Smoky chicken wings

Leave a comment


Now, I know that I harp on about the same shit on a regular basis – the glory of the cheaper cuts of meats for example – and this little spiel shall be conforming with the norm.

Today it is all about the chicken wing.

These things are the multi-lingual, bisexual, transgender, three-boobied alien who accepts cash, card, food stamps or a prize-winning root vegetable as preferred forms of payment.

You can do so many different things with chicken wings.

These things are about maximizing your dollar to flavour ratio.

These things are a decent meal from your last few bucks.

These things are not chicken breast.

These things will not help you soar like an eagle*.

These things are you feeding the crowd at your next swingers party and looking like you are directly descendant from the holiest of holies him/herself.

This is going to work well in a smoker or kettle BBQ with indirect heat.

The around the rim wing job

Wings and sauces – good times


SMOKY CHICKEN WINGS

As many or as few wings as you think you require
Your favourite chicken rub
Your favourite saucy good times

Fire up your smoker/grill and get the temp up to 160C-ish (320F). Place a couple of small chunks of smoky flavour wood on the coals to make those wings taste extra sexy.
Season wings with a little BBQ rub that makes you happy.
Place the wings on the grill however you see fit… a nice little around-the-rim pattern seems to be quite vogue right now.
The lid goes on.
Let the wings have a little smoky loving; 30-ish minutes for full wings and 20-ish minutes for wing segments, or until cooked. It is totally legit to cut one open and check that they are done though, so don’t be afraid to do that just to be sure.
Give them another little sprinkle with your BBQ rub of choice to freshen up those flavours.
Serve with BBQ sauce and hot sauce and… and… and… yeah, you get it, right?
Once you get these little babies sorted it’s time to start experimenting with different rubs and glazes and sauces and even wood flavours.
Go now, soar like an eagle with the down trodden, funny looking, little chicky wings.

* In fact, if you try to fly from a tall building after eating a bowl of these things, it is almost certain that you will fall to your death. With a little extra cash you could possibly purchase a “herbal wing substitute” that will surely help you fly**.

**Once again, may not actually help you fly.

Beef shin chilli con carne nacho type things

16 Comments

beef shin chilli con carne
Chilli is pretty simple. Fried tortillas are pretty simple. I am pretty simple. This is going to work out just fine.

The thing about beef shin is that it scares a lot of people. Not like Jay Leno or carnival folk scary, but scary like changing a nappy for your best friends kid; it doesn’t conjure up images of fun times and you know the results are something that could be terrible at best. But the one thing about the beef shin is it is so damn good if you give it a bit of “low and slow” loving. Cooking a beef shin like this is a pretty sure fire way to end up with a cracking beefy meal, and granddad being able to ditch the Viagra for ever. The gelatinousness texture and meatiness of the beef shin can only be described as luxurious, with a possible secondary reference to it being unctuous… and those of you who know me know for a fact that those are words that I’m only going to use when all other avenues have been exhausted. Beef shin, when cooked properly, is a damn fine experience for all. Or possibly just the person eating it…

So this is what I am giving to the human race to make the world a happier, safer and just gosh-darn nicer place to be. Unless you are vegetarian. If you are vegetarian you will probably not enjoy this so much. I dare say it would actually be quite unusual of you to cook this recipe. This oh-so-beefy, gelantinous-y, unctuous (I know. I used it again), cheesy and still oh-so-beefy chilli

Start by cooking some chilli. Heck, just eat that with a bowl of rice if that's what you're feeling...

Start by cooking some chilli. Heck, just eat that with a bowl of rice if that’s what you’re feeling…

Fry or oven bake some tortilla crisps

Fry or oven bake some tortilla crisps

Make a little avocado and tomato salad dressed with some lime juice. That's the sort of shit that tastes good and is super healthy for you too

Make a little avocado and tomato salad dressed with some lime juice. That’s the sort of shit that tastes good and is super healthy for you too

Aw yeah she's ready

Aw yeah she’s ready

Get in my face right now

Get in my face right now


BEEF SHIN CHILLI CON CARNE NACHO TYPE THINGS (enough for a few cowboys)

