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…

“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.

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.

Cobblers !

Peach Cobbler – an American classic. This one has a twist in the form of more American fruit…sweet, juicy blueberries. To be honest, when it comes to something like this, anything goes !

Mexican Street Corn with all the "fixins"

Eeeeeelotes !

We first came across Elotes, or Mexican Street Corn, at our first baseball game in the USA and were hooked. In the American Mid West, (sweet)corn is a staple and the Mexicans taught them how to jazz it up.

Chicago “Hometown” Pizza

Show this to an Italian and the last thing they’d call it is a pizza. Even the locals call this “pie”…but without doubt it’s a delicious pie. No subtlety to this dish…this is cheese, this is tomato SAUCE, and optionally whatever else you want in there. Loaded deep and in a pie crust.

The Famous Kellybab

I first came across this recipe in 2017 having seen it on some UK BBQ community pages on social media. The kebab dish is named after its creator – a British lady called “Kelly” and at the time became such a popular recipe on the British sites that the name took hold and has since stuck. We Brits love our kebabs and the spices turn plain chicken into a kind of shawarma flavour…very nice.

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