BBQ Bill

My BBQ Adventure. IG Barbeque Bill provides outdoor cooking and bbq advice, recipes, food photography and writing.

Available for short and long term assignments.

18/08/2023

A bonkers but tasty, tasty savoury and sweet sandwich tonight…

For preparation, I cooked off a couple of split flat peaches in butter then added some local meadow honey, allowing them to soften and caramelise. I added a sprinkle of salt to add to the savoury notes as they cooled.

Then a burrata seasoned whole with salt and black pepper and coated with extra virgin olive oil.

Building the sandwich. A toasted split focaccia layered with rocket heavy salad leaves, then folds and folds on mortadella, added the peaches, topped with broken up pieces of the seasoned burrata. Finished with the toasted top.

Try it.

08/08/2023

Over the Top lamb shoulder curry today.

B***d out shoulder of local lamb from .food.fibre rubbed with coriander, Kashmiri chilli, salt, black pepper and cumin. Slowly cooking at 130°c over a curry base.

Curry base is mustard seeds, cloves, cardamom, cassia bark, and curry leaves tempered in hot ghee. Sliced onions and fresh green chillies cooked off. Added minced ginger & garlic, powdered Kashmiri chilli, coriander, cinnamon and pepper. Then chopped tomatoes, passata, coconut cream and chicken stock.

The juices of the lamb will be collected in this as it cooks and smokes. Then the lamb will be pulled and finished in the curry. Smells amazing cooking using the sloroller over apple and walnut charcoal.

Edit: Added photos once off the bbq showing fat layer then with the meat fully shredded and mixed thru.

03/08/2023

More readings from the grill.. 🔥🇲🇽

23/07/2023

Bone-in Dairy Sirloin over apple wood and a mix of apple and walnut charcoal (The Waldorf Mix). Taken to medium in the rest to render the internal fat and it ate like butter.

Stunning tenderness, deep beefy flavour and creaminess in the fat, a simply outstanding piece of steak.

16/07/2023

Lamb smash tacos.

20% fat lamb mince mixed with salt, bp, grated garlic, ground cumin and heavy on ground coriander. 500g balled into 5 equal balls and chilled.

KJ set up with the cast iron griddle plates at a temp of 180°c.

Lamb smashed down with corn tacos on top and grilled for 5 mins or so until crispy. Flipped then added crumbled feta for 2-3 mins then flipped again to melt and crisp the feta for another 2-3 mins.

Served with a plain salsa of chopped tomato, cucumber and chopped parsley seasoned and mixed with a little oil and vinegar.

Added a drizzle of smokey chipotle mayo as a creama and pickled lombardi chill peppers.

Very tasty..🔥👍

15/07/2023

Octopus with potatoes in Spanish adobo.

Two suckered octopus from Cornwall, simmered with fresh rosemary, fresh bay, pink and black peppercorns and fennel seeds for 40 mins. Allowed to cool in the cooking water.

Adobo made from smoked hot paprika, garlic, black pepper, salt, dried oregano, a touch of vinegar, olive oil and the juice of a lemon. It should be punchy and sharp to the taste. Marinade the octopus in the adobo for an hour. Whilst lighting a wood and charcoal fire on the open fire grill.

Simmer some small potatoes to just cooked and allow to cool. Thickly slice the potatoes season and cover with oil.

Grill off the octopus over a medium high heat on the wood grill, turn frequently to char all round and baste with the adobo. Cook off the potatoes until crisp on the wood fired plancha plate.

Dress the charred octopus in the adobo then slice into thick chunks. Season the potatoes. Combine the potatoes and octopus and add roughly chopped flat leafed parsley.

Served here with warm flatbreads and chilled rosé.

Somerset Grill Co The Cornish Fishmonger

13/07/2023

Something smells good…🔥🖤

07/07/2023

Chilli crab pasta

Fresh chopped tomatoes, fresh finely diced red chilli, grated garlic, coarsely chopped parsley stalks all cooked off in olive oil. Add ½ glass of white wine and reduce. Cook off pasta.

Add fresh white crab meat to tomato pan and warm thru. Add cooked drained pasta, stir thru and rest with a lid on to let the flavours to soak into the pasta for 5 mins.

Add lemon juice, fresh black pepper, salt to taste and finely chopped flat leaf parsley leaves. Serve with chilled rosé.

26/06/2023

Slow smoke, render and temper over wood followed by finishing closer to the fire to crisp the edges. Simple lamb chops done well…🔥👍 North Barbeque

11/06/2023

🔥 Sunday Fire Sessions 🔥

Lamb chops cooked over open fire. Over night in my go to marinade of olive oil, red wine vinegar, salt, bp, fresh rosemary and bay from the garden, marjoram, garlic, chilli flakes, lemon zest and juice.

The providing such a relaxed and controlled way to cook as the embers drop down providing a bed of heat plus a log or two at the side to give extra wisps of wood smoke. Clean heat and clean flavours from the beech splits and apple wood logs, such a pleasure to light and cook with…🔥👊

Served with roasted and seasoned new potatoes and a fricassee of asparagus & samphire cooked off in butter. I just wanted some fresh peas in there too…maybe next time…

A glass of rosé and that made a very happy cook…🔥👌

09/06/2023

Happy Friday to me with this little gem from Alex Pole Ironwork

This knife has a very natural clean feel to it for me with the elm handle..🌳👌

Address

Aylesford

Telephone

+447545889641

Website

http://www.bbqbill.co.uk/

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