Paul's Cooking Blog.
Posted in Cooking on Dec 22nd, 2008
Turducken is an amazing dish that is virtually unknown here in Australia, but over in the USA it has a cult following, especially with the Cajun and BBQ enthusiasts. A Turducken is a whole turkey, stuffed with a whole duck, stuffed with a chicken. There can be as many as 3 different traditional stuffings throughout [...]
Posted in Cooking on Dec 22nd, 2008
This is a great all purpose BBQ rub it’s perfect for anything cooked on the BBQ at low temperatures, if you’re going to be cooking at high temperature remove some of the sugar so that it doesn’t burn quickly. Simply combine the following spices and store in an airtight jar.
2 Tablespoons salt
4 Tablespoons brown sugar
2 [...]
Posted in Cooking on Dec 22nd, 2008
This is a great Christmas recipe that will have the family fighting over the last pieces. I got the recipe from The Smoke Ring, but simplified it a bit to suit the rest of the Christmas food I was cooking.
The sweet cherry sauce offsets the saltyness of the ham to create a delightful harmony. I [...]
Posted in Cooking on Dec 2nd, 2008
With the left over duck pieces from my previous Duck with Pomegranate Juice Reduction dish I decided to make a confit of duck. I season the duck pieces with salt, thyme, coriander and garlic and left in the fridge for 24 hours to cure.
This was then cooked at 100 C for 10 hours [...]
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