Category: beef
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Korean meatballs and banchan
Koreans seem to like to serve their food with a lot of little extra bits and pieces of goodness that they call banchan, and because of this I feel like I could pretty easily get along with Korean people… except for maybe one or two but I feel that is the case no matter where…
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Smoky Beery Beef Cheeks: A Simple Guide
Have a read of this recipe, read it again and then tell yourself maybe this could as simple as it seems. Like, mountain folk cousins mating type simple. SMOKY BEERY BEEF CHEEKS 4 beef cheeks, approx 400 – 450 g each, trimmed of silver skin and excess fat1 onion, sliced1 can of whatever beer it…
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Crying Tiger Beef: A Spicy Escape
This is classic “stuck under a cyclone with no power and only howling rain and wind as your soundtrack” eating. Just classic. Sure, the ambiance could be better, but the steak made for a damn tasty escape for a few minutes. I would suggest that you should use as much chilli as you feel comfortable…
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The “a little fancy” cheeseburger
It’s a burger. It should not be exceedingly difficult to make one. I’m pretty sure that’s part of the theory behind it. That and being able to consume your meal sans cutlery. Yeah, I hear you as you move ever more confidently to tell me that there are still peeps out there that did not…
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Breakfast tacos with chorizo salsa
The chorizo is going to carry the team to tasty-good-times town in this recipe so please be sure to procure a sausage of reputable origins and known flavour punch. Also, leaving the salsa ingredients fairly chunky to grill and then chopping them after allows them to get a little more caramelization which in turn allows…
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Smoked brisket pate with the leftover brisket from your weekend cook
This is a little something I came up with just the other day to use a little leftover brisket from the weekend cook. I am never disappointed with a pile of smoked brisket leftovers and I am happy to consume that brisket in a myriad of ways, but however many ways I enjoy eating brisket…
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New school rolled beef roast in the smoker
This is the old school, poor mans rolled beef roast. A piece of meat traditionally cut from the belly and/or lower end of the brisket and rolled for slice-abilty. This is the kind of beef roast my ma would cook up. Except hers would be sans every herb, garlic, spice and probably salt and pepper…
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Smoked cheeseburgers
These can be done in an offset smoker, kettle, drum smoker or whatever else you have hanging around on your verandah. I guess the key is this; you will need to be cooking away from a flame to get the smokiness in there. It’s just gotta be something that’s going to let you hang out…
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Brisket cheesesteak
This is but one of the ways I have made what could be loosely described as a Philly Cheesesteak, or even more honestly described as being only very, very loosely based on the original model Philly Cheesesteak. I have reason to believe that tradition may stipulate that the steak is first thinly sliced and then…
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Cous cous salad salad
My old mate cous cous. It’s been a while. I had almost forgot that this stuff is really good. So good in fact, that it was named twice to really get the point across. So, I headed out to track down some of the aforementioned cous cous. I found some in the pasta section of…
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