1 big ol’ beef shin, 1.2kg or so. Get your butcher to cut it in half or thirds if big lumps of meat scare you
2 brown onions, diced
1 capsicum (pepper), diced
5 cloves garlic, chopped
4 tablespoons Tex-Mex spice mix (recipe follows)
1 teaspoon smoked chilli powder (or not if you’re feeding the younglings)
1 cinnamon stick
750ml beer (whatever you drink will work fine. Even if you wanna be a smart ass and use root beer, I reckon that could work too)
3x 400g tins crushed tomatoes or tomato passata
2x 400g tin black beans (or kidney beans or a beany mix if that’s how you roll)
2 pieces good dark chocolate
Seasoning
2 cups grated cheese. One type or a mix of your faves
Fried tortilla crisps, avocado salad and sour cream to serve

• Get a nice big pot out for this one
• Season beef shin and sauté in a little oil until it starts to get some colour
• Add onions, capsicum, garlic, Tex-Mex spice, chilli powder and cinnamon. Cook out for a few minutes until vegetables are soft
• Add beer, tomatoes and beans, and simmer on really low heat for 3 hours, stirring regularly. This could also be a slow cooker moment if that’s how you roll
• Check if beef is tender by pushing a bit from the bone (no rocket science or molecular gastronomy involved in that one), if not simmer for another half an hour
• Once beef is tender remove from pot, allow to cool a little and then shred
• Get the chocolate into the pot
• Return beef to pot, check seasoning and serve how ever you feel is going to do it for you on this day; with rice and a tortilla or two, over nacho chips with grated cheese followed by a short trip to the oven, or possibly what I have done today… cover the chilli with a couple of handfuls of cheese and whack it under the grill (broiler) or into the oven for 5-10 minutes to get all roof-of-your-mouth-melty.
• Serve that shit up with fried tortilla crisps, a simple avocado and tomato salad and some sour cream or natural yoghurt

TEX MEX SPICE MIX

¼ cup each dried thyme, oregano and ground cumin
1 tablespoon dried chilli flakes
• Mix it all together and store extra in an air tight container for your next Tex Mex feast

I really liked that avocado number

I really liked that avocado number

Pork Shoulder Roast with Brussels Sprouts and Apples… while you’re out doing cool shit

44 Comments

IMG_2939
Don’t worry, I am still alive… albeit just barely.

It’s been a hell of a couple of weeks in my world, as we have opened a restaurant. That’s right, our very own restaurant. So fucking exciting for us but oh how our lives have been turned a little sideways. I do know this was our choice and our doing so it is nothing I am complaining about, I am merely trying to give you an insight as to where I’ve been and let my Blogland friends know I still love you all. But just like the rest of my friends in the close and touchable world around me you will need to deal with my lack of attention and bare with me for a bit until my life settles back into some kind of routine that won’t be deemed total chaos… or there is of course the other option; you can hate me for ever, unfriend me, unfollow me and tell people that I’m shit, which is also totally fine by me ☺

Seriously my time at the moment is like the chocolate cake to the fat (possibly should read “weight challenged” if I cared) kid; there one minute and totally non existent the next.

So here is a dinner I cooked yesterday for our first day off as a family in a few weeks. This is something that works for me right now; so simple and soooo damn good. I put it in the oven in the morning when we left the house and it was ready when we returned hours later. I just needed to cook a few sides, open a bottle of wine or maybe two and then feed my face until it begged me to stop… I love it when my face begs me to stop…

#easytastygood just for you.

Out of the oven...

Out of the oven…

And ready to get into my belly. One bottle of wine would quite possibly have been enough but... well... nothing really. We just had two!

And ready to get into my belly. One bottle of wine would quite possibly have been enough but… well… nothing really. We just had two!

ROASTED PORK SHOULDER with FENNEL SEED, APPLES AND BRUSSELS SPROUTS

1 pork shoulder, 4kg is enough for our family and another
1 tablespoon fennel seeds
Salt and pepper
500g Brussels sprouts, halved
500g green apples, quartered and cored
2 brown onions, sliced kinda big
A splash of apple cider vinegar
Salsa verde to serve

• Put the pork shoulder into a baking dish. Rub it with fennel seeds and a good hit of salt and pepper
• Whack it into the oven at 100C and get the eff outta dodge. Go and do some really cool shit with your fam for the day. Seriously, this bad boy is going to be loving life for a good 7 hours
• When you return 7 hours later you can bring the pork out of the oven and admire what it has become
• Place the vegetables in another baking tray. Moisten with a cup of the roasting juices from the pork and the apple cider vinegar, season, whack it in the oven and turn up the heat to 200C
• After 15 minutes the vegetables should be close to done. Give them a bit of a toss and send them back to the chambers of the furnace for another five minutes
• Return the pork to the oven too, just to give that crackling a working over. This make take up to 10 minutes but persevere, it will be worth it (if your oven has a top heat/grill/broiler function you can use this to really get the crackle going)
• Carve the pork and serve it with salsa verde, the Brussels and apples, and any other sides you fancy… and beer or wine… or even beer and wine also does the trick

