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Spice Punch - Our Food

A beautiful but cold morning last Sunday taking one of the lambs out the paddock.
Never a nice process dispatching one but that's the truth of food and what happens millions of times a day.
We were going to take them all out but decided to just take one. This will rest in the dry ager for a week then I'll butcher up.

@fields_to_forest who I look after the paddock with also bought me a brace of pheasant and some partridge.

#lamb #lambs #Homestead #paddock #farmer #outdoorcook #yeti #haveago #butchery #sheep #Cambridge

A beautiful but cold morning last Sunday taking one of the lambs out the paddock.
Never a nice process dispatching one but that's the truth of food and what happens millions of times a day.
We were going to take them all out but decided to just take one. This will rest in the dry ager for a week then I'll butcher up.

@fields_to_forest who I look after the paddock with also bought me a brace of pheasant and some partridge.

#lamb #lambs #Homestead #paddock #farmer #outdoorcook #yeti #haveago #butchery #sheep #Cambridge

Absolutely banging afternoon at @theyorkshiregrilla HQ with @spice_punch_bbq & @ruicoolbananas cooking up a storm.
We had pork tacos al pastor cooked on a proper kebab rotisserie.
Seafood Skewers with prawn, octopus and chorizo.
Elote from chorizo mince and sweetcorn.
My Jan Sausage Series (to be revealed later).
Dry aged steak, reverse seared.

Even a cheeky wink from @bbqdogbrisket

It did get cold in the end but great to be outside cooking.
Huge thanks to Yorkshire Griller for hosting.

#Winterbbq #bbq #tacos #steak #dryaged #seafood #octopus #prawn #Mexican #pk #gozney #arc #foodie #instafood

Absolutely banging afternoon at @theyorkshiregrilla HQ with @spice_punch_bbq & @ruicoolbananas cooking up a storm.
We had pork tacos al pastor cooked on a proper kebab rotisserie.
Seafood Skewers with prawn, octopus and chorizo.
Elote from chorizo mince and sweetcorn.
My Jan Sausage Series (to be revealed later).
Dry aged steak, reverse seared.

Even a cheeky wink from @bbqdogbrisket

It did get cold in the end but great to be outside cooking.
Huge thanks to Yorkshire Griller for hosting.

#Winterbbq #bbq #tacos #steak #dryaged #seafood #octopus #prawn #Mexican #pk #gozney #arc #foodie #instafood

Cracking little dish from the other day!
Some home dry aged 72 day cote de boeuf that I butchered up. Cooked hot and fast flipping every 30 seconds and basted in garlic, herbs and butter.

Served up simply with carrots and potato cylinders.

My beautiful @jackclarkeartistblacksmith knife from @chefslocker making very light work of things.

#steaknight #cotedeboeuf #dryaged #butterbasted #steak #hestonmethod #instafood #grassfed

Cracking little dish from the other day!
Some home dry aged 72 day cote de boeuf that I butchered up. Cooked hot and fast flipping every 30 seconds and basted in garlic, herbs and butter.

Served up simply with carrots and potato cylinders.

My beautiful @jackclarkeartistblacksmith knife from @chefslocker making very light work of things.

#steaknight #cotedeboeuf #dryaged #butterbasted #steak #hestonmethod #instafood #grassfed

Knocked out a couple more pizza at the weekend with a New York Style Pizza dough. This has the addition of oil, sugar and a load more yeast compared to neapolitan style. It creates a more ready like texture and a crisp base that has to be cooked at lower temperatures.

We rolled both dough in sesame seed then sauced, sprinkled with cheese and the various toppings added.

Really tasty and a quick brush with garlic butter on the edges at the end.

#pizza #newyorkstyle #pepperoni #pepperonipizza #Provolone #coppa #gozney #gozneydome

Knocked out a couple more pizza at the weekend with a New York Style Pizza dough. This has the addition of oil, sugar and a load more yeast compared to neapolitan style. It creates a more ready like texture and a crisp base that has to be cooked at lower temperatures.

We rolled both dough in sesame seed then sauced, sprinkled with cheese and the various toppings added.

Really tasty and a quick brush with garlic butter on the edges at the end.

#pizza #newyorkstyle #pepperoni #pepperonipizza #Provolone #coppa #gozney #gozneydome

Who wants a nibble of this shizzle?
Smoked Babyback Rib & Provolone Stuffed Crust Pizza!

I was thinking about this cook for a while and thought I'd have a go at knocking it out. It's a New York Style Pizza dough, stretched out and lined with some beautiful Smoked Babyback ribs and Provolone. A touch of water to help seal the edges in then tomato base sauce, mozarella and cheddar cheese & pepperoni.

Cooked in the gozney dome, around 350c to cook slower, door on, and a bit longer.

We also brushed garlic butter round the crust and sprinkled with sesame seed.

Would you try this?

