Big effing steak, chimmichurri and a roasted carrot and corn salad

3 Comments


Some people would say that a not-even-slightly-amusing story about a big ol’ steak is not something worth writing down*. Some people are also happy to cruise through the suburban cul-de-sac that is their life, safely strapped into the Scotch Guard–protected synthetic car seat in their upper middle class white trash mobile. There is definitely not enough naked, bare back bison riding through the leech infested jungles of life going on these days and this is where the revival is going to begin!

Here.

With a big fucking steak.

You can call this whatever you like; “big fucking steak”, “bistecca alla fiorentina” (Italian for big fucking steak), “a romantic dinner for two” or even “a meat transplant”. I really don’t give a fuck. What I do give a fuck about though, is carnie racing and making sure that big ol’ lump o’ meat is cooked well and served with a fitting garnish.

There were a few carrots which were splashed with a little olive oil and seasoning and then wrapped with alfoil and chucked in the coals for 20 or so minutes, a couple of little onions that were chucked straight onto the coals until soft and delicious, and a couple of cobs of corn were given that same olive and seasoning treatment, grilled up top for 5 or so minutes and then stripped from the cob.

Tossed with a little olive oil and red wine vinegar, seasoned with salt and pepper and freshened up with a little chopped parsley, that was the salady-garnishy type aspect to this steak dinner.

Now for the steak.

The steak was a 30 day dry aged Cape Grim sirloin. A birthday gift from a friend who also happens to be a purveyor of top quality meats (these are very good friends to have PS). It was good. Reals good. This is how it went…

Get that steak on the bench… or maybe on a plate on the bench

Season the bejezuz out of your meat

That meat getting all grilly and tasty

Well rested, sided by a tasty assed chimmichurri sauce and ready to go


BIG FUCKING STEAK

This bad boy was somewhere in the vicinity of 600g
A splash of oil
Lanes “Signature” seasoning, or your favourite steak seasoning
Salt
1 tablespoon butter
Chimmichurri sauce (AKA the king of steak sauces) and the carrot and corn salad, to serve

Give your steak 30 minutes on the bench so it can get kinda room temp.
Now is a good time to light your fire if you are using one… Coals are always going to win the flavour game hands down in my book FYI.
Rub the steak with a splash of oil and then season pretty heavily (maybe a little less heavily if you are using a smaller bit of meat), top and bottom, with the steak seasoning.
Grill steak over high heat for 10 minutes either side and then remove from grill.
Rest that sexy piece of beast in a warm spot for a further 10 minutes, slapping the butter on top to melt into it and keep things reals sexy.
Carve steak from bone but leave the bone next to it to look like an absolute boss, season with a little extra sea salt and get it into your belly.

Going for it with that steak and a rare sighting of the carrot and corn number


*I know this is typing, but writing down just seems a heap more hopeless romantic and you know it’s all about the romantic for me.

BBQ sausage burgers from that book, “Pitmaster”

1 Comment


Tonights dinspiration* was taken from the book “Pitmaster”, by Andy Husbands and Chris Hart.

The book looks almost exactly like this… except maybe a little more 3D


I would just like to add; although Father’s Day was a few days ago, this would have certainly been a damn fine burger to make your father on said day, if smoky deliciousness is your father’s thing. A time machine modulus ala Napoleon Dynamite could transport you back if you’d like to appear that you love your dad more than someone who might measure the love they have for this pillar of a man using the currency of a shitty pair of socks.

Yeah we ate it with crisps and pickles


So, basically, I made the burger from the book.

This method of recipe writing is a heap easier than the method I would normally employ, I don’t mind telling you.

That’s the recipe… you might need to zoom in a little


Being a week-night dinner for the family (or myself and my two boys), there was no way this thing was going to hit the table without some side of roughage factor to it. Yes, we can all heartily argue that a pickle is a vegetable or that the burger mix has a little capsicum (pepper) in it, but there is no way on gods good earth that this would fly in our house hold. Long story short; there was a big fat tomato that came from Jennee’s garden staring me down, so, not to be labeled weak by a fricking tomato, I sliced that bastard up and that went onto the burger along with the king of burger lettuce – the iceberg. And it was damn well delicious.

I had a really good feeling about this…


Smoky, sausage-y, deliciousness.

