Pancetta, also known as Italian bacon, is taken from the belly of the pig. It is dry cured with curing salt, often with the addition of a variety of herbs and spices, then rolled and hung dry for a couple of weeks. Its pungent taste is the perfect base for sauces, soups, stews and casseroles. It’s often sliced […]
Another offering for #goatober, just like our previous recipe for goat merguez sausages. We’ve used the same blend of ingredients as the merguez to create these tasty little kofta kebabs. The sausagemeat here adapts perfectly to become another North African inspired dish. Goat is a great substitute for lamb, which is the traditional choice of meat […]
Our contribution to #goatober this year involved creating some of these tasty merguez sausages. #Goatober is an annual campaign every year in October, popular in the US but now spreading across the world, including here in the UK. A month long celebration of the dairy billy goat industry, the campaign was launched to raise awareness of this […]
There are few tastier cuts of beef than Picanha cooked on a rotisserie over an open fire. Also known as tri tip or rump cap, its a cut frequently associated with churrasco style cooking. Churrasco is a Portuguese term for grilling meat, and can often be found in Brazilian cuisine. A triangular cut positioned at […]
BBQ crab is delicious on its own, but in this recipe we’ve blended the crab meat with a flavoured butter. This time we’ve created a Cajun style butter, made with a mix of herbs and spices. Try a few different blends of flavoured butters for yourself. There are loads of flavour combinations that work perfectly […]
Another party favourite, you can never go wrong with a combination of bacon, chillies and cheese… Very often you will find recipes for Jalapeno poppers using bacon, dusted with a BBQ rub. This time we’ve decided to use Parma ham, and eliminated the rub, so not to overpower the delicate flavour of the meat. If […]
Cooking ‘dirty’, direct on the coals (also known as ‘caveman’ style), is a fantastic way to add even more BBQ flavour to your meat. Sirloin or Rib Eye are ideal cuts for this particular style of searing a steak. Aim for a nice chunky thickness – one inch is perfect. All cuts which are suitable for […]
We’ve definitely got a thing for tacos at the moment – There’s something irresistible about a , soft, warm, corn tortilla, paired with a tasty, spiced filling. As we’ve said before, do your best to get real corn tortillas or pick up some Masa Harina and make your own, like we do – You’ll never […]
When we think about the regional styles of US BBQ, we generally talk about pork BBQ with various vinegar-based sauces from the Carolinas; Beef brisket, short ribs and sausage from Texas; Sweet, tomato-based sauces on pork ribs, shoulder and burnt ends in Kansas City and of course, the famous “dry” ribs in Memphis. However, tucked away […]
There are few more enjoyable flavours than belly of pork. The high fat ratio (around 50%) on this particular cut will ensure that, if cooked correctly, the end product will melt in your mouth. Just like the point of a packer brisket, you can make the most of this fatty cut by producing a take on burnt ends […]