Smoked Brisket is the pinnacle when it comes to low & slow, and the one cut that gives a pit master more headaches than any other cut. Once mastered not…
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Start by seasoning the Osso Bucco with some salt and pepper, then in a large pan pour a lug of olive oil into the pan and start by browning the Osso Bucco over medium to high heat until you get some good colour, you will look around 5-8 minutes and you may have to do in batches.
We have put together the ultimate Low & Slow guideline for Times & Temperature. Smoking is all about experimenting with with different sauces, rubs, herbs & woods to create a…
Smoked Beef Short Ribs are a personal favourite of mine they carry a very intense depth of flavour which comes from cooking on the bone. When cooking a beef shorty,…
Why all meat should rest after cooking As meat is cooked the proteins in the meat heat up and set. The more cooked the meat, the more ‘set’ the proteins…
A healthy & super quick Beef Mince recipe that packs a lot of flavour. Once you have sourced a couple of ingredients from the Asian grocer this will quickly become…
Have you heard of this reverse sear thing? It’s what all the cool kids are doing. Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done.
Remove steak from fridge 10 mins before cooking, Ensure the pan, grill or BBQ is hot, Brush steak lightly with oil, Season both sides with salt and pepper…