I love smoking! There’s something about the smell of smoke in the air that makes me hungry and that didn’t happen before my passion for outdoor cooking to hold. On this day I’m smoking lamb shoulder and pork shanks. I’ve smoked lamb shoulder a few times and it’s always fantastic. This time I decided to pull the lamb shoulder for tacos which is slightly more unusual for me. Even more unusual are the pork shanks. Never cooked them. Never eaten them. Decided to cook them similarly to the lamb and see what happens.Continue reading Lamb Shoulder Tacos & Pork Shanks
This is something I have wanted to try for quite some time. I have only used the rotisserie on a couple of occasions. The rotisserie beef worked brilliantly. I struggled a little more with the chicken but I just knew that it would be perfect for a nice joint of pork.Continue reading Rotisserie Pork Loin Crackling Joint
I have been eyeing up the Meater thermometer for quite some time. The idea that I can monitor a cook remotely without any wires and from anywhere in the world seemed fantastic. The Application seemed very intuitive with some fantastic features too. Not only could I track the progress of my cook from my phone but the app would also predict how quickly the meat would take to cook. I had an opportunity to get a discount on the newer Meater + with increased range and decided to take the plunge.
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!Continue reading Abergavenny Food Festival
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!
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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.
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