Category Archives: Beef

Chuck ‘n lamb cheeseburgers


Hi there folks! Yesterday I tried something I’ve been meaning to do for ages, and that was to make burgers from absolute scratch. No pre-purchased mince, just animal parts and a grinder.  The result? Amazing flavour, incredible consistency and most importantly, no wastage!

This all started with lamb that I was prepping for the next day. Trim off all the fat you need to and take the trimmings – not the silver skin – and run it through a course grinder. You need a good piece of machinery to do this right. We use a sturdy Kitchen-aid more than anything. Set the fat aside in the fridge. Go and wash the grinder and parts thoroughly.

Now get approximately 2.5 kg of beef chuck. The chuck is found above the brisket (pectoral muscle) of a cow. It’s the muscle cows use to throw things like basketballs and frisbees, not really but stranger things have happened.

Trim off any silver skin and cube the chuck into pieces that are small enough to drop into your grinder feeder. Grind it up and get your lamb fat out of the fridge because now you combine.

Chuck is very lean meat so you need some extra fat to give it a flavour boost and to help bind it and not make it rubbery. You want a rough ratio of 80:20 chuck to fat. You can use beef fat, suet, streaky bacon or as I did, lamb fat. Using a digital scale I took 500 g of beef and 100 g of lamb fat and combined the two in a metal bowl. Once combined I seasoned the mince with a hearty helping of Montreal steak seasoning and some kosher salt. Grab a handful and measure out about 150 g for each patty. Form your patties and place them on a baking sheet lined with non-stick baking paper. Repeat the process three times to yield 12 hearty-sized patties. Now put them all back into the fridge to help them firm up. At this point, go light your grill.

Set up your grill for about 450F – nice and hot. I used my trusty grill grates (a must have) to get a nice sear and the deep grooves allow for easy flipping.

Put the burgers on and close the lid for 3 minutes then CAREFULLY open the lid allowing for a burp minimizing the chance of a massive fireball. Turn the burgers one quarter to left or right, this gets the nice diamond sear pattern. At five minutes flip the burgers and repeat the process.

Make sure you’ve got an accurate instant read thermometer. You want to pull the burgers off at 155F. Just before you do that, add some shredded cheese and close the lid for about a minute. Remove the burgers and now place your buttered buns on for no more than 30 seconds.

Stack on some veggies, mustard, ketchup, mayo or whatever else floats your boat. We served these up with sweet potato wedges and a nice bottle of red!

Easy recipe and a great meal using a classic method. The lamb fat really provided a wonderful deep buttery flavour. If you want to wow your guests, this is surely the way to make cheeseburgers! Enjoy!

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Overall Heather Rating: 10/10 


9 Hour Cherry Smoked Beef Short Ribs

IMG_9625Hi fans, here’s a great recipe we shared with good friends a few weeks back. This cut of beef, the short rib, has to be one of my favourites to eat. Once smoked between 8-10 hours, this meat literally drops from the bone and it’s juicy, flavourful and absolutely amazing to devour.

The ribs were procured from our friend Andy at New Zealand Fresh and came in four packs with four ribs per pack. The first thing you’ll want to do is slowly defrost them in the fridge over night. No sense ruining the cut with a fast and furious defrost. Once done, you’ll want trim the excess fat cap off each of the racks. There’s enough to render into some fantastic beef tallow too! Finally, you’ll want to dry brine the rib racks with some Kosher salt and let them sit overnight in the fridge.


trimming the fat

The morning of the meal you’ll want to prepare your rub. Here’s Meathead’s Big Bad Beef Rub (slightly adjusted accounting for less pepper.)

  • 1.5 tablespoons coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle or cayenne powder

When you’re ready, cut the rib racks into 2-rib sections. Wet the ribs with plain tap water and then apply the rub EVERYWHERE! Set up your smoker for indirect heat and stabilise it at 225F (107C). I added a bit of cherry wood for smoke as a mesquite would be too powerful. You want the ribs to really stand out here. Too much smoke or the wrong type can really spoil this dish.