A really fricking good burger.

Dear good lord yes


*Dinspiration. Inspiration for dinner. A term that will shortly (if it hasn’t been already) be coined by a TV celebrity chef who is speaking heartfelt words on behalf of a major restaurant chain on the subject of healthy, quick and affordable eating and how achievable these goals can be if you simply follow his/her recipes and shop and save at rah-di-rah supermarket. I think I just threw up a little…

Cowboy beans! Yeehaw!

4 Comments


So I made some cowboy beans.

Actually, I’m not even sure what cowboy beans are, but this is what I imagine they may be. But they may not be this at all. Definitely do not tell your friends these are OG cowboy beans as that may not be fact. I would even go so far as to say there is a high chance it would not be fact. It could even be said that you pretty much just shouldn’t take any of the words on these here pages, or indeed those that pass my lips, as being fact. I’m pretty much a big fat faker. This is not gospel and I am not the lord. Onto those beans…

I feel they would be most authentic served from a big pot on the back of the chuck wagon. That is a fact.

Time for oven loving

Now it’s get into my face time


COWBOY BEANS

(For the family. Like the whole family. Like extended family, neighbours, stray kids and those carnie folk just barely clinging onto life in the cage under your back stair case… and then there will probably still be some to freeze down for later.)

500g navy beans, black beans or whatever the frick kinda dried beans you have floating about in the back of your wagon, soaked over night and then cooked until tender
500-800g whatever meat you have floating about in the back of your wagon. BBQ leftovers are the best for this – smoked brisket, pork ribs, actually any cut of pork or sausages… roast left overs… or just some nice smoky porky things from your local man
1 teaspoon each onion powder, garlic powder and hot sauce
1 tablespoon each American ballpark mustard and Worcestershire sauce
2 tablespoons Big Red Rub or your favourite BBQ dry rub
½ cup tomato ketchup
3x 400g tins crushed or chopped tomatoes or something similar
Salt and pepper
Fried eggs (or crack them straight into the beans and bake for an extra 5 minutes for tasty-assed one pan glory), chopped fresh herbs, jalapenos and toast to serve

Chop meat/s into bite sized chunks.
Heat a splash of oil in a large oven pan over medium heat. Add meat/s and sauté until browned a little.
Add all other ingredients and cook out for 5 minutes.
Check seasoning and adjust if necessary (that’s what your salt and pepper is for).
Place into 180-200C oven for 45 minutes, stirring every 15 minutes. Add a splash of water if mix starts to dry out – kinda saucy is kinda good I reckon. (You could finish these beans totally on the stovetop if you don’t feel like lighting your oven… or you just don’t actually have an oven… but they really do benefit from a little oven bubbly caramelized tomato bits. Jus’ saying)
That’s it. Serve it up – breakfast, lunch or dinner. Pretty simple, just how the cowboys would’ve liked it. Yeehaw.

Bangers and mash with Paddy’s Day colcannon and Guinness gravy

6 Comments


That time there was leftover colcannon and Guinness gravy from St Patricks day so I decided I would put some sausages on the grill with some carrots and turnips and swedes wrapped in foil so that my family may have some kind of bangers and mash for our evening meal.

You may not have any Guinness gravy left… and you probably don’t even know what colcannon is… that’s going to be OK. We’ll make some especially for it because let’s face it, bangers and mash deserves it.

Bangers and mash is good solid comfort food. Please though, do not confuse it for a big warm sausage-y, potato-y food hug – that is something that really shouldn’t exist in writing and/or real life. Case closed.

When you need* to make bangers and mash a good start is getting onto some decent sausages. The snags in the pic were provided by one of our many neighbourhood purveyors of meaty goodness – Cromwell Farms. Also worthy of note is that the herbs that go into said snags also come from the same farm.

With that foundation of good sausage we can build upwards towards the heavens with mashed potato, gravy and some other vegetable of your choosing… although it’s nearly always peas… not today though.

Hey ho, let’s go (defo a Ramones quote).

It was raining but I didn’t even care because I had my Pro Q Excel 20 (R2smoketoo) on the verandah.

Smoky, grilly sausages.

Gravy in the pot, vegetables in the foil packs.

That spread. Effort is pretty low for a pretty high yield of tasty goodness.


