Live Cooks with Meat Smoke Fire

Saturday 27th March 2021

We thought this week we would cook a couple of pork dishes and also bake a very easy loaf of bread. The cook was:

• Pork belly burnt ends – tender caramelised spicy-sweet chunks of pork belly cooked in rub, BBQ sauce and honey.
• Spit roast gammon – cooked with a maple glaze on the LetzQ Spit.
• Soda Bread – a 30 minute start to finish recipe, utterly delicious.

Saturday 20th March 2021

We’ve just bought a sausage stuffing machine so we’re going to do two dishes featuring sausages, on very traditional and one not so. We’ll also do a side dish to go with the not so traditional dish.

We’re going to cook:

• Sausage Rolls – simple but so lovely on the Egg. It’s been our niece Lexie’s birthday this week and she’s requested 80 sausage rolls, dream on!
• Jambalaya using an Andouille sausage I made last weekend and smoked on the Egg.
• Hush Puppies – a cornmeal cross between a doughnut, which someone asked for last week, and a dumpling.

Saturday 13th March 2021

Wings, wings and more wings. In our usual format we’ll cook three or four different recipes:

• Buffalo Wings or Liz’s Bingo Wings – it’s would be rude not to. We’ll make a blue cheese dip for them as that’s just how it should be done. I might skimp on the celery though. 
• Deep-fried Spicy Wings – Battered with a spicy batter and deep fried.
• Korean Chicken Wings – it’s an old favourite of mine and everyone loves them. 
• Kung Pao Chicken Wings – a new recipe but for those of you who like things just a little less spicy, I think you’re going to love these.

Saturday 6th March 2021

We thought we’d do a bit of a Caribbean theme; after all, the weather is a balmy 6°C. We’ll channel thoughts of sandy beached and fruity cocktails, with baying palm trees, put on your floral shirts and join in.

So the dishes we’re going to cook are:

• Jerk chicken – it had to be.
• Rice and peas – not strictly a BBQ dish but one that is a staple.
• Pineapple tarte tatin – this might have a kick of rum.

Saturday 27th February 2021

We thought we would have a seafood theme but then couldn’t buy any clams. Amazing that the fisherman can’t sell them to the supermarkets. Waitrose claimed they can’t get sustainable clams when the ones they sold pre-Christmas we flown in from New Zealand!

In the end we cooked:

•  Moules Frites – Moules Mariniere with a side portion of fries. 
•  Salt and pepper squid – I think we did this before but we love it. 
• A rotisserie chicken with a mushroom and beer sauce.

Saturday 20th February 2021

Everyone liked the Thai theme a couple of weeks back so we added to it this week:

• Thai spring rolls – these are so easy and super delicious. We served them with a Thai sweet chilli sauce.
• Thai red duck curry – using a homemade red curry paste and duck breasts.
• Thai chicken skewers.

Saturday 13th February 2021

A little bit of Mexican and a new Apple Cake. All cooked in the remaining snow with the temp below zero. Brrrrrrrrr.

We cooked:

• Pulled Pork Tacos
• Blackened Lime Fish Tacos
• Apple Pie Cake

I’ll get the recipes up asap.

Saturday 6th February 2021

By popular request, we’re going to do a Thai themed set of cooks.

We’ll cook:

• Thai fish cakes – one of the most popular starters
• Pad Thai – one of the most popular Thai dishes.
• Pork satay – you all asked for it.

We used my homemade Red Thai Curry Paste.

Saturday 30th January 2021

We’re going to continue with a little bit of veggie food but also do the fish curry you’ve all been asking for since late summer.

We’ll cook:

• Sri Lankan monkfish curry – bright and zingy, we’ll be using the wok.
• Lemon rice – again cooked in the wok so we’ll do this on the same Egg, a whole meal from a single Egg.
• Toasted corn pancakes with an onion and mushroom sauce – the flavour of cornbread with a rich sauce, what’s not to like here.

Saturday 23rd January 2021

We’ve lost our way with Veganuary, even though the Vegetable section on our website has the most recipes.

This week’s cooks are:

• Fish Finger Bhorta – another recipe from social media trends. I’ll give it the Big Green Egg twist. If it’s good enough for Nigella…
• Stuffed spit roast pork tenderloin – pork fillet butterflied and stuffed with roast vegetables.
• Chestnut and chocolate cake – it’s also gluten-free. This will be our first go at this so no pressure!

Saturday 16th January 2021

It’s still Veganuary so we’ll continue, sort of:

• Aubergine Parmigiana – my take on Mark’s delicious recipe. We’ve been having some banter this week as I’m going to make a change or two even though I’ve never cooked the real deal he spent 2 years perfecting.
• Dirty steak or a veggie tortilla wrap – jumping on the tortilla wrap trend but with real BBQ.
• A desert wrap – one for the kids maybe, and the big kids like me.

Saturday 9th January 2021

Continuing with Veganuary, well almost, we cooked:

• Rum syrup spit roast pineapple with mint, chilli and lime – it’s a cracker.
• Chilli con ‘Mushroom’ or Chilli sin Carne – a mushroom-based smoked chilli
• Spit roast beef short ribs

Saturday 2nd January 2021

We’re going to start 2021 with some vegetable dishes but don’t let that put you off, they’ll be packed full of flavour. We’re going to start with some crackers:

• Roasted chickpea and cauliflower curry – it’s one of our new favourites.
• Vegetable pilau rice – a real winner with a curry or alone.
• Smoked hummus – smoking the chickpeas adds a lovely flavour.