For any one keen to follow our exploits try The Stockpot Kitchen on facey or insta

Slow Cooking the Winter Chill Away…

22 Comments

SAMSUNG CSC
The first chill of winter never gets any easier. If summer is the firm tanned buttocks of the physically active young lady, then the first chill of winter is the pale sagging buttocks of the aged lady… polyester slacks included.

Yes, that is the first chill of winter – it’s a bitch of a surprise initially, but soon enough I will be used to it and accept it and love it like the mother would love her inbred child. Well, maybe not that much love, but soon I will acclimatize to the winter is the point I’m trying to make… I think.

As I sit here trying to warm myself from the alien experience that is the winter chill, on the couch, eating an ANZAC cookie, wrapped in a snuggle rug type thing I have stolen from one of my children, I contemplate things… I contemplate stuff… I contemplate that to an outsider I would look almost exactly the same as the bearded, street wise old hobo who hangs out at the local shops. Well shit Mr “outsider”, I am sorry for trying to keep my ass warm in this time that coldness descends upon us, and yes I am going to have another Anzac cookie. I am effing going to have another Anzac cookie. I am addicted to those things. If they were about when our troops went to war these cookies could have been gifted to the enemy and could have very possibly resolved any conflict before it had a chance to happen…

Also, as always, I contemplate what may constitute my next meal and how that meal is going to help to warm my body and nurture my soul and, well, just get some warmth into my life really. I don’t want a “warm hug”. No, in fact the next person I hear referring to a warming wintery dinner as a “warm hug” will quite possibly receive them self a warm flat palm straight to the face. No “warm hug”. Sorted? Right.

A slow braise, a ragout, a stew… what ever you may call it, it is truly one of the best things one can do for their person in times of such ominous chill.

It need not be a difficult process to transform some fridge stuff and a few things from the larder into a pot of awesome if you just follow a few simple ground rules. Not a recipe, just a formula to success.

So here is my secret formula, my family jewels, my third nipple… or just the things you need to make a decent braised pot of heart warming goodness;

A winter stew...

A winter stew…

Goes into some dishes and then steamed potatoes are pushed through the ricer to make a funny pattern that the kids like on top...

Leftovers go into some dishes and then steamed potatoes are pushed through the ricer to make a funny pattern that the kids like on top…

And then the whole nom nom nom thing happens

And then the whole nom nom nom thing happens


1. Something wet. No, no, no, your sheets are not going to do for this one little boy. We need moisture and we need viscosity (there is a whole other world I can head to with a lead-in line like that, but quite frankly even the Germans wouldn’t touch it, so I to will not be going there today…) as a saucy conduit for flavours to the journey from the plate to your face. Something like stock, booze, tomatoes or a combination can provide you with the sauciness you need
2. Some herb. The stuff you keep in the tobacco tin next to the scissors and the pack of cigarette papers on the top of the fridge will not do for this. If you are smart enough to have a few herbs in your garden then you will be winning right now. A few dried herbs in the cupboard will even find you a place close to the podium. Use grass and dirt if you have nothing else on hand
3. A secondary cut. This is not the knife wound the mass murderer inflicts when the first slash is ineffective, but instead it is the collective term for the cheaper cuts of meat that need a little extra love to achieve the state that is going to leave you laying back in a smoky, post-coital haze, much like the farmer in the pig stall. The cuts of meat less favoured by the consumer because of fuck knows why, because the smart money is on the secondary cut every time; tasty and cheap, much like the Thai lady-boy… except tastier… and not that cheap. But still plenty cheap. Chicken wings and even thighs, beef shin, chuck, cheek or brisket, pork shoulder or shank, lamb shoulder or ribs all fall into this category. Quite conveniently these are all of my favourite cuts. Lucky me
4. Slow cooking. Slow cooking. Slow cooking. Slow cooking is the secondary cuts besty. Without slow cooking the secondary cut is but dog scraps. These guys hang out and the magic happens, much like Torvill and Dean, Thelma and Louise or that guy and girl from Swedish 90’s pop-rock sensation, Roxette. Slow is good. Winter loves slow. A slow cooker will do this job just fine for you

So go now and slow cook some heart warming wintery goodness. Do it quickly.

