Captain

Piggy on the spit. It didn't last long on the plate. Served up with some corn, potato salad, coleslaw and fresh Vienna Sourdough.

Sunday BBQ. Pollo Asado. Corn bread and Mexican rice.

Nice big lamb chops with mint & pea couscous.

Salt is salt.. Just different shapes and size. I've never seen Kosher salt but I believe it's more of a flake and the name is miss leading. I buy a bag of rock salt and grind it in a morter and pestle to a size I need. For pasta or a brine I drop it in whole.

Korean Beef with rice.

Haha. I know right. I use about a hand full. I don't really measure. I'm guessing 1/3 of a cup added to 2lt of water. I like to toss in other things as well but that's usually what I have on hand. Pepper corns, bay leaf, lemon and sometimes wild honey.

Doing the Chook, or the "BBqed Buzzard" is usually a two day event for me. Brine for a day and a night. Dry uncovered in the fridge for the day till cooking time. To brine is definitely the way to go and a large amount of salt is the trick. Moist and crisp. 🐔

This image is what we know as Crumpet. Notice the holes. A vital part of the cooking an as a result not something you could cut in half. Yummy butter and honey trapped in the holes.

Crumpets!??? although looking delicious they appear more muffin to me.

Paella with chicken, chorizo etc..

Sign on the dotted line.

Firstly it's a myth to only turn steak once. Turning often gives better control of temp. Not just for the meat but the hot cold spots you create on the pan. Depending the thickness of a steak I usually keep my cast iron pan Screaming hot. I never cook steak to a time it's always by feel or the best way is to use a instant read thermometer. There are other ways to meet your demands, like Sous Vide. This method would be the least complicated. Anyway welcome to this great place and there are plenty more knowledgable people here to offer advise than me.

Mandatory breakfast at times.

So relieved to finally pinch out a loaf. Very tasty, very happy.

Good old Bangers and mash.

A creamy Tomato Bean soup with some baby spinach. Something new and very tasty. Added delicious toasty Carbs for dipping.

Lamb shanks for dinner. Very nice indeed.

With Butter, cream and strawberry jam.

@BKEats I follow This recipe. Also I can't get achiote paste so I make a simulation. I BBq and don't cover the bird as suggested also marinate for 3 - 4 hours. Not overnight. Don't for get the butter and marg.

Breakfast...

BBQ Pollo Asado.

Excuse me! Where is the Butter? Or at least the Marg?

A favourite of mine. Yum!

Dinner served at the isolation table. Butter Chicken.

lol. Not this time. I have Two pasta machines.. no idea why I have two I enjoy making pasta but not that much.