TO BRINE OR NOT TO BRINE – THAT IS THE QUESTION

If only Shakespeare had a wood pellet grill I guarantee his writing wouldn’t be half as sombre…. So what the bloody hell is brining I hear you ask and why invest in the bother?  Brining is one of those things that takes us back to the Olden Days where the process of submersing meat in…

A FEISTY OLD BIRD

It was like Christmas at the Shack Household recently.  Although it was the middle of May and the sun was shining you would well have thought that Santa had actually squeezed his fat arse down our chimney to see Mrs Shack’s expression when she laid eyes on the Ginger Pig box waiting for her on…

THIS LITTLE PIGGY DIDN’T GO TO MARKET

Since I started my journey down the rabbit hole of all things BBQ I have found myself starting to question the provenance of my meat. I fell we need to do more as a consumer, what we see wrapped and neatly presented on the supermarket shelfs for our convenience has had a journey and I…

JACKY HAD A LITTLE LAMB

According to the Department for Environment, Food and Rural Affairs, sales of lamb has progressively declined over the last 15 years and when I think about it, I am probably one of the contributors to this decline as my natural instinct when picking a meat generally gravitates to cuts of beef, pork and if the…

EMBRACING THE RED HEAD – THE GINGER PIG REVIEW

Ah pork.  Undoubtedly my favourite meat, there is yet to be a cut of pork that I simply do not enjoy.  So it was an absolute no brainer when Mrs Shack presented me with a Ginger Pig butchery course voucher for my birthday last year that I gleefully booked the pork course. The Ginger Pig outline…

STICK A FORK IN ME, I’M DONE

Hands up who’s been out for a “cheeky pint” which ended up being more like 8 to 10 with numerous Jaeger bombs for good measure? You later wake up blowing chunks exclaiming, “it was definitely that chicken I ate last night from the dirty chicken shop…” Yep, we’ve all been there. The more I delve into the culinary world…

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…

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…

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…

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…