After the terrible dry ribs I cooked at Christmas, I think I have been avoiding cooking them. Last weekend, well Easter Monday, I decided to have another crack at it. I went back to basics and grabbed my Chris Grove Kamado cookbook. I did use a different rub than what was suggested, but other than that, stayed pretty true to the recipe. I also decided to go back to wrapping the ribs in foil halfway through the cook. I setup…
As the title states, a simple all purpose BBQ sauce. Great for glazing ribs as they cook and very flavourful as a standalone BBQ sauce.
This is a delicious, slow cooked pork shoulder. I am adding it here mainly so I can look up the temperatures I used, and also the process. Oh, a recipe I get it.
I have done this a couple of times on the Akorn and it is a really delicious roast chicken that tends to stay deliciously moist.
An all purpose rub for use on pork, beef, lamb and chicken. The recipe it’s based on states it’s good for everything cooked with charcoal and smoke
This looks yummy, it came of a calendar we got this year, but to be honest I haven’t tried it yet.
This will make you never want to open a can of baked beans again
A delicious pork marinade for fillets or chops
This is a recipe that originally came out of a “Food for Flatters” book my mum gave me when I moved in to share a house with a few mates while I was at Uni. Since then it has been through a few refinements but is still basically the same thing I used to cook back then. A cheap yummy chilli that can be used for taco’s or even as a pasta sauce
Something different to do with pototaes, a nice variation on a roasted potato. Yummy hasselback potatoes