#Pizza #gozney #stuffedcrust #Provolone #sesame #babyback #ribs #smoked #smokey #experimentalpizza #newyorkstyle #newyorkpizza

Who wants a nibble of this shizzle?
Smoked Babyback Rib & Provolone Stuffed Crust Pizza!

I was thinking about this cook for a while and thought I'd have a go at knocking it out. It's a New York Style Pizza dough, stretched out and lined with some beautiful Smoked Babyback ribs and Provolone. A touch of water to help seal the edges in then tomato base sauce, mozarella and cheddar cheese & pepperoni.

Cooked in the gozney dome, around 350c to cook slower, door on, and a bit longer.

We also brushed garlic butter round the crust and sprinkled with sesame seed.

Would you try this?

#Pizza #gozney #stuffedcrust #Provolone #sesame #babyback #ribs #smoked #smokey #experimentalpizza #newyorkstyle #newyorkpizza

First cook of 2025 completed ✅️
Which pic do you like the most ❓️

These were some beautiful babyback pork ribs with a homemade bbq rub (salt, pepper, dark sugar, paprika, galic, onion, thyme & chilli).

I usually do my ribs 3-1-1 method but I wanted half these racks boneless for an experiment so did 3-2-1 for very tender ribs.

I glazed these up with some @welshhomesteadsmokery smoked chilli jam let down with some of the wrap liquid (butter and cola) and it worked absolutely amazingly.

Cooked using @globaltic_uk lumpwood (spice_punch for discount code)

All cooked on @biggreenegguk

#smoked #smokedribs #bbqribs #babyback #babybackribs #biggreenegg #321method

First cook of 2025 completed ✅️
Which pic do you like the most ❓️

These were some beautiful babyback pork ribs with a homemade bbq rub (salt, pepper, dark sugar, paprika, galic, onion, thyme & chilli).

I usually do my ribs 3-1-1 method but I wanted half these racks boneless for an experiment so did 3-2-1 for very tender ribs.

I glazed these up with some @welshhomesteadsmokery smoked chilli jam let down with some of the wrap liquid (butter and cola) and it worked absolutely amazingly.

Cooked using @globaltic_uk lumpwood (spice_punch for discount code)

All cooked on @biggreenegguk

#smoked #smokedribs #bbqribs #babyback #babybackribs #biggreenegg #321method

Goodbye 2024, hello 2025.
Last year was absolutely banging, so many firsts including some private events, festivals, partnerships, comparing events & continuing to try new cooks & techniques.

Huge thanks to everyone that was part of it, let's make 2025 even bigger, better and tasty.

#2024summary #dailypic #food #foodie #fast #bge #smoked #offset #barbecue #sausage #livefire

Goodbye 2024, hello 2025.
Last year was absolutely banging, so many firsts including some private events, festivals, partnerships, comparing events & continuing to try new cooks & techniques.

Huge thanks to everyone that was part of it, let's make 2025 even bigger, better and tasty.

#2024summary #dailypic #food #foodie #fast #bge #smoked #offset #barbecue #sausage #livefire

That's a wrap for 2024, here's a few clips of what we did in the year from pop ups, catering, young farmers, Hitchin bbq festival, private clients, world steak challenge, supporting big green egg, the sausage series and tons and tons of other amazing experiences.

A huge thanks to everyone that's supported us through the year, there's too many to name everyone but to anyone that's been involved in what we do this year, thank you for all the love and support.

Huge thanks to @theyorkshiregrilla @artustbbq @wolf.meats.smoke @globaltic_uk @chefslocker @weschenfelderdirect @biggreenegguk @drunkensnapper @worldsteakchallenge @the.moose.shack @bradleysmoker_europe @buckle_and_hide_uk @fields_to_forest @welshhomesteadsmokery @yetieurope @picturesinmotion_media

#2024 #2024summary #thatsawrap #endofyear #finished #barbecue #bbq #smoked #firefood #wrapparty #incredible

That's a wrap for 2024, here's a few clips of what we did in the year from pop ups, catering, young farmers, Hitchin bbq festival, private clients, world steak challenge, supporting big green egg, the sausage series and tons and tons of other amazing experiences.

A huge thanks to everyone that's supported us through the year, there's too many to name everyone but to anyone that's been involved in what we do this year, thank you for all the love and support.

Huge thanks to @theyorkshiregrilla @artustbbq @wolf.meats.smoke @globaltic_uk @chefslocker @weschenfelderdirect @biggreenegguk @drunkensnapper @worldsteakchallenge @the.moose.shack @bradleysmoker_europe @buckle_and_hide_uk @fields_to_forest @welshhomesteadsmokery @yetieurope @picturesinmotion_media

#2024 #2024summary #thatsawrap #endofyear #finished #barbecue #bbq #smoked #firefood #wrapparty #incredible

I picked up an awesome deli slicer a few months ago and gave it some proper tlc, cleaned it all up and gave it a full service.
It meant for Xmas leftovers I was able to make tons of thin cut ham from the gammon and wafer thin cuts of the 70 day dry aged medium rare beef.
Just been fantastic to give some to family & have leftovers for days.

