Techniques

Sue had a sudden craving for pancakes the other day. I love pancakes, they’re so easy to make – just a flour, egg and milk batter, with a little sugar and pinch of salt stirred in, then fried in a little butter. What could be…

A little while ago, I bought myself a cold smoker, or more specifically, a ProQ Cold Smoke Generator. It’s quite an ingenious little device, and consists of a spiral channel which is filled with fine wood chips. Once lit, the wood chips slowly smoulder away,…

First, let’s clear up the inevitable confusion over terminology. I’m British. ‘Chips’ are pieces of potato, cut into chunky fingers (more than 1cm wide) and then deep-fried. ‘Fries’ are pieces of potato, cut into slender fingers (less than 1cm wide) and then deep-fried. Those snacks…

In my previous post, I mentioned that my first attempt at barbecuing a shoulder of pork was tasty enough, but not as tender as I would have liked. So, yesterday I tried again, this time cooking for longer. The results were much better.

If you mention the word barbecue to anyone in the UK, they’ll immediately think of burgers and sausages being incinerated to within an inch of their life over a bed of  hot charcoal. Barbecues aren’t something we tend to take awfully seriously over here. They’re…