Big, meaty hunks of succulent, smoky beef…… These are meat lollipops at their very best.
Everyone loves a BBQ and I’ve cooked more than you can shake a stick at.
Here are my top tips to make your fiery festivities a success.
Authentic German style chewy, soft pretzels are great to munch on whilst sinking a few beers.
I love a good pickle and here’s how to make them yourself – you’ll be eating them in just a couple of days.
This recipe is adapted from the awesome Bacon Explosion invented by The BBQ Addicts I’ve seen loads of versions spring up on the web and several varieties have passed along the judges table at our own Grillstock ‘King of the Grill’ competition too. I decided to put a twist as … More Bacon Stuffing Bomb
Classic salsa verde or green sauce recipe with a bit more complexity. Awesome with fish or grilled steak. 4-5 anchovies from a jar small handful of capers 1 clove garlic splash white wine vinegar – 2tbsp approx 1 tbsp dijon mustard juice of a lemon big bunch parsley roughly chopped … More Green Sauce
Apparently 80% of Italy’s fish is caught off the 800km coastline of Puglia and judging by the local fish markets and restaurants I would say one of the most popular would be Orata, or as we know them better the gilt head sea-bream. This box of Orata arrived onto the … More Orata in Puglia
It’s early august so we’re right in the middle of Aubergine season and the farmer’s markets are full of them. They’re originally from India where they were grown 5000 years ago and made their way into Europe via Italy around the 13th century as a result of trade with the … More Melanzana alla Parmigiana
If you can make soup, you can brew fantastic craft beer at home. I use a method called ‘Brew in a Bag’ that was developed and became popular in Australia. It is a process of brewing full all-grain beer without the need for the expensive and complex equipment most serious … More Brew in a Bag – A Step By Step Beginner’s Guide to Brewing All Grain Beer At Home
Mastering babybacks is a right of passage for BBQ chefs. Here’s how I cook them. (taken from an article I wrote for Crumbs Magazine) You need: Whole racks of Babyback ribs (1 rack per person) Base BBQ Rub (recipe below) or your favourite commercial rub – choose one with high … More BBQ Baby Back Ribs
This makes a refreshing change from the usual creamy slaw. It replaces the white cabbage for fennel and also uses a touch of lime juice to give it a zingy, citrussy lift and cut through the sticky and sometimes fatty BBQ food. A mandolin is pretty essential for this. You … More Fennel, Apple & Lime Coleslaw
I brewed a batch of Woodstock Pale Ale this afternoon having made a few tweaks to the recipe I used last week. It’s a 20L batch of beer that I start off in a big stock pot. I bring the water up to temperature and then dunk the malted … More Woodstock Pale Ale
Here’s a great way to cook a whole chicken on the BBQ that takes a fraction of the time of roasting in the kitchen oven. It also overcomes the problem of the chicken being such an irregular shape often meaning the breast meat is overcooked by the time the leg … More Santa Maria Style BBQ Spatchcock Chicken
I’m mixing up two different cooking methods with the lamb. First it gets a solid couple of hours on the Big Green Egg set up to cook indirectly at around 140-150C. I started it off with one handful of hickory and maple woodchips to give it a subtle smoky … More Whole Lamb Shoulder With Babybacks On The Side
The Pugliese are not huge lovers of lamb. Walk into any local village macelleria (butchers) and the counter will be well stocked with beef, pork, poulty and horse. Oh, they’ll have lamb, but for some reason it’s one of those things you have to ask for with a nod and … More Half a Lamb In A Wood Fired Pizza Oven