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BBQ sides and some things i reckon about them
The author argues that side dishes hold equal importance to the meat in a BBQ platter, countering the common belief that BBQ is solely about the meat. The piece emphasizes the significance of well-prepared sides, such as pickles, slaw, potato salad, esquites, and mac and cheese, all of which require proper seasoning and cooking techniques.…
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Smoked goat shoulder with mussaman curry sauce, peanuts, fried curry leaf
The mussaman curry reflects a blend of influences from ancient Arabic and Thai flavors, stemming from spices brought by Malay and Indian traders. The dish gained popularity after being celebrated by a Thai king through poetry. A homemade curry paste can enhance the experience, but store-bought options like Maeploy are acceptable alternatives. The recipe features…
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The Big Dawg
There is something about these toppings on a hotdog that is just really good, plus all the ingredients for this tasty bastard are available from any ol’ supermarket or convenience store in town, so let’s call that a win for the common man/woman/them. In another convincing win for said being, these ingredients can be put…
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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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