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…
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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…
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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,…
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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…
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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…
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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…
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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...
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