A roast chicken with crispy skin is a family favourite. This time around I pitted my beloved Weber Q up against the kitchen oven, cooking one in each. Read on to see the results.

Now this is a sandwich! Sure, it may take a bit of work but it’s well worth it. If you ask your butcher to leave the shank on the shoulder you’ll find this cooks in under half the time as the rest of the shoulder. This just happens to match up with lunchtime which is perfect for satisfying the craving you get sitting around all day waiting for the lamb to cook.

There’s nothing quite like getting your hands into a slow cooked lamb shoulder and pulling out the pockets of meaty goodness. I am a big fan of lamb and it often makes an appearance at our dinner table.

It only took me to the age of 33 but I finally found the secret to creating the crispiest and crunchiest roast potatoes. And it’s thanks to J. Kenji Lopez-Alt and his Food Lab. The secret? Baking soda.

After seeing the rave reviews this recipe got on twitter I thought you beauty… simple, easy to make, tastes great and the kids will love it. Well, I got the first 3 right.

Click on the link to find Meathead Goldwyn’s discussion on the advantages and science behind dry brining.

We use this coleslaw whenever Pulled Pork is on the menu. Serve it as a side dish or pile it on top of the pork in a burger bun with some BBQ sauce.