Caramelised Red Onion Jam

Name: Caramelised Red Onion Jam — Big Ginger Chef
Brand: Big Ginger Chef
Price: 8.0 AUD
Availability: InStock

A$8.00

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Collab with Duende Tapas. Corn Croquettes seasoned with the Rubba-Dub-Dub and finished with the Slap Sauce. Recipe on interwebs soon.

What I enjoy when I'm not in the kitchen. This is my kinda RnR.

Was on the interwebs trying to find a Southern Fried Chicken Burger for an easy Friday night takeaway. Couldn't believe that there was nothing under $21, and that's just for a burger. I know that the price of wages, rent, food costs and overheads have risen significantly for small businesses, but F$5$k me, food cost must be around 15-20 %. So being the tight arse that I am I made my own. Obviously using my own Big Ginger Chefs Rubba Dub Dub. I fed 6 blokes for under $30 including sides of sweet potato chips. Recipe to come soon folks.

Pulled Pork Collar Butt with Big Ginger Chef’s Rubba Dub Dub A Cheeky, Saucy Take on Pulled Pork Perfection Ready to get down and dirty in the kitchen? This recipe is all about flavor, fun, and a bit of sass. Pork collar butt, a heavy-hitter for soaking up all things juicy, gets the royal rubdown with Big Ginger Chef’s Rubba Dub Dub. Add a splash of orange juice for that zing, and you’ve got yourself a party on a plate—no frills, just thrills. Ingredients • 2kg Pork Collar Butt • Big Ginger Chef’s Rubba Dub Dub • 1 Cup of Orange Juice • Smoky BBQ Sauce • Buns, tortillas, or rice – whatever floats your boat Instructions Prep the Pork: Pat that pork butt dry—don’t be shy, like ya misses butt in a nice fit, give it a good rubdown. Then slather on Big Ginger Chef’s Rubba Dub Dub like it’s getting ready for a night on the town. You want every nook and cranny feeling the love. Juicy Bath: Lay your pork in a baking tray and give it a juicy orange bath. Tuck it in tight with baking paper and foil—tighter than your jeans after all those family barbecues. Cook to Perfection: Pop it in the oven at 160°C for about 3 hours. When you can tear the pork apart with a pair of tongs— oh baby, that’s when you know she’s ready for action. Rest & Relax: Let Little Miss Piggy take a half-hour nap. Trust me, she’ll soak up all those juices and wake up even juicier— just how you want her. Shred It: Shred your pork with forks or dive in with your fingers—just don’t forget the gloves. No one’s coming to your party for a taste of whatever you’ve been fiddling with (you know exactly what I mean). Sauce It Up: If you did it right, you’ll have some liquid gold left in that roasting dish. Mix it 50/50 with a banging BBQ sauce (I’m working on my own, but go wild). Pour that luscious mix all over your pulled pork and watch your guests swoon. Serve & Enjoy: Now she’s ready to hop on any ride you fancy—tacos, burgers, nachos, loaded fries. Share Your Creations! I’d love to see your pulled pork masterpieces! Snap some photos and share your comments on my socials: Instagram: @biggingerchef Facebook: Big Ginger Chef Let’s spread the porky joy together!

New year and new beginnings. Apparently your regarded as wise when U Turn 50. This is living Barry.

11 years in the making. Might actually be able to go fishing soon.

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