Pork BBQ Rub – Sweet n Heat
8 Parts Brown Sugar (2 tablespoons) 4 Parts Cooking Salt (1 tablespoon) 2 Parts Ground or Course Cracked Pepper (2 Teaspoons) 1 Part Garlic Powder (1 Teaspoon) 1 Part Onion Powder (1 Teaspoon) 2 Parts Paprika (2 Teaspoons) 1/2 Part Chilli Powder (Australian Chilli...
Force Carbonation Method
300kpa for 40 seconds, rocking on its side 120kpa for 60 seconds, rocking on its side
Smoking Fresh Sausage
Always Indirect First trial: 110c for 60 mins. Taste is great, skins are not, they need to be crisped up.
SPOG Rub
Current batch is (as of 22-06-2017): 20 grams coarse salt 20 grams course pepper 10 grams garlic powder 10 grams of onion powder See how this goes and report back. I may need to adjust the garlic and onion powder down to 5 grams of each (I was supposed to do it like...
Ranch Sauce / Wings Dipping Sauce
1/2 Cup Mayonaise 1/2 Cup Greek Yogurt 1 tablespoon vinegar or lemon juice 1 large clove of garlic - minced 1-2 tsp dried herbs (including dill if we are aiming for ranch specifically) Salt and White Pepper Powder
Croque Madame
This doesn't really need a recipe, just a few guidelines for next time I want to knock this out. It's not traditional but super tasty. Make a tasty ham and cheese sandwich in the frypan, not the jaffle maker. Don't be cheap, use good ham, lots of it and a nice vintage...