Archive for May, 2013

Seriously Big “Dirty” Rump Steaks

dirtyrump2You’ve probably heard me jabbering on about cooking “Dirty” style beef straight onto the coals, and thought to yourself, that sounds interesting, and I’m finding I’m cooking more and more beef like this on the BBQ this summer as I find that obtaining a prefect savoury crust is so much easier this way. And I really really urge you to give it a go this summer, as long as you have lumpwood charcoal (not briquettes) and a lid for your BBQ you can cook this. And with National Barbecue Week next week you really need to do something special.

Get your coals good and hot, so they are glowing, give them a quick blow to remove any build up of ash, and put your chunk of beef straight on the coals, the fattier cuts seem to do best, such as ribeye, sirloin or in this case 4.9kg of rump. You can also do this with a chateaubriand fillet cut, but you need to be extra cautious not to overcook it.

A few minutes a side is all it needs to sear and crust up, and sear the ends too, if the fat starts to flare up you can close the lid if you get worried.

Once it looks like the pic above on all sides, remove from the coals, place the BBQ grate back on, followed by the meat. I like to brush mine at this stage with the following mixture, 6 tbsps rock salt, 3 cloves of garlic, 2 sprigs of rosemary, 2 sprigs of thyme, and a good glug, 4/5 tbsps extra virgin olive oil, blitzed up in a spice grinder.

Place the meat on the grill indirectly, ie. not directly over the coals with some oak smoking chips, and the lid on the BBQ, cook until the internal temperature reaches 52 degC, and allow to rest for 20-30 minutes.

Serve in big slices with salad, red wine and lots of friends.

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Thai style Suki Yaki

suki3This is  a very special Thai style Suki Yaki feast. It was in a restaurant on our second date that myself and my lovely wife first tried this, and we’ve been wanting to recreate it at home since. A recent purchase has made this possible, a large cast iron fondue that sits on a hot plate, but I think it would be possible with a large pan of stock over a heat source such as a candle.

You will need to warm a couple of litres of good quality clear stock, here I used fish stock, but chicken or vegetable would work well. Add a stem of lemongrass, a couple of whole garlic cloves, 2 kaffir lime leaves, a thumbnail sized piece of ginger, a good dash each of light soy sauce, fish sauce, and lime juice. Allow the flavours to infuse in the warm stock for an hour prior to the meal and remove from the stock just before your guests arrive.

While the stock is infusing, you will need to prepare your cooking ingredients. I went for a seafood selection, scallops, tiger prawns, squid rings and monkfish. A selection of sliced vegetables, shredded chinese leaf, shitake mushrooms, beansprouts, peppers, chillies, mange tout peas and baby corn. You will also need some rice vermicelli noodles, and a selection of condiments sweet chilli sauces, finely chopped garlic, coriander, soy sauce and sesame oil.

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Then you make the guests cook for a change. Load up the stock bowl with whatever you choose and cook for a couple of minutes maximum, and transfer with a ladle into your waiting bowl with some of the stock, pile on the condiments of your choice and tuck in. It’s kind of like an oriental fondue with everyone helping themselves and constructing their own noodle bowl. If the stock starts to get low, top up with some boiling water.

It makes for a relaxing fun evening, and takes the stress out of cooking for friends.

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New chicks

chicksVery exciting news from our little menagerie, one of our silkie bantam hens “Fluffy” has been sitting on some eggs after going broody a few weeks ago, and these little cuties appeared a few days ago.

I love seeing the kids being able to handle them, and Fluffy is such a good mum, she doesn’t seem to mind too much.

After the difficulties we had last year losing the quail chicks we hadn’t planned to hatch any, but nature has worked her magic, the very proud father is Boris the Bantam Cockerel, so if the chicks take after him, they will be gorgeous, look forward to seeing how they grow as a bit of a mixture.

 

 

Retro BBQ Burgers and Dogs

 

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So guys, BBQ season is in full swing here at CountryWoodSmoke, hopefully you’ve managed to light up at least a couple yourself. Sometimes the good old British BBQ  gets some stick, burnt sausages, burnt chicken raw on the inside, cheap burgers that halve in size when cooked.

There’s nothing at all wrong with a good simple BBQ, burgers and hot dogs, but if you are going to cook these, there’s no reason not to make them great, I used some wonderful wagyu beef and buffalo burgers and huge cajun beef dogs from my friendly local butcher,

I made sure to cook them on a medium hot BBQ with a lid to control the cooking and reduce flare ups so they were cooked to perfection.

cajundawgs

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Grillstock 2013

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Brothers and Sisters it’s that time of year again Grillstock 2013 is upon us this year there are 2 events in Bristol (this weekend) and in Manchester  (June)

So if you like your food smoky, and want some real down dirty barbecue cooking, and get to meet some legendary characters such as Dr Sweetsmoke (pictured above). There’s some awesome music and competitions galore.

Head on over and have a great time y’all.
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Rock Salt Crusted “Dirty” Chateaubriand

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This is a real cavemans carnivore recipe again from my BBQ, but I won’t apologise, this a real celebration of good, well hung, dry aged Aberdeen Angus beef.

I’ve never really been one for fillet steak, I like a bit more fat through my steak, but I saw Andrew Gordon Butchery was serving up the most stunning chateaubriand joints, these are the thick end of the fillet steak, and are tender as a steak comes, this particular one was really well hung. I already had an idea of how I wanted to cook it, on the BBQ “dirty” style, ie. straight on the coals to sear the outside and then smoked till rare with oak wood chips.

I rubbed the meat with a handful of rock salt, and prepared a spray by dissolving a handful of rock salt in 100ml of hotwater, allowing to cool, and filling a water squirter.

I placed the chateaubriand on red hot coals, make sure they are good quality lumpwood charcoal, not briquettes, place the meat on top and allow to sear on all sides, keep the outside of the meat slightly moist by spraying with the salt spray, and the occasional drizzle of olive oil. Then place the meat on the BBQ rack to cook with the lid down on a medium hot BBQ for 15-20 minutes until the internal temperature reaches 52 degC.

Allow to rest for 5 minutes, and you should have a wonderful piece of meat, with a salty savoury crust, and tender moist inside. Perfect steak cooked dirty style.

I served mine cut into thick slices, a simple salad and chunks of sourdough toasted over the coals and rubbed with garlic and extra virgin olive oil.

A glass of Primitivo red from Italy went perfectly with this.

 

Italian Pork Chop with white beans

porknbeans

A nice thick griddled pork chop, oozy herby cannellini beans what’s not to like here, I have always professed a love of good simple rustic cooking, nice and frugal, but using quality ingredients and packed with flavour.

I rubbed the thick pork chop with a clove of garlic, and sprinkled it with thyme and sea salt and freshly ground black pepper, and placed on a medium hot griddle pan to sear. Cooking both sides until cooked through, about 4/5 minutes a side.

I heated a tin of cannellini beans through with a chopped clove of garlic, a few sprigs of thyme and some salt and pepper, mushing with a potato masher till creamy, adding some good quality extra virgin olive oil just before serving.

Rest the meat on top of the beans so the juices enrich the beans.

 

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The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours