Smokin’ turkey

I’ve posted this photo before, but no detail on the recipe. For Thanksgiving, I based the marinade for the turkey on a recipe from the NY Times, out of Florida. I marinated turkey legs, wings, and breast overnight, and then smoked the legs and wings for 7 h, and the breast for 3 h. The recipe…

BBQ Lamb ribs

I’ve posted these lamb ribs through Instagram, but just the photo. Here’s the monologue and recipe (and doesn’t include details on the grilled chicken thighs, bottom right of the photo). I’m not sure how common lamb ribs are for people? Personally, I wasn’t properly introduced to lamb until I lived in England, but my indulgence…

BBQ pork ribs – one of the best so far

There are a lot of different ways to prepare BBQ pork ribs, and I can’t say which I prefer.  But here is one method, and flavour, which worked well.  The method is simple.  Quick? No.  But simple. Yes. And tasty? Very.  Place the pork ribs in the oven with a range of wonderful ingredients, cook…

Corn and avocado salsa

This was a very quick and easy salsa to make.  Great with corn tortilla chips or used as a filling in quesadillas or tacos.  And also great with beer.  I made a small batch but it can easily be bulked up. Ingredients Fresh corn from 1 cob 1/2 of a brown onion, finely minced 3…

Pork neck steak with pineapple coconut sauce

I often braise pork neck to the point that it falls apart, and then pull it with a fork and cook it down more with the braising sauce for ‘pulled pork’.  I decided this time to cut the pork neck in 1 inch (3 cm) steaks (sometimes referred to as pork scotch fillets, which is…

Canadian Bacon (cured pork loin)

I’ve been curing pork belly for ‘American’ style bacon for over a year now, and thought I would make some ‘Canadian/British/Australian’ style of bacon, which consists of the loin.  Over here, you can get either ‘long-cut’ or ‘short-cut’ bacon, which essentially refers to whether the bacon consists of the loin and belly connected, or not,…

Pork banh mi (Vietnamese baguette sandwich)

These sandwiches using vietnamese baguettes seem to be the latest craze in Melbourne.  The vietnamese baguette is essentially a french baguette that is made with a bit of rice flour so it is lighter on the inside and crunchier on the outside.  There are a range of options, but I made the ‘traditional’ version.  …