Cider fuelled running

This weekend I headed down to the South West and Cider country to spend a weekend with friends.

The weekend (as with most activities in this part of the world) involved drinking a large quantity of that apple based alcohol beverage which happens to be one of my favourite forms of refreshment as it does quite literally grow on trees around there.

My two nights of sampling what Bristol had to offer were nicely segmented by a trip to Ashton Court Parkrun. 

I think I have finally caught the Parkrun bug as this was my second successive Parkrun weekend and my third different Parkrun in the last couple of weeks. 

Now you have an idea of my weekends itinerary you can see why I coined the term cider fuelled running for my weekends activities. 

Before I get onto the running let's start off with the cider as well as some amazing food.

Friday night was meant to be spent in Wembley stadium rocking out to Dave Grohl and his foo fighting gang before an early morning trip to Bristol. Unless you have been living under an incredibly dark social media deprived stone for the last week or two a badly broken fibula put paid to those plans.

So an early Friday evening was spent instead sipping cider on the Apple, one of Bristols finest cider serving establishments, a bar based on a barged moored up on the harbour just outside the city centre. 

Two nights on the cider does come come that highly recommended, (I speak from previous experience from previous trips to Bristol) so having Parkrun on the horizon the following morning was my saving grace to save my liver from too much punishment.

I did take it kind of easy on the cider on Friday night then, a few pints followed by a trip to the Spitfire BBQ for dinner. This place was amazing, the kind of joint that you could find Adam Richman salivating excitedly behind the counter while pestering the chef for a taste of everything from the menu.

In a place like this the only problem is deciding what to have! I took my time sipping on some cider while I decided. 

I opted to go for everything, well a little bit of everything in a burger courtesy of the Pitboss Burger, a 6oz beef patty topped with rib tips, pulled pork, brockwurst slices, smoked applewood cheese and bbq sauce. 

It was every inch the delicious meat feast it promised to be, a brilliant burger went so well with the succulently soft pulled pork, incredible tasting brockwurst and creamy out of this world sensation of the smoked applewood cheese.

Accompanied by a bowl of BBQ chicken wings, my double order being enough to get labelled 'greedy' by the waiter, man versus food and the obesity epidemic obviously haven't quite reached the South West yet?!

A deliciously tasty farmyards supply of meat devoured it was time to move outside into the cool summers air to sit by the harbour side surrounded by the smokey fumes from the restaurants log fires.

It was Friday night we were with friends enjoying ourselves so talk quickly turned to the desert menu and a mouthwatering suggestion of sweet treats soon led to orders being placed.

I was soon polishing of a ridiculously rich and chocolatelay Peanut butter stack which left me glad I would be running some of the calories consumed at Parkrun the next day.

Despite not overdoing the cider a combination of a heavy belly full of meat and the several above average strength cider led to my customary early evening passing out on my friends incredibly comfy sofa.

I was still up bright eyed and bushy tailed to take on Ashton Court Park run in the morning. A thirty minute walk took us away from the city and to the Ashton Court estate providing a great viewpoint down over Bristol and the surrounding areas.

An example of some of the picturesque views from A
shton Court courtesy of  http://www.geograph.org.uk/photo/2191279

The course run is really a tail of two halves, the first half taking you up a steep winding hill before turning around and the second half taking you downhill in a fast descent. It's known for being one of the tougher Parkrun routes and I can appreciate why, although you can fly down the hill in the second half it is difficult to judge your effort level on the steep climb up and especially in the sunny mid June heat the hill was pretty energy sapping.

Overall I finished in 23.50 in 62nd place out of some 200+ parkrunners, although my official Parkrun time was actually clicked at a slower 24.03. Prior to the race I was interested to see how the two halves of the race would compare in terms of times, I completed the ascent in around 13.30 and the return in about 10.20, the rapid downhill also provided me with a sub 4 minute km and my fastest 1/2 mile, 1km and 1 mile I have clocked since using strava.

It was a really challenging yet rewarding run, adjusting my stride length on the way down was tough as was the rapid pounding on my lower legs as I hurtled down the hill.

After my exertions I was left to refuel and rehydrate and I did so with great relish taking advantage of the fine food and cider being served from the many excellent establishments Bristol has to offer, notable mentions to the Stable, the Apple again and the Old Duke.

Thank you Bristol for another thoroughly enjoyable weekend in your most excellent city, I came, I saw, I ran your hills, I drank your cider and ate your food and I conquered all you had to offer!

Red Dog BBQ Saloon meat feast foodporn

Red Dog Saloon 

How does the saying go? 'All work and no play makes Jack a dull boy', well the last few weeks I have certainly been working hard in training for my marathon last weekend so a night out with friends to to enjoy a few drinks and some great food was definitely a bit overdue. 

The Red Dog Saloon is known for being somewhat of a mouth watering meat lovers paradise, this blog is going to one of those where there is not so much writing as I let the photos tell the story. 

The place made me feel like I was in an episode of Man v Food starring as Adam Richman sampling the finest food on offer from recipes handed down through the generations in a family run redneck diner in the middle of Texas, which is kind of a dream come true for me! 

The menu is packed full of delicious sounding meat based options including a range of chicken, burgers and ribs as you would expect from an American barbecue restaurant. 

