Let’s talk Dry Rub. If you’ve ever been to the Southern States in America, eaten out at the authentic BBQ shacks, then you’ll understand what I’m talking about here. Mouthwatering, succulent recipes where you get served fall off the bone ribs and meat. Darn, I’m hungry just thinking about this now.
Anyway, we have found some really easy to follow rub recipes here, suitable for all types of meat.
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 cup paprika
2 teaspoons freshly ground black pepper
2 teaspoons ancho chili powder
2 tablespoons cumin
3 tablespoons of sea salt
1/4 cup of brown sugar
– This recipe can be used on pork as well.
1 tablespoon white sugar
1 tablespoon celery salt
1 tablespoon of sea salt
1 tablespoon freshly ground black pepper
2 tablespoons ground cumin
2 tablespoon garlic powder
2 tablespoons brown sugar
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup sea salt
2 tablespoons freshly ground black pepper
2 lbs. lamb loin chops
1 teaspoon paprika
½ teaspoon crushed dried thyme
½ teaspoon crushed dried basil
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon of sea salt
~ Allow 10 to 13 minutes for medium rare (140 degrees), 14-16 minutes for medium (155 degrees).
2 tablespoons brown sugar
1 tablespoon sea salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
3 tablespoons paprika
2 tablespoons cayenne pepper
– This recipe works well for pork, chicken or beef. It will cover approximately 2 lbs. of meat.
If you like meat, then a proper BBQ is a must. If you cannot get across the water to the USA, then bring the taste of Southern BBQ to your kitchen.Continue reading
How many times have you seen a tv advert for an amazing, mind blowing bbq sauce? Then you rush out to buy it and find it is as tasty as …. Well, you know what I mean. It’s bland, lacks flavour, lacks kick, lacks punch. In fact, it is about as appealing as a kick in the balls.
So, the easiest way is to make your own. At least you know what is actually going in there to start with, plus you can make it as hot as you like.
Alright folks, the first bbq recipe out of the shoot will actually be an absolutely mouth-watering bbq sauce recipe I have. This decision was based on the fact that almost any slow-smoked beef, pork or chicken dish will benefit from adding a little of this sauce to it. So, just to clarify, this is a finishing sauce (either added right before the meat stops cooking or usually after it is served). It is not a mop sauce which I will cover later.
Now, when making any barbeque sauce recipe it is best to use a “non-reactive” saucepan. These are stainless steel, glass or ceramic materials and you should refrain from using any copper or aluminum saucepans because of the reaction they have to acidic ingredients.
And now, without further ado –
Fat Lads Crazy-Good BBQ Sauce Recipe
In a large non-reactive saucepan, mix together the following:
1 TBS Unsalted Butter
3 cloves (lg.) Garlic – finely chopped
1 Small White Onion – finely diced
1 ½ Cups Sugar
1 TBS Yellow mustard
1 TBS Crushed Red Pepper Flakes
1 tsp. Fresh black pepper
2 TBS BBQ Seasoning – Use McCormick’s Barbecue Seasoning if you can
2 med. Size Lemons – freshly squeezed juice (watch out for seeds)
1 Cup Apple Cider Vinegar
1 ½ Cups Water
Bring the mixture above to a boil. Reduce heat and simmer for 20 minutes (stirring frequently)
Then, add the last 3 ingredients
1 small Bottle of ketchup (24 oz.)
1 TBS Worcestershire Sauce
2 TBS Liquid Smoke
Simmer all of the above for another 45 minutes (again stirring frequently).
Remove from heat and allow the sauce to cool.
Add this sauce to any BBQ meat and you are in for a treat!
Heck, when I’m rushed for time and can’t slow smoke my own brisket or Boston Butt (for pulled pork) – I’ll stop off at my local BBQ joint and just get a pound of meat. Most of the guys there don’t even bother to ask me which sauce I want anymore – they know I’ve got the good stuff waiting back home.
Which reminds me, you can make a batch of this and store in mason jars ahead of time if need be. It will keep well in the fridge and will only need to be heated up when ready to serve.
Until next time,Continue reading
Let’s talk about steak baby, you and me, Let’s talk about all the good things
And the bad things that may be,
Let’s talk about steak.
Nothing like a bit of Salt & Pepper and even English Mustard to boot.
Let’s Talk Steak.
As a kid a piece of steak was a bit of a treat. It was usually a piece of sirloin, served with mashed potatoes, garden peas and my mums homemade onion gravy.
