Fogo de Siôn

Fogo de Chão is, to me, a very special now-American restaurant chain cooking meat over fire “churrasco style” and serving it up “rodizio style”. Brazilian in origin, this was one of the first steak chains I fell in love with when I started to travel to the USA in the 1990’s…Naturally, I recreated two of their signature dishes.

Bourbon Cherry Glazed Pork

Costco. Fantastic place for meat but you need to go with an open mind. You might come away with a beef bargain, or chicken or even lamb. On our last trip it was pork…a HUGE loin for a low, low price which I cut into three. One’s destined to become Canadian (almost British) bacon, but this one was going on the rotisserie…

“Trompo King” Upright Skewer

“Trompo” is Spanish for “spinning top” apparently. The reference to spinning could be because this provides a nice way to “vertically stack” meats as an alternative to a rotisserie. Or maybe it spins on the skewer when you turn it upside down ?

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.

Spinning winning wings – first go

THIS morning, in the middle of a Chicagoan Heat Warning, I thought I’d take another crack at wings.

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.