I love smoking! There’s something about the smell of smoke in the air that makes me hungry and that didn’t happen before my passion for outdoor cooking to hold. On this day I’m smoking lamb shoulder and pork shanks. I’ve smoked lamb shoulder a few times and it’s always fantastic. This time I decided to pull the lamb shoulder for tacos which is slightly more unusual for me. Even more unusual are the pork shanks. Never cooked them. Never eaten them. Decided to cook them similarly to the lamb and see what happens.Continue reading Lamb Shoulder Tacos & Pork Shanks
I have finally had the opportunity to visit Hang Fire Southern Kitchen and sample the fantastic smoked deliciousness I’ve heard so much about. Sam and Shauna have gone from strength to strength in the last few years. Having toured america and sampled some of the worlds best BBQ – they returned to Wales and started their own pop-up/street food company. Their popularity has grown tremendously over last few years, first earning them the coveted BBCR4 award for ‘Best Street Food’ and now they have opened their own restaurant in Barry. They are also stars of their own TV show ‘Sam & Shauna’s Big Cookout’, much loved by anyone interested in BBQ. I’ve always been a big fan of Hang Fire but actually only had the opportunity to eat their food once before now and that was one of their street food events. In fact, the ribs I had that day are one of the biggest reasons I got back into BBQ. It’s fair to say I was incredibly excited to get the chance to really try their food. Continue reading Hang Fire Southern Kitchen: My First Visit
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 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
This isn’t breaking news. I’m certain that many of you already know but I am still thrilled to share this news with you. Anybody that has read my blog would know that Hang Fire Smokehouse are incredible. They were voted ‘Best Street Food’ by the BBC, launched Wales’ first craft soda and obviously cook the most incredible Barbecue food – you should do anything they can to go and eat their food. However, I realise that this is not always possible and so the announcement that they are releasing their very own cookbook is incredibly exciting. Now you can cook their food at home! Continue reading Hang Fire Smokehouse Announce Cookbook Deal!
Sunday I tested my smoker for the first time. This is how it looks at the moment.
Ok… It’s not the most beautiful thing in the world but I do believe with a lick of paint it will scrub up quite nice. But who really cares what it looks like?!
I thought that it might be finished but… unfortunately I discovered it was not. I have, however, learned some lessons and by next week it will be ready.
This was the first time I have had an entire day on the weekend to really knuckle down and get some work done on the smoker. Here’s what happened.
So I have owned this filing cabinet for some time. I have always had the idea that it would someday be turned into a barbecue smoker. Time, money and the fact I have no idea what I am doing have all been factors preventing me from going forward with it.
February is the month I am finally going to get it done. Most of you might just say “why don’t you just buy one?”. I have considered doing just that but the main reason I haven’t is the cost. If I am going to buy something like that I would want a good one and the good ones are certainly not cheap. Secondly… Where is the fun in that?! I’m more interested in finding out whether or not this will actually work. Ill keep a track of how much this costs too and see how it compares. So far…. it has cost me £22.47 for the thermometer. Think of this as an experiment or research. Making slight improvements each month, maybe it will someday be a really great smoker (although I doubt it). I know that it is unlikely to be the best smoker in the world but I am hoping that with a little help here and there from those who know what they are talking about, I might be able to cook a half decent brisket. THAT… is the dream.
I am certain that many of you reading this will have fantasied about the possibility of smoking your own meat. Many of you already have. Whether it be a pork shoulder for pulled pork that melts in your mouth, barbecued ribs where the meat falls off the bone or juicy and tender brisket… everybody loves this stuff. Maybe… If it isn’t a total disaster – I might just inspire you to build your own.
This is part 1. I am going to treat this as a series – posting weekly updates and if you want to keep up to date… follow me on Facebook and/or Twitter.
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
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.