Smoked Italian Meatballs
Italian meatballs are just great on the grill! We smoke them first, before simmering in tomato sauce with grated parmesan on top. Seriously good stuff.
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Recipes
Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
Flap meat
Flap meat is a great cut of beef. It is part of the belly, more specifically the inner oblique muscle, also known as sirloin tip. It resembles flank steak (which also comes from the belly), but it’s slightly less fibrous and with a little more marbling. This is a recipe for meat lovers.
Bourbon Beans
Bourbon beans! It doesn’t get much better than this. A classic side dish which is easy to make in less than 30 minutes.
Pork belly burnt ends
Pork belly burnt ends taste salty, fat and sweet. It’s a dangerous combination, and it’s hard to stop eating. Here we braise them in bourbon and glaze them with dark golden syrup. Divine!
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Smoked caramel sauce
Smoked caramel sauce gives a whole new flavor profile for a klassic sauce. Try it, you will get hooked immediately.
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Duck breasts with lemon curd
Duck breasts have great flavor which is somewhere between game and domestic meat. In this recipe they are first smoked, then grilled using a lemon curd glaze. Citrus goes very well with duck.
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Aioli
Aioli is a great sauce quickly done with a handheld blender. It can be done with a whisk too, it just takes a bit longer. You can flavor it in various ways, but this is a ‘normal’ aioli.
Baby Back Beef Ribs
These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor. To succeed with succulent tasty ribs these need to be braised as part of the cooking process.
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Tomahawk
Funny name, great steak. I think that pretty much summarizes this bovine cut of meat. The tomahawk is a thick cut ribeye steak with the rib attached. It is frenched, meaning the meat is cut off the rib bone, giving it an axe like shape.