And if you have leftovers fear not. For when you have leftovers you can put them in the freezer for a rainy day, or even better (or at least as good), put them in a pie. Whether your pie be encased in pastry – puff or short crust, or maybe a pot pie with a filo or potato crust just like the one I made today. Which reminds me, I set out today to pen a little piece about a pie I made with some leftover beef ragout (hence the pie pics) but as I often do, I got caught up in the moment and, after a brief flirtation with the point, I end jumping into bad and going ten rounds of the very best with a short story about the first chill of winter and how I’m going to sort that out so now that has become a story for another time.

I seem to be making it quite clear that I’ve been beating the chill with the whiskey so far… plenty of the finest brown paper bag covered Scotch whiskey.

That was some tasty braised beef shin

That was some tasty braised beef shin

Another Damn Fine Piece of Slow Cooked Beef Shin

41 Comments

slow roasted beef shin, dexter beef, northern rivers food nsw Boutique was once a word reserved for a place where a proper lady or the merrier of young gentlemen may be able to purchase perfume or a fashionable new handbag. Now, in these modern times we live in, boutique has become a word to describe the ever-growing number of small producers of meat, cheese, beer and things of the sort, and in equal capacity, also small hotels and guesthouses. In the Northern Rivers of New South Wales we are lucky enough to have many “boutique” producers of everything from meat to cheese to fruit and vegetables to bread to, well, even handbags for the more mature amongst us who are not embracing the current trends and require something a little more old school from the word. To get hold of a nice piece of pig or cow one need not look any further then the local farmer’s market or farm shop. Sunforest Organic Pork, Hayters Hill Beef or Cromwell Farms are but the tip of the proverbial iceberg or, if I may be so bold, the tip of the iceberg lettuce… or the cows teat… or the hipsters top knot… Whatever. Cromwell Farms, producers of old breed pork and Dexter beef, was the boutique purveyor of meats where this tasty tasty beef shin was acquired. Greg and Alison at Cromwell Farms hold regular pop-up farm shops where you can go and sample some of the produce being cooked by a local chef (yeah. It’s been me once or twice ☺) and purchase whatever it is you need to fill your home fridge and/or freezer. If per chance you do ever end up at a Cromwell Farms pop-up pork sale (maybe you wandered a little too far off the track after leaving the night club at 5am) do not, I repeat do not, leave with out a bag of bacon in your possession. Old breed pork smoked properly by Pat at the Clunes Butcher, it is amazeballs… and I don’t use that word lightly as I feel it makes me sound a little prattish. Back to the beef shin. I have said before that the secondary cuts of meat are my favourites and the beef shin certainly falls into this category. I have most definitely mentioned these cuts are a little easier on your back pocket. I have told you that if you give them a bit of love and some long and low cooking they pay you back ten fold in the flavour department. I can not force you to do anything but if I could by crikey it would be to go out and get a less favoured cut of meat, give it the love it deserves and see if that doesn’t change the way you think… but… well, I can’t fix stupid can I? Anyway, that story was nothing more than a premise as to where this beef shin came from on this one day… and I guess a little homage to the people who work so damn hard to make this available for the consumer or more importantly; just me. Also, worthy of note is this was a little almost cooking lesson with fellow bloggergeist and friend, Sam of Loving Lismore. We spent the afternoon cooking, sharing stories of strange carnie folk and one eyed goat herders and taking rightful care of the odd glass of three year old grape juice. Magic. Yep. Well done.

