Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique. The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.
After thoroughly enjoying the delicious Jamaican jerk spatchcock chicken, it was clear that spiced rubs can enrich a meal. The “Life of Spice” company offer a range of rubs to enhance flavours. I tried five individual rubs on some chicken legs, all distinct and very tasty.
This is currently our go-to pizza. A simple, yet effective, combination of spiced lamb, textured goats cheese and tasty spinach, finished off with shredded mozzarella. Learn how to cook this for yourself, using either an oven or a Big Green Egg.
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.
Everything tastes better with bacon, or so the saying goes. If that’s the case, then surely merging pork, bacon and sausage into one lovely package would be heavenly. Let’s find out …
I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy!
I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.
A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.