Category: Food/Recipes (page 2)

The End that Justifies the Means…Hopefully !

My interest in outdoor cooking, smoking, grilling and so on would be less meaningful without a corresponding interest in Food, but those coming here expecting Tân y Ddraig Goch to be just a “Recipe Site” will be disappointed. There are some recipes, sure, but this is more a collection of Food Preparation Experiences, Lessons and Stories. In some instances, where I think it valuable, I’m including links to the recipes I’ve used. In others, especially where I’ve gone “off piste” I’m including my own recipe cards, and a video here and there, but mostly I’ll be describing experiments…and rambling…like now !

Rib-eye. One of the most delicious dishes to come out of a KJ.

Feel free to browse, look at and read some of these stories to get a feel for HOW the tools and techniques I’m passionate about get applied to explore and create something useful…the Food…

Giordano’s Take Away for the UK

Well, here it is. THE Giordano’s Pizza and if I say so myself, this was awesome. We love Giordano’s, and the thought of going back to the UK without being able to get hold of one of their pizzas is distressing, to say the least. Armed with this recipe we can relax !

Crumpets from Home at Home

Crumpets are a quirk of UK (specifically Welsh !) cuisine and have often been a breakfast or tea-time treat back home. We occasionally find them in the US stores, but during the 2020 quarantine lockdown, one of the major purveyors of crumpets, Warburtons, published the recipe.

Kamado Tamales

Cinco de Mayo came and went with less fanfare in 2020 due to a “Shelter in Place” order (stay at home !). Irrespective of quarantine, and aside from Margeritas and tequila in general, order of the day would seem to include Tamales. Here’s our first encounter with this Mexican street food.

“Trompoori Jarbecue” Chicken

… or “Trompo Tandoori made from a Jar and Barbecued” Chicken. This is a first spin of the Trompo King “Vertical Skewer” to make a kind of tandoori chicken. Hardly a “recipe” more of a test drive…but sometimes the quick and easy way is the right way to go.

Motown Pizza

As I’ve discovered, especially since living in the USA, there’s more to pizza choices than just “thin crust or deep pan”. Detroit style is one of our favourites, and has a distinct texture and flavour….but needs love and attention (and the right cheese !) to make properly.

Close up shot of the served up Chinese Pork with all the trimmings.

Chinese “pulled” Crispy Duck…no Duck and not Crispy

Long and slow recipe for when you have a slow cooker, some pork, a hankering for Chinese and a lot of time on your hands.

A whole home-smoked pastrami under a black pepper crust, the first slices cut and pink inside

Pastrami, the Long Way Round

Pastrami is either Jewish barbecue or the world’s best sandwich meat, depending…

Stack of pork and pineapple still on the Joetisserie skewer and part way through carving.

“Tacos al Past-o-roti” – Mexican kebabs !

Give this sliced pork shoulder recipe a “spin”. Made with base ingredients in this case – but there are shop-bought cheats available depending on what part of the world you live in.

A succulent leg of lamb cooked to perfection

Leg of Lamb Med mashup

Possibly over-fussy lamb recipe with a mish-mash of favourite flavours, grilled “Greek style” on the KJ.

Figgy Caprese

The simplest of dishes, made wonderful when the ingredients are the best you can get hold of. In this case, market sourced and artisan made. Delicious.

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