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Burger Technology: Secrets to the Ultimate Cheeseburger
Some things I reckon about the cheeseburger or, as we call it at the restaurant, “burger technology”. Burger night was something we started doing when my boys were old enough to hold that burger themselves (burger cutlery is at the end of your arms folks. I don’t believe anyone could convince me otherwise), and it’s…
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Barbecued char sui quail
The post shares a personal recipe for char siu quail, combining marinated quail with a flavorful glaze. It details the preparation and cooking process, including a cucumber, tomato, and herb salad. The recipe emphasizes marinating the quail for optimal flavor and provides instructions for cooking and serving.
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Really good breakfast sausage sanga with salsa criolla that is better than a sausage muffin
Look, I am a big fan of a sausage muffin for breakfast, I’m just not massive on the ones that have Mc as their prefix. That in mind, I have played with many sausage products (yeah, heh heh) in my time to try and ensure that my morning sausage fix is indeed a good one.…
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Smoked brisket roll with Pauly’s pepper sauce
The roast beef and gravy roll is a goddam Australian classic and I will fight you* if you think I’m wrong. Imma fill that mother fucking roll with smoked brisket today because fuck me if that ain’t some damn tasty business to be filling a roll with. Also, we’re going to make Pauly’s really tasty…
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Smoky grilled chicken
I really do like a good yard bird. This is a good yardbird type experience. A smoking hot bronzed bird splayed out in front of you… so moist and reading for the taking… It’s good times. Euphemisms aside, if they should really ever be put aside, this is some damn tasty bird. If you can…
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Bao Bun Prawn Toast
If you like prawn toast, I can actually guarantee you will love this. The thing is, it’s very, very similar to prawn toast but the bao bun takes it up a notch or two. I’d say it makes it even more exotic if that is possible. And those words have been spoken by a child…
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Big Red’s Texas Red
Texas Red originated in 19th century Texas. It is the bastard love child of a Mexican immigrant and a dirty old cowboy chuck wagon cook. And now you realise why it draws me oh so close to its bosom. Big Red’s Texas red originated in the 21st century deep in the belly of the Stockpot…
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Perfect smoked and marinated octopus for all occasions
Look, this is a bit of a process but if you love octopus as much as I do or even if you like to dip your toe into the pond of the octopus aficionado, you will find this reward of the end product far out ways the trials and tribulations of said effort. A really…
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Korean meatballs and banchan
Koreans seem to like to serve their food with a lot of little extra bits and pieces of goodness that they call banchan, and because of this I feel like I could pretty easily get along with Korean people… except for maybe one or two but I feel that is the case no matter where…
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Grilled sweet and sour pork skewers
Sweet and sour pork. This is the grilled version though. Some might call it the healthy version because it baths in nary a deep fryer, but I just call it the “wanted to try it grilled version” or even “the extra tasty grilled version”. It has what it needs to be pretty bloody reminiscent of…
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