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.

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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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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!

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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.

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Pork Riblets with Chipotle Sauce

Another one of those “that’s a new one on me” blog posts. Pork riblets are a small, meaty rack of unevenly cut pork ribs, a perfect size for a single serving. They are incredibly tasty, and normally great value. Cooked low and slow, with a spicy, warm basting sauce made by my wife, we present some delicious pork riblets with chipotle sauce.

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Hickory Smoked Pulled Pork

Along with brisket and ribs, pulled pork is a classic “rite of passage” meal every BBQ owner (including me) aspires to create. And, eventually, excel at. It takes time and patience, but done right the reward is some of the most amazing pork I’ve tasted.

Find out how to make some great pulled pork with this simple recipe.

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Duck Breast with Plum and Tamarind Sauce

To celebrate a fantastic holiday in the USA (which is also why I didn’t post much in September), I wanted to cook something a bit different to what we’d enjoyed in the States. In a “root around the pantry and find what’s available” moment, along with inspiration from fashion guru Gok Wan, some delicious duck breast with plum and tamarind sauce was served …

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Huckleberry Glazed Chicken Wings

We bought back the idea for awesome salt ‘n’ vinegar chicken wings from the USA. We also came back with some delicious huckleberry BBQ sauce. Well, heck, let’s try making some more chicken wings with a tasty, tangy sweet fruit glaze! This was outstandingly good, it’s now a tough choice as to which would be our go-to wing recipe.

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Buffalo Chili with Roasted Tomatoes

Whilst staying in Yellowstone National Park, we had the pleasure of enjoying a delicious bowl or three of smoked bison chili. It was absolutely delicious, the meat and sauce had a richer flavour than beef chili dishes I had previously tasted.

After a bit of research back at the home ranch, we came up with our own version using buffalo and cooked up some tasty buffalo chili with roasted tomatoes.

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Mad Max Turkey Burgers

 

For the next in our series of burger recipes, we present the Mad Max Turkey Burger. Infused with the flavours of the unqiue Mad Max seasoning, and packed with a little chorizo, this is a great tasting lean meat burger. And utterly delicious.

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Sticky Tamarind Baby Back Ribs

I hosted an al fresco lunch event for my work colleagues a couple of weeks ago. We are sadly all going through a redundancy period, so to lift spirits I prayed for good weather and cooked up a few classic dishes, including some tasty sticky tamarind baby back ribs.

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Mutton Leg with Huckleberry Glaze

We’d had roast mutton a month ago for the first time, and really enjoyed it. The meat had a texture and flavour that I thought would work with a sweet glaze. We had some huckleberry syrup and jam … so voila, a quick sauce was concocted to make a delicious mutton leg with huckleberry glaze.

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