That piece of meat seasoned up and ready to hit the pan

That piece of meat seasoned up and ready to hit the pan

Sammy chops the onions

Sammy chops the onions

About to head into the oven

About to head into the oven

The beans go in and it can have another hour in the heat

The beans go in and it can have another hour in the heat

SLOW COOKED BEEF SHIN with CANNELLINI BEANS, TOMATO, GARLIC and HERBS (serves 6) 1 whole beef shin, 1kg ish 10 baby onions or eshallots (or 2 larger onions), peeled and quartered length ways 5 cloves garlic, chopped 2 punnets cherry or grape tomatoes, or a 400g tin of diced tomatoes will do the trick 2 400g tins cannellini beans 2 cups red wine 1 boquette garni of 1 bay leaf, 1 sprig rosemary and a few sprigs thyme A splash of olive oil Seasoning Salsa verde, crusty bread and a side or two to serve • Season the bejezuz out of that lump of meat. Rub it down with the massage, er, olive oil while you’re at it • Brown meat in an oven proof dish (or in a pan and then transfer to an over proof dish for baking) on the stove top • Once meat has some decent colour on it add onions and garlic and an extra splash of oil if it needs some lubricant, sauté until soft and fragrant • Deglaze with wine and add tomatoes and herbs. Cover and transfer to 170-180C oven for 3 hours or until meat is falling from grace… er, the bone… Covering the dish helps it steam a little from the inside, which in turn helps with the cooking process • Roll the meat over 1 hour into cooking, and then back one hour later. After the second turn it’s time to add the cannellini beans • When the meat is ready you will be able to push it from the bone with a spoon. If it is not ready after 3 hours put it back in for another halfa. Be patient. Do not eat it yet as it’s toughness will dishearten you and you will quite possibly end up naked in the foetal position in the corner of your bathroom… again • Pull the beef from the bone with tongs (or your bare hands if today is the day you make the world your bitch) and serve with salsa verde and your favourite sides. We had sweet potato mash and sautéed fennel, leek, cabbage and sauerkraut with a heap of butter because that’s what Sammy wanted • This is definitely one of those meals that needs to be washed down with a heap of red… a heap of red

You do not need a knife if you have cooked it properly

You do not need a knife if you have cooked it properly

Jennee’s Sunday Spread… Braised beef to warm our bellies

10 Comments

Dodgy photo #1

Dodgy photo #1

It has got cold here very quickly over the last few days. After an absolutely cracking Summer this year, it seems those warm days have finally left us, headed to the proverbial greener pastures. Somewhere like Hawaii or Tahiti no doubt. But it’s not like winter has sucker punched us in the face either. There’s no rain – not a drop. The nights are just plain cold but the days are still sunny just like a very sunny day. Those days are just trying to trick us though, as they are bleakly contrasted with a biting mofo of a cold wind that I can only deduce has made it’s way up from the icy tundra’s of Antarctica… possibly by way of a secret under ground tunnel so as not to attract attention. The sun is like the hot woman and the wind is like the icy cold shoulder she gives you when you get into bed… very, very ungratifying. Back to the chill; This chill is lazy. Nary will it take the time to go around you, but instead goes straight through you just like the lazy bitch of a chill it is. This is officially baby making weather… and now sports. Over to you Brian… Brian? Whoops, flashbacks from my days as news anchor on the local carnival community access TV station…

So to compensate for the lack of warmth in the air, Jennee braised some beef to put warmth in our bellies… I told her I was more than happy to put warmth in her belly by other means, but she said that was disgusting and not fit for print… baby making weather indeed.

Keep in mind this is not just a recipe for braised beef. It is a great base for any type of braised meat you could think of; pork shoulder, lamb neck, ox tail, beef or pork cheek, chicken marylands or even mushrooms or potatoes if your not into the meatier side of things. Just tell your brain to think secondary cuts. The cheap stuff that needs a long time to cook and inadvertently fills your house with the sweet, sweet smell of success. This is what winter is all about baby!

Thesmellofwintercookingisthebestshitever.

Dodgy photo #2

Dodgy photo #2

Dodgy photo #3

Dodgy photo #3

BRAISED SOMETHING TO WARM THE BELLY
800g beef chuck or blade, dusted with seasoned flour
2 brown onion, diced
2 carrots, diced
2 sticks celery, diced
4 cloves garlic, crushed
1 cup sherry or red wine
4 bay leaves (thyme or rosemary also finds a happy home in shit like this)
• In an oiled casserole pot fry off onion, carrot, celery and garlic
• Remove from pot, add a splash more oil, and then brown beef
• Remove beef and deglaze pot with sherry or other booze
• Add vegies and beef back into pan, add bay leaves and stock/water (a tin of tomatoes could also go in there now if you feel the calling) to cover. Stick it in 180C oven with lid on for 2 hours
• Serve with yum

And sorry about the shitty photos. Just sorry.

