Another favourite side of mine - not only because they are super easy (put them in the coals whilst BBQing other stuff, that’s literally it!), they also plate up great, taste great and as usual, are a little but different that can add a bit of wow factor (or at least a conversation piece) if you are entertaining.
I love rotisserie cooking and thankfully, it seems the BBQ manufactures have all caught on now as rotisserie attachments are far more common place - you can get them for Kamado Joe, Weber’s, gas grills, charcoal etc - so lots of possibilities. Rotisserie cooking is by favourite method to cook a whole roast chicken, and these kebabs are always a crowd pleaser and absolutely delicious!
Read the full article: "How-to BBQ: Rotisserie chicken kebabs"
Cauliflower is one of my favourite vegetables, to cook and to eat. It’s incredibly versatile, takes on other flavours really well, and has a deliciously savoury, nutty, flavour when browned nicely. There is a reason that lots of steak houses offer cauliflower steak as a vegetarian option. It sears well, tastes great, and works so well with classic steak sauces (or even just butter/oil).
Read the full article: "Cauliflower steaks with roasted red pepper sauce"
Lamb shoulder is another underrated cut of meat that I highly recommend adding to your BBQ rotation. Sure, lamb is often quite expensive compared to other meats, but its flavour is really something else and works so well on the BBQ. Lamb shoulder is also generally on the cheaper end of the various cuts of lamb on account of it being a fairly tough and usually fatty piece of meat.
Read the full article: "How-to BBQ: Smoked lamb shoulder (pulled lamb)"
Cheeks always seem to be a great muscle, I probably said in my beef-cheek recipes that beef cheeks are one of my favourite cuts to cook, and pork cheeks are also a great option on the BBQ. They can be a little harder to get hold of (I haven’t seen them anywhere other than butchers) but they are super easy, really delicious and pretty quick.
Read the full article: "How-to BBQ: Low-and-slow smoked pork cheeks"
Given cooking is essentially one big, creative, science experiment, I figured it about time to get in to some details about the science of cooking, heat and the different techniques we use for cooking. Lots of this has been mentioned in passing elsewhere (such as when I wrote about humidity in cooking, we went through some science about braising, and when I wrote about bullet smokers we touched on convection), so this is going to be a run down across these topics.
Read the full article: "Science of cooking: The ultimate guide to heat and cooking methods"
Ok, so I have a confession. Of all the random kitchen tools and gadgets I have (BBQs, pizza ovens, sous vide, fryers etc) the items I have most enjoyed receiving, and look forward to the most, have been one of two categories: Saucepans or knives.
Read the full article: "Science of cooking: The ultimate guide to saucepans"
Read the full article: "Ultimate guide to Christmas dinner: Turkey crown"
(dirty cooked salt-marsh lamb, on a bed of minted broccoli and pea puree served with crushed garlic baby gem potatoes)
Brisket is one of the most iconic BBQ cooks you can do. For those on the circuit, brisket is the Mt Everest of cooks - traditionally one of the longest cooks in terms of time, and with the different muscles, one of the trickiest. Just like Everest, brisket has claimed more than a few casualties when it comes to attempted cooks. And I can tell you, there are few things more disappointing then spending your hard earned cash as well as giving up large amounts of your time to have a disappointing centre piece of your meal.
Read the full article: "How-to BBQ: The ultimate guide to BBQ brisket"