Smoked Brisket
Smoked brisket is truly an American classic. We’ll cook it classic Texas style, with a real simple rub, and let the meat do the talking. This is a tricky bit to cook, as it is tough and fibrous, but given time it will be great.
Recipes
Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Pike Perch fried in butter
For those that aren’t too familiar with eating fish, Pike Perch is a great “starter” fish. It’s white meat, easy to cook, and reasonably priced. You buy filets at your local fish monger, and cook them in no time. This time we fry it in plenty of butter.
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How to cook a sirloin steak
Sirloin steaks, or New York Strip steaks, are reasonably priced and good value for money. And they’re quick to cook. Here’s how to make a really succulent sirloin steak. The same procedure can be applied on other steaks also of course. They’re cooked in the oven first, to heat them up slowly and keep the moisture in.
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Oven roasted duck breasts
Duck breasts are easy to cook, as long as you adhere to some basic principles, and the flavor is fantastic. You can buy them all year around in the super markets, there’s usually two in each package.
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Oven Roasted Pork belly
This is probably the best pork belly ever. I know, that’s a bold statement. But this pork belly is to die for. And I cook it in the oven! This brings out all the sweetness and great flavor of a pork belly. Eat it with potatoes, or thin slices on a sandwich, or whichever way you want. Here’s how to make it.
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Lobster rolls
How can you not love lobster rolls? To me it is a bit of a heathen dish, chopping up lobster to serve in a hot dog bun. But it tastes great, though, and is somewhat of an American classic. Here’s how to make it.
Sticky Jamaican chicken drumsticks
Here’s a great way to make sticky Jamaican chicken drumsticks. They are marinated in a dry rub for a few hours, then grilled on indirect heat. Finally we glaze it with a sticky sauce. Yum!
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Sticky BBQ Glaze
Here’s a sticky bbq glaze that works for both chicken and ribs. A sticky glaze should be part of your standard repertoire, here I’m sharing my version.
Greek BBQ Fatty
Here’s another version of the BBQ fatty. I use ground beef, and wrap it in bacon. This is a greek style fatty, with olives and feta cheese. So fresh.