#ham #delislicer #beef #ribeye #Frenchdip #smoked #smoker #ham #pork #smoked #waferthin

I picked up an awesome deli slicer a few months ago and gave it some proper tlc, cleaned it all up and gave it a full service.
It meant for Xmas leftovers I was able to make tons of thin cut ham from the gammon and wafer thin cuts of the 70 day dry aged medium rare beef.
Just been fantastic to give some to family & have leftovers for days.

#ham #delislicer #beef #ribeye #Frenchdip #smoked #smoker #ham #pork #smoked #waferthin

Absolutely full of cold at the moment but managed a brief trip out the house to the paddock to check on the sheep.
The @kadaiuk looks right at home there, got a visit from a Robin at the @wimpole_estate_nt sign & the lambs were all in good spirits.

#Homestead #paddock #lambs #kadai #fields #sheep #farmer #wimpoleestate #Cambridge @fields_to_forest

Absolutely full of cold at the moment but managed a brief trip out the house to the paddock to check on the sheep.
The @kadaiuk looks right at home there, got a visit from a Robin at the @wimpole_estate_nt sign & the lambs were all in good spirits.

#Homestead #paddock #lambs #kadai #fields #sheep #farmer #wimpoleestate #Cambridge @fields_to_forest

A few photos from our Christmas feast!!

70 day home dry aged rib of beef rubbed in @angusandoink garlic butter.

Gammon smoked slowly over 11.5hrs and glazed in a cherry, sugar, orange juice, triple sec, cherry liqueur and Almond liqueur

Spiralised fondant Potatos cooked in dry aged beef stock then finished in butter.

Maple syrup, pecan, homemade bacon, braised red cabbage.

Carrots & parsnips tossed with garlic honey.

Sprouts with onion and bacon.

Gravy made with homemade beef stock.

70 day aged beef fat roast potatoes

All meats cooked on @biggreenegguk with @globaltic_uk

#dryaged #fyp #xmasdinner #beef #ribofbeef #gammon #cherry #potato #fondant #gravy #delicious

A few photos from our Christmas feast!!

70 day home dry aged rib of beef rubbed in @angusandoink garlic butter.

Gammon smoked slowly over 11.5hrs and glazed in a cherry, sugar, orange juice, triple sec, cherry liqueur and Almond liqueur

Spiralised fondant Potatos cooked in dry aged beef stock then finished in butter.

Maple syrup, pecan, homemade bacon, braised red cabbage.

Carrots & parsnips tossed with garlic honey.

Sprouts with onion and bacon.

Gravy made with homemade beef stock.

70 day aged beef fat roast potatoes

All meats cooked on @biggreenegguk with @globaltic_uk

#dryaged #fyp #xmasdinner #beef #ribofbeef #gammon #cherry #potato #fondant #gravy #delicious

Love my smoked salmon gradvlax crumpets on Xmas morning.
Toast the crumpets, cream cheese, gradvlax sauce, smoked salmon & more gradvlax sauce. Real tasty and simple to make.

#Xmas #starters #salmon #crumpets

Love my smoked salmon gradvlax crumpets on Xmas morning.
Toast the crumpets, cream cheese, gradvlax sauce, smoked salmon & more gradvlax sauce. Real tasty and simple to make.

#Xmas #starters #salmon #crumpets

Cracking cook Friday night into Saturday, doing a favour for a friend with this wicked cook up.

We had 18hr pulled pork with a homemade spicy rub.

Chinese 5 spice lamb shoulder ~10hrs

Smoked Gammon ~10hrs glazed in cherry jam, sugar, triple sec, grand marnier, cherry liqueur, Almond liqueur & orange juice.

A real smokey treat, using @globaltic_uk lumpwood (use spice_punch for a discount).

All cooked on my @biggreenegguk

I used whisky whisky barrel chunks for the smoke wood.

#smoked #pulledpork #lambshoulder #bge #biggreenegg #gammon #5spice #smokedmeat #carnivore

Cracking cook Friday night into Saturday, doing a favour for a friend with this wicked cook up.

We had 18hr pulled pork with a homemade spicy rub.

Chinese 5 spice lamb shoulder ~10hrs

Smoked Gammon ~10hrs glazed in cherry jam, sugar, triple sec, grand marnier, cherry liqueur, Almond liqueur & orange juice.

A real smokey treat, using @globaltic_uk lumpwood (use spice_punch for a discount).

All cooked on my @biggreenegguk

I used whisky whisky barrel chunks for the smoke wood.

#smoked #pulledpork #lambshoulder #bge #biggreenegg #gammon #5spice #smokedmeat #carnivore

An incredibly quick reel showing 2 days of work.
I setup the @bradleysmoker_europe with the cold smoking chamber and slowly smoked cheddar and camembert with cherry wood for 6 hours.
The temperature being low outside meant we could give these all a lot of smoke without melting the cheese.

After smoking, it's good to let the cheese breathe for 24hrs, I wrapped them in pink paper and back into the fridge.
After 24hrs, I vacuum sealed and they will sit back in the fridge for a week to equalise.
This step is supposed to mellow out the smoke intensity.

The smokers are available from my good friends at @weschenfelderdirect SPICEPUNCH10 will also apply discounts

#smoker #smokedcheese #bradleysmoker #smoked #cherrysmoke #cheddar #camembert

An incredibly quick reel showing 2 days of work.
I setup the @bradleysmoker_europe with the cold smoking chamber and slowly smoked cheddar and camembert with cherry wood for 6 hours.
The temperature being low outside meant we could give these all a lot of smoke without melting the cheese.

After smoking, it's good to let the cheese breathe for 24hrs, I wrapped them in pink paper and back into the fridge.
After 24hrs, I vacuum sealed and they will sit back in the fridge for a week to equalise.
This step is supposed to mellow out the smoke intensity.

The smokers are available from my good friends at @weschenfelderdirect SPICEPUNCH10 will also apply discounts

#smoker #smokedcheese #bradleysmoker #smoked #cherrysmoke #cheddar #camembert

We also make dry aged beef tallow from the trimmings of dry ageing.
I filter the fat through cheesecloth and pour into cake tins or Yorkshire pudding trays as this gives you lovely little portions.

Bonus tip, if you mince the fat, you'll get more yield!!

These 70 day dry aged beef fat pucks will go with Xmas dinner roast potatoes. 100% filth!
#tallow #dripping #beeffat #dryaged #roastpotato

We also make dry aged beef tallow from the trimmings of dry ageing.
I filter the fat through cheesecloth and pour into cake tins or Yorkshire pudding trays as this gives you lovely little portions.

Bonus tip, if you mince the fat, you'll get more yield!!

These 70 day dry aged beef fat pucks will go with Xmas dinner roast potatoes. 100% filth!
#tallow #dripping #beeffat #dryaged #roastpotato

One thing I love making from all the bones after butchery is a cracking beef stock.
Super rich, glossy, sticky, you can use it in so many applications.
I used my rather sexy @nethertonfoundry roasting tray to roast the bones, carrot, onion and garlic then threw the lot into a giant stock pot and simmered for many many hours before staining, reducing and setting.
Perfect for Christmas dishes and winter warmers.

#stock #sauce #broth #beefbroth #sauce #dryaged

One thing I love making from all the bones after butchery is a cracking beef stock.
Super rich, glossy, sticky, you can use it in so many applications.
I used my rather sexy @nethertonfoundry roasting tray to roast the bones, carrot, onion and garlic then threw the lot into a giant stock pot and simmered for many many hours before staining, reducing and setting.
Perfect for Christmas dishes and winter warmers.

#stock #sauce #broth #beefbroth #sauce #dryaged

Jack Clarke from @jackclarkeartistblacksmith trained for six years before turning professional, Jack achieved a 1st in his artist blacksmithing BA (hons), before becoming one of a handful of smiths in the UK to receive a distinction at Masters level in Contemporary craft.

All knives are made individually by Jack in the tradtional way at has his own forge in rural Hereford.

Together, Jack and the @chefslocker family, including @shopkaizenlife decided to combine traditional Japanese styling with 21st Century know how and a very unique Bog Oak handle, sourced from the Fenlands in Norfolk, carbon dated to over 5000 years old. The prized wood alone is costly and rare.

With 100 layers hollow ground using British EN42 steel and 15N20 Nickel. Hardened and tempered for versatility. With a hardness rating between 60 and 62 HRC these knives are something else and literally one of a kind! (Almost..)

100 Layer Damascus
60-62 HRC
Carbon Steel
Hand Carved Oak Bog Handle
210mm Blade

An absolute beast you can see me use at demos and events, it's absolutely stunning!!
I'll also be on one of Jack's knife making classes in 2025, why not come with me.

#knife #chefknife #thinlysliced #Damascus #handmade #ukblacksmith #blacksmithing #carbonsteel #bogoak #chefslocker #yeschef

Jack Clarke from @jackclarkeartistblacksmith trained for six years before turning professional, Jack achieved a 1st in his artist blacksmithing BA (hons), before becoming one of a handful of smiths in the UK to receive a distinction at Masters level in Contemporary craft.

All knives are made individually by Jack in the tradtional way at has his own forge in rural Hereford.

Together, Jack and the @chefslocker family, including @shopkaizenlife decided to combine traditional Japanese styling with 21st Century know how and a very unique Bog Oak handle, sourced from the Fenlands in Norfolk, carbon dated to over 5000 years old. The prized wood alone is costly and rare.

