Posts Tagged ‘Barbecue’
Thursday, May 17th, 2012
This is a bit of a beg, steal and borrow recipe. The burger is inspired by Fred Smith’s recent double cheese at the Ad Cod. The patty is very much in the style of Lucky Chip / Meatwagon / Mother Flipper. And the bun recipe, which is kind of a demi-brioche, is based on (believe it or not) a Dan Lepard hot cross bun recipe.
The burger patties are pure meat, so don’t buy the stuff you get in the supermarket. Go and see your butcher and either get him to grind a bit of what you fancy, or if their own mince is good quality, get some of that. I used a combination of chuck and shin (I think around 75% to 25%). Great flavour.
This recipe will make either 2 doubles with a few buns to spare, or 4 singles. The choice is yours. I serve mine with lettuce, red onion, a cheeky sauce made with home made mayo and Tabasco, and some of that lovely plastic burger cheese. I didn’t have the time or the inclination to make my own, but you can. There’s a good recipe for it here on Luc Martin’s blog.
Finally, As these burgers don’t have a binding agent, they are a bit more fragile, which can make barbecuing them slightly harder. The ‘cue I used had flat bars so I was safe, but they’re equally good fried off in a hot pan or on a griddle plate in true diner style.
Ingredients
For the buns (makes 5)
135 g white bread flour
135 g plain flour
7 g fresh yeast / 4 g dried yeast
90 ml warm water
(more…)
Tags: Ad Cod, Barbecue, Beef, Brioche, Buns, Burger, Cheese, Chuck, Dan Lepard, Demi, Diner, Double, Fred Smith, Grill, Hot Plate, Lucky Chip, Meatwagon, Mince, Mother Flipper, Shin
Posted in Dinner, Lunch, Recipes | 3 Comments »
Wednesday, January 4th, 2012
Day two of me pulling my finger out is another local hero from our stay in New York late last year, and trades the buttery crusts of pies for another American obsession. Barbecue.
I’ve wanted to visit Fette Sau since I read about it three or four years ago. Last time I was in New York, I failed to get my ‘cue on, so this time I vowed not to fly home without coating my face in barbecue sauce.
Tucked away down a side alley in Williamburgh, Brooklyn, Fette Sau is a temple to meat. The walls are adorned with scrawlings of different cuts of various four legged beasts, knives hang behind the bar, the white tiled walls are all butcher shop, and they sell their wares by weight as opposed to portion, which is great from a trying everything point of view. It also exposed the tactical eaters we overheard rejecting anything on the bone as it’s “…dead weight, man…”, which means no ribs, which is crazy right??
I wanted to try as much as I could, so after much deliberation I pulled together what I figured would be a killer selecta. Black Angus Brisket, Spicy Berkshire Pork Sausage, Pulled Berkshire Pork Shoulder, Duroc baby Back Ribs, Burnt-End Baked Beans and some green stuff to keep my digestive system alive. Now I was pretty pleased with the ribs that I made earlier in the year, but this was some next level business. The words that follow are not going to do what I ate justice, because I loved every friggin’ mouthful so much, but here’s a taster.
(more…)
Tags: Baby Back Ribs, Baked Beans, Barbecue, BBQ, Beef, Berkshire, Black Angus, Brisket, Burned Ends, Duroc, Fette Sau, New York, Pig, Pork, Pulled Pork, Sausage, Spicy, Williamsburgh
Posted in Dinner, Lunch, Opinion, Travel | 1 Comment »
Tuesday, July 26th, 2011
For the un-initiated, Ray Mears is a legend. He’s a quietly authoritative survival and bush-craft expert, who’s brilliant TV shows have been running in the UK for years. He basically gets to live out every schoolboy’s fantasy of surviving in the great outdoors, whittling wood, foraging, and using a few of the hundred or so ways he knows how to start a fire in the wild.
Anyways, I remember seeing an episode of one of his shows a while ago (I think it was the one where he met up with another survival legend, Les Hiddins aka The Bush Tucker Man) where he cooked foil wrapped bananas with cocoa powder in the dieing embers of his camp fire.
Hardly haute cuisine I think you’ll agree, but they looked tasty, so the next time I had a barbie I thought I’d give it a go, and they’ve been a fixture ever since. So I figured if some guy from New Orleans called Foster can have a banana dish named after him, why can’t our Ray?
