December 6, 2016
apple cider vinaigrette, big red rub, blend smoked honey, christmas, cooking, cooking squab, dinner, easy tasty good, food, food blog, food blogger, how to cook squab, northern rivers food, pearl barley, pearl barley salad, pigeon, recipes, roasted carrot, roasted squab, roasted squab recipe, salad dressing, smoked honey, squab, squab recipe, the best vinaigrette, writing
This recipe, like many of the few I have posted over the past year or so, is of a meal I cooked a while back. After which I would have scribbled a few words and maybe a piece of the story that was to accompany it a then put it on the bench with the intention of “getting onto that really soon”.
But as with many things for me at the moment I do not “get onto that really soon”. Instead I hastily type a story which requires so little thought a piece of wood could in fact write it, and is about as funny as a poo in a bathtub.
The content thing I can handle, but the humour… well, I really thought I was funnier than that.
I used to be funnier than that didn’t I?
Fuck it. I can still cook.
Glaze them up with the smoked honey for added sex appeal
Get that salad together while the squab are resting
Eat it up
HASTILY ROASTED SQUAB WITH PEARL BARLEY & ROASTED CARROT SALAD (serves 4)
4-8 squab, depending on the size of your squably appetite
1-2 tablespoons Big Red Rub
1-2 tablespoons butter, softened
1-2 tablespoons Blend brand smoked honey (plain ol’ honey will still do the trick)
2 cups cooked pearl barley
1 cup sauerkraut
6 medium carrots, roasted with a little oil until tender, and then cut into kinda decent chunks*
6 eshallots or baby onions, peeled and halved and roasted with the carrots*
2 spring onions or shallots, finely sliced
1 handful each parsley and mint, coarsely chopped
Salt and pepper
Apple cider vinaigrette to dress
• Rub the squab with butter and then season with salt and pepper and Big Red Rub. Get it into a lined baking dish and then into a preheated 200C oven for 15 minutes. Glaze with the smoked honey and return to oven for 10 minutes. Rest for 10 minutes before serving (save those pan juices)
• Combine salad ingredients, dress and season
• Now if you can just put it on a plate everything is going to work out fine
• Dress with reserved pan juices and get it into your face hole
Tasty little birdy
Shit. And I just remembered I should get onto something Christmassy pretty soon too. Really soon…
*Your smart brains will tell you that it is totally feasible to put the carrots and onions in the oven at the same time as your squab and then chop it into the salad while the squab is resting
October 18, 2016
bbq, essentials, pork, salad
aus bbq, barbecue sauce, bbq, BBQ sauce, bbq sauce recipe, chow chow, cooking eating, food blogger, low and slow, new recipe bbq sauce, northern rivers food, pork ribs, potato salad, recipes, smokehouse bbq, smoky bbq sauce, southern cooking, southern recipes
This is a damn good salad.
It’s good with heaps of different other things on the table too.
It’s also just pretty damn good to put a big fat bowl of it into your mouth late night after a little too much rehydration therapy.
It is a salad that has appeared next to some of my favourite meaty things over the past 6 months or so.
I guess now would be a good time to mention that this is not a story about how the little potato salad, the side dish, the supporting actor rose to glory and became the main event in it’s own right. Nope. This is not a win for the little man, this is really quite simply a recipe for a salad. A damn good salad… and it’s good friend at the BBQ table (or breakfast table… dinner table… burger feast… bedroom), the new and improved recipe BBQ sauce.
That potato salad
POTATO, ROAST CARROT & CORN SALAD
Some other things we put on the table next to that potato salad
With upgrade options.
(serves 4-6 as a side)
3 medium potatoes, diced about the size of the keys on your computer keyboard, boiled or steamed until tender
2 medium carrots, roasted and then cut a similar size to the potatoes
2 sweet corn, kernals removed from cobs, tossed in a pan with some oil for a minute or two
*1 chorizo sausage, sliced
*1 green capsicum (pepper), medium diced
3-4 shallots (spring onions), sliced
1 large handful parsley, chopped
Salt and pepper
• Mix it all together. Effing simple as that
• *Add upgrade options if you’re keen
• Season to your liking with salt and pepper
• Fuck yes
That BBQ sauce
I also enjoyed home made pickled jalapeños on the table with my BBQ. Maybe we should make them together some time…
1.25 cups tomato paste
1.5 cups brown sugar
1 cup maple syrup (just like cocaine, the pure stuff is best but if the cheap stuff is what you can afford then I’m sure you’re going to buy it anyway)
125ml apple cider vinegar
2 tablespoons smoked paprika
2 teaspoons each onion powder, garlic powder, cumin
1 teaspoons each dried chilli flakes and ground black pepper
scant ½ cup corn flour, whisked into 1 cup water to form a slurry
¾ tablespoon salt
• Dump all of the ingredients except cornflour slurry into a large, heavy based pot
• Simmer over a med-low heat for 45 minutes or so, stirring often to avoid burning and fusing to the bottom of your pot
• Stir in corn flour slurry and cook for another 5 minutes, stirring constantly
• Right now you could put it into your smoker at 110C for an hour or so for a little smoky love because we all need a little smoky love in our lives from time to time or you can let it cool, stirring from time to time, and then pour it over just about anything that’s going to end up in your mouth
• Did you notice how “stirring constantly”, “stirring often” and “stirring from time to time” are all use in different points in this recipe? That’s because they are all different things! Work it out!
