Search results

I don't see why not. Obviously has a high fat content, which would need a good trim. Morrison's have started to sell beef short ribs (well, the one near me does) and I think they are £7 a kilo. And although I give them a bit of a trim, they don't have that thick hard fat that won't render down...

Made a poolish dough today. Came out well, a bit tricky to manage on the peel, but worth it.

Me too, Let it rest on the counter for an hour this evening, then put the poolish in the fridge for 24 hours. Trying a new dough, that's a mix of bread flour and 00. So will see how it goes.

Made some Char Sui today. Pork tenderloin, so not much fat, but worked well hot and fast on the barbecue. Not to lower the tone, but my girlfriend commented on its shape. "Turnip shaped like a thingy" springs to mind. Ha. It tasted great.

Yeah my local Morrisons just started to stock them. I really like their ox cheeks, will have to try the skirt steak.

Picked up a few beef short ribs from Morrisons. SPG rub, smoked at 140 using oak for 3 hours, then wrapped for 3. Came out really well, short ribs are one of my favourites.

I think that's seems a good way of doing it. You can do so much with a Weber kettle, I think they are fantastic bits of kit. I am thinking about building a table, and slotting the kettle in so it sits flush, put some storage underneath etc. Having an outdoor work surface when barbecuing would...

Yes, it's green. Bit unusual, but its a nice pint.

Stonehenge signs of spring.

Picked up this small piece of Morrisons brisket today. Reduced to a reasonable £3. 1kg in weight, so perfect for 2-3 people. I used mustard as a binder. The rub consisted of salt,pepper, garlic and onion granules. Smoked on a Weber kettle using hickory for 2 & 1/2 hours. Then placed in a dish...

Rhyl.

I have a reasonable amount of chilli's in the freezer from last year's crop. I really like chilli jam, I made another batch today. I used lemon drop chilli's, along with lemon juice and zest, yellow bell peppers, white wine vinegar, salt and pectin sugar. You can use it for loads of things...

No, its the fat to lean ratio. So, 80/20 beef just means its has 20% fat. Any supermarket in the UK will sell beef mince varying in fat quantity, usually from 5% to 25%. For burgers, you want a higher fat content, so 20% beef is often preferred.

I agree, American cheese just works with this kind of burger. Nothing melts quite like it. No, just beef, salt and pepper. Smashing it really thin develops great caramelisation, and cooks super quick. You really don't need anything else. I find 20% is the perfect ratio. If you like a burger...

Plan was to make pork gyros on the barbecue. But....with the weather, had to adapt and bring it indoors. It's a mix of pork shoulder, and leg. Sliced thin and smashed even thinner with a meat mallet. Marinade was olive oil, onion granules, garlic granules, cumin, sweet paprika, chilli flakes...

This year I have gone for Sugar Rush Peach, Berbere Brown, Peppercream, Mini Olive rocoto and Peppadew. I would recommend Welsh Dragon Chilli when buying seeds, first time using them and he gave me a few extras to try out.

Yeah, it's great. Any cooking outside is always going to be slightly weather dependent, but I have been using mine over the winter. Good thing about the gas one is it heats up quickly, and depending how you set the temp, cooks a pizza is 90 seconds-ish. Its quick to set up and use. If it rains...

Used some left over smoked pork shoulder to make a ragu tonight. Sauce was onions, celery, garlic, hot smoked paprika, tomato puree, red wine, tinned tomatoes, chicken stock, oregano, bay leaf, thyme and the pork. Cooked slowly until sauce was really thick. I made a quick pasta out of 00 flour...

I completely agree when it comes to barbecuing, I really can't see the appeal of a gas barbecue. That's not saying they don't have an upside, because for some their ease of use is appealing. But, you can't beat the taste of cooking over charcoal. But with a pizza oven, you don't get that same...

I was in the same position, wondering which way to go, but I opted for Koda. Its a bit more expensive than the pellet version, but just for ease of use its fantastic. I did consider the multi-fuel version, but realistically I would have brought the gas attachment at extra cost, and would of...