As a child, Christmas would start, for me, with the smell of a smokey glazed ham. As I arrived at my grandparent’s house for the holiday season, being met buy the wonderful aromas of citrus and oak, as my Nan floated around the kitchen, mid-preparation …
For me, the flavour combinations used in Kansas City-Style BBQ are some of the best! We’re going to use a wonderful KC-Style BBQ Rub and Sauce to flavour these Kansas City-Style Smoked Beef Short Ribs. They’re going to be a wet style rib, which means …
For this Smoked Brisket Chili we’re going to be using the brisket Flat. There are two muscles on a full brisket, the Point and the Flat. The brisket Point is a bit thicker, more fatty, and great for things like Burnt Ends or minced for …
To make these classic Smoky Barbecue Pulled Chicken Sandwiches we’re going to be smoke-roasting a whole spatchcocked chicken over hickory wood. Using two of my all-time favourite BBQ rubs and sauces, Plowboys BBQ ‘Yardbird’ Rub, & Smoke on Wheels ‘KC Bootleg’ Bourbon-Infused BBQ Sauce. To …
It was about 15 years ago now that my best friend, and long time cooking partner Mark, took me and my then girlfriend (now wife) Natacha to the Greek Island Kythira. Where he and his wife Ana had their honeymoon. We stayed in a beautiful …
Classic Mexican flavours in these smoky skirt steak tacos. The beef skirt marinades for 24 hours in a lime, ancho chilli and Mexican spice paste. Then smoked low and indirect over hickory wood, and finished with a crosshatch sear on the cast iron grate.Finely sliced …
Flavour Bomb Alert!!!! Coffee isn’t a flavour I usually use with chicken, I’d usually save it for beef, venison and sometimes mutton. But with these chicken tacos, I’m toning it down a bit by mixing in one of my favourite all round BBQ rubs. These …
This has to be one of my oldest BBQ recipes, that I’m still making today. We probably invented it about 25 years ago. Over the summer when I was a teenager I used to get together with friends in the neighbourhood and BBQ. One of …
Here’s my basic technique for smoking spare/meaty ribs. We’re going to go straight into the cook here, so I’m assuming you know some of the prep stuff? Membrane removal, a bit of trimming if you like, square off the ends to remove sharp bones. This …
When the weather gets hot I love to cook Jerk Chicken. This isn’t just any Jerk though! This is crazy man long ting Jerk!! First I brine a spatchcocked chicken, in Dark Rum, Salt, Soy Sauce, Black Treacle and spices for 12 hours. Then marinade …