After quite a few drinks earlier in the evening some good food was well overdue and after some careful deliberation of all the menu options I opted for the following: 

A pulled pork sandwich of 16 hour smoked pork in a brioche bun with house BBQ sauce accompanied by slaw and side dishes of fries and BBQ chicken wings.  

The pork was probably the best pulled pork I have ever had as you would expect from a specialist barbecue joint and the wings weren't far behind either. Soaking in an excellent sweet and tangy BBQ sauce the meat fell off the bone so easily and every bite was an enjoyable experience.

It was a great meat feast full of flavour and full on meaty goodness, if any additional taste was needed an ample selection of sauces were on hand. 

To help wash it all down there was plenty of liquid refreshment on hand as well. 

In the aftermath of such a great meal there wasn't much left to be considered for a doggy bag to take home!

Bank Holiday Weekend Barbecue

A bank holiday weekend, is there much anything much better to do than a barbecue?! 

For the first time I decided to make my own burgers with a bit of assistance from a recipe from a chef called Jamie Oliver, not sure maybe some you will have heard of him he's quite good.

The recipe I used can be found here

I used it fairly loosely and made some burgers with and without mustard, to be fair there wasn't much difference in taste just colour, appearance and texture as the mustard ones were lighter in colour and slightly softer due to the added moisture.

So if you love a barbecue or are looking forward to having one this summer feast your eyes on the following documentation of my burger making process and subsequent barbecue. 

Carnivores beware you will be licking you lips in anticipation by the time you get towards the end! 

First step; finely chop some onions and lightly fry, for my first batch I used a normal onion but for take two I used a red onion and I think a regular probably worked best.

The onions were fried in some cumin as well to add a little extra flavour and kick which I think worked really well.

Next finely chop some flat head parsley, I tried to take a lot of care and attention in my fine chopping of both the onions and parsley and think it is definitely worth doing this so you get nice small pieces distributed throughout your burgers.

Time to start mixing up the ingredients, this is the mince mixed in with the onions and parsley. 

Next breadcrumbs and grated Parmesan, I know Parmesan in a burger! Wow did it work out well! It added so much to the texture and brought a soft dreamy feel to the bite of the burger the way that only melted cheese can. The Parmesan also provided the most deliciously pleasant after taste that lingered so delightfully at the back of your mouth after every burger.

Once everything was in the mixing bowl it was time to crack an egg in and season with a little salt and pepper, then it was time for the best bit!

Getting involved! 

I love getting involved with the meat whether its getting you hands right intoa mixture like this or preparing a nice chunk of roast beef or feeling up a chicken with herbs and marinade in preparation for a roast dinner.

The end result, some lovely little balls of meaty goodness.

I experimented with slightly different shapes and sizes and made a few massive burgers that weren't far off an inch thick and filled a burger bun from edge to edge.

However I felt smaller fairly thick burgers worked best and although that left a lot of excess bread around the burger they were best for cooking and were the right portion size.

I prepped my burgers in the morning so in the afternoon I had time to sort out the actual barbecue and entertain our guests. 

I am not an incredibly macho guy but the lure of making fire and cooking in this way does bring out a massive primeval urge in me and its something I really love doing. The eternal mysticism of fire never fails to captivate.

Fire under control and the coals burning nicely, the time has come to get cooking!

Having only a teeny tiny barbecue the grill was pretty fully loaded as you can see which worked OK but just required a little rotation to move things in and out of the hottest areas to get more consistent cooking. 

The end result, I was so busy enjoying it I almost forgot to take a picture!

My major discovery was the revelation that is brioche buns. I am a massive fan of brioche as a breakfast treat but have never had it before as a burger bun and cannot recommend it highly enough! The sweetness of the bun mixed with the creaminess of the parmesan from the burger worked like a dream.

It wasnt all meat though we did serve up some healthy veggie stuff in the form of peppers stuffed with rice and feta cheese. Not only are roasted peppers ridiculously tasty they add that nutritious balance as well as adding a vibrant dose of colour.

A picture of my barbecue in full flow, a magnificent sight!

And of course we made sure we had a bit of liquid refreshment to help wash all the food down! 

What summer barbecue would be complete without a glass or several of Pimms?!

All in all the barbecue was a culinary triumph for the tastebuds and one I look forward to repeating again soon once I have recovered from eating the burger shaped equivalent of a small cow!

Weekend report 12th&13th April

Long weekend this weekend as I had Friday and Monday off work.

However I had quite a lot of plans so knew I wouldn't get much running in.

With this in mind I decided to make time for a long run by running part of the way home from work on Thursday night.

http://idratherbeoutrunning.blogspot.co.uk/2014/04/a-running-commute.html?m=1

It was a 12K run which was the longest run I had done in a while so I figured it would work out well that I wouldn't be running at the weekend and could therefore rest and recover from the longer run.

I managed a 30minute circuit session in the park on Friday including a core circuit, an upper body circuit and a circuit using some body weight resistance machines.

I didn't get the chance for any running at the weekend as I thought but did have a bit of a stretch and loosen up.

Then Monday again I made the time for fitting a run in by going out soon after 7am. I was rewarded with a brilliantly sunny early morning with the birds singing which was really enjoyable and has set me up nicely for the week ahead.

I did a shy under 7K and found it challenging as early morning runs first thing in the morning always are. But they are always worth it as it is better to have gone out early in the morning rather than not at all.

My other highlight of the weekend was our first BBQ of the summer as the weather so so nice on sunday, delicious!