BANGERS & MASH (serves 4)

8 thick sausages, grilled or pan fried or baked
salt and pepper
Colcannon, vegetables and Guinness gravy to serve

Cook the sausages and serve with the other things.

I can’t believe I’m trying to write a recipe for this.

COLCANNON (serves 4)

Sauté 2-3 cups of sliced cabbage and ½ sliced onion in butter and a splash of oil until softened and just starting to brown. Season with salt and pepper.

Stir through enough mashed potato for 3 people (I know it says this is for 4 serves though… the sautéed cabbage will make up that extra serve for you… I’ve got your back on this one).

GUINNESS GRAVY

Make gravy exactly like you normally make it.

If you normally use chicken or beef stock you can replace half of that with Guinness.

If you use water and a packet gravy mix you can replace half of your water with Guinness.

Pretty easy.

* Bangers and mash is something that you can need. When you have an itch for bangers and mash, that itch can only be satisfied with bangers and mash. Fact.

Get that business in your face!

A tasty good burger

1 Comment

best hamburger recipe
There are a few things I don’t often shy away from in this life.

A good burger, helping an old friend and helping a old friend make a good burger… that and carnie racing. I really love carnie racing…

Recently I was asked for a recipe for a tasty burger, hence my stupid little anecdote. Needless to say, the words that follow will indeed help my old friend, and also yourselves, to make a tasty burger in the comfort of your own home.

Also, after a lot of trial and error I have decided that I like a burger pattie that is around the 150g mark or even slightly smaller. There was once a time when I truly believed bigger was better but since having employed my new burgertechnology ™ (and experience gained from that one time I ended up in a prison cell for the night) I have come to the conclusion that bigger is not actually always better. Littler can also be better sometimes. I have indeed fallen in love with the slightly crumbly, yet still hella juicy texture of the thin-ish pattie. That’s another kinda pointless little story to add to the collection.

Fry den beef patties and then get some cheese on top so it melts damn you

Fry them beef patties and then get some cheese on top so it melts damn you

Burger mis en place

Burger mis en place

Do not, i repeat, do not forget to make some chips (fries)

Do not, I repeat, do not forget to make some chips (fries)

It's good to put it all on a plate so as not to get your table all dirty

It’s good to put it all on a plate so as not to get your table all dirty

TASTY BURGER (serves 4)

500-600g beef mince
Salt and pepper to season
8 slices Jack cheese or tasty cheese
4 buns that you think you may like to encase your burger
20 slices pickled cucumber (there is some in the burger sauce but add extra if you are a pickle fan. I am a pickle fan)
A few lettuce leaves. I like the crunch and refreshing crispness of iceberg but what ever you have in the fridge will do the job
A few slices of tomato, sliced thin so the whole burger doesn’t collapse into your lap and make it look like your navel just gave birth
Tasty burger sauce (recipe follows)
Oven chips to serve

• Make 4 balls out of the mince, keeping them fairly even in size
• Squash them down with your hand or a pizza tray or a lump of wood, so they are about 1cm thick
• Heat a little oil in a hot pan or get your grill/bbq nice and hot
• Season patties and cook over highish heat for 2 minutes
• Flip patties and put two slices of cheese on each. Cook for another 2 minutes for medium doneness
• Assemble with tasty burger sauce, pattie, pickles, tomato, lettuce and then more tasty burger sauce on the top
• Get that shit into your face

Burger sauce and flowers. Pretty as fuck... and really tasty too... except possibly the flowers. I didn't eat the flowers

Burger sauce and flowers. Pretty as fuck… and really tasty too… except possibly the flowers. I didn’t eat the flowers

TASTY BURGER SAUCE AKA. RUSSIAN-ESQUE DRESSING

1 cup mayonnaise
¼ cup tomato sauce (ketchup)
¼ cup diced onion (from roughly ½ small onion)
¼ cup chopped dill pickles
2 teaspoons yellow mustard
1 teaspoon each Worcestershire sauce and hot sauce

• Pulse all ingredients in a food processer until combined or chop the onion and pickles nice and fine and mix it all together in a bowl
• Left over dressing is really good to dip hot chips into, or pretty much just put it on everything…

Getting ready

Getting ready

Fully going for it. Really tasty stuff. I thanked myself for this one

Fully going for it. Really tasty stuff. I thanked myself for this one

Smoked beef ribs with BBQ sauce and paper towel

5 Comments

smoked beef ribs
This is another very effing worthy addition to the monthly meeting of “the Hungry Mens Club”, or indeed “the Really Attractive Gnawing Meat From The Bone Ladies Club”.