With 100 layers hollow ground using British EN42 steel and 15N20 Nickel. Hardened and tempered for versatility. With a hardness rating between 60 and 62 HRC these knives are something else and literally one of a kind! (Almost..)

100 Layer Damascus
60-62 HRC
Carbon Steel
Hand Carved Oak Bog Handle
210mm Blade

An absolute beast you can see me use at demos and events, it's absolutely stunning!!
I'll also be on one of Jack's knife making classes in 2025, why not come with me.

#knife #chefknife #thinlysliced #Damascus #handmade #ukblacksmith #blacksmithing #carbonsteel #bogoak #chefslocker #yeschef

A productive weekend, we also made another batch of the 'poutine sausage'. Cheese, chips and gravy inside a pork sausage. Super savoury and creamy is a real winner.

This is the third batch we made this year after I came up with this recipe so you know it's good!!

Skins from our mates at @weschenfelderdirect and still 10% off everything site wide with code SPICEPUNCH10

#sausage #poutine #poutinesausage #craftsausage #cheese #curds

A productive weekend, we also made another batch of the 'poutine sausage'. Cheese, chips and gravy inside a pork sausage. Super savoury and creamy is a real winner.

This is the third batch we made this year after I came up with this recipe so you know it's good!!

Skins from our mates at @weschenfelderdirect and still 10% off everything site wide with code SPICEPUNCH10

#sausage #poutine #poutinesausage #craftsausage #cheese #curds

Always a fun day doing butchery.
The brother in law and I had a great session turning these 70 day, dry aged ribs of beef I looked after into some cracking roasts for Christmas.
We kept the bones to roast with & to turn into stock.

The rib cap meat will be minced / braised and the fat will be melted for dry aged tallow for extreme roast potatoes.

@buckle_and_hide_uk aprons
@weschenfelderdirect butchery knife
@jsalsfordbutchers meat
@dryager

#dryaged #beef #ribeye #ribroast #cotedeboeuf #Britishbeef #dryager #steak #xmasdinner #sundayroast #roastdinner #epic #butchery

Always a fun day doing butchery.
The brother in law and I had a great session turning these 70 day, dry aged ribs of beef I looked after into some cracking roasts for Christmas.
We kept the bones to roast with & to turn into stock.

The rib cap meat will be minced / braised and the fat will be melted for dry aged tallow for extreme roast potatoes.

@buckle_and_hide_uk aprons
@weschenfelderdirect butchery knife
@jsalsfordbutchers meat
@dryager

#dryaged #beef #ribeye #ribroast #cotedeboeuf #Britishbeef #dryager #steak #xmasdinner #sundayroast #roastdinner #epic #butchery

Bonus Episode - The Poutine Sausage!!

Wooweeee we couldn't finish 2024 without releasing a cheeky extra video now could we!
You might have seen a bit of this earlier in the year, when we submitted the sausage to @2guysandacooler for Erics Celebrate Sausage series on YouTube, a wealth of knowledge there for sausage makers!!

This is my own recipe I came up with and boy, it's a cracker!

Poutine Sausage - Makes 5kg Sausage
3kg Pork 70% meat & 30% fat - I used pork shoulder for mine
80g kosher salt
15g black pepper
15g fresh garlic finely diced
50g crispy fried onion
250g sauteed onion (cooked weight)
250g cubed french fries - cube frozen to retain shape & bake in the oven until crisp
500g cheese curds diced (roughly 50-60mm squared)
500g cubed mature cheddar cheese (roughly 50-60mm squared)
150g potato starch
190g ice cold gravy - Beef gravy - make double the ratio as stated. Make hot then cool.
60g fresh parsley (mainly for colour)

We smoked ours on the @bradleysmoker_europe with Cherry for about 3-4hrs and they came out absolutely beautifully. Definitely worth a try!!

@weschenfelderdirect our partner for all things sausage (casings, seasonings, knives) and use spicepunch10 for 10%

@buckle_and_hide_uk for aprons

@chefslocker for that Condiment / mise en place box

#poutine #poutinesausage #cheese #chips #gravy #cheesychips #Canadian #gourmetsausage #crafted #celebratesausage

Bonus Episode - The Poutine Sausage!!

Wooweeee we couldn't finish 2024 without releasing a cheeky extra video now could we!
You might have seen a bit of this earlier in the year, when we submitted the sausage to @2guysandacooler for Erics Celebrate Sausage series on YouTube, a wealth of knowledge there for sausage makers!!

This is my own recipe I came up with and boy, it's a cracker!

