“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.”… This is an ancient Chinese proverb, which intention, and I am sure of that, was also teaching a man to grill the fish he caught. This way or another, I love grilling fish and today I am grilling a river trout!
Roast beef is one of my favorite dishes… But when grilled, it becomes an absolute treat, and I am going to show you one of the simplest and easiest ways to make it. Also, you’ll find a very interesting spice mix, as well as a salad, which has become my all times companion to grilled meat.
This one of the shortest and easiest recipes I know. Seriously! All you need to do is roast the peppers. The rest – your food processor will do for you :).
Hi,
This chapter of the theory basics is dedicated to the condiments which, when used right, can make the difference between a good meal to a great one. Salsas, chutneys, pickles – all this can add that extra layer of flavour that will bring your food to the next level, literally.
Despite the fact this blog will be mainly dedicated to open fire cooking recipes, I will also try to write about interesting culinary experiences around the globe, which I’ve gathered quite a lot in my travels. Today – it is about a unique place, which gives you a chance to experience the genuine fine dining cuisine, but on the kosher side of it. And guess what? It is damn good!
Hey folks!
Last time I spoke about marinades, glazes and bastes, liquids which help you get your BBQ-ed food ready for serving. Today I want to talk about how to make your dishes served with style and charm, and for that we use flavoured oils and BBQ sauces.
This is a second part of the BBQ basics series, and today I want to share few of the basic liquids that will bring your fire-cooked dishes one head above everyone else’s :).
This is a first chapter in the series of BBQ basics posts, and today I am going to talk about rubs. These are mixes of dry or wet spices you can use for either curing the food before grilling, or seasoning it right before or at the time of grilling it. For me these are the very basics of grilled or smoked food!
Hi there!
I decided to open the English version of my blog with this post for a reason. Like in every other field, also in the kitchen you cannot control what you cannot measure. And measurements, when coming to cooking, come in numbers. How many times you tried to plan a BBQ party, or just any meal having lots of people invited, and found yourself the next morning having your fridge stuffed up to its ears with leftovers? Speaking about myself, been there countless number of times. So, after one of those occasions, I made myself to open a spreadsheet and worked out a way to plan a meal for any amount of people, making sure there will be no leftovers. Well, almost, cause, you know… one thing you cannot control and that is how hungry your guests are 🙂
Blood, Fire and the Pillars of Smoke 