Beef short ribs are one of my all time favourite cuts to cook low and slow. They are always popular on the BBQ circuit, and have an incredible savoury, meaty flavour. They cook down to a beautifully tender, flavourful cook and also provide really impressive servings as Dino Bones.
Read the full article: "The ultimate guide to BBQ beef short ribs"
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There has been some interesting moves in the BBQ market this year. A lot of them feel like people going through the motions or just trying to get some skin in the game of other grill types. Kamado Joe are making moves into both the kettle market (taking on Weber) and the pellet grill market (taking on Traeger).
Read the full article: "Weber Summit Kamado - Pre-market assesment (the science of kamado cooking)"
This event has now taken place, and was a lot of fun! Keep an eye out for future community cooks to get involved.
Read the full article: "Upcoming Event: Community BBQ group cook"
Pork ribs are a great place to get started on your low-and-slow BBQ adventure. They are a usually pretty reasonably priced, a pretty forgiving, quick cook and always a crowd pleaser. This is a simple how-to on cooking pork ribs - I will mostly talk about babyback ribs, but the same principle applies to other pork ribs, such as spare-ribs (sometimes called St Louis cut ribs), but the timing on each step might be a little bit longer. Also, pork ribs are a familiar sight for even the most green of BBQ eaters, so they usually go down well!
Read the full article: "How-to BBQ: Low-and-slow smoked babyback pork ribs"
Cookies are something I have long obsessed over. I have made thousands of them. Towards the end of 2019 I was introduced to an NYC style cookie from a hipster new cookie shop that arrived in London called Creme. Setting aside that they are basically asking £40 for a packet of biscuits, they introduced me to a thicker style of cookie, still chewy like a cookie but a lot taller. I then must have baked something like 300 cookies the last three months of 2019 in an attempt to reverse-engineer the recipe.
There are lots of different ways that we can cook food, or at least, a few different ways that we apply heat to food (after all, cooking is really just the application of heat to food). The science behind what happens when you put a chicken in an oven compared to what happens when you put a steak in a pan is a bit different. The end result is broadly the same, heat energy is transferred from the energy source to the food and the food is transformed (cooked), but how the energy is transferred, and the rate at which it happens differs.
Read the full article: "The science behind humidity and liquid in cooking"
One of the big BBQ trends that kicked off back a couple years ago was caveman tomahawks also known as dirty tomahawks, and it clearly shows no sign of stopping! This is a culmination of two trends: an increase in the popularity of tomahawk steaks and an increase in popularity of caveman or dirty steaks.
Read the full article: "How-to BBQ: The ultimate guide to caveman seared steak (dirty steaks)"
With everything going on in 2020, amidst a global pandemic, it was inevitable that Christmas was going to look a little different, and I don’t think anyone was particularly surprised when, with a week to go to the big day, the UK government put a stop to Christmas get togethers for large parts of the country.
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Read the full article: "Product review: Metalhead Mayo by UrbanStreatery"