Mexican BBQ Ribs

As lockdown resulted in postponing our USA and Canada road trip, my wife and I have been vacationing vicariously through the medium of television. In a recent series, we followed a famous chef as he travelled from San Francisco down through Mexico, enjoying local cuisines on the journey. We felt inspired to do a fusion of Mexican style flavours with traditional USA food, resulting in some delicious Mexican style BBQ ribs.

Continue reading “Mexican BBQ Ribs”

Green Tomato and Tamarind Chutney

We had bumper crop of tomatoes this year. Green tomatoes. A cooler summer and late bud break meant that by mid-October the vines were adorned with small, unripe fruit. Rather than discard them as useless, my wife decided to make a delicious green tomato chutney. And she added in some tamarind for good measure.

Continue reading “Green Tomato and Tamarind Chutney”

Custom Built Big Green Egg Minimax Table

Building an awesome table for a Big Green Egg seems to be a rite of passage for many Egg owners. Sadly my DIY skills are non-existant. In fact in 2002, and following a shockingly bad attempt to paint a wall, my wife imposed a lifetime ban on me from attempting any type of handiwork. My father-in-law, on the other hand, is a highly skilled DIY enthusiast. So for my recent birthday he gifted us an amazing custom built Minimax table …

Continue reading “Custom Built Big Green Egg Minimax Table”

Alder Smoked Brisket Chilli

My wife and I experienced a fantastic lunch at the Gatlinburg branch of Calhoun’s Tennessee BBQ in 2019, part of our east coast USA tour. The highight was the best chilli that we’ve ever tasted, using brisket as the meat. After cooking and enjoying some brisket back home, we had leftovers. Time to emulate that amazing Calhoun’s Tennessee brisket chilli.

Continue reading “Alder Smoked Brisket Chilli”

Crispy Roast Potatoes in the Big Green Egg

I thought I had roast potatoes nailed a long time ago, having peaked with the duck ‘n’ dexter roasties a few years back. Then one day a few weeks ago I decided to try roasting potatoes in the Big Green Egg. Well hello! After an abortive first attempt, we now have a new winner for how to make amazing roast potatoes! And yes, they are better than oven cooked ones …

Continue reading “Crispy Roast Potatoes in the Big Green Egg”

Seeded Wholemeal Bread

I’ve been on the bread baking journey for nearly six years, and whilst I’ve tried many different types of seeded bread (both purchased and made by my fellow bakers) this was one of the first seeded loaves I baked myself. It took a couple of experiments to get a seed mixture and technique nailed. And turns out that it’s very easy and virtually the same as other bread recipes I’ve used …

Make a delicious, tasty seeded wholemeal loaf of bread yourself with this simple recipe.

Continue reading “Seeded Wholemeal Bread”

Pulled Pork Cheese Nachos

We cooked some pulled pork at the weekend, and had leftovers. Yes, I know, leftover pulled pork, how is this possible? Well there’s only two of us (along with three mainecoon cats) and I did cook a lot of pork. I recently saw a recipe for cheesey nachos with leftover smoked brisket, so emulated that … including the crispy bacon bits which, according to my wife, sealed the deal!

Find out how to take the standard nacho snack up a few notches with this simple recipe.

Continue reading “Pulled Pork Cheese Nachos”

Asian-Style Pork Leg Steak

A cracking start to the new year, as The Cooks Digest gets back to its roots of cooking a life less ordinary. Throughout 2019 we endeavour to try brand new ideas with each post. To commence the series, a new cut of meat served with a far eastern style flair … Asian-style pork leg steak.

Continue reading “Asian-Style Pork Leg Steak”

Clean Caveman Steak

The good news is that I got a new job! After being made redundant and unemployed for six months, I’m once again being useful as a Scrum Master and agile coach to a large, multi-national organisation. It’s also meant that the blog has taken a bit of a back seat whilst I settle into the new role and get to know the teams I am and will be working with. So as a final blog post for the year, we return to one of my favourite meals, steak. And a new technique called the clean caveman for making those amazing reverse steaks ribeyes even better …

The “caveman” steak method involves placing meat directly onto hot coals. I loved the crisp, seared crust results but didn’t care for the ash. So what happens if we get the steaks very close to the coals without actually touching? This is what I tried … the clean caveman steak. And it’s now our go-to steak cooking method.

Continue reading “Clean Caveman Steak”

Peach Smoked and Glazed St. Louis Ribs

Earlier in the year, I made apricot preserve pork breast ribs, smoked over orange wood chunks. A reader suggested a similar recipe with peach preserve and smoking chunks. Sounded like a good idea, and the reader, very generously, sent me some peach wood chunks from the USA. He was bang on the money, the peach smoked and glazed St. Louis ribs were amazing!

Continue reading “Peach Smoked and Glazed St. Louis Ribs”

Tomapork Steaks

I’ve had tomahawk steak in the past, the classic cut of bone-on beef resembling the weapon of the American Indian people. But tomapork steaks? That was a new one on me, and came into the “gotta try this” category. Slow roasted and served with buttery potatoes and green cabbage, this make for a fantastic meal with an impressive centrepiece.

Continue reading “Tomapork Steaks”

Braised Pig Cheeks

With the cold winter nights once again upon us, it’s time to focus on some warm, hearty meals to provide sustenance to both body and soul. We kick off with delicious braised pig cheeks served with a rich red wine sauce. This makes use of a tasty, low-cost and often overlooked cut of meat to deliver a fabulous meal for all the family.

Continue reading “Braised Pig Cheeks”