Blog Post & Recipe: Pancetta-Wrapped Peaches on the Grill
Tip: keep the pancetta in the fridge until you are ready to assemble, it's easier to handle when it's still cold.
Blog Post & Recipe: Tea Smoked Trout
Since realising how easy it is to do some casual smoking at home with nothing more than a gas burner, a wok, and a steamer of some description, I’ve turned my hand to many different things. Smoking onions, garlic, capsicum, and soon plan to get a slab of beef brisket in there and made some home made pastrami.
Blog Post & Recipe: Slow Braised Pork Hocks in Beer [via]
Pork hocks are from the shoulder part of the pig. It is parallel to pork shanks with crosses cuts. It is well known for its tenderness and rich flavor. It is also flavorful and is loaded with irresistible aroma. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable.
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