Tag: barbecue
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Thai three flavour crazy sauce
*This is an old story about the time I introduced my friend Paul to this three flavour sauce for the first time. I like the story so it’s here for y’all today* I awoke this morning to the sight that some rude bastard, probably a local pub owner or something similar, had dumped a shit…
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Christmas ham that you have cooked by yourself from scratch
Now, there’s going to be a lot of different stories floating around the world-wide super-web around this point in time all telling you how you should cook a ham. Some will claim to be good. Some will claim to be the best. All I know is that there are a lot of different ways to…
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Smoked turkey breast with bacon & pineapple stuffing
You and I have my friend and fellow lover of the flame, Mr Grant Coleman, to thank for this one. I didn’t even think I liked turkey until he convinced me that we were going to cook it recently. The following words of turkey praise are honestly words I did not think I would be…
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Grilled prawns with garlic butter AKA. shrimp on the barbie
This is kind of a “crusty bread, to serve” type scenario for me, but these prawns could happily find themselves nestled into a mound of pasta or rice, or maybe tossed with some boiled baby potatoes and green beans. GRILLED PRAWNS WITH GARLIC BUTTER AKA. SHRIMP ON THE BARBIE (for 4-6 people as part of…
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Grilled tumeric chicken
Fresh tumeric and kafir lime leaf is truly a beautiful combination. Like peaches and cream, the fat kid and cake, Winston Churchill and his cigar or Luke Skywalker and his sister. I fell in love with the combination pretty quickly after taking up tenure as head chef at a Thai restaurant in the Northern Rivers…
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Smoked brisket pate with the leftover brisket from your weekend cook
This is a little something I came up with just the other day to use a little leftover brisket from the weekend cook. I am never disappointed with a pile of smoked brisket leftovers and I am happy to consume that brisket in a myriad of ways, but however many ways I enjoy eating brisket…
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New school rolled beef roast in the smoker
This is the old school, poor mans rolled beef roast. A piece of meat traditionally cut from the belly and/or lower end of the brisket and rolled for slice-abilty. This is the kind of beef roast my ma would cook up. Except hers would be sans every herb, garlic, spice and probably salt and pepper…
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Potted ham terrine
This terrine is pressed so it will hold its shape and you can carve it up all sexy like at the table, but it also works fine if you just dump the mix into a bowl and put it on the table for everyone to scoop onto toast as they please. If you leave a…
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BBQ lamb shoulder, chermoula & herby yoghurt
First up we’re going to get a lamb shoulder seasoned up with some herbs and spices and then we get that lamb into the drum smoker and let it ride for a few hours or so. While that party is happening in the drum you can make some delicious tasting accoutrements to accompany that lamb.…
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Almost succotash
This I a little something I shall describe as a Covid lockdown succotash. You know, the type of succotash you make when you don’t want to go into town because that disease is floating around there somewhere, so you make something that is very loosely based on succotash with whatever is left in your fridge…
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