Times have changed now, pubs are selling millions of steaks per year, restaurants are being more and more creative with dishes involving steaks. The rise in popularity of farm shops means the meat is as fresh as possible, grazing in the field one day, on the butchers block the next, in some cases. Supermarkets have upped their game in terms of quality while driving down the prices. Local butchers still on the high street are able to offer good deals and that friendly touch. As with a lot of things, it’s a buyers market. Going back to around 2005, we used to use Costco and there you could pick up some amazing deals on Aberdeen Angus beef and steaks. There was also a wholesale catering butcher near Halifax, who would let you buy direct from them. One Christmas I bought half a stone of boneless pork shoulder and paid £15 ( going back a few years, but it was half the price of Tesco ).
This is the dogs’ bollocks (but obviously not the actual body part nor from a dog ). Depending on the restaurant menu it’s also called Filet Mignon, Châteaubriand, Fillet Steak.
Sold at the butchers boneless, this is a lean and tender piece of meat. The price you’ll pay reflects that. I used to go to a farm shop and buy this cut straight from the strip. Cooked with a beautiful pepper sauce for a great Fillet au Poivre.
This cut comes from the rib area of the animal and contains incredible marbling. Entrecôte, Delmonico, are often names used on the menu in restaurants. Buying from the butchers, this steak is available with either the bone left in or can be sold boneless.
Want to know the best way to cook a boneless ribeye steak so it will be juicy, tender and perfectly medium rare? Well, for this we cook it on a cast iron skillet and bring into play the 4-3-2 method.
Step 1 is you cook for 4 minutes on a hot, dry skillet. Next, you turn the steak over and cook a further 3 minutes. Finally, we remove from the heat, place on a chopping board and allow to rest.
A popular cut which is named due to the shape of the bone in the cut. This particular favourite a tenderloin on one side and a strip steak on the other means you get double the texture and double the flavour. Cooked right, this is a tasty steak.
The longer you cook a steak, then the tougher and drier it becomes. Nothing worse than spending £30 on a couple of small piece of fillet steak then cremating it. Rare where the meat is still red in the middle, really isn’t my thing at all. Medium-rare steak gives you, it’s been reported, the maximum amount of tenderness and juiciness. Medium is seen as a compromise, it’s still got a tiny amount of pink in the middle, but its appearance is that it’s actually cooked through. It’s often said that ‘well done’ is a waste of a steak, as it makes it as tough as old boots. I always prefer my meat cooked through, rare is of no interest to me. I’ll see what other peoples meals are looking like, in a restaurant. If they’ve been turned out too quickly and look rather underdone, I’m more likely to order a medium or ( if it’s served with a sauce ) a medium-well done steak.
The Rye River Brewery
The Rye River Brewing Company began back in 2013 and is based in Celbridge, Kildare. Working with Lidl supermarket to bring out the supermarket branded craft beers.
The Irish IPA is a hazy, slightly cloudy beer. Has an aroma of grassy hops, combining with hints of peach, apricot and citrus flavours coming through
Medium body, which combines with a slightly creamy texture to mask the strength of this brew. Clear head, this looks a clean beer.
What’s In It
Water, barley malt, glucose syrup, wheat malt, spice flavourings, aromatic citrus, hop extract
Light, hoppy, fruity. Citrus comes through in leaps and bounds. Possibly peach and mango in there too, which adds that little bit of sweetness.
A very pleasant drink, ideal for a summer day sat out in the beer garden or at home with a BBQ on the go. An impressive 6.0% provides that bit of a kick, but it’s subtle so doesn’t leap out at you.
For an IPA this has a lot going for it. This ale has the ability to lure you into a false sense of security, the taste is subtle but the underlying strength is one to watch out for.
Golden amber in colour, found it to have quite a thin, white head once poured. The head soon vanished, which did give a little look of a flat drink, but bubbles at the bottom of the glass showed that not to be the case.
Brewed in Barcelona, Voll-Damm Doble Malta brewed by Grupo S A Damm who are better known for their popular Estrella Damm.
What’s In It
Water, barley malt 18%, rice, maize & hops.
Not too bad, the heaviness of the hops combined with the sweetness of the cereal, meaning there was no bitterness as such later on in the drink. Bitter in the beginning, smooth on the taste and slightly sweet.
