The smokey meat feast

I’m not sure whether I have the time to describe everything involved in preparing and cooking the food for this party. 20, half are kids. But I’ll give the highlights and hopefully I’ll get to the specific details of each dish. Photos are below, but here are the highlights (unfortunately there are not photos of…

Brown sugar dry rub with guajillo and pasilla chiles

I’ve been working on a brown sugar dry rub for [primarily] pork but also other meats such as beef and chicken. I’m getting closer…this one is very good. It incorporates some dried Mexican chiles. In order to blend up the chiles smoothly and incorporate the oils, I processed the chiles and garlic in a food…

Slow braised mandarin chuck on the bone

Ever since I read ‘Thin Blue Smoke’, where pulled chuck was mentioned, I’ve been trying different versions of chuck beef on the bone. This one worked very well, and I used it for tacos. After cooling, merely pull chunks of meat off the bone, set aside, and briefly pan fry to heat up before serving….

Beef Pho (my version)

I’ve made a few types of beef pho, and the key seems to be heaps of cheap beef cuts with lots of marrow and other bits and pieces for flavour. This recipe may not be traditional, but it was good to eat. And there was extra to spare and freeze for another time. Before the…

Raw food diet for dogs

I’ve adopted two dogs recently, and I made my first attempt at a raw food diet for Max and Rosella. Max especially likes it, while Rosella still prefers her dry food. It’s easy to make, but you need a food processor or grinder. Essentially, mince and grind all the ingredients until relatively smooth, and then…

Each go at the smoker is slowly getting better. This time it is pork ribs (american style) and beef brisket. Each meat had their own marinade, smoked with a mixture of hickory and apple wood, and basted with a home-made BBQ sauce in the final hours. The final cooking time was about 8+ hours. Details…

slow cooked bbq chuck steak on the bone

The next cut of meat up for slow cooking is chuck steak on the bone. Each of these pieces weigh in at nearly 2 lb (just under 1 kg). I have dry rubbed these steaks with a mixture of sumac, cumin, anaheim chile, guajillo chile, allspice, cinnamon, oregano, garlic and salt. For those of you…

Corned beef

Home made corned beef is definitely better than what you can buy…so much more flavour!  I was short on a couple ingredients from what was suggested so I improvised.  It was still great served warm, and will be great in sandwiches!   Ingredients 5 lb (2.5 kg) beef brisket Brine 4 litres (1 gallon) water…

Hanoi beef noodle soup

For New Year’s eve we had some friends over for dinner, and Belinda wanted to cook some Vietnamese dishes from her new cookbooks by Luke Nguyen.  I was the sous chef for the evening!  This is the first of the dishes, very yummy and we had leftovers the next day for lunch.  The recipe calls…

Beef and pancetta meatballs

                                      Madeleine has been asking for meatballs recently, so here we go… Ingredients meatballs 1 kg (2 lb) beef mince 250 g (1/2 lb) pancetta 1 large brown onion 3 cloves garlic 1 large handfull (1/2 cup)…