Poutine Sausage - Makes 5kg Sausage
3kg Pork 70% meat & 30% fat - I used pork shoulder for mine
80g kosher salt
15g black pepper
15g fresh garlic finely diced
50g crispy fried onion
250g sauteed onion (cooked weight)
250g cubed french fries - cube frozen to retain shape & bake in the oven until crisp
500g cheese curds diced (roughly 50-60mm squared)
500g cubed mature cheddar cheese (roughly 50-60mm squared)
150g potato starch
190g ice cold gravy - Beef gravy - make double the ratio as stated. Make hot then cool.
60g fresh parsley (mainly for colour)

We smoked ours on the @bradleysmoker_europe with Cherry for about 3-4hrs and they came out absolutely beautifully. Definitely worth a try!!

@weschenfelderdirect our partner for all things sausage (casings, seasonings, knives) and use spicepunch10 for 10%

@buckle_and_hide_uk for aprons

@chefslocker for that Condiment / mise en place box

#poutine #poutinesausage #cheese #chips #gravy #cheesychips #Canadian #gourmetsausage #crafted #celebratesausage

Picked up some fantastic iberico pork chops the other week off @butcherfarrell and decided to treat them to some tlc.
I removed the fat & crisped up the skin separately.
I made some pork sausage and spinach bon bons from some of his sausage meat.
Charred hispy cabbage, smooth creamy mashed potato with a port, red wine and homemade stock sauce and crowned the whole thing with these gorgeous chops, cooked blush at 65c.
I think that was a Tuesday night as well 🤣🤣

Cooked up on the minimax @biggreenegguk using #aveit
#pork #chops #whatsfortea #recipeideas #instafood #bbq #bge #minimax #barbecue #globaltic #iberico #charredcabbage #mash

Picked up some fantastic iberico pork chops the other week off @butcherfarrell and decided to treat them to some tlc.
I removed the fat & crisped up the skin separately.
I made some pork sausage and spinach bon bons from some of his sausage meat.
Charred hispy cabbage, smooth creamy mashed potato with a port, red wine and homemade stock sauce and crowned the whole thing with these gorgeous chops, cooked blush at 65c.
I think that was a Tuesday night as well 🤣🤣

Cooked up on the minimax @biggreenegguk using #aveit
#pork #chops #whatsfortea #recipeideas #instafood #bbq #bge #minimax #barbecue #globaltic #iberico #charredcabbage #mash

I recently picked up a @kadaiuk firebowl and it came with a charcoal maker, something I've been interested in having a go at.
It's a large tubular chamber that you pack with wood, close the ends tightly and make sure the vents at the top are clear.

Light a fire around the chamber and when the fire has died down, go bed and have a look the next day, you should have charcoal!!

#kadai #charcoalmaker #livefire #makesomething #haveago #fire

I recently picked up a @kadaiuk firebowl and it came with a charcoal maker, something I've been interested in having a go at.
It's a large tubular chamber that you pack with wood, close the ends tightly and make sure the vents at the top are clear.

Light a fire around the chamber and when the fire has died down, go bed and have a look the next day, you should have charcoal!!

#kadai #charcoalmaker #livefire #makesomething #haveago #fire

Garlic and coriander naan, whipped feta with wild garlic oil, harissa slow roast lamb with lebanese 7 spice, potatoes, carrot & pomegranate.

Made with my own lamb shoulder.

#flatbread #Lebanese #lamb #paddock

Garlic and coriander naan, whipped feta with wild garlic oil, harissa slow roast lamb with lebanese 7 spice, potatoes, carrot & pomegranate.

Made with my own lamb shoulder.

#flatbread #Lebanese #lamb #paddock

Spaghetti & Meatballs is an absolute classic.
We made these from bone marrow 80/20 beef mince, then added in some @welshhomesteadsmokery smoked bacon mince they kindly sent me.

We also added parmesan, grated garlic, milk soaked breadcrumbs, thyme, Vietnamese cracked black pepper, chilli flake & mascapone to the meatball mix.

Standard tomato and spaghetti but an absolute flavour explosion.

#Meatball #delicious #leftovers #midweekmeal #spaghetti #meatballs #spagbol

Spaghetti & Meatballs is an absolute classic.
We made these from bone marrow 80/20 beef mince, then added in some @welshhomesteadsmokery smoked bacon mince they kindly sent me.

We also added parmesan, grated garlic, milk soaked breadcrumbs, thyme, Vietnamese cracked black pepper, chilli flake & mascapone to the meatball mix.

Standard tomato and spaghetti but an absolute flavour explosion.

#Meatball #delicious #leftovers #midweekmeal #spaghetti #meatballs #spagbol

We are doing a ham as part of Christmas dinner this year so I wanted to check out a recipe at the weekend just to make sure its what I wanted.....spoiler alert...it was excellent!!
So we got a nice looking ham, removed the skin and made crackling out of that separately (200c for 30 min).

I scored a diamond pattern into the fat and roasted at 170c for each 500g the ham weighed until 71c.