I used a two tier rack and placed a drip pan full of beef stock underneath the ribs. You want to catch all that lovely juice as it renders from the ribs. Gravy, baked beans, soup…you name, you can use it.

Place the ribs bone side down and insert a reliable thermometer probe into one of the thickest cuts. Make sure you’re not touching bone here or else you’ll get an inaccurate reading.

Let the smoking begin. Your target internal temperature will be just like a big beef brisket… the magic number of 203F (95C.) These ribs took just over 9 hours and were worth every minute of waiting time. Once you hit the magic temperature, remove them gently as the meat will literally slide off the bone. Let them rest for a bit because they’re hot…I mean nuclear hot. Then, skilfully slice the ribs off the bone and carve on an angle. Notice the smoke ring that forms after 9 hours!  Gorgeous!

Serve em up with some of Roman’s “Fart Soup” (a recipe for another day) and call some good friends over.

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Overall Heather Rating: 10/10 

The Magic of Wagyu

IMG_8683Hiya grillers! Looking back at some of my photos recently  I came across a series of dinners where we devoured some amazing Australian Wagyu beef. The marbling rating was 6/7 and the cost was SGD $100/kg. QB occasionally gets Wagyu that in and it’s worth snapping up, if you’ve some extra cash on hand.

Now, the cost  may seem ridiculously expensive but it was at least $45 to $60 cheaper per kilogram than any other supplier I could find. Ergo, DEAL!

I had the butcher cut the beef into three mammoth steaks. They were about 2.5 – 3 inches thick. He then vacuum sealed them individually so that we could (yikes) freeze two out of the three steaks.

Prepping the first of the behemoths was simple as dry brining with a healthy coating of Kosher salt, that’s it! I brined them overnight so that the salt gets sucked into the beef penetrating as deeply as possible.

To grill, I used the reverse searing method, setting up the Big Green Egg for indirect heat, stabilised at 225F (107C) with a handful of Beech wood chips. Allowing for a bit of smoke, gently bring up the temperature of the steak to 115F (46C) then remove it from the grill.

Slather the steak with some pre-melted beef or lamb fat at the same time as bringing up your grill to scorching hot, direct heat. To minimise flame burn, I use Grill Grates for any searing, flipping them over to use them as a griddle top. The aircraft grade aluminium gets so hot that searing steaks is simple and quick. If you don’t own a set of theses, I highly recommend you get a set!

You want to remove the steak once the internal temperature hits 123F (50.5C). Set it aside and let it rest for 5-10 minutes. It’ll rise another few degrees but you don’t want to bring the temperature more than 130F (54C). Slice on a 45 degree angle, nice and thin. Plate it on a platter and serve.

With the fat content of these steaks, chewing was optional. Seriously, every single bite melted in your mouth with minimal effort. The taste was exceptional and honestly, I’ve not had it’s equal, not at home or in a restaurant!

Super huge thanks to my dear colleagues Jeremy and Vicky for bringing along their “significant bests” to sample this beef with us. Yes, we had two sets of guests two weeks apart from each other. Despite freezing the other two steaks, they thawed perfectly in the fridge and the taste was just as good as the chilled beef.

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Overall Heather Rating: 10/10

Coffee marinated ribeye with grilled pear, lettuce, walnut and Gorgonzola

7Hi there dear readers, it’s been a while since our last post and well, for no other reason than I haven’t really grilled anything super fantastic to share recently…until last night that is! This recipe is not complex but theres a bit of prep that you need to do and your timing needs to be on the money just as you’re ready to plate.

Last night’s feast included coffee-marinated ribeye steaks, caramelised roasted pears with Gorgonzola cheese, walnuts and pomegranates, grilled tomatoes as well as roasted baby romaine lettuce with a Gorgonzola vinaigrette. Absolutely stunning dish and can be done easily on any grill (though a charcoal grill will always yield a better taste!)

