This is a marinade that can be used on many different cuts of beef. We came up with it for a rib roast but have also used it on steaks. It’s quick and simple to prepare, marinade times can be an hour for steaks up to overnight for joints. After marinading, rub your beef with sea salt and cracked black pepper and be prepared for some delicious beef. Continue reading »
Feb 122011
Feb 062011
If you’re based in the USA you’ll be able to get Lawry’s seasoned salt easily so there’s no need for this recipe. If you’re UK based this recipe will be a gem for you. Continue reading »
Feb 062011
This side is great both hot and cold. I like it cold, served up as a side to some nice barbecued lamb with some yogurt dip and salad. Prep time is about ten minutes if you are quick with a knife. Cooking time is only five to ten minutes before you can leave it to rest. For larger servings just factoring up ingredients is fine. Continue reading »
Feb 062011
Not just for Christmas but it’s fantastic on smoked turkey sandwiches. Continue reading »
Feb 062011
A great recipe for hot wings. You could choose to deep fry the wings. We actually like to cook them on a pellet grill, htiing them with some smoke then cranking the heat up to finish on high.
Feb 062011
Amazingly quick to make but one of the best dips around. Perfect with Buffalo wings.
Feb 062011
This is one I created when I first started smoking. I wanted to do a BBQ equivalent of one of my all time favorites, Peking Braised Lamb, which my mum used to cook when I was young. It’s a mixture of classic Chinese flavours, hoi-sin, 5-spice and hint of nuttiness running through. It’s a bit of work to do but it’s well worth it. Continue reading »
This is a very simple marinade for beef. It’s great on most cuts, particularly roasting joints like topside and rib of beef. for joints you’ll want to marinade overnight, for steaks, a couple of hours will do the job. If you have a vacuum sealer like ours you can marinade in a vacuum bag which really boosts the effects of the marinade. Continue reading »
Aug 162010
We’re working on adding more recipes, please be patient and check back soon.
