I’m not really sure if this should be my first Mac’n’cheese post. Mac’n’cheese is something that I love. I love to cook it and love to eat it. Even a basic mac’n’cheese made properly is ace, but there are levels to this, and it can quickly be elevated to something even more special.
Over-the-top chilli (or over-the-top anything for that matter) is something I have only fairly recently discovered. Its an obvious technique when you start to think about it - I have often reflected on the fact that whilst smoked beef is an excellent ingredient in chilli, you loose a lot of the delicious meat juices (connective tissue broken down in to gelatin and the fat rendered out) into the grill. Juices that with a standard braise would be running directly into the gravy and adding to the richness of the dish.
What is it about cast iron that we all love so much? I remember when I bought my first cast iron skillet, I was so excited about it and spent much of that first weekend reading about how, and then seasoning it (it was the 12” Lodge skillet pictured above, as it happens).
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. All these BBQ recipes will work equally well on a ceramic grill such as a Big Green Egg or Kamado Joe, a bullet smoker such as the Weber Smokey Mountain or a pellet grill such as Traeger or Broil King - no adaptation of the recipe or technique needs to change.
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).
This event has now taken place, and was a lot of fun! Keep an eye out for future community cooks to get involved.
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.
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.