So here’s what you’ll need:

  • 4 ribeye steaks about an inch in thickness – I simply took two steaks and halved them
  • 200 ml of strong black coffee (cold)
  • 4 tbsp dark brown sugar
  • 2 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard (the chunky kind)
  • 1 tbsp fine wholegrain mustard (the smooth kind)
  • 2 tbsp dark soy sauce
  • 3 cloves crushed and minced garlic

Combine the marinade together and place the 4 steaks in a large resealable bag. Add the marinade and pop it in the fridge until you’re ready to grill. I let mine sit for about 6 hours.

The salad dressing goes like this:

  • 2.5 tbsp red wine vinegar
  • 1 shallot, finely chopped
  • 25 g crumbled Gorgonzola cheese
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tbsp walnut oil (this is expensive stuff but very well worth it… the taste that this oil yields is smooth and earthy!)
  • a pinch of granulated white sugar

Mix it all up into a sealable jar and give it a serious shaking. This vinaigrette is absolutely delicious on any salad but particularly good on the roasted baby romaine lettuce!

For the salad you’ll need:

  • 8 leaves of baby romaine lettuce (lightly oiled in EVOO and salted with a pinch of Kosher salt)
  • 4 firm but ripe pears, peeled, halved and cored – also brushed with a bit of EVOO and a tiny bit of Kosher salt
  • 100 g of Gorgonzola (split 4 ways)
  • A generous handful of toasted walnuts, crushed
  • Another generous handful of pomegranate seeds

Have all of this set up and ready to go because your steaks won’t take very long to grill.

Set up your grill for direct heat and get it nice and piping hot. As hot as she’ll go! I used Grill Grates which, for this meal, are essential. The aircraft grade aluminium really cranks up the surface temperature and sears steaks beautifully. Check out the cross hatch marks on ours. Grill the steaks for about 2 minutes then turn 45 degrees for another minute. Then flip them and do the same. If you have an instant read thermometer, pull off the steaks at 130F (54C.) Let the beef rest for about 5 minutes, which is just about the time you’ll need to grill the pears, tomatoes and lastly the lettuce. The lettuce should only roast for a minute or so. You don’t want it wilted.

We also used the coffee marinade and made a classic sauce to go with the steak. Simply take a tbsp of flour and mix it with a tbsp melted lard (I used lamb fat) until it makes a paste. Then add a spoonful of the marinade and keep adding it slowly until it all combines. Then bring it to a boil and let it thicken up.  You need to get it to boil to kill off the bacteria remaining in the marinade.

When you’re ready, slice the ribeye thinly at a 45 degree angle. Place your grilled pear on the plate, add the Gorgonzola cheese in the hollowed out portion of the pear and sprinkle some walnuts and pomegranate seeds on top. Put down the romaine lettuce and tomatoes and give them a sprinkling of the vinaigrette. Lastly, add the sauce you just made and you’re off!  Pair this meal with a hearty red wine and enjoy!

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Overall Heather Rating: 10/10

A special thanks to the Immerman crew who volunteered to be our guinea pigs for this new recipe. Thanks for the wine and whisky of course and all that hilarious dancing afterwards! What a night!



Smoked Duck & Spinach-Stuffed Rib-Eye Roast

_MG_3829What a shame that you can’t taste via the internet as this rib-eye roast was an absolute winner! Once again, the Big Green Asian Egg wowed the crowd with a stuffed rib-eye roast that was out of this world.

My pal Andrew brought back a Black Angus 8 rib rib-eye roast from Australia a few weeks back. I’d been waiting for the right time to do something with it and that day came yesterday. I had researched how to make a stuffed rib-eye roast and I adapted the recipe do include smoked duck as a substitute for bacon. If you’re up for a bit of work, this roast is incredible and I’d highly recommend you give it a try.

