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Snap, Crackle, Pop! with Chef Troy Payne
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The season to be outside and cook with fire is finally here. This week, co-hosts Tiffany Eslick and Devina Divecha drive out to the desert behind Town Square for a barbecue session with Chef Troy Payne. Chef Troy cooks a tomahawk steak, makes fish and chips barbecue-style, sears some broccoli stems, and finishes with some lamb ribs marinated with fig jam and toum.
He also breaks down the the difference between barbecue and braai, and shares a number of tips that could elevate your next barbecue evening!
We’ll also have more on our bonus episode next week with Troy’s early cooking journey, and some simple tricks to bringing out the goodness even in ingredients we don’t really enjoy.
If you enjoyed this episode, we’d also recommend you check out our very first episode with Hatem Mattar, the UAE’s own pitmaster, talking about smoking meat.
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