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.
Yesterday was my first smoke in a while. I’m still quite new to this so every cook is an adventure and I seriously enjoy every moment of it. This time I decided to try smoking a whole turkey breast and some pork ribs. I also cooked some cheesy garlic bread and jacket potatoes as sides. I’m always slightly nervous that I might ruin the meat when I am smoking due to my inexperience but this time I was thrilled with the outcome. Continue reading Smoked Pork Ribs and Turkey Breast.
What charcoal do you use when you barbecue? Whatever you can find in the supermarket? Maybe you’re more bbq savvy and use brands like Big K instead. Have you ever thought about looking for a local producer of charcoal? No? I think you should give it a go and here’s why. Continue reading The Benefits of Good Charcoal: Sweet Green Chilli Pork Shoulders
As some of you may know, last weekend I had the fantastic opportunity to visit Shebeen Festival 2015. You can read a little about it here if you are interested. It was fantastic. The entertainment was brilliant, but the highlight and the main reasons I made the trip to Manchester for the festival were the food.
Among other things, I particularly enjoyed The Busan BBQ’s Pork Belly. The pork belly had a great flavour and spice which worked fantastically with the apple and cabbage slaw. I wanted to make this at home and set about finding out how. Continue reading COOKING: PORK BELLY BUN
Recently, I haven’t posted many reviews to this blog. For a number of reasons, mainly that I am busy doing the same stuff I do most days and because I usually have to wait until payday before I can afford to eat out. I have been trying to find more businesses to review from in and around my area. I hoped to go out last weekend and find something really good. Something that would excite my readers and although I believe I did find something really brilliant with Elm Tree Pies and The Cherry Tree, it certainly was not Retro Diner. This is my ‘review’ of Retro Diner in Abergavenny.
This will be the first negative review I have written. I almost don’t want to post it but for what purpose? Even the Twitter page says, “Trying everything once and telling you all about it. Good or bad!”. I would only be doing you a disservice by not telling you about my disappointing experience. Continue reading Retro Diner: Abergavenny
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
A bit of fun today. Nothing too serious 🙂
Now and again I drift off into my own little world. My imagination runs wild and the world is for the taking. Suddenly I can imagine a life where I can make all my dreams come true! Start my own business, write a book, travel the world or cook something so incredible that people queue hours to eat at my restaurant. Perhaps it’s hope more than anything but I think we all have these moments and it’s great! At least I hope so or I am starting to sound very strange. Our imagination makes everything possible so why not right?
Well today I had one of these moments. It started with me just thinking about what I fancied to eat. Then I thought about what I might have if I could have anything I liked. Doesn’t matter where from or who cooked it…. I could ask for it and it would be here. I had trouble choosing and so I started to think about what it would be like if I could eat all my favourite food, everything I have ever tried and loved or am yet to try in one place. One unbelievable, mouth watering and perfect restaurant.
Sounds great right?! I bet your starting to think about what you would choose right now.
One of my favourites when it comes to cooking BBQ-ish food at home is pulled pork. Although I am certain that cooking something like this would be better on the smoker/barbecue, it isn’t always possible. I know that many of the people reading this will barbecue rain or shine and although I will if the mood takes me… Most people wouldn’t.
I would like to make it clear at this point that I am no expert in the kitchen or on the barbecue. I am only a keen cook with a good love for barbecue food and these recipes only detail how I cook this particular meal. If you have any tips or suggestions that might improve the recipe, I am more than happy to hear them. In any case, this is a great way to cook it at home. Primarily because it’s pretty simple to make and the end results are delicious.
This recipe is not my own. I originally made it following a recipe for barbecue sauce used by Chef Tom Kerridge. I have adapted it a little depending on what it will be used for. Use less liquid if your just making it as a regular sauce. Follow the recipe below for a glaze or marinade. The reason I probably like this sauce so much is that it packs a punch. It isn’t healthy in the slightest but it tastes damn good. It’s strong, tangy yet sweet with a little bit of spice for a kick. I would definitely suggest that you at least give this a go.
So this is what you need to make it.
In this blog I have decided to show you just one of the ways I might cook barbecue ribs when cooking on the barbecue is not an option. Some of you might say that using the barbecue is always an option, rain or shine you would use it but… most people wouldn’t necessarily share that opinion. Personally, I would love to use the barbecue whenever possible but I don’t when it’s too cold. If I had a smoker I would probably use that more often. I am in the process of building one and you can see how that is progressing by clicking here.
So here’s my barbecue pork ribs.