Just a short and sweet post this one. I am now the proud owner of an Ooni 2s. It’s fantastic and the day I found out I was going to own one was a really great day. Formerly known as Uuni before their re-branding. I was actually extremely lucky to win this fantastic piece of equipment thanks to a competition ran by another blogger, Nathan, KungFuBBQ. His blog is truly fantastic and growing in popularity every day. Beautiful photography, incredible food and loads of inspiration. If you aren’t already familiar with his blog – Go have a look, subscribe and look through as much as you can because I guarantee you will find loads of recipes, hints and tips and you will find incredibly useful and thoroughly inspiring. It was by Nathans recommendation that I purchased The Pizza Bible book that provided the recipe for my first cook using the Ooni.
I’ve only used it once so far. Normally when cooking I would have my camera by my side photographing every step of the way so that I can show you. Not this time. I wanted to get to know the Ooni before having to think about photographing what I’m doing at the same time.
The first cook went well but it was clear that I have much to learn. The temperature wasn’t high enough. The dough stuck to the grease proof paper that for some reason I had the dough balls proving on. Most importantly the pizza did taste fantastic. The best part…. I know they can be better!
Please follow the blogs Twitter feed @MunchandTattle
Written by Tomos Newland-Jones @MrNewland66
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 am a very lucky guy. Lately I’ve won a few great items thanks to the fantastic BBQ community we have in the UK. Including rubs and sauces, brisket and most recently an Ooni 2s pizza oven. More to come on that in the future. This time I was delighted to win two new products from Angus & Oink. A Thai rub and an Indonesian BBQ sauce. I thought these would be perfect with pork and what was in my fridge waiting to be cooked? Pork cheeks. Not for everyone but definitely screaming for something like this. Continue reading Angus and Oink Thai Rub and Indonesian BBQ sauce
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.
Continue reading CountryWoodSmoke House Rubbed Chicken
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
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
For quite a long time I have been keen to get my hands on a plancha/griddle plate for my BBQ. There are a number of options branded specifically for the BBQ available for those who own Kamados or Weber Kettles but nothing for people with the less popular brands. After a good while of searching I decided to bite the bullet at visit a local steel fabricator. Continue reading New Plancha: Burgers
Not much to say about this one. I’m not going to try give any advice about cooking hot dogs. However, I will make a couple of suggestions for the next time you do.
Continue reading Hot Dogs
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.
Continue reading Butterflied Lamb Leg & Prawns Surf n’ Turf