The method employed is not going to decrease any amount of jobless percentages or ensure victory for the local candidate running for election, but is in fact the exact same method used for the smoked brisket you can find right here. The time the meat spends unwrapped in the smoke is reduced by roughly 1 hour and then the time wrapped is reduced by around about the hour mark too.

I doused the shit outta this mofo with this BBQ sauce after it had rested for 1 hour, sliced it into Fred Flinstone looking chunks and five minutes later I found myself laying in a pool of my own body sweat and BBQ sauce with a very contented grin on my face… very contented indeed.

Unwrap those bad boys after a good smoking and then a little rest

Unwrap those bad boys after a good smoking and then a little rest

That is some really saucy shit right there

That is some really saucy shit right there

Textbook

Textbook

Oh dear good lord, get in my face

Oh dear good lord, get in my face

Hand towel is advised for this and other meat/bone type activities

Hand towel is advised for this and other meat/bone type activities


You’re welcome.

Stalling on the smoked brisket

5 Comments

bbq smoked brisket
This is one recipe that is pretty essential for anyone who is really keen on BBQ or in fact anyone who really enjoys any type of food-based, guaranteed STD free, pornography going on in their mouth.

It is also a recipe that I’ve taken my sweet time getting up here for your viewing pleasure.

Yeah, I’m heaps soz.

Anyhow, I need to keep this short and sweet just because I shouldn’t even be trying to entertain you folks (yeah plural. I know for a fact there’s at least three of you now) with this conduit of my love of food to the outside world and I should definitely be tallying invoices and dockets from our last week at the restaurant. Can you see what’s happened? I just opted for the more fun option… not very good at adulting at all am I?

So the one thing I feel I should bring to your attention is that the brisket does a little thing around the 65C mark that people in voodoo BBQ circles worldwide like to call “the stall”. The brisket may indeed stall at 65C for half an hour or so. It’s just what it does. Get used to it and we can all still be friends.

Nice.

Go smoke some brisket now.

Start with one of these or something else that is good for smoking meat

Start with one of these or something else that is good for smoking meat

Smoking brisket makes me smile

Smoking brisket makes me smile

Slice it up so many people may partake in the smoky briskety goodness

Slice it up so many people may partake in the smoky briskety goodness


COFFEE SMOKED BRISKET

(For a gathering of the hungry man’s club.)

3.5-4kg beef brisket (a bigger brisket will just take a little longer)
2 cups strong black coffee
Salt and pepper
Probe thermometer
Pretty much all of the other sides on these pages work with smoked brisket, so take your pick.

• Season beef well with salt and pepper. Proper well. A good handful should do the trick
• Get your smoker up to 110-120C and while your waiting around, get that coffee into a spray bottle
• Get the brisket into your smoker, making sure you keep a fairly constant-ish 110-120C. Give your beef a nice little spray with the coffee every 30-40 minutes
• After 4-5 hours the brisket should have an internal temp of 65-70C or so. This is when I like to wrap it
• Remove the brisket, give it one last spritz with that coffee and wrap it with alfoil. Return to the smoker for another 3-4 hours or until the internal temperature at the thickest point in the brisket is 92-95C. This is definitely as specific as I get with this whole cooking lark and there is a reason for that – this is how you make it really effing good!
• Once the brisket is at 92-95C remove from smoker and rest for one hour
• Make sure you let it rest for 1 hour as this is how it ends up really sexy
• Now and only now it is time to eat your brisket
• Get some sides together, get some sauces together and then get it into your face. Or get it on a burger with some BBQ sauce*, jalapenos, pickles and chopped white onion for my current favourite. Still, as long as it ends up in your face you will be happy

*I like 2 parts this BBQ sauce cooked out with 1 part maple syrup. 2 cups BBQ with 1 cup of maple. Simmer that out for 10 or 15 minutes over med-low heat. You can do that, right?

That's my bit

That’s my bit


All pics, except that one of the smoker, belong to my friend Bec Clark.

Older Entries