uuni 2 pizza
I recently got the chance to have a play with a friends Uuni 2 Wood Fired Pizza Oven, and thought I’d write up a quick review of my thoughts, having cooked on it. [Read more…]
ProQ Pizza Stone
Cooking Pizza on a bullet smoker isn’t something usually done, these smokers, such as the ProQ Frontier are designed to put out a relatively constant 110 deg C /225 deg F for Low’N’Slow Barbecue, so I was intrigued to see how the searing temperatures required for good Pizza could be achieved 300+ deg C. [Read more…]
Smoky Davidsons
I was very kindly sent some rubs and sauces from Andrew at Smokey Davidsons, and have been having a play with them the last month or so. They are a Kent based producer of a range of sauces and rubs, and owner Andrew is a BBQ nut himself. [Read more…]
I’ve been using the Bear Paws regularly for a couple of years now, I find them pretty indispensable when working through large shoulders of pulled pork, and really useful for lifting and moving large hot joints of meat around the BBQ, and off once cooked. [Read more…]
Finally….the BBQ BookWe’ve all been waiting for this book for a long time it feels like, finally you can get your hands on Franklin Barbecue – A Meat Smoking Manifesto from the King of BBQ Aaron Franklin. [Read more…]
Somebody’s got a new toy! One of the CountryWoodSmoke-British BBQ regulars Alex, has just treated himself to a new ProQ Excel Elite Bullet Smoker, and shares his thoughts from his initial cook. [Read more…]
Grillgrates
I’m very fortunate to get sent BBQ equipment to test and review, and there’s lots of stuff that I grow to love, and use regularly, other accessories tend to get less use, and I’ve found GrillGrates fall firmly in that category. The idea is that you place them on top of your charcoal or gas BBQ grill and then place the food on the ribs on top. [Read more…]
mustard bbq sauce
When most people think of BBQ sauce, they think of the sticky sweet slightly smoky sauces, such as tomatoey Kansas City style, or the more vinegary Memphis and St Louis style. But the regional variation in BBQ and sauces is vast, and in South Carolina, Mustard BBQ Sauces are the go to when cooking Hog. [Read more…]
If you want to fully understand how to cook beef, you really need to have a good understanding of where the beef came from, the type of animal, what it ate, grain or grass fed, how it was slaughtered and aged, and eventually how it was cooked. [Read more…]
Bluegrass opened its doors around September 2014 and I have been a fair few times, however this is the first time I went there with the intention of doing a serious review of the restaurant. [Read more…]
