My wife makes an amazing chili.
The meat. I'd barbecue it before I put it on
This, my children," Alistair said proudly, "was barbecue pork." Dan rapped his fingers against the latch. "Been out in the sun for a long time.
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
I've always been a big fan of ribs.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
In Alabama, we have ribs with a white sauce, which is really great.
I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.
I really like stews: everything in a bowl boiled down right to its essence.
I love lamb shank. It's my favorite thing. You don't have it in America. It's a younger meat - it just falls off the bone - it's kind of like a roast. I really like blackened cod too.
Good barbecue has to fall off the bone when you grab it, and, to me, it's not pull-hard chewy.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
