How-to BBQ: Rotisserie chicken kebabs


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!

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Cauliflower steaks with roasted red pepper sauce


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).

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How-to BBQ: Smoked lamb shoulder (pulled lamb)


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.

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Science of cooking: The ultimate guide to heat and cooking methods


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.

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