So I’ve always wanted to own a rotisserie. I’ve always been unsure what rotisserie I should get. The Thuros rotisserie looks fantastic but on my Thuros T1 I would be limited to smaller joints of meat. I could have bought a rotisserie kit and attached it to my barrel BBQ but in all honesty, I don’t think I would know where to start. So when I saw that the Jumbuck Rondo Rotisserie was reduced to £40 in Homebase a week before my birthday – there was really no better option. Continue reading Jumbuck Rondo Rotisserie: Beef
Yes! I have finally had the opportunity to try tackle the ultimate BBQ meat. The brisket! I’ve always wanted to try this but being more expensive that your average roast, I’ve never really been able to justify it. Thankfully, I didn’t have to this time. Thanks to the extraordinarily generous competition held by James Lowe at JL Butchers for #UKBBQWEEK – I won this fantastic Aussie brisket. Absolutely free of charge! I couldn’t wait to get this on the UDS and create smoked meat perfection. Continue reading Smoked Brisket
This has been one of my favourite cooks recently. Although the peppers and chicken have been grilled, all of the other ingredients are fresh and crisp. With our current spike in temperatures, this fresher Mexican option has definitely been a big hit. Continue reading Tacos
Not much to say about this one. I’m not going to try give any advice about cooking hot dogs. However, I will make a couple of suggestions for the next time you do.
This was one of those cooks where everyone at the table said they wanted this again soon. Simple but utterly delicious. There’s not much better than a lamb leg cooked hot and fast on the bbq to medium rare/ medium hot.
This cook was inspired by a cook I saw on Man Fire Food. Simple but certainly something a little different. On the episode in question, the mojo sauce was used as a baste for a whole hog. It looked fantastic so thought I would give it a go. Continue reading Cuban Mojo Chicken
I haven’t posted anything to my blog for a very long time. My domain had expired and my drive to write anything had disappeared. I have loved barbecue food for a long time but my ignorance meant that I didn’t make the most of what I had. Although I have a large Weber Mastertouch at my disposal – I mistakenly believed that they could only be used for grilling. I think most of the UK public incorrectly hold a similar view. What I really wanted to do was smoke some meat but I couldn’t afford to buy a dedicated smoker. After watching videos of Frankin BBQ on Youtube I was sure that an offset smoker was the way to go. I even tried to build my own filing cabinet smoker but it just didn’t work (despite the popularity of the post) and I gave up. The dream of smoking the all mighty brisket at home was all but guaranteed never to happen. Continue reading The Reigniting of my Passion for Barbecue and Smoking.
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