Cooking with Fire

31st March 2016

As tasty teaser of what’s to come this summer, here’s a truly forked pheasant!
Brined for an hour and now being slow cooked over oak, and yes it is on a garden fork!

I’m building sticky layers of RibTickler #2 on it and enjoying a few beers as it cooks.

So, over to the JamArmy, have you got any killer recipes I can throw on my fire, there’s a few jars for any we feature!