I’ve been working on this recipe for a while now, almost perfect. First you brine the pork shoulder in a dark rum, salt, sugar and spice solution for 6-8 hours. Then left in a Jerk marinade for 12-24 hours. Then high smoked/low roasted for 6-8 …
Traditional Chinese BBQ pork cooked on the Kamado. Char Siu is a popular way to flavour and prepare barbecued pork in Cantonese cuisine Char Siu literally means “fork roasted” (siu being burn/roast and char being fork) after the traditional cooking method for the dish: long …
This sweet, smokey and slightly spicy jerky is sweetened using natural maple syrup. Then smoked over Hickory wood on the Kamado BBQ at a very low temperature to slowly dry the meat. When cured, dried and smoked this Kamado Jerky well last for weeks. It’s …
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 Yardbird Rub, & Smoke on Wheels Bootleg BBQ Sauce. To add a light …
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 …
Greek Salad or Horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper. Greek Salad is really a …
This simple kebab shop style chilli sauce is full of fresh red chillis and garlic along with a good tang of tomato. It’s super quick to make and is the perfect accompaniment to any Greek, Turkish or Lebanese charcoal grilled meats. It also makes for …
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 …
This Mexican Fresh Tomato Salsa is made from all raw ingredients and involves absolutely no cooking. Unlike the chunkier Pico de Gallo which is all chopped by hand, and quite time-consuming, we’re going to whizz up all the fresh ingredients for this salsa in a …
I first came across guacamole when I was about 17 yeas old while camping on a beach, on the Spanish island of Formentera. Here I met a wonderful Mexican girl named Sophia, who, one day, armed with the most basic of utensils. Rustled up a …
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 …
