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.Continue reading Brybeque Rubbed Pork Ribs/Belly
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.
I bought the beef ribs from local butcher Chris Hayman. Everything I get from Chris is fantastic so I knew there wouldn’t be an issue with the quality. I really didn’t want the beef flavour to be obscured with a thick layer of BBQ rub. I decided to keep things simple and opt for a simple salt and pepper rub. Hopefully this would allow the natural beef flavour from this fantastic meat shine through.
I use the UDS (Ugly Drum Smoker) for most of my low and slow cooks. I find it holds temperature very well if i get it right. I can easily cook for 12 hours or more with a full basket of good quality charcoal. I recently managed a 14 hour cook at 107c for a smoked brisket. This time I managed around 12 hours with just a bit more than half a basket of mixed hardwood charcoal from Resiliant Woodlands. Complimented by some cherry wood chunks for added smoke flavour. I know many people swear that briquettes are better for low and slow cooks but I have decided not to use them. There really isn’t any reason in my opinion. My experience has confirmed to me that there really is no difference in the performance in terms of longevity. However, the lumpwood does impart a better flavour on the meat. Particularly for grilling but also for smoking.
I think the decision not to wrap the ribs contributed to the length of this cook. I did end up wrapping for the last hour to try and speed up the process. It worked but I do wish that I had done that hours ago. Once the ribs had reached around 95c I started probing the meat with my Thermapen for tenderness. When I was happy I pulled the ribs off of the smoker and allowed the ribs to rest for as long as I could practically wait. Around 45 minutes to an hour later I decided to bite the bullet and give these ribs a go.
You’ll have to excuse the sub par photography skills from here on out. After around 11pm I really was more concerned about eating these ribs than trying to photograph them. The ribs look good anyway. The bark was pretty great. I had a small smoke ring. Most importantly the flavour was there. I am pretty sure that I had two muscles on these ribs. The top part had cooked differently but tasted better than the part closest to the rib. The part closest to the bone seemed more gelatinous than I expected it to be. Similar to the texture you might expect from ox cheek or pig cheeks. That isn’t necessarily a bad thing but wouldn’t be my favourite.
The ribs were fantastic but I’m not sure that they would be a regular for me. The texture puts it a little down on the list of favourite meats to smoke. Although the leftovers did make a pretty amazing chilli the next day.
I would be interested to hear what your opinions of beef ribs are. Am I doing something wrong or does that look about perfect? Either way I’m always happy to hear your thoughts.
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Written by Tomos Newland-Jones @MrNewland66
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.