October - 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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Smoked Pigs Cheeks with Yoghurt Flatbread

This is the first time I'd cooked pigs cheeks, and I struggle to remember whether I have actually tried them before, but I tell you what, if you thought pulled pork was good then you NEED to try pigs cheeks (they also take less time to cook so you're not up all night tending your smoker!). I sourced them from our local farm shop, Greenfield Pork in Anna Valley, who specialise in pork products. There were three of us eating and the eight pigs cheeks was more than enough. I

Pork Sirloin with Dirty Vegetables

I still had some more rubs to test that I was sent to test by Macs BBQ as part of the Don Marcos range that they sell, this time it was the turn of Pork Powder!! The recipe was simple, charcoal in a starter chimney lit, wait for the flames to die down and some decent embers to form. Meanwhile, I rubbed the pork sirloin with the Pork Powder and then cooked it indirect till done with cherry smoke. Whilst the pork sirloin was smoking away I chucked on a beetroot, a carrot, an

The McHopSmokeFire Burger

My eldest son, Raff, asked me the other day for a McDonald's (who hasn't actually had one yet, not out of principal, but he just hasn't). So I offered to make him a special, better, homemade version of ol'Ronald's classic. A few simple ingredients: 20% fat mince (usually cheaper than the lean mincer), bacon (homemade, by chance we had some left), cheese, lettuce, tomato, gherkins, brioche buns and burger sauce (whizzed up mayo, ketchup, capers and lemon juice, with a sprink

A Day Helping Tom Bray from Country Fire Kitchen

I spent today helping Tom Bray, the man at Country Fire Kitchen and Argentinian Cross, catering for an event of 160 people. Lamb was the order of the day, three and a half of them, spread eagled out on the asado crosses like smokey, tasty, parachutists waiting to land on someone's plate (or the fire, where they look like they're casting themselves selflessly). The lamb took about 7 hours to cook and was served with chimichurri and quinoa salad, complete with fire roasted bu

Cherry Smoked Duck a l'Orange and Ember Roasted Vegetables

The basis for this meal was that I still haven't tried all of the Don Marco's rubs sent to me by Mac's BBQ, and I had some duck breast. Duck and cherry go together famously so the obvious rub of choice was Don Marco's Cherry Bomb. Once rubbed I grilled it direct over Flaming Excellent Charcoal from the Resilient Woodlands Charcoal Company till charred then indirect with some cherry wood to smoke it whilst the vegetables were thrown into the embers to roast up (you'll see fr

Planked Salmon With Dirty Vegetables.

My wife was away tonight, so I didn't think I'd be able to do dinner on the barbecue, what with the kids' dinner, bath, bedtime and lunch boxes etc. Well, I was mistaken and testament to the abilities of the chimney starter and the gas starter on the Weber to get the coals going and cook almost the same way as you would in your kitchen. Charcoal in chimney starter, gas on, flame for 5 minutes then leave in the chimney for 20 mins for the coals to heat up. In this 20 mins I

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