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.
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.
This cook was a simple one. Not too adventurous but it’s definitely one of my go to smokes. Maple glazed pork ribs and whole chicken. As much as I do like to experiment, it’s sometimes nice to stick to what you know and like. This is one of those times. Below is the link to a video made for this cook and some details of what I did. Continue reading Maple Glazed Pork Ribs & Whole Chicken
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.
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.
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.
I know that everyone is busy during the week and many of you might not get to check your social media accounts until the weekend. This is why I have created this ‘Sunday Round Up’ so that you will never have to miss a blog again!
This is the first ‘review’ of an independent restaurant posted on The Munch and Tattle and probably the only one that will be of a restaurant in Newport, South Wales for a long time. I will review both the ribs and the pulled pork burger from Sawyers Bar and Grill.
Although there are places to eat in Newport, there aren’t too many stand out places that everyone loves to go for good quality food and in particular, barbecue and grill.
Sawyers Bar and Grill only opened it’s doors on 22nd of August, 2014 and I didn’t wait long to have a go. Sawyers bar and Grill is really the only place in Newport serving this type of food. Continue reading Sawyers Bar and Grill – Magor, Newport: The Ribs and The Pulled Pork Burger
A couple of days ago I decided that I want to make the best burger possible in my own home. Inspired by The Beefy Boys (@TheBeefyBoys) and my recent visit to Sawyers Bar and Grill @Sawyersmagor (review here) I gave it a go. I believe that I am competent enough in the kitchen to make a burger. With the knowledge gained scrolling through Twitter recently, I should know how a good burger should look and taste.