As always, the first step is preparing your roast and in this case that means a bit of dry brining overnight. Simply salt the roast with Kosher salt ensuring a decent amount gets rubbed in throughout the joint. Cover it and put it in the fridge over night.

You can do the next bit (the stuffing) the day before and it goes a little like this.

You’ll need:

  • 1 smoked duck breast (cut into cubes then pulsed in a food processor)
  • 1/2 cup of finely chopped celery
  • 1/2 cup of finely chopped shallots
  • 7 cloves of finely chopped garlic
  • 1x 10oz pack of frozen spinach, thawed, squeezed dry, finely chopped
  • 1/4 cup creme fraiche
  • 2 cups homemade breadcrumbs (I used a multigrain bread)
  • 1/2 cup of chopped scallions
  • 1 tsp freshly chopped sage
  • 1 tsp freshly chopped thyme
  • 1/4 tsp freshly grated nutmeg
  • 1 small pack of baby portobello mushrooms, finely chopped
  • Kosher salt and freshly cracked black pepper
  • 2 large eggs (but you won’t add them until 1 hour before you stuff the roast!)

Pulse up the duck breast and fry it up over medium heat in a pan with a bit of beef tallow (if you have some on hand.) Don’t let it get crispy, just cooked through. Add the celery, shallots, and mushrooms and cook for about 5 minutes or until the vegetables start to go soft. Now add in the spinach and creme fraiche and cook for another 3 minutes. Season as required with a bit of Kosher salt and fresh pepper. Scrape it all into a deep bowl and let it cool down. Cover it with some cling film and pop it in the fridge. You’ll add the eggs an hour before you stuff the roast. Once added, mix it all up with your hands, ensuring an even mixture of stuffing and egg. Then spoon it out onto a baking sheet and smooth it out. Cover it with some cling film and let it set for about an hour to firm it up.

The meat has dry brined over night and now you’re ready to create the pocket for the stuffing. Stand the roast up with the bones facing upwards. Take a sharp knife and cut a pocket about 1/2 way through the roast about an inch away from the bones. Make one long continuous incision. Now get your stuffing and put a healthy amount into the cavity you created. Take some butcher’s twine and truss the roast between the rib bones. Try to ensure you make the roast look even to ensure even cooking. Once done it’s time to get it on the grill, for a low and slow experience.

Set up your grill for indirect heat and stabilise the temperature at 225 degrees F (107C). I added some whisky soaked oak chips for smoke and a drip pan with hot water to create a really humid environment, not that you really need that in Singapore! Place the roast on a v-rack above the drip pan, insert your trusty probe thermometer and close the lid. As with any big piece of meat, you need to cook to temperature, not time. This roast should take about 2 and a quarter hours to 3 in total.

Once you reach an internal temperature of 125F (52C) remove the roast and fire up the grill to “nuclear hot.” You’ll want to sear the outside of the roast over a very hot grid. Keep the lid open as you really don’t want to continue cooking the inside of the roast, just the outside. Once you’ve got a beautiful crisp evenly distributed over the roast surface, carefully remove it and let it rest for 5 minutes or so. Don’t bother tenting it as you really want the crust to stay crunchy!

We served the roast with a halloumi and roast tomato salad and a sweet potato dauphinoise. Heather of course topped the evening with her infamous mixed berry and basil pavlova. What a combination.

The evening was a celebration of friendship, fantastic wine and one or two gut splitting laughs, thanks to Rich. This particular post is dedicated to Paul and Rachel Cooper – two friends about to start a new chapter in their lives, post Paul’s retirement! Good luck you two and when you settle, make sure you buy a Big Green Egg.

I hope you all enjoy this meal as much as we did. It goes without saying, this was another perfect 10!

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Overall Heather Rating: 10/10

New Year – More Food



Hi everyone, it has been a while since I’ve sat down to “pen” a quick note. I wanted to reflect over the past year and thank everyone who’s stopped in, made a comment or was inspired to try one of our recipes.

