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.

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Ultra Crispy Chicken Legs

I’ve been working in Switzerland for most of this week, and whilst it’s been a lot of fun and hard work combined, very little time to do anything constructive with a new recipe. So instead, a simple lunch of ultra crispy chicken legs.

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Cooking Food To Temperature

During the first year of this blog, I picked up many valuable culinary tips, tricks and techniques from a plethora sources, both digital and real world. This led to significant improvements in our approach to home cooking.

The change that had the biggest positive impact was to cook food to temperature (rather than elapsed, fixed time). This has drastically transformed the quality of our entire home dining experience, as well as being a new avenue of “food adventure” to immerse myself in.
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Umami Smash Burgers

Burgers cooking on the BBQ are ubiquitous with warm, sunny summer days. Yet they can quickly become repetitive and ordinary. How to make them … well, less ordinary?

Through chance experiment we discovered that chestnut mushrooms, Dizzy Pig Red Eye Express rub and a little butter combine to exhibit an umami-like taste. Very left field and unexpected. So we used those ingredients in crafting some truly outstanding smash burgers.

Make these distinctive, delicious and very different burgers yourself with this simple recipe.

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Experiences With Sous Vide Cooking

I enjoy experimenting with kitchen gadgets. For Christmas, I was gifted a “Sous Vide Supreme” to add to the culinary arsenal. After a few sous vide meals, it’s clear this was a perfect present. Meat is moist and evenly cooked throughout. Vegetables taste fresh and vibrant. Every time.

Find out about sous vide cooking and what I’ve been doing with it in this blog post.

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Using BBQ Rubs For Everyday Cooking

One of my culinary discoveries has been the positive effect BBQ rubs can have on enhancing  flavour. A real-deal meal time game changer. I’ve blogged about cooking with rubs in our Big Green Egg, simply because it’s what I normally use.

Recently rain stopped play on a planned al fresco roast chicken. A lot of rain, and high winds. So I used the oven indoors. Turns out that BBQ rubs work with everyday kitchen cooking.

There’s a world of flavour waiting for you to discover. Let’s go explore it …

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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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Cooking Pizza With 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.

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