These ones are a posher remix of Ray’s iron rations, using dark chocolate and a bit of booze, but I’d like to think the man himself would approve.
Ingredients (per person)
1 ripe banana
2 squares of dark chocolate
(more…)
Tags: Banana, Barbecue, Bush Tucker, Bushcraft, Chocolate, Double Cream, Ray Mears, Survival, Vanilla Ice Cream, Whiskey
Posted in Dinner, Recipes, Snack, Sweet Stuff | No Comments »
Sunday, July 17th, 2011
‘Barbecue’ is a bit of a national obsession in the US. From what I can gather there’s a bit of rivalry between the North and South in terms of style. I forget which, but one part of the country favours the dry, and the other the more saucy, but whatever side you meat falls on, it can be some tasty shizzle.
This recipe is a culmination of a bunch of different barbecue recipes we’ve read and tasted since we’ve been out here. A lot of the more recent ones seem to favour balsamic vinegar and going heavy on the sugar as part of the sauce, which to my taste is a bit sweet, and you end up with almost Chinese style ‘candied’ ribs. I prefer a bit more of a balance between sweet and savoury, so have used apple cider vinegar. But be careful not to go too far the other way or you’ll end up with something that will strip the enamel off your teeth.
The ribs get a double dose of flavour from a dry rub (which you should allow to do it’s work for a good few hours; or ideally overnight) and a wet barbecue ‘mopping sauce’ that you douse the meat with whilst it cooks on the barbecue.
Right, lets get our grill on.
Ingredients (serves 2-3)
1.2 – 1.5 kg rack of baby back (loin) ribs
(more…)
Tags: Allspice, Baby Back Ribs, Barbecue, Bourbon, Brown Sugar, Cider Vinegar, Coleslaw, Corn, Cumin, Deliverance, Dry Rub, Garlic, Ketchup, Onion, Paprika, Pork, Sauce, Soy Sauce
Posted in Dinner, Lunch, Recipes, Travel | 3 Comments »
Thursday, July 7th, 2011
As you’ll see form the previous post, American Independence day fell over this weekend. So for the 4th of July, we rented a cabin up in Lake Tahoe, which gave us the opportunity to do something we’d been gagging to do since we got here. Get our grill on.
We cooked a bunch of stuff on the barbecue which came with our weekend digs including ribs (recipe soon), steak, corn, s’mores and this great little clam recipe that the missus spotted on the New York Times website a few weeks ago.
It’s a really simple and easy, a bit different, and makes a perfect starter. We approximated the quantities as we didn’t have any on-line access whilst there, but I think we winged it pretty successfully.
Ingredients (serves 2)
20 clams (about 10 per person)
100g buter
2 cloves garlic, finely chopped
1 teaspoon Worcestershire sauce
Small handful chopped flat leaf parsley
(more…)
Tags: 4th July, Barbecue, Butter, Cabin, Clams, Garlic, Independence Day, lake Tahoe, Lemon, Parsley, Shelfish, Worcestershire Sauce
Posted in Dinner, Lunch, Travel | No Comments »
Monday, August 2nd, 2010
At Hand To Mouth Towers, we don’t have any outside space that allows us to grill meat over an open fire, which can be a bit frustrating during ‘barbecue season’. So when I get the chance to get busy with some hot coals, I try and make it count.
For me the undisputed kings of the grill are Côte de Bœuf or the porterhouse. Both are pretty primal cuts, with plenty of marbling, and if well hung, bags of flavour. Whilst at Forcalquier Market we picked up some amazing rib steaks to barbecue, and they made an awesome dinner.
Ingredients (serves 6)
3 x Côte de Bœuf steaks (around 700g each)
Herbs de Provence
Salt and pepper to taste
Method
You want your ribs to be at room temperature before you grill them, so get them out of the fridge before you start your barbecue. Now get your barbecue super hot. You want to sear and caremelise the outside of the meat when you put it on, so it needs to be as hot as Hades.
(more…)
Tags: Barbecue, Côte de Bœuf, Grill, Herbs de Provence, Mustard, Pepper, Potatoes, Rest, Rosemary, Salt, Steak
Posted in Dinner, Opinion, Recipes, Travel | 1 Comment »
