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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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Ultimate Coq au Vin Recipe for Winter Comfort
Cock au vin, or chicken in wine, is another one of those dishes that I really look forward to when the weather chills down some, and even more so if we have an excess of roosters that we need to deal with*. You can cook it in a camp oven on the way to wolf…
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Smoked lamb shepherds pie
This is classic me-after-a-barbecue-competition cooking. Maybe not the day I get home because that is normally reserved for something salady and light, but this will happily jump into the roster a day or two later when it’s time to start using up a few barbecue leftovers. You could serve this with a little salad or…
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Smoky Beery Beef Cheeks: A Simple Guide
Have a read of this recipe, read it again and then tell yourself maybe this could as simple as it seems. Like, mountain folk cousins mating type simple. SMOKY BEERY BEEF CHEEKS 4 beef cheeks, approx 400 – 450 g each, trimmed of silver skin and excess fat1 onion, sliced1 can of whatever beer it…
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Crying Tiger Beef: A Spicy Escape
This is classic “stuck under a cyclone with no power and only howling rain and wind as your soundtrack” eating. Just classic. Sure, the ambiance could be better, but the steak made for a damn tasty escape for a few minutes. I would suggest that you should use as much chilli as you feel comfortable…
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