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 …
This slightly sweet mayonnaise based Pineapple Coleslaw is the perfect accompaniment to any Jamaican Jerk. The cooling sweet pineapple complements the super spicy scotch bonnet heat wonderfully. Try out this Pineapple Coleslaw with either Rum Brined Smoke Roasted Jerk Pork or Rum Brined Smoked Jerk …
Rice and Peas is the traditional side dish to any good Jamaican Jerk dish. Cooked with coconut milk, thyme, scotch bonnet peppers garlic and scallions, this rice is packed with so much flavour it’s a fantastic dish all on its own! This Rice & Peas …
Pico de Gallo is an authentic Mexican salsa also known as Salsa Fresca or Salsa Cruda. Pico can be used just like any other Mexican salsa, as a dip for tortilla chips or perfect in a Taco. To make Pico de Gallo, all the ingredients …
Everyone loves Mexican street food! These authentic Charred Chicken Street Tacos are simple to make and absolutely delicious. Classic Mexican flavours of Ancho Chilli, Cumin and Oregano are rubbed into the meat and left to penetrate overnight. Using the cast iron grate to sear and …
Oh! The joy of hot smoked mackerel! This salty, oily fish totally lends itself to a bit of sweet, and a bit of smoke! You can either buy this fish whole and fillet it yourself, or most fishmongers will do the filleting for you. But …
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 …
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 12 hours. Then left in a Jerk marinade for 6+ hours. Then smoked for 6-8 hours in …
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 …