Local Pork Spare Ribs on the Cactus Jack
It’s autumn and traditionally smoker time though like most of you I use my BBQ’s all year. Still the offset smoker needs to be mastered
Something I hear a reasonable amount is “I haven’t barbecued much this year as it hasn’t really been sunny”. As someone that not only enjoys the process of creating marvellous food I enjoy consuming it more and I’m not waiting for the sun to do that!
Us Brits need to expand our culinary horizons as well as our enjoyment of life. By this I mean why eat mediocre food with a crisp ‘bing’ telling us that dinner is ready just so we can eat at 6 o’clock then sit in front of the gogglebox and veg out. Instead why not do what I do, get home, light the barbecue and then worry about what I’m going to cook on it….which is usually whatever is in the fridge and a bit of imagination.
There is generally a protein or two, chicken, pork, ribeye’s and then some veg, usually mushrooms, corn on the cob, onions and or shallots thrown in with a touch of rub on the cast iron. Or of course make up a decent salad to eat with your meat or fish, yes salad! If prepared correctly with a mix of veg, pine nuts and a decent dressing it’s as tasty as any other food type.
Practice The Art of Barbecue
If you light your barbecue correctly it should be up and running in no more than 20 minutes by which time I’ve seasoned the protein(s), prepped the veg, light a cigar and made a fresh coffee, or a whisky cocktail….whether it’s sunny or not. ‘What if it’s raining?’ I hear you cry, well I forgo the cigar and whisky cocktail but seeing as we live in the UK I built a shack on the end of my shed so I can barbecue even if it is raining or indeed starts raining.
The reality is that whether it’s breakfast, lunch or dinner it tastes better cooked on a barbecue. I don’t class myself as a barbecue fanatic but I do like delicious food and in my view that comes off a barbecue and I don’t need to be waiting for the sun for that!
It’s autumn and traditionally smoker time though like most of you I use my BBQ’s all year. Still the offset smoker needs to be mastered
Primeval cooking over a live fire
As you can imagine I get asked this question a few times in a week and in fairness for the person just getting into their coffee it is a fair question.
So with the introduction of The Coffee Shack to The Barbecue Shack business I thought I would run a quick demo on making an Americano on our Gaggia Classic demo machine.
It’s autumn and traditionally smoker time though like most of you I use my BBQ’s all year. Still the offset
Something I hear a reasonable amount is “I haven’t barbecued much this year as it hasn’t really been sunny”. As