Fifi turned up with this enormous steak for a barbecue dinner. We rose to the challenge and produced a melt-in-the mouth medium/rare steak with just enough char and smoke. The steak was marinated in soya sauce, mirin and garlic for about an hour, or the time it took to get the fire going and the…… Continue reading tomahawk steak
Tag: charcoal
christmas 2017
This year our Christmas lunch was a lovely eclectic mixture of food. Our guests brought the entree of antipasti. For the main course we roasted butterflied chickens over charcoal with a garlic, sage and rosemary butter under the skin. We added oak chips from Chardonnay barrels to the fire for a smoky flavour. Our gravy…… Continue reading christmas 2017
8 hour smoked lamb shoulder
Cooked by Thomas, following a recipe from AmazingRibs.com, this lamb shoulder was truly amazing. With all the fat rendered, what was left was beautifully moist and smoky meat falling off the bone. You will need a charcoal barbecue or smoker, a thermometer and a free day to cook this. The day before cooking your lamb shoulder, prepare it…… Continue reading 8 hour smoked lamb shoulder
jerk chicken + coconut rice and beans
I haven’t tried much Jamaican food but a newly found appreciation of all things cooked over coal led to this delicious meal. Jerk is a style of cooking in which meat is dry-rubbed or wet marinated with a very hot spice mixture which always includes allspice (pimento in Jamaica) and Scotch bonnet chillies. We used Tasting Tables’s…… Continue reading jerk chicken + coconut rice and beans
saté chicken + char-grilled asparagus
Just one version of a dish that’s popular the world over. For these saté skewers use sliced chicken thighs. In a mortar and pestle or small food processor combine 8 cloves of garlic, the white parts of 3 stalks of lemongrass, 4 large scraped and chopped coriander (cilantro) roots, 1 tablespoon of black peppercorns and 1 tablespoon of…… Continue reading saté chicken + char-grilled asparagus
michelle picker cooks 