If you have the opportunity to cook a joint of water buffalo, go for it without a second thought – beautifully succulent, tender and full of wonderful meaty flavour, water buffalo is both as delicious as roast beef and considered far healthier. Continue reading
Crispy bacon, succulent sausage meat, savoury stuffing and anything else that makes your mouth water – it’s hard to beat the ingredients of a bbq bomb. Continue reading
When you are cooking pork belly the most important thing to get right is a good crackling, followed by beautifully succulent and tender meat with the awesome flavour that pork belly gives. The techniques in this recipe, adapted from one by Marcus Bawdon of Country Wood Smoke but in a more traditional style, gives you the best of all three. Continue reading
I love ribs, whether that be with a sticky sweet sauce or a hot dry rub, they have to be one of my favourite foods. So when I was asked by a friend to throw something together for a bbq the other day, I knew exactly what I would go for – sticky sweet maple glazed spare ribs and melt in your mouth beef short ribs. Continue reading
If you’ve got a chunk of meat smoking on the bbq then you have the perfect opportunity to throw some delicious roast new potatoes into your dish. Whether for a sit down dinner, or serving a summer lunch with some friends, as long as you have some space on the bbq then these contribute perfectly to any meal. Continue reading
If you are planning to light your bbq but aren’t quite sure what side to throw with whatever you are cooking, then give this aubergine dish a go: it is incredibly simple and leaves you with mouthwatering results – a perfect crispy edge with gooey interior. Continue reading
Last week, we decided we’d had enough of the miserable weather in Northampton and so decided to get away for a few days. We ended up heading to Cornwall and then Norfolk for a couple of nights, followed by a night and dinner at Hambleton Hall on the way back. Continue reading
On our way back from a wonderful trip away seeing friends in Cornwall, Norfolk and Rutland, we stopped in Olney so Lizzie could restock our shop, Pannacotta, before I whisked us all off to the butcher to find something for supper. Since it was BBQ Week, I knew that I would be cooking on the Joe – and it should be no surprise that once I had laid eyes upon a beautifully aged ribeye I immediately knew what I was going to do – 31 day aged ribeye steaks, cooked ‘dirty’ style right on the charcoals.