I made a glaze out of half a jar of dark cherry jam, 2 tablespoons dsrk sugar, 3 tablespoons @devilsdykedistillery Almond liqueur, 2 tablespoons triple sec and 3 tablespoons orange juice then heated until simmering and all the flavours had combined.

30 minutes before the end of the cook, I slathered the glaze all over the ham every 10 minutes. After cooking, I glazed an additional 2-3 times whilst it rested.

Served up with braised red onion and shallot, parmentier potato, crackling & glazed a final time for presentation. It was banging and I would defo do again, perhaps with a little black pepper on the glaze to add a bit of spice.

Ps, I don't know how I tagged as ai, it's 100% real 🤣

#Christmasideas #recipe #xmasfood #xmasfoodideas #glazedham #cherry #amaretto #xmasham #delicious #foodie #ham #yum

We are doing a ham as part of Christmas dinner this year so I wanted to check out a recipe at the weekend just to make sure its what I wanted.....spoiler alert...it was excellent!!
So we got a nice looking ham, removed the skin and made crackling out of that separately (200c for 30 min).

I scored a diamond pattern into the fat and roasted at 170c for each 500g the ham weighed until 71c.

I made a glaze out of half a jar of dark cherry jam, 2 tablespoons dsrk sugar, 3 tablespoons @devilsdykedistillery Almond liqueur, 2 tablespoons triple sec and 3 tablespoons orange juice then heated until simmering and all the flavours had combined.

30 minutes before the end of the cook, I slathered the glaze all over the ham every 10 minutes. After cooking, I glazed an additional 2-3 times whilst it rested.

Served up with braised red onion and shallot, parmentier potato, crackling & glazed a final time for presentation. It was banging and I would defo do again, perhaps with a little black pepper on the glaze to add a bit of spice.

Ps, I don't know how I tagged as ai, it's 100% real 🤣

#Christmasideas #recipe #xmasfood #xmasfoodideas #glazedham #cherry #amaretto #xmasham #delicious #foodie #ham #yum

Episode 12 - Turducken Sausage!!

Well here it is folks, the final sausage of the 2024 sausage series, we thought we would go out with a big one and this is it, turkey, duck & chicken all inside a single casing and I'm really pleased with how this came out. The flavours are absolutely on point and the three flavours binded perfectly together inside the casing making one uniform sausage.

Before we get into the recipe, I wanted to thank @weschenfelderdirect for supporting the series with skins, vac seal bags & seasonings. Don't forget you can still get 10% off with code SPICEPUNCH10 if you want to have a go at sausage making.

I also wanted to thank @wolf.meats.smoke as he helped on a few episodes and we did some really fun technical sausage episodes together.

Also @buckle_and_hide_uk for the lovely leather aprons keeping me clean and presentable, @globaltic_uk for the charcoal used & @bradleysmoker_europe for the super smoked sausages.

The recipe is:
Turkey Sausage
3000 g Turkey - 70% meat 30% turkey skin
50 g kosher salt
1070 g pork back fat
250 g finely diced yellow onion (softened)
5 g grated lemon zest
5 g grated fresh ginger
5 g ground white pepper
20 g finely chopped fresh parsley leaves
2 g grated nutmeg

Duck Sausage
3000 g duck meat 70% Duck Meat 30% Duck Skin
1333 g fatty pork shoulder
77 g kosher salt
45 g brown sugar
4.5 g ground cloves
4.5 g cayenne pepper
27 g ground black pepper
30 g garlic cloves, minced (about 9–10 cloves, depending on size)
Zest of 1.5 oranges
60 g triple sec (or other orange liqueur)
120 g orange juice

Chicken
3000 g chicken - 70% Meat 30% Skin
8 slices streaky bacon, rind removed crisped and roughly chopped
500g crispy stuffing (we used orange & cranberry)
4 teaspoons dried chives
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon ground pepper
8 tablespoons parmesan cheese (approximately 50 g)
4 tablespoons garlic, crushed (approximately 24 g)

I added a tiny bit of potato starch in to each mix to help with the bind & keeping things juicy.

#Sausage #sausageseries2024 #snags #turducken #turkey #duck #chicken #xmas #Christmas #bigeats2024 #haveago #craftsausage #gournetsausage

Episode 12 - Turducken Sausage!!

Well here it is folks, the final sausage of the 2024 sausage series, we thought we would go out with a big one and this is it, turkey, duck & chicken all inside a single casing and I'm really pleased with how this came out. The flavours are absolutely on point and the three flavours binded perfectly together inside the casing making one uniform sausage.

Before we get into the recipe, I wanted to thank @weschenfelderdirect for supporting the series with skins, vac seal bags & seasonings. Don't forget you can still get 10% off with code SPICEPUNCH10 if you want to have a go at sausage making.

I also wanted to thank @wolf.meats.smoke as he helped on a few episodes and we did some really fun technical sausage episodes together.