I simply want to wish all of you a healthy, safe and fantastic 2015. May it bring new recipes, less bloating and lots of laughter mixed in with a little adventure. So, here are a few photos from our annual New Years Eve party. We hosted over 40 people with the legendary and traditional pulled pork (a 16.3 pound/7.4 kg beast that took 33.4 hours!) A special thanks to Heather, the kids and Yaya for the inspiration and the clean up!  Cheers!


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Birthday Beef

_MG_7733Let me start this post by wishing my lovely bride Heather the happiest of birthdays! May you always have health, happiness, laughter and BBQ in your life! Love you madly darling!

OK, so one joint of meat fed about 30+ guests but that single joint of meat also yielded 4 or 5 separate surprises too. The challenge was to ensure that every piece of this standing rib roast when to good use. I purchased this roast from our friends at QB in Jurong during our usual 6 week stock up shop. $150 is not a cheap piece of beef but if you treat it respectfully, you can yield an incredible amount from one standing rib roast.

So the first thing was to remove the rib bones. I watched a great video (click here) by Chef Paul Malcolm who shows his students the things to do to an OP roast.  Sharpen your knives and have some fun learning how to trim your beef into a work of art! After removing the rib bones, I then removed the fat cap as well as any large pieces connective tissue, any big chunks of fat and the silver skin. Save all of this in a metal bowl for later use! Now take your roast and ensure you pat it into an even cylinder shape. Get some butcher’s twine and truss the roast with a piece of twine every 1.5 inches. This ensures a uniform cook and it looks impressive as well!  Now you’ll dry brine the roast for the next 24 hours. Dry brine? Simple! Liberally salt your roast with Kosher salt. Don’t be shy here. Once you’ve covered all of the roast, wrap it tightly in cling film, put it in a dish and leave it overnight.

Now take your fat cap and trim it into small pieces. I ran the chunks of fat through my Kitchen Aid sausage grinder (twice actually!) Gather all that slimy guck into a medium sized saucepan and put it in the oven at about 300F. Because I had run the fat chunks through the grinder twice, my rendering time was reduced significantly to about 30 minutes. I then ran the buttery liquid through a number of fine strainers removing any small pieces of meat. Let that sit in a container that can be closed. Once it starts to cool down and harden, put it in the fridge. Now you’ve made tallow which is amazing to cook with (try tallow, garlic potatoes if you can!!!)

_MG_7364_MG_7365_MG_7368_MG_7370 _MG_7371






Any meat that you manage to trim, save it! Put it in a bowl and cover it with cling film. I made a wonderful steak and eggs for breakfast this morning to help with the hangover!

I then took the ribs, sliced them and prepared to smoke them on the mini big green egg! I used Meathead Goldwyn’s method for the ribs – click here – My recommendation would be to half the amount of black pepper – these ribs were delicious but definitely a bit too peppery for my taste. Note for future!

_MG_7375_MG_7376  _MG_7378


We saved the bones for making a beef stock afterwards. Simple cover the bones with some boiling water (with a beef stock cube or two mixed in.) I added a few cloves of crushed garlic, 4 dried mushrooms, a bay leaf and some dried oregano, thyme and sage. Let that boil then simmer for 2 hours. Set it aside and you’ve got a beautiful thin beef sauce for your roast.

Now fast forward to the morning of the roasting. You’ll start your morning by preparing your herb paste that will ensure an amazing flavour and a crust like no other.

  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme and oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne powder
  • 5 tablespoons olive oil


Mix together the dry ingredients and then add the oil. Take a small whisk and stir it all together. Let the paste sit for at least an hour so that the oil absorbs all the herb flavours. Once that hour goes by, take the roast out of the fridge, unwrap the cling film and place the roast back in a dish that can catch any of the paste that you’ll put on. Make sure you massage the paste into the meat thoroughly. When ready, wrap the roast again in some clean cling film and put it back into the fridge for as long as you can – you’ll go from fridge to grill so the longer the paste can penetrate the meat, the better!

