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24
Sep

Lebanese Kebabs (Souvlakia)

I got this recipe from a book called “The Mediterranean Diet” by Nancy Harmon Jenkins.  Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this cookbook offers hundreds of mouthwatering dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines.   This mouthwatering gem is from the Lebanon and is their version of the humble kebab! Read more »

23
Sep

Spicy Lemon Chicken

This recipe for spicy lemon chicken is based on an earlier post I wrote called Easy BBQ Chicken.  It’s really the same chicken recipe with a spicy lemon wet rub applied to the chicken before cooking.  A dry rub would just use dry spices. It’s called a wet rub because lemon juice and butter is applied.   Read more

19
Sep

Easy BBQ Chicken

Easy BBQ Chicken means chicken cooked with the minimum of hassle.  The important thing with chicken is to cook it thoroughly while keeping it moist and not drying it out.  Grilling directly over hot coals is fine for thin peices of chicken, off the bone, but for chicken pieces on the bone, an indirect method of cooking is best to ensure the chicken gets cooked through, without burning. Read more »

15
Sep

Pork Kebabs in Red Wine

Here’s the second kebab recipe in the “Russian Shashlik” series at BBQInsanity.com.  Again, this recipe comes from Pavel, our friendly barbecue loving Russian friend!   As explained in our last  post, Shashlik (also spelt Shashlyk) is a type of kebab that is popular in Russia – originating from the Caucasian Mountain tribesmen!  Shashlyk means “skewered meat” and is usually made from lamb, but can also be made from pork or even beef.  Our last post featured a recipe for lamb kebabs in white wine.  This recipe is for Pork kebabs in red wine!  Kebabalicious! Read more »

15
Sep

Lamb Kebabs in White Wine

A few weeks ago, my Russian friend Pavel gave me a couple of recipes for Russian Shashlik.  Shashlik (also spelt Shashlyk) is a type of kebab that is popular in Russia – originating from the Caucasian Mountain tribesmen!  Shashlyk means “skewered meat” and is usually made from lamb, but can also be made from pork or even beef.  Typically, the skewers are loaded entirely with meat, but it’s also popular to cook vegetables alongside the meat on the skewer.  This recipe is for lamb kebabs, marinated in white wine and served with vegetables. Read more »

4
Sep

Pork Shoulder – part three

Welcome to part three of the great Pork Shoulder adventure.  In part one, I described preparation of the meat.  In part two, I took you through the cooking process.  But how did it actually turn out? Read more »

3
Sep

Pork Shoulder – part two

The next stage of the process is to cook the meat!   In part one, I explained how the pork shoulder was divided into two parts – a roundish joint including the bone, and a flat, boneless “slab” .  After bringing the barbecue to a temperature of around 350 degrees Fahrenheit, I put on a few pieces of Apple wood, for smoke and adjusted the air vents to regulate the temperature. Read more »

28
Aug

Pork Shoulder – part one

What madness would drive a man to buy a 10lb joint of pork shoulder, and spend a whole day cooking it?

What special blend of crazy drives this behaviour when he knows there’s only himself and his wife to eat it?

10lbs, 14 hours and a week of eating cold cuts…

What form of insanity could this be?   The answer as you know, is BBQ Insanity! Read more »

27
Aug

The Minion Method

Here’s my version of the popular “Minion Method” of lighting the barbecue.   A technique for when you plan a long slow cook and want to get as much out of one load of charcoal as possible without needing to light a new batch mid way through a cooking session.   Read more »

23
Jul

Extra Charcoal Grate – make charcoal last longer

Here’s a neat trick I picked up from Gary Wiviott’s excellent barbecue book “Low & Slow” to make your charcoal last longer! Read more »