2018 – All the Cooks

Last year I created a page listing all the cooks in one place:

2017 – All the Cooks

Here is the page for 2018!

April

March

February

January

April: 

Another great month of cooking. Highlights this month include:

  • Crown Roast of Lamb – one of the most spectacular looking cooks I have done so far.
  • Grilled Halloumi Burger from DJ BBQ’s new book – probably the best feedback on any of my cooks so far!
  • Tomato Pie from the same book, a dish that doesn’t sound like much but tastes so, so good!
  • More veg and fish dishes, really enjoyed them all again.
  • Kerala “fried” chicken on the Vortex, so crunchy!
  • 1st review on my blog – The Houlker Flame Guard.
  • More taco’s from the awesome book by Breddos Tacos.
  • 1st run on the Joetisserie with a hundred day old chicken from The Ginger Pig.

070/18: Tomato Pie

069/18: Uuni 3 Pizzas

Review: Houlker Flame Guard

068/18: Sirloin Steaks

067/18: Kerala Fried Chicken

066/18: Grilled Halloumi Burger

065/18: Yucatan Style Chicken Taco

064/18: Charred Asian Pork Chops

063/18: Vine Baked Sea Bass

062/18: Sausage, Potato, Pepper & Onion Bake

061/18: Butternut Squash Seekh Kebab

060/18: Rib Eye Steaks

059/18: Joetisserie 100 day Chicken

058/18: Roasted Cod Loins

057/18: Beetroot Shami Burgers

056/18: Crown Roast of Lamb

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March:

Last month I wrote “I think this was my favourite month of cooking so far.” – I think March just topped it!

Hard to pick stand out dishes as there were so many great cooks but the Tacos were fantastic and I really enjoyed the fish and veg dishes.

  • Loads of Tacos from the Breddos book.
  • Asian, Korean and Persian dishes – lovely flavours, new ingredients.
  • New plates!
  • Quite a few veg dishes which have been really nice.
  • More fish dishes which have also been really nice.
  • Cooking over logs in the WSM and hanging meat in the WSM over logs.
  • Cooking 2 dishes with a Flambadou.
  • A full fry up – awesome!
  • Cooking on gas!

055/18: Uuni 3 Pizza (Gas)

054/18: Fried Breakfast

053/18: Bandari Monkfish Tails

052/18: Za’atar Roasted Squash

051/18: Treacle Cured Beef Fillet

050/18: Uuni 3 Pizza

049/18: Flamed Halibut and Citrus

048/18: Flamed Oysters with Shallot and Apple Dressing

046/18: Za’atar Cod with Relish

045/18: Whole Roasted Cauliflower Mussalam

044/18: Grilled pork skewers+pandan leaf

043/18: Thai Fish Grilled in Banana Leaves

042/18: WSM Santa Maria Style Tri-Tip

041/18: Mutton Barbacoa with Pea Mole

040/18: Pork Belly and Black Pudding Taco

039/18: Spicy Thai Beef Salad

038/18: Szechuan Peppered Duck Breast

037/18: Coal Smoked Aubergine Curry

036/18: Fillet Steak on the Bone

035/18: Spicy Gochujang Baby Back Ribs

034/18: Cochinta Pork Pibil and X Ni Pek

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February:

Oh my, where to start? As I write this I think this was my favourite month of cooking so far. So many great cooks, 1st time cooks and discoveries – really enjoyable!

Stand out dishes for the month from some great recipes by Chef Tom Jackson and Breddos Tacos.

  • Discovered and played with Activated Charcoal in Pizzas, Burger Buns and a Steak Rub!
  • Cooked with a Salt Block for the 1st time.
  • The 1st Veg cook of the blog!
  • My 1st cook on the Indian Firebowl.
  • The Best pizza I have cooked on the Uuni so far!
  • A lot of Asian Influenced recipes.
  • Some great Uuni cast iron cooks.
  • Tacos! Loads of them!
  • Best Burger Yet (Twice !)

033/18: Lamb Shoulder with Vietnamese Miso

032/18: Uuni Flat Iron Steak

031/18: Hay Smoked Braised Short-Rib Cheeseburger

30/18: Bacon Cheeseburgers

029/18: Red Curry Paste Braised Short-Rib Taco

028/18: Filipino Barbecue Pork with Achara

027/18: Chocolate and Ricotta Pizza

026/18: Bo la lot – Betel Leaf Wrapped Beef

025/18: Uuni Margherita

024/18: Firebowl Chicken

023/18: Cauliflower Shawarma

022/18: Charcoal Rubbed Rib Eye Steaks

021/18: Carne Asada with Cauli Rice

020/18: Mana’eesh

019/18: Salt Block Chicken

018/18: Bone In Pork Rib Eye

017/18: Rotisserie Picanha

016/18: Tacos al Pastor

015/18: Charcoal Bun Burgers

014/18: Charcoal Dough Pizza – Uuni 3

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January:

Kicked the year off with some really nice cooks. Planet Barbecue by Steven Raichlen provided some great recipes to start off with.

  • The pulled hand of pork was a nice cheap cut of meat to do pulled pork with.
  • The Rotisserie leg of lamb from Planet Barbecue was outstanding, on the hit list for 2018 already!
  • The Barbacoa was great as it used a lot of ingredients that were new to me, another one for the hit list in 2018.
  • Lamb Steaks with Szechuan pepper cooked in cast iron on the Uuni was fantastic. Loving cast iron cooks on the Uuni!
  • Smoked Lamb Shoulder by Jess Pryles was also a cracking cook. and one I would repeat with lamb shoulder again. Definitely on the 2018 hit list.

013/18: Uuni 2s Pizza – Gas

012/18: Goat Belly Banh Mi

011/18: Smoked Lamb Shoulder

010/18: Lamb Steaks with Szechuan Pepper Rub

009/18: Mexican Barbecued Lamb – Barbacoa

008/18: Uuni 3 Pizza

007/18: Smoked Pork Shank Osso Buco

006/18: Rotisserie Pork Shoulder

005/18: Balinese Roast Pork – Babi Guling

004/18: Uuni flank of Goat and Lamb

003/18: Rotisseried Leg of Lamb

002/18: Uuni Pizza

001/18: Pulled Hand of Pannage Pork

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