Now, set up your grill for indirect heat and stabilise your temperature at 225F (107C) – add a small bit of wood for smoke. I used whisky soaked oak for this roast. Don’t overdo it here, just a kiss of smoke will do the trick! Set up a drip pan under a flat rack that you’ll place the roast on. I added some hot beef stock to the drip pan, ensuring about 2 inches of liquid across the pan. Remove the roast from the fridge, unwrap and squish any of the remaining herb paste onto the roast. Now insert you thermometer probe from one end ensuring the tip ends up smack in the middle of the roast. You’ll aim for an internal temperature of 120F at which point you’ll take the roast off the grid to crisp it up. This method is aptly called “reverse searing.” It ensures even cooking, low and slow and then finishing it over super high heat which will create a crust across the entire roast.

From start to finish the roast took just under 3 hours to get to absolute perfection. When your temp probe pings you at 120F, remove the roast and then set yourself up (carefully) for direct heat. Crank up the flames to as hot as the grill will go. On a BGE, this is done in a minute or two. Get a long set of tongs and keep the lid up. You want to ensure you’re cooking the surface not the middle of the roast. This process of crisping up the outside takes about 10 minutes. Roll the roast around ensuring you’ve got a uniform bark. I was running a small leg of lam roast next to the beef. They both reached the searing temperature at the same time. Something to be said for good planning and figuring out your maths! Remove the roast when it hits 133F (56C) – as the roast will cook just a bit longer, that will get you to an internal temperature of 135F which is also known as the Nirvana of medium rareness!

I let the roast rest for about 5 minutes then snipped off butcher’s twine and thinly sliced the entire roast on a 45 degree angle. I plated the beef, carved up the lamb and no more than 15 minutes later, it was ALL gone! We had some pretty hungry guests clearly! Sadly, the birthday girl and I didn’t get any of the meat but I suppose when you’re throwing a big party, happy and properly fed guests are the priority. Let me tell you, we’ve thrown some epic parties in the past but this one, took the birthday cake! There were absolutely NO leftovers. Not the beef, or lamb, or pork ribs, or sausages…not the salads, breads, or desserts. We woke up in the morning (with splitting headaches) and thankfully I remembered the offcuts of the roast. I fried them up in some tallow along with two eggs and some super strong Vietnamese coffee.

The last piece of the roast that went were the bones. Sparky, Nala and Bailey made out like bandits. (If you hadn’t guessed….these three are the dogs of friends!) I reckon those three were the happiest of all!

All in all, a perfect evening with perfect friends and a perfect wife! Happy birthday again Heather!


Look at the queue for the food… I’ve seen smaller ones at the Hawker Centre up the road!






Overall Heather Rating:  10+++/10

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Friends Reunited: SGP “PorkFest” 2013

_MG_6228Many years ago a band of brothers toiled and slaved in Investment Banking IT, arm in arm, day in and day out and  years later, for all respectable reasons , drifted apart as many mates do. Well last night, the brothers, their wives and what seemed like way more kids than was even possible, descended on Roman and Heather’s back garden to participate in a pre-Christmas reunion of sorts. The celebration called for a very special menu: St. Louis cut KC ribs, slow cooked pulled pork and hickory ribeye, complemented by more sides than you could shake a stick at and Heather’s legendary chocolate pavlova!

The ribs were purchased on Saturday morning, the day of the festivities. My buddy Kevin and I went down nice and early to West Coast Market to meet the legendary “Pig Lady”, a purveyor of fine swine from Indonesia. I purchased 6 mammoth racks of ribs and a beautiful pork loin (for the freezer) all in weighing an impressive 6.5 kg.

