Brisket and Burnt Ends

Brisket and Burnt Ends

As the sun was out, and everyone else was firing up their BBQ for the first time, we went for our nemesis cook; the dreaded brisket. We smoked it over cherry and mesquite for 4 hours, (indirect at 225 deg F and with a water…

Black & Blue Burger

Black & Blue Burger

Sometimes you need to have something a little more grown-up when enjoying your burger; and nothing is more grown-up than a fresh home-made patty topped with a delicious strong blue cheese, such as Stilton. We BBQ’ed the patties on the BGE until cooked, then brushed…

Project Biltong

Project Biltong

Project Biltong A little while ago, I stumbled on a YouTube video showing a South African ex-pat making Biltong at home using simple household items and some ingenuity. As one-half of the ‘Scoff’s Up’ team has an addiction to biltong, and spends a lot of…

Slow Cooking A Lamb Rogan Josh

Slow Cooking A Lamb Rogan Josh

Another classic curry cooked using the spices from the Curry Legend Spice kit from the Spicery. The Lamb Rogan Josh, cooked for about 6-8 hours in the slow cooker was perfect. The lamb was fall apart soft and the long cooking time ensured the full…

Spider Steak

Spider Steak

Spider Steak – Crimbo has come early in our household, as I was given a rather nice present from my local butcher (big shout out to Phil Chapman at Chapman’s Butchers!). Passed over the counter to me, with a handshake and a smile, was a…

Browning your meat – The science

Browning your meat – The science

The science of browning your meat- Cooking is chemistry; some chef’s might try and convince you that it is magic, but with a basic understanding of the processes involved, it is easy to lift the curtain and peek inside that ‘magic’. One of the main…

Pizza night

Pizza night

Pizza night with the Uuni oven – Tonight we braved the cold December weather to cook perfect pizza topped with sous-vide beef and an assortment of chilli, onion and tomato. Pizza Recipe The pizza only took 90 seconds to cook in the pizza oven and…

Scoff’s up in the local Butcher’s shop

Scoff’s up in the local Butcher’s shop

Scoff’s up in the local family Butcher’s shop! Scoff’s up has made it onto the high street (well…one shop anyway!) Our local Butcher, Chapman’s of Baldock, supplied all the meat that was used in our recipes and a lot more besides. We can’t thank them…

Grubs up!

Grubs up!

grub’s up (quite literally) – Here at “Scoff’s up!”, we always like to try new things so when we  saw that this week Sainsbury’s has become the latest supermarket to start stocking insect snacks, we thought we should give them a go! We procured a…

Feed Or Perish

Feed Or Perish

FEED OR PERISH…. A big shout out to my friends over at Fight Or Perish, a veteran owned company, who make a range of unique apparel, which they claim is good for wearing in camp, on operations or in the gym; but they can add…

BGE’ing a Lamb Dopiaza

BGE’ing a Lamb Dopiaza

BGE’ing a ‘Spicery’ Lamb dopiaza – For tea tonight, we cracked open the Curry Legend cook book from our friends at The Spicery. Prepping the curry We stuck to the Spicery recipe but added some green peppers to bulk it out a bit. We used agave…

Foraging in the countryside

Foraging in the countryside

OUR ‘bear grylls’ moment ! Today we braved the chilly Autumn morning to collect some stinging nettles to make a warming and peppery soup for lunch. This soup has been a favourite for work lunches too as it is thickened using potatoes so it really…

Welcome to the home of epic food!

Welcome to the home of epic food!

Introducing….”Scoff’s up!” We finally did it! After many years of cooking, experimenting and eating we have put all our epic recipes into one volume…introducing “Scoff’s up!” The book of recipes from our kitchen to yours. Some of our very favourite dishes and a few little…