Chef Bobby Cooks

One of the more simple bbq recipes. Pork belly needed eating, but I'd already planned pizza movie night.

Seriously low effort meal! Chef Bobby's Kitchen Pitmaster rub, 2-hour smoke, pulled at 91°c and finished with butter, honey and my cherry Pepsi BBQ sauce in the oven. Even the leftovers tasted good cold the next day too!

Jamie's fried rice was better than this.

come on, what is with that quote. (Uncle Roger)

Burger inspo needed? I got you. My pinwheel burgers topped with mac n cheese. Slightly messy but absolutely worth it. Nevermind thise nonsense supermarket burgers. Grabnsime minced beef, your favourite rub and some bacon andnget rilling.

Pure meat candy. 🍬🔥 If you’re not making these this weekend, you're missing out.
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It might be 4am, but that bark is definitely worth waking up to.
Chef Bobby’s Kitchen Pitmaster Rub is doing the absolute business and has formed an insanely good looking bark.

Prepare for summer barbecues with this brilliant whole chicken, perfectly matched with a zesty pineapple salsa! A fragrant spice rub and a sticky, sweet-and-spicy glaze pack the bird full of flavour, whilst the fresh salsa brings a proper taste of the tropics. It’s an absolute winner that's guaranteed to go down a storm at your next garden get-together.

Ingredients:

Rub:
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
½ tsp cinnamon
½ tsp white pepper
½ tsp cayenne pepper (optional)

Glaze:
170 g pineapple juice (small can or fresh)
59 g apple cider vinegar
20 g light brown sugar
1 tsp paprika
4 garlic cloves, crushed
1 tsp chilli powder (optional)

Pineapple Salsa:
700 g diced fresh pineapple (about 1 medium)
1 red bell pepper, chopped
120 g chopped red onion
60 ml chopped fresh coriander
1 medium green chilli, seeds and ribs removed, finely chopped
45 ml lime juice
Salt to taste

Method:
Mix the rub ingredients.
Rub the mixture all over the chicken.
Combine glaze ingredients in a saucepan.
Simmer until slightly thickened.
Grill or roast the chicken, basting with glaze.
Mix all salsa ingredients.
Serve the chicken with the pineapple salsa.

Short Rib Ragu recipe that turns slow braised beef into the kind of rich, silky pasta sauce you’d happily pay £20 for… but you’re making it at home for a fraction of that.

This is proper comfort food — tender shredded beef, deep tomato and red wine flavour, and that slow-cooked sauce that clings to pasta like it means it. Perfect for a weekend cook, meal prep, or when you want to level up your pasta game without overcomplicating it.

If your ragu’s ever felt thin, bland, or just “meh”… it’s missing this method. Low heat, proper time, and letting those flavours actually do their thing.

Big flavour, simple ingredients, and it makes you look like you know exactly what you’re doing.

Ingredients 900 grams (approximately 2 lbs) English cut beef short ribs

15 ml (1 tablespoon) olive oil

150 grams (1 ½ medium-large) carrots, peeled and diced

75 grams (½ medium) onion, finely diced

40 grams (½ stalk) celery, finely diced

20 grams (4 cloves) garlic, finely chopped or grated

170 grams (6 ounces) tomato paste

120 ml (½ cup) dry red wine

Fresh Herbs (. 1 sprig rosemary, 2 sprigs sage leaves and 6 sprigs thyme)

400 grams (14 ounces) can crushed tomatoes

240 ml (1 cup) low-sodium beef broth/stock or water

Salt and ground black pepper, to season

Are you tossing this through pappardelle, loading it on tagliatelle… or eating it straight out the pot before the pasta’s even ready?