The prep was pretty standard and easily done. Rinse the ribs under cold water and make sure any and all bone fragments from “Pig Lady’s” knife-wielding are removed. Pat them dry and remove the silver membrane on the bone side. At this point I trimmed the ribs considerably. They’re massive and you can smoke and roast them but it’s tough to do as the thickness of each rack is different and hence the finish time would be as well. So, I trimmed off a lot of meat and saved all of it for slow cooked pulled pork instead. So, back to the ribs.  Apply a coating of vegetable oil and prepare your favourite rib rub, liberally sprinkling both sides of the rib racks, especially between the bones. You want to make sure there’s rub in every bite of rib. Wrap them up in cling film and pop them back in the fridge for about an hour. Now, go set up your grill.

You want to ensure you’ve got a full fire box of charcoal, mixed with about 2 solid handfuls of hickory chips. Set up the grill for indirect cooking and add a water pan that’s about 3/4 full. The resulting humidity mixes with the smoke that adds an almost bacon-like flavour to the ribs when you’re done. Aim to stabilise your internal temperature at 225F (107C) and make sure it stays there. You don’t want to go under 200F or over 250F if you can help it. With a bit of practise, you’ll be able to calibrate your grill to keep it chugging at a low and slow temperature.

I used a two tier rack and rested the ribs meat side up. I shut the dome and let the magic happen. With the larger St Louis cut ribs (not baby back ribs) it took 4.5 hours to get to perfect ribs. Resist the urge to check on your ribs and trust that your grill will do the trick. As they say, “if you’re looking, you’re not cooking!”

So how do you know they’re ready? Well, the ribs will have this incredible dark brown colour. You can take a pair of tongs and do the “bend test.” If the ribs crack under their own weight of the bended side, they’re done! Note that I hadn’t slathered them with any sauce until at the very last few minutes. Once you know they’re done, remove the ribs onto a platter and cover the ribs with one coat (both sides) of your favourite BBQ sauce. I used our family favourite, KC style sweet sauce. Let them sit for a minute or two while you remove your plate setter and get the grill going at a higher temperature, say 450F (232C). Keep the lid open as you place your racks back on to caramelise the sauce. Be careful here as you can easily burn your ribs turning all that time into wasted time. Once your sauce has bubbled up a bit and you see that the ribs have got just a bit of a char, it’s time to pull them off the grid.. I let them rest for a few minutes then cut them into individual pieces, serving immediately.

So what did we do with the off cuts? Remember them? Well, cut them up into even chunks. Grab two onions and slice them thinly, crush 6 cloves of garlic, 1/2 cup of chicken stock, your rib rub and a bit of BBQ sauce. Lay the onions and garlic on the bottom of your slow cooker. Add the stock, and then the pork pieces that had been covered in vegetable oil and rib rub. Add a final squirt of sauce and put the lid on and crank it to high. 6 hours later, you’ve got delicious, juicy and tender pork pieces. Take each piece and simply pull them apart with two forks. It’s a bit of work but well worth the effort. Add the pulled pork onto a bun and squeeze a good helping of your favourite sauce and there you go, cheater’s pulled pork!

Finally, a pair of grain-fed ribeye steaks were put on the grid at 450F (232C) simply seasoned with Kosher salt, black pepper and olive oil. Insert your internal thermometer probe and slip the steaks every 5 minutes or so, moving them to another part of the hot grill. That’ll get a nice crispy bark going for you. You’ll pull them off at 135F (57C), let them rest for about 5 minutes then slice them thinly at a 45 degree angle to the grain. Drizzle with some quality olive oil and sprinkle just a pinch of Kosher salt. Now serve it all up and watch your guests flip out and experience the ultimate “food-gasm!”

