I have to say up front that I’m not really a fan of meat thermometers – in particular, I consider excesses such as using the temperature measurement when roasting a single slice of rump steak to be real satire. Continue reading InkBird: Meat thermometer
Tag Archives: BBQ
Extremadura – Duroc Ribs
As I’m sure you’ve all heard by now, when it comes to pork, I’m a real Duroc lover. In terms of taste, I now prefer a well grilled Duroc tomahawk better than beef, but it should be 100% Duroc if possible. Continue reading Extremadura – Duroc Ribs
Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket
Bastian Ballweg has been Executive Chef of The Pavilions Phuket since March 2022 and is also the chef of the Firefly restaurant located on the hotel grounds. He previously worked – for a good four years – as Executive Chef at the Marriott Nai Yang – Resort and Spa, which is also located on Phuket. Continue reading Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket
SCOTCH Entrecôte
It wasn’t long ago that I had the SCOTLAND HILLS Cowboy Steak on the grill – today I wanted to know how delicious the entrecôte of this brand is. With foresight I had ordered a piece of entrecôte of almost 1.5 kg together with the rack of lamb, so it was just right. As always, I took the meat out of the cooler a good hour before use, removed the foil and patted it dry. Continue reading SCOTCH Entrecôte
Hanging tender
Hanging tender (French “Onglet”) – or kidney cone in German due to its position and shape – is “technically” considered to be offal, but as pure muscle meat it has basically nothing to do with it. Continue reading Hanging tender