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.
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.
Rotisserie cooking is great for so many things, and this fake doner kebab is a great example. I grew up eating dodgy doner kebabs after a night out, they were always (at least in my memories) so deliciously greasy.
This isn’t so much a recipe, as I’m not really going to go over the details of smoking meat, how to setup indirect cooking and the general 101 BBQ stuff - instead I’m going to go for a whistle stop tour of the cook, as pork cheeks are not the most common cook and might seem daunting if you have never tried them before.
Sous vide, cooking in a water bath with tight temperature controls (to within a degree of target temperature), is often used as the first step in a reverse sear approach. Whilst sous vide shines at precise and even internal cooking, it is impossible to get a nice finish on a piece of meat or vegetable using sous-vide, as it cooks at temperatures way below those needed for searing a steak, for example.
In terms of commercially available ice cream, Ben & Jerry’s has to be towards the top of the picking for me. There are some classier ice creams, like Hagen Daz, but in terms of pure decadence (and the the most non-ice cream ingredients added possible) you can’t really compete with Ben & Jerry’s.
Early on in the UK Covid lockdown, I had to work from home a lot, which meant two things: 1) I suddenly gained over two hours that would have normally been on commuting every week day 2) I was restricted to the house and garden (caveat, a lot of this time and probably more was actually used on childcare, as the kids were at home so I think I ended up with a deficit of time after all, but that didn’t mean I couldn’t use these circumstances as an excuse to get more cooking gadgets).