Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
I’m using the ham for this one. Wild boar is a great autumn dish, and this recipe is no exception. What makes this stand out is the way the pecan smoke matches the juniper berry rub applied. It is simply exceptional together.
This sauce goes really well with pork. It has a nice touch of saltiness from the olives, and the tomatoes add complexity to the flavor. Create a double batch, as this sauce won’t last long.
Pork ribs is a true classic. Great food for sharing with your friends, and easy to make. Smoke them with cherry wood and enjoy! The cooking time is approximately 4-5 hours.
Pork butt or pork shoulder is a great cut of meat. It is cheap, and well marbled, which makes it perfect for some low n’ slow barbeque. This recipe takes approximately 6-7 hours, but is well worth the wait.
This recipe was given to me from my mom. It is called slow bread since it takes some time to make, but the good thing is that you just wait for it, i.e. it requires very little effort. You bake it in a cast iron pan in the oven. It has a lovely flavor!
This is a great pie, loved by both vegetarians and carnivores. It is easy to make, and the sweetness of the carrots goes really well with the saltiness of the feta cheese.
This is one of the true greats among sauces. Invented by the French (who else), I honestly believe it is one of the best sauces ever to go with a steak.
This is a great soup to make while you’re cooking low n’ slow using indirect heat on the grill. I consider it a great bonus dish that you can serve for lunch while waiting for your barbeque to finish. What makes this tomato soup stand out from other tomato soups is the mild smoke flavor, it gives you a ‘straight from the camp fire’ kind of feel. Here’s how.
Cooking fish on the grill is great, it doesn’t take a long time, and turns out really fresh. Here I am smoking salmon using apple wood. It takes around 1.5-2 hours in total. I serve it with my sweet potato cognac mash and some green asparagus. Fresh!
