barbecue

Jul 08, 2011 | Post by: Phil Lees 4 Comments

Rotisserie pineapple: before and after

In case you were wondering, it takes about 35 minutes to cook a pineapple on a rotisserie until soft and hot to the core, developing a nice char.

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Mar 03, 2009 | Post by: Phil Lees 6 Comments

Rotisserie = home

I’ve moved into the house of an expatriate Slovenian bootlegger and as soon as I’ve set up a rotisserie, it feels like home again. If there is a single item of cookware that I could be trapped with on a desert island, it would be the rotisserie, although only if

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Aug 02, 2008 | Post by: Phil Lees 11 Comments

Cold smoking at home: Convert your Weber for $10

I seem to have infected my friends with the charcuterie virus. What started with the occasional foray into a simple pork and garlic sausage is now ending in converting garden sheds into full-sized smokehouses to smoke lanjager and prosciutto. I had a recent discussion about the feasibility of airing ham

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Nov 16, 2007 | Post by: Phil Lees 2 Comments

Banh Mi Doner Kebab

I’ve had many a conversation with family and friends whether it is possible to combine the two of the world’s perfect foods, laksa and souvlaki, into a single ideal entity – souvlaksa – but still have not worked out the mechanics of keeping a noodle soup/garlic sauce mixture contained within

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Nov 14, 2007 | Post by: Phil Lees 4 Comments

The Ribs of Sapa

My worthless superpower is the ability to step into any city in the world and find a joint that serves barbecued pork ribs. Sapa in Northern Vietnam is not a street food mecca but ribs were there to be unearthed, alongside the usual assortment of chicken parts and other innards

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Oct 29, 2007 | Post by: Phil Lees 8 Comments

Cha Cha Cha

Putting the char into bun cha bun cha is a blunt instrument. For all the subtlety engendered by Vietnamese cuisine, bun cha acts as a counterpoint: blackened rissoles of pork teamed with charred slices of pork belly in a thin fish sauce, vinegar and sugar stock with sides of bun

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