Paul’s Pork
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 …
Recent Posts
How To Save Money on Chicken
This is something I’ve been doing for a long time, and it must have saved me thousands of pounds over the years! Not everyone realises that supermarkets charged you up to £2 every time they make a cut into your chicken. Buying chicken whole and …
Maple & Cherry Smoked Orange Glazed Ham
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 …
How to Brine a Turkey
It’s that time of year again when everybody’s talking about turkey brine. “How much salt?” “How long for?” “Wet brine or dry brine?” I’ve been brining Poultry for many years now, tried many recipes, and different methods. This is how I like to do it. …
Smoked Beef Short Ribs – Kansas City-Style
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 …
Apple & Hot Mustard Slaw
For this Apple & Hot Mustard Slaw, not only are we going to use fresh red apple matchsticks, we’re also going to use some OSU, which is a blend of raw apple cider vinegar, and concentrated apple juice. This stuff is intensely apple flavoured, and …
Authentic Chimichurri
I love Chimichurri! I first came across it in 2002, while working in the Basque Country in the South of France. Over there, it was Tximitxurri (pronounced Chimichurri). An oil based herb and chilli sauce served with charcoal grilled meats and fish. Soon after, I …
Smoked Brisket Chili
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 …
Smoky Barbecue Pulled Chicken Sandwich
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 …
Charcoal Grilled Greek Lamb Ribs with Lemon & Oregano
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 …
Authentic Greek Salad
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 …