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Barbecue

Belted Galloway Burger (1 of 8)

The use (or misuse) of the English language to promote food provenance makes it hard to choose. Is that chicken ‘barn raised’ or ‘free range’? Why is my pork not ‘Dry Aged’? Where is the Local of ‘Locally Produced’? What does ‘Natural’ mean? Do you really want my beef to be ‘Grain Finished’?… What do all these terms mean? Do they mean anything?

(Barbecued Lemon Balm Chicken)

Barbecue Chichen with fresh herbs (1 of 10)I’ve been reading up about click baiting. Facebook are having another go at putting the kibosh on the practice. I have some issues with the approach. I understand that they will not allow headlines that don’t directly relate to the  content following. I do accept that there is a need to prevent the “Ten things that rich people do that you don’t.” and “At last, a simple cure for your flatulence.” headlines. But, this line of reasoning will, ultimately, lead to writing with no creative content. Where the headline needs to relate directly to the following content and subject needs to be SEOed into the text, the ability to write around a subject, as I am doing now, becomes very difficult. 

Butterflied leg of lamb (2 of 3)DIY. Now there’s a subject that we men like to treat as our own. If there is a shelf to be put up or a picture to be hung, I’m your man. Your man, as long as you aren’t a perfectionist. So what if the shelf slopes slightly to the right and the picture hangs just a little down on the left? Perfection is boring. When I was a bit younger, I managed to saw through the corner of our kitchen table while preparing a plank for the garden shed. That self-build garden shed was another story altogether. To my credit, I have never driven a nail into a water pipe. Though to balance that I have managed to screw straight into a live wire while hanging a picture hook. In short, with most DIY, you should really do it yourself. Don’t let me near it.  But, when it comes to DIYing a Butterflied Leg of Lamb with Lemon, Thyme and Garlic, look no further – I really am your man.

Thai chicken thighs (9 of 12)When it comes to cooking chicken on the barbecue, low and slow is the way to go. Here in Ireland,  we tend to only have a decent spell of what any reasonable person might call summer every four years or so. When a period of sunshine arrives, we tend to go a bit crazy. Sallow fleshed white men don ‘summer’ shorts (and little else), repair to the garden and swill vast quantities of cheap lager. They then do the only bit of ‘cooking’ they are capable of handling – the botulism fest known as the ‘barbecue’. 

Sous vide beef burger (9 of 9)

After a winter of being cooped up in the kitchen, I checked the weather forecast and saw that it would be dry and bright. Having spent the dark winter days trying to time my cooking to coincide with the available light, I decided that I would prepare the food and cook outdoors. My plan was to do some beef burgers. I wanted to take advantage of the warm afternoon. So, I donned a t-shirt and headed outdoors.

Steamed trout with fennel (1 of 13)“Go West” – a gay pride anthem, an Ulster Rugby chant and advice dispensed by the then editor of the New-York Tribune, Horace Greeley in 1851 as “Go west young man, and grow up with the country.” The pride anthem was originally released by the Village People in the late seventies and brought up to date by the Pet Shop Boys in 1993. I have that version on my iPod.  I sang the Ulster Rugby version, with tears in my eyes, along with 18,000 others at my hallowed Leinster Rugby ground, the RDS, to honour Nevin Spence, a very talented Ulster Rugby player who died in a tragic accident on the Spence family farm in 2012. I can claim no association with Horace Greeley.

Beef Brisket Sous Vide My cycling buddy James Lawlor, of the Rathmines butchery of the same name, was wondering if I could come up with any half interesting recipes for brisket (We tend to talk of little else except food when we are out in the mountains). It tends to be a tough enough cut so, it tends to be inexpensive. The dual attraction of tough beef and low price made it an ideal candidate for an experiment in the sous vide bath. 

Cedar Plank Salmon (1 of 1)-4I get conflicted. Various people tell me that I should be earning a decent few quid from the blog. The reality is that is not possible. I write what I like, post to my own schedule and if something gets up my nose, I am happy to share my spleen contents with the world. If one is writing for commercial gain, the spleen venting, nose contents descriptions and haphazard scheduling are all no-nos.

Ancho honey ribs I’m a considerate sort of person. If I’m having a vegetarian over for dinner, I will restrict the number of animals that we slaughter and serve. If there are a group of ‘lads’ I will throw lots of chilli heat into everything and serve gallons of beer, by the neck, so we can behave like teenagers and pretend that our middle-aged stomachs are not in turmoil. If my beloved Mum is coming to our regular Sunday dinner, I tend to respect her desire for moderate heat in everything. Like I say, I’m a considerate kind of guy. I employed such deference last weekend when preparing Ancho Chilli and Honey Pork Ribs. But, it seems, I can’t get everything right.

Herbed Stuffed Trout with Ratatouille (11 of 11)I am a modest chap. I don’t like drawing attention to myself. I am also not the tallest person in the room, unless I’m in there on my own. Over the years, I have grown accustomed to having barmen serve the guy behind me and being left until last when it comes to fighting for attention in the Autumn sales. I tend to not do much of either pinting or sale shopping these days so there is no real loss, except to my dignity. But, there is a limit….

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