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Rob Claydon

@robceats

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•Mostly Meats and occasional cheats
•Family, BBQ & Foodie content
•Occasional tomfoolery
•experimental cooking & sharing the results
[email protected]

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Full English breakfast - cooked entirely on @ninjakitchenuk flex flame using the the full sized griddle taken in Sudbury, Suffolk by @robceats

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3 months ago

Don’t know who else’s algorithm needed interrupting!!!

No matter what happens to fight we still have fish and chips and Belgium beer tastes extra sweet this week.

Best of luck for tonight England🏴󠁧󠁢󠁥󠁮󠁧󠁿🦁🦁🦁 by @robceats

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3 months ago

Just some ribs taken in Sudbury, Suffolk by @robceats

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3 months ago

Bueno-Style Prototype Cookie Skillet 🍪🔥

Our first attempt at a Bueno-style cookie skillet, and honestly… we’re already planning the next one. 😍

Ingredients:
✨ 2 tbsp white hazelnut cream (frozen)
✨ 2 tbsp Nutella (frozen)
✨ 225g unsalted butter, room temperature
✨ 115g granulated sugar
✨ 225g light brown sugar
✨ 2 medium eggs, beaten
✨ 1 tsp vanilla bean extract
✨ 275g plain flour
✨ ½ tsp bicarbonate of soda
✨ ½ tsp baking powder
✨ ½ tsp sea salt
✨ 300g milk chocolate chunks

A couple of notes from our first test:

🍪 We definitely added too much dough to the skillet. Next time we’d split the mixture in half — bake one skillet now and freeze the other half for an easy dessert another day. The skillet will cook more evenly and you’ll have a second dessert ready to go.

🔥 We cooked ours on the BBQ, which made timing a little tricky to judge. Keep a close eye on it, as it seemed to go from not quite done to just past perfect in no time at all. Every BBQ runs differently, so it’s worth checking regularly towards the end of the cook.

The full method is shown in the video above, so save this post for when you’re craving a warm, gooey, chocolate-loaded dessert.

Best served warm with a scoop of vanilla ice cream and a couple of spoons for sharing. 🍨🍪

#CookieSkillet #BBQDessert #CookieRecipe #DessertLovers #FoodieUK taken in Sudbury, Suffolk by @robceats

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4 months ago

Ever wonder what I dream about ?

Was this account just a dream??? The reality is this is just a tiny auto curation of all the wild things we’ve done in and around bbq

#bbqfeverdream by @robceats

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4 months ago

You want some I’ll give it ya!!

Raising cains is shit cos it’s got no fans

Had to try how this rasing Cains dupe to see if it’s worth the full video effort. We think it is but do let us know if you want a full video version of this?

#chcikentenders #texastoast by @robceats

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5 months ago

#ad @ninjakitchenuk - flex flame

Finally get to share this with the world the new ninja flex flame is now available in the UK. I’ve been buzzing for this grill since I first got to cook one in Nashville Tennessee on the autumn of 2024

We’ll be showcasing all the functions and features of this credible grill over the summer in a mini series of goodness
but for now we wanted to test its capacity and capability. We cooked up this Nando style piri piri platter. Using the automation. roaster setting and half griddle. Think you’ll agree for first cook out the box this dish works well. The spice of the chicken ‘Ariadne and crispiness made for an awesome family dinner.
cooked entirely on the flex flame

#flexflame #bbq #airfryerrecipes #outdoorcooking by @robceats

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5 months ago

The true definition of rich.

Having a very lazy Sunday afternoon on the garden with a rare and grateful momment for that life we worked hard to build but don’t alway have time to enjoy by @robceats

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6 months ago

by @robceats

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6 months ago

I’m late to the band wagon on this one for sure. I was 43 years young when I got to try my first Irish spice bag in Dublin.

What an incrediblle thing it is. The msg aromatics and spices hit strong and hit right. It so much a thing in sunny Suffolk though

We thought we would give it a shot at home. How did we do? taken in Sudbury, Suffolk by @robceats

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8 months ago

Home-cured bacon 🥓 | After the smoke

This bacon has been cold smoked for 24 hours, then left to mellow for a few days.

That rest matters.
It lets the smoke soften and integrate evenly through the meat rather than sitting harshly on the surface.

Now the bacon is firm, balanced, and ready.

Time to slice, portion, and pack — with full control over thickness, flavour, and ingredients from start to finish.

This is the advantage of curing and smoking at home:
patience, control, and results that outperform all supermarket bacon.

👇 What flavours should I try next?
Sweet, savoury, herby, spicy — drop ideas below.
And let me know what part of the process you’d like to see next.

#homecuredbacon #charcuterieathome #meatcuring #foodscience #learnoninstagram taken in Sudbury, Suffolk by @robceats

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9 months ago

Home-cured bacon 🥓 | Episode 3 — Cold smoking

This bacon has already been cured, dried, and equalised.
Cold smoking isn’t about cooking — it’s about gently adding smoke while keeping temperatures low.

Done properly, cold smoking:
• builds deep, clean flavour
• keeps the fat intact
• avoids tightening or rendering the meat

It’s a slower, more deliberate process, but that control is exactly why home-cured bacon can outperform all supermarket bacon.

There’s a lot to cover here, so this stage may run across more than one video.

#homecuredbacon #charcuterieathome #meatcuring #foodscience #learnoninstagram by @robceats

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9 months ago