Meat, Fire and Evolution: How Barbeque Made Us Human
(I wrote this article for the Spring 2018 edition of UK BBQ Mag, after reading below please check out the magazine here.) The aromas and...
Hellfire Halo Burgers
I was given the Hellfire Halo cast iron grill set for Christmas and its shameful that it's taken me till Easter to use it. Well now I...
Sticky Sri Lankan Pork Ribs
I love ribs, and what got me hooked on them was the smoky taste, the sticky glaze and the 'bite' of the meat on the bone. This doesn't,...
Skirt Steak with Chimichurri
This is the first time I've made my own chimichurri, that classic South American salsa-style sauce that is served with grilled steak. So...
Grilled Halloumi with Giant Cous Cous and Dirty Vegetable Salad in Yoghurt Wraps
This was a really simple combination of ingredients, and in this case all vegetarian. First, I made a baba ganoush after cooking the...
Roasted Pheasant Wrapped in Bacon
Whilst in my local farm shop the other day (https://www.theweyhillfarmshop.co.uk/) I was perusing the counter deciding what to cook on...
Vortex Chicken
The method of cooking the chicken is by using a 'vortex', which sounds epic (and makes the food taste epic!) but is actually just a...
The McHopSmokeFire Burger
My eldest son, Raff, asked me the other day for a McDonald's (who hasn't actually had one yet, not out of principal, but he just hasn't)....
The Dirty Scotch Egg Meaten-Moinkburg...or something.
I did a barbecue last weekend for some family and visiting relatives from Texas, so there was little point trying to impress them with...
Easter Lamb...BBQ food the way the UK does it.
As my Aunt-in-law (if that is such a term) invited us over for Easter Sunday I had to get my Easter cook in on Saturday. I started with...