On the nose, this has malty notes of caramel, honey and cereal, but doesn’t come across as sickly or too sweet. For the price, this works out in cans about £1.00 per litre (as at April 2018). One to have a couple of cans sat in the garden on a warm summers evening, after work. Unless you’re very much a 7% + beer type of guy, this could catch you out later on in the evening.
I’ve had better, but also had much worse, so this scores 6.5 out of 10 thanks to the strength and the price in the main.
Golden amber but lighter in appearance than the Voll Damm Doble Malta. This is another high alcohol beer which when poured I found it to have quite a thin, white head. The head soon vanished with this drink soon after being po
Karlsquell 7.5% in 330ml cans is a 100% Malta. German style and a Premium Lager beer found in Aldi stores. Bizarrely it has a bit of a cult following with the German band Slime writing a song of the same title. Though we suspect, in a cynical FLS way, that it’s more likely to be popular due to it’s cheap price and high alcohol content.
What’s In It
Water, barley malt, rice, maize & hops.
Fruity but not overpowering citrus taste, quite sweet probably with oats/cereal coming through. Tasted a little lifeless, which matched the appearance. Not as sweet as some, this is a drink that’s probably best served after the good stuff or with a Madras.
It is what it is, a cheap, cheerful 7.5% can of wet stuff. Another range that’s about £1.00 per litre (as at April 2018). It’s not too unpleasant, but it’s not the first choice or even in the top 10 strong beers I’d suggest.
This is one that’s ideal for handing out at the end of the night when people have had several nicer drinks, are part pissed and just want something else with plenty of alcohol in. This scores a very average 4 out of 10.
Titanic Plum Porter is produced by the Titanic Brewery Company, in Stoke On Trent. This brewery which was formed in 1985 has grown to become a multiple award-winning, popular producer. Going from 7 barrels to 3 million pints a year, the accolades speak for themselves.
This particular porter is multiple award-winning, from a Gold in the Champion Beer of Britain to West Midlands CAMRA – Beer of the Year. The Staffordshire brewery is run by local brothers, Keith & Dave Bott who still take an active role in the brewing process alongside 150 local employees.
What’s In It
The brewery notes are “This beer is dark strong and well rounded; the richness of such a rotund beer is brought to an even keel by the late addition of Goldings hops and natural plum flavouring. Take the opportunity and go for the low hanging fruit, this sumptuous beer really is a plum!”.
A heavy but refreshing porter. You get the aroma of the plums before you get to taste it. I found this slightly bitter through the hops which were partly cancelled out by the sweetness of the plum. At 4.9% it’s a deep, dark porter with a decent head.
Although not too unenjoyable, this isn’t one I’d rush out to buy again. The plum and bitterness kind of clashed but didn’t really do it for me. Decent gravity is one attraction to this drink, but sadly this isn’t just enough.
Scoring a slightly disappointing 4.5, this doesn’t quite make the grade.
Jasper Newton Daniel, more commonly known as Jack, is the man, the legend who is also the face of the brand
The brand becomes better known when in 1904, the Old No. 7 takes a gold medal at the World’s Fair in St. Louis, Missouri. In 1988 double-mellowed Gentleman Jack is revealed to the American market.
Jack Daniel’s introduces its first flavored expression, Jack Daniel’s Tennessee Honey in 2011. Followed up in 2015 when Jack Daniel’s Tennessee Fire is introduced. These new blends are popular with the younger, trendy drinker. The Tennessee Honey is a really smooth drink, with that natural sweet taste.
Jack Daniel’s Single Barrel Rye draws its wonderful flavor from a unique 70% rye grain bill, 18% corn and 12% malted barley. The first new mash recipe since 1866, this alone was history being made.
I have to admit to being an old stick in the mud, the Old Number 7 is still the one I prefer. Depending on where I am drinking it and who with, defines on how I drink it. Out on a bit of a mission, then it;s usually a double, mixed with a dash of coke and no ice. If it’s just a casual drink, one or 2 then I often have it neat with just 1 piece of ice.
I’m not quite sure how I ended up like this, I had finished my litre bottle a few months back. I had a spare in the cupboard which is a 70cl. Then as a birthday add on, I was given a 50cl.
This is a lovely smooth drink, made to savour. The light, amber colour ideal neat or can be taken with a mixer. The taste is a mix of caramel, mint and dark, ripe apples. Tempted ? Well go on treat yourself.
Fat Lads Tipples if you’re wanting suggestions of what’s good and what’s very good.Continue reading