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GridIron Gourmet


Perfect Roast Turkey

The thing we’re all seeking, for the perfect roast turkey, is crispy, golden brown, skin and succulent, melt in the mouth, meat in the breast as well as the thighs.

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How to Cook Pork Chops – Sous Vide

WHEN YOU’RE BUYING GOOD QUALITY, SLOW GROWN, NATIVE BREED PORK IT MAKES SENSE TO DO IT JUSTICE BY COOKING IT IN A WAY THAT WILL KEEP IT JUICY AND TENDER. A GREAT WAY TO DO THIS WITHOUT WORRYING ABOUT OVERCOOKING IS TO COOK IT SOUS VIDE.

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Why Wrap a Brisket?

I was first introduced to the best way to deal with cooking a whole brisket by the “Franklin BBQ” book. Along with masses of other great advice the book describes wrapping a brisket during the cooking process. For a while I wrapped my briskets in foil …

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How to Cook a Whole Brisket Low ‘n’ Slow with Smoke.

We’re offering more whole briskets to customers than ever before and getting results is not as daunting as you think. Here are some tips on achieving the perfect result every time.

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Boston Butt – Pork Shoulder

If you want to make the best pulled pork ever then this is the cut for you. Cook it low ‘n’ slow and you won’t be disappointed.

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Cooking Picanha or Rump Cap

Picanha or rump cap is a highly prized steak in Brazil and Argentina, but often overlooked in the UK. Cut from the best part of the rump and with a good layer of fat, this steak is tasty and tender when treated well.

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