Ribbed for your comfort

13 Comments

Ribbed for your comfort

No I am not endorsing a new range of special condoms with the slogan “guaranteed to make her reach climax in half the time”, because;

a. I know for a fact that is still going to be a full days work for a lot of you

b. I’m just not going to, and

c. Nobody asked me to…

But that’s OK. Do you know why? Probably not considering you are not a clairvoyant mind reader who knows my every thought and action. I saw her at the local show and I know she was not you. Strange looking woman. Had lots of small monkeys. Smelled like swamp. Worse 3 bucks I ever spent… No, I will tell you why; because I have beef ribs. Not like beef ribs in place of my own normal human ribs, that would look plain silly. I would be some kind of freakish half man half cow type thing straight from the set of Narnia, and would have to finally find my true lot in life beside my new wife and best friend, Sally, the swampy smelling clairvoyant with the monkeys. What a beautiful family we would have. Laughing, singing, poking fun at the people driving by in their steel chariots…

Well off point again.

Beef ribs. Actual beef ribs. Large ribs that once belonged to a cow, which was dispatched to another place so that Scotty the butcher may cut off it’s ribs for me, to grill and eat with my favourite of green sauces, the chimmichurri.

In a slight precursor to the recipe I am about to give you, it was day two of Paul and Laurens visit last week (see these posts to get your ass up to date with what I speak of). Day two of the foodisthebestshitever reunion got cracking at a decidedly slowly pace than day one. We were definitely following more of a “keep it simple theme”.

Pauly and Lauren went breakfast in Lismore but, upon realizing that our favourite, Palate at the Gallery, was closed they walked the streets like so many before them, quickly realizing this was no gourmet breakfast mecca. They got cosy at a not very nice place called Café Cappello. Pauly recounted a story of his breakfast possibly being cooked by a giant mother bird in an apron, as the sausage appeared to have been chewed up and regurgitated onto the plate. We laughed at that anecdote. Paul truly has a way with his words. They also said their coffee was unpalatable, and that nasty hangover thing was really starting to kick in. They found “the Pie Cart” which, with its selection of a lot of pies, almost made things better. Almost. Then it was a quick walk through a few of L-Smores dodgier back alleys and they were back at the car… and quickly heading back to the sanctuary of our country fortress.

Soon enough it was time for a drink.

Aaaah, that’s better…

This is how Paul says grace

This is how Paul says grace

That night I cooked a lamb shoulder on the coals with some sweet potatoes and other thing. Things which, when combined with a pile of brown rice and a good splash of the leftover chimmichurri, made a surprisingly good salad. While Paul and I were at the butcher acquiring said lamb shoulder I noticed he had just sawn the rib bones from a big fat rib eye. I looked at Paul, admittedly I got lost in his eyes for a moment, then I said “shall we get those”. He looked to where I gestured. “Yes”, he said. “Yes we should”. Scotty the butcher chucked them in for free. Legend.

You remember our old friend the chiminea

You remember our old friend the chiminea

Lamby about to be wrapped with a pile of herbs from the garden

Lamby about to be wrapped with a pile of herbs from the garden

Oh lamb how I love thee

Oh lamb how I love thee

Charred vegetables

Charred vegetables

Peel the charred bits off the vegetables, add some brown rice and chimmichurri and fuck yes. You have a cracking salad

Peel the charred bits off the vegetables, add some brown rice and chimmichurri and fuck yes. You have a cracking salad

SAMSUNG CSC

Still feeling the lamby love

Still feeling the lamby love

Lamby with sauteed spinac from the garden. Paul commented that he really liked the spinach

Lamby with sauteed spinach from the garden. Paul commented that he really liked the spinach

The rest, as they say, is history. We cooked, we drank, we laughed and we certainly loved the company of Paul and Lauren for those few days…

Marinate the ribs

Marinate the ribs

Damn they look good

Damn they look good. That could be another capriosca getting made in the back ground

I'm feeling the comfort

I’m feeling the comfort

Oh, and you need a recipe for those ribs right? Pretty simple actually, I would only suggest not playing with this one if you are actually blind because of the fire thing, but I guess if you’re blind you’re not going to be reading this one anyway…

  1. Get beef ribs
  2. Marinate in a little chilli and garlic
  3. Season
  4. Grill gently (yeah, caress them. Make them feel sexy) over the coals for 45 minutes, turning regularly. A webber would do a cracking job right now
  5. Rest for five minutes
  6. Douse with chimmichurri (recipe here) and stand up and eat them at the cutting board. Get messy and suck those bad boys dry!

Older Entries