I asked some of the lads to send me a note on what they thought…and in no particular order, this is what my buddies thought:

  • “I was amazed at how the meat remained so juicy and moist! It was some of the most succulent steak I’ve ever had. And the ribs literally fell off the bone!  The pulled pork sandwiches were delicious. My 6 year old ate 2!” – Patrick Huang
  • “The ribs and pork were nothing short of amazing. The meat was moist and tender, complemented by a great homemade BBQ sauce. Almost didn’t have enough space for the awesome lightly hickory smoked steak. Shame there was no takeaway leftovers :)” – Ming Wong
  • “One of the best grills. Yummilicious!” – Francis Ong

And my personal all time favourite quote:

  • “Even my sh@t smells delicious this morning…” – Derrick Goh

Thanks all for making last night such a great time! Merry Christmas to all of you and have a safe and healthy New Year (when it comes!)

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Overall Heather Ratings: Ribs 10/10, Pulled Pork 8/10 (the 24 hour pulled pork is waaaaay better!)

Wildly Incredible TBone Steak

_MG_4569A perfect steak for perfect company. Tonight we treated ourselves to a trio of monster sized T-bone steaks. In fact, this was Heather’s first T-bone and I assure you, she was not disappointed. The recipe calls for an interesting rub which turned out to be spectacular. I must admit, this was one of the better steaks we’ve had in a very long time. With the steaks, Heather served up a mozzarella/baby tomato salad and we also added mini-aubergine topped with a homemade miso-based bbq sauce. The result? A resounding 10/10….again!

The dry rub you’ll use for this killer steak goes a little like this (makes enough for three big T-bone steaks):

  • 1 tbsp Kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp coarsely ground black pepper
  • 1 tsp dried thyme
  • 1 tsp finely ground coffee
  • Olive oil for brushing

Lightly brush some oil on the steaks and season with the rub. Make sure you get an even coating on both sides. Put them back in the fridge for a few hours. I kept mine rubbed and ready for about 6 hours. Take them out just as you’re ready to start grilling. No need to bring them up to room temperature.

I used a reverse searing method to get these bad boys done tonight. The magic temperature you want to aim for at grill level is 225F. Set up for indirect heat and just before you’re ready to put the steaks on, add in a chunk of mesquite wood. Once your grill has stabilised and you’ve got a pretty stream of bluish smoke, go ahead and place your steaks on the grill with an internal thermometer set for 115F. Once you get to that temperature, remove all the steaks and place them on a plate and get ready for the searing part.

Now, get your indirect setup swapped out for direct heat and get your grill blazing hot! Baste the steaks gently with some olive oil so as not to remove any of the rub. Place your steaks back on the piping hot grid and keep flipping every minute or so until your internal thermometer reaches 135F (a perfect medium rare!) What you want to do is get an even browning effect that will produce a crunchy bark and a wonderfully tender middle. Reverse searing may seem counter intuitive but trust me, this is the best method once you’ve mastered it!

Let the steaks rest for 5-10 minutes and go get your aubergine (eggplant) prepared. Cut the mini aubergine in half and baste both sides with some quality dark sesame oil. The aubergine will soak it up in a matter of minutes but the taste is magic! To prepare your miso bbq sauce combine the following and whisk together until smooth:

  • 1/3 cup of miso paste
  • 1 tbsp cooking sake
  • 1 tbs mirin (a sweet rice wine)
  • 1 tbsp white sugar
  • 1 tbsp mayonaise

Get your aubergines on the grill set at about 400F. Put them down on the cut side. Set your timer for about 3 minutes then flip them to roast the skin side. Once flipped, place a dollop of the miso bbq sauce on the cut side and grill for another 3 minutes. When ready, simply remove and serve!

As you can see, the steaks were incredibly large. 2 steaks fed four of us and I cut up the last one for a snack tomorrow. I also took the bones and any large chunks of fat and made a beautiful beef stock. Simply add the offcuts, a sliced carrot, an onion, some garlic, 2 bay leaves, 2 stalks of celery and bring it to a boil. Then, turn down the heat and simmer for another 2 hours. Absolute gold…and NOTHING goes to waste!

A great recipe, a great meal and something I’d happily recommend your try!

Cheers, Roman & gang

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Overall Heather Rating: 10/10