Chop, Cook, Munch!

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I had some new rubs and sauces from the fantastic local company Brybeque to try out so I thought I would give those a go. I picked up this pork chop joint from Chris Hayman Butchers. Normally they would be cut into separate chops but I decided to keep them together and roast it over fire. No time costly brining — Which is also fantastic by the way. Just loads of Maldon Salt. Resiliant Woodlands Charcoal and silver birch wood for smoke. This cook was definitely an experiment for me.

I have never brined anything before despite seeing the technique used regularly for competition BBQ. Continue reading Cook From a Book: This time I decided to try smoking a whole turkey breast and some pork ribs. I also cooked some cheesy garlic bread and jacket potatoes as sides. What charcoal do you use when you barbecue? Whatever you can find in the supermarket?

Have you ever thought about looking for a local producer of charcoal?

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Continue reading The Benefits of Good Charcoal: As some of you may know, last weekend I had the fantastic opportunity to visit Shebeen Festival You can read a little about it here if you are interested. The entertainment was brilliant, but the highlight and the main reasons I made the trip to Manchester for the festival were the food.

The pork belly had a great flavour and spice which worked fantastically with the apple and cabbage slaw.

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I wanted to make this at home and set about finding out how. For a number of reasons, mainly that I am busy doing the same stuff I do most days and because I usually have to wait until payday before I can afford to eat out. I have been trying to find more businesses to review from in and around my area.

I hoped to go out last weekend and find something really good.

This will be the first negative review I have written. I would only be doing you a disservice by not telling you about my disappointing experience. Continue reading Retro Diner: Last weekend I found myself wandering around Abergavenny with my daughter. Shopping, soaking up the sun surprisingly and looking for something I might be able to talk about on this blog. I ended up with a few things to talk about. Preheat oven to degrees F. Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated. Place coated tenders in baking dish.

Cook 5 to 6 minutes on each side or until cooked through with no pink meat showing and the juices run clear when pierced with a fork. Serve with dipping sauce, if desired.

Simple But Amazing Pork Chops | The Munch and Tattle

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