Search: "Roast"

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  5 Benefits of Smart Thermometers with Wired Probes

  Posted in: BBQ, Tips, Advice & Info

  The benefits of using Wi-Fi and Bluetooth thermometers with wired probes, plus the best smart meat thermometers for kitchen and BBQ.

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  At Dad's Table's Family-Friendly BBQ Chicken Drumsticks

  Posted in: Meat, Poultry, Family & Kids, Celebrations

  Kids will love getting involved in cooking these fun and easy BBQ chicken drumsticks by Adam Shaw, founder of At Dad's Table and author of How to Grow your Family.

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  Coronation Chicken Rice Salad

  Posted in: Meat, Poultry

  Recipes don’t come more British than coronation chicken. Invented for Queen Elizabeth II’s coronation banquet in 1953, this infamous chicken dish is a staple for buffet tables and royal celebrations...

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  Rosemary & Garlic Roast Leg of Lamb with Golden Roast Potatoes

  Posted in: Meat, Lamb, Thermapen Chef

  This classic roast leg of lamb is the perfect recipe for spring celebrations. Cooked with rosemary and garlic, we served it with crispy potatoes, vibrant braised leeks, mint sauce and gravy...

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  How to Rest Meat — The Ultimate Guide

  Posted in: BBQ, Chefs, Tips, Advice & Info, Mike Tomkins, Low & Slow

  Why is resting meat important? What difference does it make to the quality of the food? What is the best method for resting meat? MasterChef finalist 2021 Mike Tomkins answers these questions and more in this ultimate guide...

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  Herb-Crusted Rack of Lamb with Pearl Barley

  Posted in: Meat, Lamb, Thermapen Chef

  Elevate your traditional roast lamb recipe with this elegant and flavour filled herb-crusted rack of lamb. Loaded with garlic, rosemary, parsley and parmesan, this centrepiece is sure to be a crowd pleaser. Serve with parmesan-topped pearl barley and savoy cabbage for a twist on your usual roast accompaniments...

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  Cooking to Temperature Over Time with Jim Moore

  Posted in: BBQ, Chefs, Tips, Advice & Info, Only Slaggin

  Jim Moore, AKA Only Slaggin, is prolific in the BBQ community for his succulent and adventurous cooks, all cooked perfectly to temperature. So we asked him to talk to us about why being on #TEAMTEMPERATURE is so important when it comes to cooking with meat and fire. With temperature as your guide, and a Thermapen as your trusty sidekick, you’ll be cooking perfectly juicy and delicious BBQ food all year long...

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  Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier

  Posted in: Meat, Beef, Thermapen Chef, Thermapen Father's Day Recipes, Date Night

  This recipe is FANCY. Perfect for special occasions, this dish really won’t fail to impress. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides...

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  How to Use a Meat Thermometer Accurately

  Posted in: Meat, Tips, Advice & Info

  Working out how to use a meat thermometer accurately might sound simple, but it can be surprisingly easy to do incorrectly. Ensuring that readings are taken properly is essential for making sure that your food is perfectly cooked, safe and delicious, every time.

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  How to Cook Beef Ribs with the Smokin' Elk

  Posted in: BBQ, Meat, Beef, Chefs, Tips, Advice & Info, The Smokin Elk, Low & Slow

  Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.

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  Mike Tomkins’ Hunter’s Chicken

  Posted in: Meat, Poultry, Chefs, Mike Tomkins, Date Night

  Hunter’s chicken is a wonderful thing. Juicy chicken, oozing with cheese, encased in salty bacon and glazed with tangy BBQ sauce. MasterChef finalist 2021 Mike Tomkins took this pub classic and elevated it with three cheeses for the filling, a luxurious, creamy mash and roasted Tenderstem.

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  Roast topside of beef with Yorkshire puddings​

  Posted in: BBQ, Meat, Chefs, Thermapen Chef, Thermapen Father's Day Recipes

  There’s nothing more comforting than a delicious roast topside of beef with lashings of gravy and a big ol’ Yorkshire pud. We served this recipe with roast beetroot, potatoes and a dollop of beetroot and horseradish cream, to add some colour and earthy flavours to the dish.

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