Devilled Chicken Livers with Brandy
This makes a sensational brunch – the key to the theatre is to get the amount of brandy right. Too little and it will barely …
FCB Chilli Seasoning
This rub is an inspired/cloned/modified version of the Grillstock chilli seasoning, although it is designed to be the key ingredient in the Hillbilly Chilli it …
Basque Burnt Cheesecake
If you’ve never been to San Sebastian then put it on your list – nowhere else covers my 2 favourite hobbies of eating and drinking …
The Coleslaw Experiment
Trust me, once you get into the habit of making your own slaw, the sloppy muck they sell in your local supermarket just wont cut …
FCB House Rub
This rub is extremely versatile and is particularly good with pork based products. It’s the classic pulled pork flavour. Note the absence of salt. The …
Italian Sausage
I’m calling this Italian sausage as it’s loosely based on recipes of the same sort of ingredients. Unlike most sausage recipes which start with 100% …
Italian Salcicce Secco
Thanks to Graham at Native Breeds for showing me this one. These aren’t really ‘sandwich’ type sausages, they’re more like a precursor to salamis. Meaty …
Hillbilly Chilli
Long time readers will remember the old list of ingredients for my chilli – this updated version simplifies things (a little) and is still an …
Smoked Beef Ribs
Beef Ribs offer a lot of the beefy goodness of a brisket, but without the hefty price tag or the availability problems here in the …
Bourbon BBQ Bacon
Although I have so far only made this as back bacon, I think it’s a great candidate for doing a proper ‘American’ style belly. Those …