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.