April - 2017

barbecology

barbecology...a word not yet in the dictionary and the only references on the internet at time of launching relate to this site!

to understand the origins of barbecology please see the barbecologist area of the site.

but what is Barbecology? it is the art and science of live fire food, getting deeper into the historical, cultural, evolutionary, chemical, biological and social aspects of barbecue.

what is barbecue? a question hotly debated and staunchly defended by those who maintain any definition slightly different from their own 'is not barbecue '. This site defines barbecue as "food that has been cooked over a live fire...or on a device called a barbecue". inclusivity trumps exclusivity my friends.

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Easter Lamb...BBQ food the way the UK does it.

As my Aunt-in-law (if that is such a term) invited us over for Easter Sunday I had to get my Easter cook in on Saturday. I started with a leg of lamb which I attempted to butterfly (and think I did ok with!). Once butterflied I cut the joint in half, kind of, but it sort of split into large chunks as opposed to two nice, neat butterfly halves (this was remedied by tying them up with string to make a nice, neat, cohesive joint of meat). Rubs: A UK take on longstanding Americ

The scotch eggs-periment.

I'd seen various scotch eggs being done well in various places including Country Wood Smoke (original and with the black pudding), The Beard and the BBQ, and of course the famous Manchester Egg, that substitutes all sauasage meat for black pudding and includes a pickled egg. All inspiration led me to try several versions on a variation of soft boiled and pickled eggs (homemade of course!), the addition of black pudding, wrapping in bacon and the addition of panko breadcrumbs.

Learning to Barbecue, the Bunch of Swines way.

This weekend I was taken on an intense, smoke-fuelled journey of barbecue learning by Ed and Emma from the Bunch of Swines competition barbecue team. I've been force fed detail on how to properly low'n'slow cook of all the competition meats (brisket, pork butt, ribs and chicken) as well as force fed enough meat to put me in a coma, all from the best team in Europe at the moment. It turns out I've been using way too much wood for smoking (my in-laws comments on my previous att

barbecology

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