shizzling - (mis)adventures in food

shizzling - (mis)adventures in food Read about my culinary exploits - the successes and the cock-ups - featuring lots of Turkish, BBQ, M

Shizzling features spicy, smoky foods - mainly Mexican and US BBQ smoking - lots of recipes plus "How to's" for growing your own chiles, tomatillos and other ingredients.

First post in a couple of years. Lockdown highlights.
16/05/2020

First post in a couple of years.

Lockdown highlights.

Match day video made by my son.Have a watch. Like / subscribe to his channel on YouTubeThx
11/11/2018

Match day video made by my son.

Have a watch. Like / subscribe to his channel on YouTube

Thx

Thanks For Watching! Next match could be an England game or Brentford away! Streams on my twitch on FIFA 19 - https://www.twitch.tv/kaiirwin19 The music used...

I bought a gas Plancha when I was on holiday in France earlier this year. It cooks a mean fry up.
04/11/2018

I bought a gas Plancha when I was on holiday in France earlier this year.

It cooks a mean fry up.

Thought I'd have a go at cooking dishwasher steaks. Two rib eyes have been seasoned and vac packed with a pat of butter....
30/03/2017

Thought I'd have a go at cooking dishwasher steaks.

Two rib eyes have been seasoned and vac packed with a pat of butter.

They're now in the dishwasher on the 50°C Eco program for 70 mins.

The idea is that the dishwasher acts as in a similar way to a sous vide cooker - bringing the steaks up to temperature while keeping them rare to medium rare.

Once they come out of the dishwasher they'll be seared on an extremely hot charcoal grill for 1 minute each side before serving.

It has been a long, long time since I last posted in here.. ..I wonder if anyone will even see this. I broke down 2 chic...
15/03/2017

It has been a long, long time since I last posted in here.. ..I wonder if anyone will even see this.

I broke down 2 chickens yesterday. The breasts were used for last night's dinner and lunch today. The legs, thighs and carcasses were marinated overnight in yoghurt and tandoori spices and will go in the smoker for a few hours before crisping on the grill.

Cod and salmon just out of the cold smoker
17/05/2016

Cod and salmon just out of the cold smoker

My spatch is now cocked
15/05/2016

My spatch is now cocked

Spatchcocked chicken with yoghurt, chipotle paste and herbes de Provence. It'll look better in an hour or so.
15/05/2016

Spatchcocked chicken with yoghurt, chipotle paste and herbes de Provence. It'll look better in an hour or so.

Chop chop
15/05/2016

Chop chop

A side of salmon and a cod fillet. Salmon in a sweet cure with dill. Cod just salted. Ready to cure for at least 8 hours...
15/05/2016

A side of salmon and a cod fillet.

Salmon in a sweet cure with dill. Cod just salted. Ready to cure for at least 8 hours before hanging and cold smoking.

After 18 hours of cold smoking the salmon is ready for a taste test - superb.
02/05/2016

After 18 hours of cold smoking the salmon is ready for a taste test - superb.

Hot smoked mackerel cooked on a Weber kettle. Charcoal + pecan & cherry wood.
01/05/2016

Hot smoked mackerel cooked on a Weber kettle. Charcoal + pecan & cherry wood.

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Hemel Hempstead

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