Have you ever heard of reverse searing? No? Then this is the best thing you’ll learn today. Yes? You probably already know everything I’m about to say but by all means, read it anyway.
If like me you love steak, you probably believed you could cook a pretty incredible steak already. You’re probably right but this method of cooking your steak will definitely take your steak to the next level. To cook this steak I adopted two new techniques picked up from the incredible community over in the CountryWoodSmoke Facebook group. Dry brining and reverse sear. If you are at all interested in BBQ and good food I seriously suggest you go and join that group. Let’s start with preparing the steak. Continue reading Reverse Sear Steak
The team behind Abergavenny Food Festival are working tirelessly to organise an event we can all really enjoy. I am very happy to be given the opportunity to share some of what they have arranged with you, albeit a little late. I believe this year’s event could be the most exciting yet. Enjoyed by many for its celebrity chef demos, incredible exhibitors and diversity – Wales’ biggest and best-loved food festival has given us a sneak peak into what we can expect over the weekend of 18th,19th and 20th of September 2015. I can’t wait! Continue reading Abergavenny Food Festival: Big News!
The book is here! Pre-ordered months ago and eagerly anticipated so that I can cook excellent barbecue – Franklin Barbecue: A Meat Smoking Manifesto finally arrived a week or two ago. Why am I only telling you about it now? Well, I’ve been busy. But this is not a review. I haven’t cooked anything in the book yet and so it would be unfair to review it. Once I have, I may write a separate post giving my assessment but I’m guessing it will be great.
If you haven’t heard of Franklin BBQ… Shame on you! Franklin BBQ is arguably the most popular BBQ restaurant and although I am yet to try the food myself, I have heard great things. I strongly suggest that you look them up and if you ever have the opportunity… Try their food.
With summer fast approaching and the sun beginning to show itself, I am looking forward to the opportunity to barbecue more often. I know many of the hardcore barbecuers will cook outside rain or shine, but I struggle. In the coming months, I hope to barbecue often and I will be happy to share my experiences with you. In particular, the recipes in this book!
Have you already used this book? Let me know what you think 🙂
If you would like to purchase the book, you can find it here and perhaps in other places too.
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Written by Tomos Newland-Jones @MrNewland66
So it’s meat free week 23rd-29th of March. I don’t know about you but until around a week ago I had never heard of this. I have been reading the Meet Free Week website and they say that our incredible lust for meat puts a massive strain on our environment, it impacts our health and the welfare of animals. With global meat production set to double by 2020, should we do something to stop this? Continue reading Meat Free Week: Could You Give Up Meat For a Week?
Last weekend I found myself wandering around Abergavenny with my daughter. Shopping, soaking up the sun (surprisingly) and looking for something I might be able to talk about on this blog. I ended up with a few things to talk about. One bad experience but also one or two brilliant discoveries. Elm Tree Foods pies being one of them! Continue reading Elm Tree Foods: Pies
So this is my ‘review’ of the Exotic Meat Kebab from The Stuffed Dormouse in Caerleon. This was actually a Christmas present to me from a friend. I can’t say that I have ever tried any of the exotic meats on this menu so it was definitely an experience.
First of all lets have a look at what is on offer:
“We offer various exotic meats including:
If you are feeling adventurous you can sample a piece of each of the exotic meats on our famous King-size Skewer.
All of the exotic meats are served with salad and a choice of potatoes.”
Continue reading The Stuffed Dormouse: Exotic Meat Kebab
Welcome to The Munch and Tattle.
This is not going to be a review of any kind. Before I jump in and post any reviews I want to make sure the photographs of the food I review are great (I am also a photographer) and I want to make sure that everything is well written. I will however tell you a little about myself and my intentions.
Continue reading The Beginning of The Munch and Tattle