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How to cook perfect roast pork
As any good chef will know, a very important stage in the preparation and cooking of meat is the resting period. What many cooks are unaware of when taking a joint of meat out of the oven is that the … Read more
Its all about the quality of the pig
As a chef you cannot underestimate the importance of the quality of the ingredients you use in cooking. Let the ingredients speak for themselves. Less fuss and more honesty. The quality of the pig is therefore of paramount importance. This … Read more
Pork, Lemon & Potatoe Kebabs
INGREDIENTS: 16 new potatoes 675g/1 ½ lb pork tenderloin 15g Rosemary chopped 3 table spoons olive oil Zest and juice of 1 lemon Salt Freshly ground black pepper Lemon wedges to serve Method Cook the potatoes in boiling salted water … Read more
BBQ Pulled Pork Sandwich
Ingredients 2 onions, sliced 3 bay leaves 1 tbsp each mustard powder and smoked paprika 1½ -2kg/3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this) 140g tomato ketchup 4 tbsp red wine … Read more
Sticky Chinese Ribs
Ingredients 1 rack of higher-welfare pork belly ribs, trimmed of excess fat (1.5–2kg) olive oil 3 tablespoons Chinese five-spice 2 spring onions 2 fresh chillies 1 bunch of radishes For the glaze: 3 red onions 3 star anise 1 level … Read more
The Perfect BBQ Sausage !
**How to cook the perfect BBQ sausage** Why sausages first. Well it’s simple. They are cheap, forgiving on the grill and tasty! Light some charcoal in a starter chimney the amount will be determined by how much you are going … Read more
BBQ chicken burgers
Ingredients 4 skinless, boneless chicken breasts 4 rashers bacon (optional) 4 large burger buns, sliced in half lettuce, tomato and red onion, to serve For the sauce and marinade 4 tbsp tomato ketchup 4 tbsp brown sauce splash chilli sauce … Read more
New Year, Big Plans
Well, first of all may we wish you a very Happy New Year from all the team at Smokin Joes Hog Roasts. 2014 was one of the buisest years we have had and 2015 sets to be an ven bigger … Read more
Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic
This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don’t have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled “extra … Read more
Roast Pork with Crisp Crackling & Red Currant Gravy
Pork is especially popular in Denmark, where it’s the centerpiece of our Christmas table. Be sure to offer everyone some of the fragrant onion-orange stuffing and crunchy crackling along with their slices of juicy pork. The unusual gravy gets its … Read more
