Smokin Yard’s BBQ, Idaho Springs

During our last day of holiday in September, we headed west of Denver in search of ghost towns. The first stop was Nevadaville, which had some interesting if somewhat derelict buildings. From there, the journey took us through the serene mountain landscapes to Idaho Springs, which has some more intact buildings from the bygone age of prospecting.

And it also happens to have one of the best BBQ places I’ve eaten at … Smokin Yard’s BBQ.

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Food Photography at The Cook’s Digest

A food blog can live or die on the quality of the photographs. A blogger could invent the most creative, heavenly meal on the planet, but an out of focus, badly lit shot won’t entice readers in. So I’ve used some simple tricks, low-cost lighting and free software to improve picture quality.

Below are my top five tips on on how we get our pictures looking as good as the food tastes.

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Top 40 Pizza Food Blog Award

I am thrilled to announce that The Cook’s Digest has been honoured for our contributions towards the pizza food scene, following on from our award a year ago for Vietnamese food blogging. Once again, the good folks at feedspot.com have recognised us as a major contributing to all things pizza!

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Photographing the Moon and Bears with Digiscoping

Yes, that’s a picture of the moon, taken by my wife earlier in the year … I’m going strictly off-topic with this week’s blog post. And if you’ve got a cellphone you could take shots like this too. All you need is a pair of binoculars (monocular and spotting scopes also work) and a handy little gadget and hey presto, you’re digiscoping!

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Ramos Potatoes … Where Have You Been?

It was a late, cold, snowy night when I last returned from Switzerland. On the way home I went to our local fish and chip shop and whilst waiting, talked with the owner about their amazing chips. He revealed that they used Ramos potatoes and sold me half a bag to try out … they made the most amazing home cooked chips and potato wedges we’ve had.

Intrigued? Read on …

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Best Nine 2017

It’s been a fun 2017 here at The Cook’s Digest. We won a blogging award, had a recipe go viral and expanded our horizons . So here’s our best nine cooks of 2017 …

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Vietnamese Food Blog Award

Top 40 Vietnamese Food Blog Award

I am thrilled to announce that The Cook’s Digest has been honoured for our contributions towards the Vietnamese food scene. We have recently been recognised as one of the top Vietnamese Food Blogs by the good folks at feedspot.com. And perfect timing, as this coming weekend the country celebrates National Day.

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Maxing Out a Minimax Big Green Egg

“Roast chicken in the Egg is great, but I miss having gravy” said my wife. This was indeed the case … spatchcock chicken cooked in our smaller Big Green Egg makes for a great dinner, however fresh gravy wasn’t feasible. Anther challenge was cooking something big on the lower level.

After pondering this, I came up with a simple solution, a Minimax Rig 2.0. I just needed to cannibalise three of my wife’s meat skewers.
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Happy Birthday To The Cook’s Digest

This month marks a year of The Cook’s Digest. It’s been a lot of fun, and an interesting learning experience. In this post I share some of theΒ  important events and aspects of the year.

And also eat some chocolate cake to celebrate. πŸ™‚
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Spring Cleaning The Big Green Egg

As with a conventional oven, over time a Big Green Egg gets gunked up with fat, grease and other undesirable detritus. When the ceramics glisten with black, fatty deposits and there’s an aroma of fat as the Egg warms up, it’s time for a clean.

Not with Mr. Muscle though. I restored the Egg by performing a controlled clean burn. The result was an Egg nearly back to the state it was when purchased.
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Wok Cooking with a Big Green Egg

I relish a challenge. Recently I cooked a Vietnamese meal using a wok in our kitchen. My wife said “that’s something you probably couldn’t cook using a Big Green Egg.”

Challenge accepted! Find out how to do wok cooking on a Big Green Egg with this simple guide.
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Two-Level Raised Cooking With a Big Green Egg

I believe in making the most of available space, whether it’s storing herbs, stacking pans … or cooking in a Big Green Egg. The Egg has a big dome that normally has nothing in it. Most ovens have two shelves, why not the Egg as well?

Find out how to add a second cooking level to a Big Green Egg, Kamado or BBQ with a few nuts, bolts and washers.

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