The English are known as a nation of tea drinkers, there’s nothing more English than the thought of your nan in a flowery hat with a bone china cup and a fresh brew. And I like a cup of tea, but I LOVE a cup of coffee. I am in fact, like many, a coffee…
Tag: grilling
(LUCK OF THE) IRISH BARBECUE
From last week’s blog post we travel from the Land of brisket barbecue, Texas to… Ireland? Wait, wait, wait hear me out. You might just be interested to know that not everything in Ireland is boiled. But before we head into the facts, another Irish themed Jack connotation for you readers as told by me…
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YEE HAW! TEXAS BARBECUE
Like most little boys, when I was a young wee Jack I knew I wanted to be a Cowboy when I grew up. Not the sort of Cowboy that would tarmac your drive for £9.50, a true Texan Cowboy. I would often imagine myself as a gun slinger, drinking in old style saloons and lassoing cattle…
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THE VEGANS ARE COMING!!!
Up until a few weeks ago I literally thought that nutrition was all about eating when you’re hungry. But apparently there’s a lot more to it than that. And there’s a hell of a lot of bullshit out there.At the risk of sounding like some kind of diet Diva know-it-all, I’ve noted that since jumping…
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THE CARB BEFORE THE STORM
I was extremely privileged to be asked to write an article for the brilliant UK BBQ Magazine recently and my initial reaction was “awesome mate, of course I will!!” It wasn’t until I returned home of course when reality set in, followed by panic and of course a complete mind blank. What on earth was…
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BEER AND BBQ – THE PERFECT MARRIAGE
I remember my first beer like I’m sure many of us do. A very much under aged, clean shaven Jack smelling of lynx Africa with my curtained hair gelled in place rocks up to the local Threshers wearing his dad’s Hackett T shirt two sizes too big to buy a case of Fosters to take…
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TRAEGER NATION
I recently added a Traeger pro 34 series to my BBQ collection, and what a fine addition it has made. A truly awesome piece of engineering that has made cooking for large numbers a walk in the park.A Traeger you say, what’s that? I had seen the Traeger showcased on many an Instagram post and…
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SMOKEY AND THE BANDIT – MAN MAKE FIRE
Why smoke meat? Why wait 8hrs when the oven takes 4hr? Why is the meat pink? Wood chips or chunks?All fairly reasonable questions…..but there is nothing better than mastering the perfect fire and controlling it to do your bidding to break down a fatty brisket, pork shoulder or turkey leg.You don’t need to spend wedge…
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LIFTING THE LID
Long gone are the days in which the BBQ lid was used as a make shift hat to protect the alfresco chef from unpredictable weather the British isle has to offer. The lid plays a vastly important role, whether you’re cooking on a kettle, drum, smoker or gas BBQ. Modern BBQ Lids have built in vents…
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DEEP FRIED TURKEY – THE MOST DANGEROUS COOK ON EARTH?
I do love to experiment with my outdoor cooking nothing gives me cheap thrills like learning something new when it comes to meat. So imagine my sheer beardy delight when on a trip to California, some good friends of ours asked, “would you like to come over for some deep fried Turkey?” It’s official. The…
