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.
One of the big BBQ trends of 2019-2020 was caveman tomahawks also known as dirty tomahawks. This is a culmination of two trends: an increase in the popularity of tomahawk steaks and an increase in popularity of caveman or dirty steaks.
With everything going on in 2020, amidst a global pandemic, it was inevitable that Christmas was going to look a little different, and I don’t think anyone was particularly surprised when, with a week to go to the big day, the UK government put a stop to Christmas get togethers for large parts of the country.
I was going to open with the phrase I love fried chicken, but then I thought, whats the point? Surely everyone does right?
This is something that has been on my to-do list for ages. I cook pork ribs (baby backs, spare ribs etc) quite frequently, and I always think of the McDonalds faux-rib burger the McRib. I had previously tried a couple of variations - one of which, not at all remaining true to the original, being taking the ribs just past being cooked so the bones slide out real easily, cutting out a 4 bone section or so and slapping that in a bun. That was super tasty, but just the same way ribs are tasty, it didn’t really add anything to the dish and definitely wasn’t reminiscent of the original.