ll describe roughly what I did and how it all went.