This culinary technique dates back to the middle ages when cooks would slow roast joints of meat in the fire place. The cone sat in the fire to stay red hot throughout the cook. Chunks of fat would be periodically dropped into the cone to ignite and quickly render. With the cone positioned above the joint, fat would exit the flambadou through a hole in the bottom, basting, browning and flavouring the meat.
The Axel Perkins Flambadou has been made with modern outdoor cooks in mind. It’s short enough to fit perfectly in kettle barbecues but long enough to keep your hands safe when using. The hole is sized to work with compound butters, tallow and lard. Try whizzing your chosen fat with hard herbs and any aromatics that suit the food you’re cooking.
This is perfect for anyone looking to add a bit theatre to their cooks. Watch your eyebrows.
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