Pork ribs, truffle mac cheese, chow chow (can be found on these pages somewhere), that potato salad, jalapeños and that BBQ sauce. this made my face happy
October 11, 2016
chicken, lamb, pork
catering, chicken, comfort food, cooking with leftovers, dinner, food, foodisthebestshitever, gardening, gumbo, gumbo recipe, kale, lamb shoulder, leftovers, no too pretty but damn tasty, northern rivers food, pork belly, recipes, soul food, southern cooking, southern recipe, zero food miles
This is a beast of a meal that originated from a surplus of leftover cooked meats from weekend catering jobs that were loitering in my refrigerator that I needed/wanted to use… and I had a raging desire to get a bit of variety into the diet of the carnivorous dinosaur I keep as a pet under my back stairs.
It is quite simply the same as my recipe here (because we still have a shit load* of all sorts of varieties of kale taking over the place we once called a garden and they are now petitioning the parliament for cessation from the Commonwealth and acknowledgement of their new sovereign state; Kaleland… I really think they could’ve been a little more creative with the name of their new state but let’s just remember, kale is renowned for being really healthy and shit, not for it’s intellectual capabilities.), but instead of the whatever meat was in the original recipe I subbed in a pile of leftover roasted chicken legs and thighs, roasted lamb shoulder and roasted pork belly.
I am not so stupid that I don’t realise that it’s not every week that one has a few different types of leftover meat hanging around so just so you know what? It is very OK to go out and buy a bit of this meat and a bit of that meat until you feel the T-Rex you have living under the back stairwell will be satiated.
And before you eat it you should douse it with your favourite hot sauce.
Get on it.
*an actual measurement
August 30, 2016
barbecue, bbq, BBQ sauce, big red brand, big red rub, burger, chicken, coopers green, fiskars, food, food blog, food love, foodisthebestshitever, free range chicken, iron bark, kid can cook, kids cooking, low and slow, pulled chicken, pulled chicken burger, recipe, smoke house, smoked chicken, smoked chicken recipe, smoker, smoking, smoking meat, smoky goodness
This week my eldest son Seba, informed me that he thought it was about time he got the hang of smoking.
I could’ve have been concerned and demanded that he stopped hanging out with that tough crowd down the street because they were obviously leading him astray, but I was pretty confident that wasn’t the type of smoking he was talking about. You see, around foodisthebestshitever HQ the main type of smoking we talk about is the smoking of meat.
Once again I could understand how this could be misconstrued, but believe me when I say there is nothing biblical nor quick-cash-earning about this type of smoking of the meat. Also, you should just get your filthy mind out of the gutter, this is my kid we’re talking about here…
So at this point, this 10 year old product of coital union between myself (I think) and my dear wife Jennee almost has me in tears. The lad wanting to follow in the foot steps of his old man, manning the pit and feeding the hoards who desired the smoky goodness. I was damn well impressed. This was definitely a proud dad moment for me.
After a little light reading of a few of my favourite BBQ books Seba declared he thought he would like to spatchcock a bird (his words not mine) and smoke it for a few hours.
Sound idea… except the butcher was sans whole birds today, so I suggested we may need to settle for some chicken breast, possibly pulled and sauced and made into burgers.
Seba was agreeable, so we purchased said breasts and the rest, as they say, is history.
Big Red Rub, butter and breasts… sounds like my kind of party
Smoker, Fiskars X25 block splitter, beer brewed by the Coopers family and a full watering can just because safety doesn’t take a holiday
Seba get’s that chicken in the smoker. The task seemed pretty easy for him…
Seba rolling those boobies through the red butter
Starting to turn into some really sexy breasts
SMOKED & PULLED CHICKEN BURGERS
Loaded as fuck
3x 200g chicken breast (free range, yeah. Give the little chooky a half decent life at least)
1 tablespoon Big Red Rub
1 tablespoon butter
4 burger buns (I like a slightly sweet milk bun, but I’m sure what ever you choose will be fine)
Lettuce leaves, tomato, cheese, mayonnaise and sliced jalapeno to served
• Rub chicken boobs with butter and then Big Red Seasoning
• Set aside in the fridge to marinated for an hour or so
• Get your weber or upright smoker or whatever it is you use to smoke things ready to go. Somewhere around the 110-120C is the temp I like for this sort of thing
• Smoke chicken on a tray for approximately 2 hours or until cooked through. Turn the chicken and baste with juices every 30 minutes
• Rest chicken for 10 minutes
• Shred it, pull it, do your thing
• Check seasoning and adjust with salt and pepper if necessary
• Moisten chicken with 2-3 tablespoons of BBQ sauce and pile onto burger buns layered with the other ingredients. I shouldn’t need to hold your hand through this one by now, but if I do… well… I’m just not going to. Here is a picture of my 10 year old son sorting it out all by himself. That’s all
Honestly. This is Seba just rocking the “I got this pops”
This was seriously one of the fucking best