Primeval Cooking – Going Full Circle
Primeval cooking over a live fire
Today I made up two rubs to use on my BBQ. One sweet & salty for pork and chicken and the other salt & pepper based for dark meats such as beef and venison. Recipes and reasons for choice of ingredients will be published soon but for now I thought we would have a bit of fun.
To win a Napoleon Digital Thermometer https://www.thebbqshack.co.uk/product-page/napoleon-digital-thermometer all you have to do is come up with a name for my rubs. For example Angus & Oink have names like Pigasus and Dirty Cow so come up with names for my Pork & Chicken rub and also for my red meat rub and the person that comes up with the best names wins the Napoleon Digital Thermometer.
Primeval cooking over a live fire
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
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.
Something I hear a reasonable amount is “I haven’t barbecued much this year as it hasn’t really been sunny”. As
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.