Also @buckle_and_hide_uk for the lovely leather aprons keeping me clean and presentable, @globaltic_uk for the charcoal used & @bradleysmoker_europe for the super smoked sausages.

The recipe is:
Turkey Sausage
3000 g Turkey - 70% meat 30% turkey skin
50 g kosher salt
1070 g pork back fat
250 g finely diced yellow onion (softened)
5 g grated lemon zest
5 g grated fresh ginger
5 g ground white pepper
20 g finely chopped fresh parsley leaves
2 g grated nutmeg

Duck Sausage
3000 g duck meat 70% Duck Meat 30% Duck Skin
1333 g fatty pork shoulder
77 g kosher salt
45 g brown sugar
4.5 g ground cloves
4.5 g cayenne pepper
27 g ground black pepper
30 g garlic cloves, minced (about 9–10 cloves, depending on size)
Zest of 1.5 oranges
60 g triple sec (or other orange liqueur)
120 g orange juice

Chicken
3000 g chicken - 70% Meat 30% Skin
8 slices streaky bacon, rind removed crisped and roughly chopped
500g crispy stuffing (we used orange & cranberry)
4 teaspoons dried chives
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon ground pepper
8 tablespoons parmesan cheese (approximately 50 g)
4 tablespoons garlic, crushed (approximately 24 g)

I added a tiny bit of potato starch in to each mix to help with the bind & keeping things juicy.

#Sausage #sausageseries2024 #snags #turducken #turkey #duck #chicken #xmas #Christmas #bigeats2024 #haveago #craftsausage #gournetsausage

Welcome to episode 11 of the 2024 Sausage Series in collaboration with Weschenfelder Direct!

This time we have gone back to a nice straightforward sausage with Merguez Sausages made from our own lambs!
We have used a 'complete seasoning pack' where you simply add a spice mix to the meat at specific ratios and case everything up, all the ratios and spices are worked out for you already so a fantastic way to get into sausage making.

We added some additional diced, dried apricot and extra chilli to spice things up a bit.

Everything you need to make sausage is available from @weschenfelderdirect and you can still use code SPICEPUNCH10 for 10% off everything for your personal sausage journey.

If you've watched the whole series, you'll know I absolutely love these pre-spooled casings making it incredibly easy to get cracking rather than struggling to find ends etc.

#merguez #sausage #2024 #sausages #homemade #snags #bangers #links #lamb #makesausage #paddock #sausageseries #Weschenfelder #damtasty

Welcome to episode 11 of the 2024 Sausage Series in collaboration with Weschenfelder Direct!

This time we have gone back to a nice straightforward sausage with Merguez Sausages made from our own lambs!
We have used a 'complete seasoning pack' where you simply add a spice mix to the meat at specific ratios and case everything up, all the ratios and spices are worked out for you already so a fantastic way to get into sausage making.

We added some additional diced, dried apricot and extra chilli to spice things up a bit.

Everything you need to make sausage is available from @weschenfelderdirect and you can still use code SPICEPUNCH10 for 10% off everything for your personal sausage journey.

If you've watched the whole series, you'll know I absolutely love these pre-spooled casings making it incredibly easy to get cracking rather than struggling to find ends etc.

#merguez #sausage #2024 #sausages #homemade #snags #bangers #links #lamb #makesausage #paddock #sausageseries #Weschenfelder #damtasty

Nothing wrong with that!!
We had little bit of leftover Cumberland sausage and pastry m from the weekends Christmas class so a quick sausage roll knocked up.
Covered in sesame and presented on my on lovely @theacornhouseco presentation board.

#sausage #sausageroll #Cumberland #leftovers #snacks @fields_to_forest

Nothing wrong with that!!
We had little bit of leftover Cumberland sausage and pastry m from the weekends Christmas class so a quick sausage roll knocked up.
Covered in sesame and presented on my on lovely @theacornhouseco presentation board.

#sausage #sausageroll #Cumberland #leftovers #snacks @fields_to_forest

Picanha Churrasco Style!
1. Score the fat of the picahna into a criss cross pattern, this will help the salt get into the fat and crisp up.
2. Clean up any silverskin or extra meat
3. Slice against the grain into 3 or 4 thick steaks of the same thickness
4. Slide these onto a skewer folding the steaks into a 'C' shape with the fat cap on one side
5. Season liberally and store in the fridge overnight if you have the time. It will season the steak and allow the fat to dry out.
6. Cook the picahna over a medium /high heat with the fat towards the fire. When a lovely golden colour, rotate and brush some of the chimichurri on.
7. Rotate and move the skewer ensuring an even cook and pull at your desired temperature.
8. You can then slice and serve the picahna or you can take thin slices, cook further, thin slice, cook further depending on how you would like to serve it

We served ours with skewered new potatoes brushed with a wild garlic oil

Cooked with @globaltic_uk lumpwood (use 'Spice_Punch' for a discount).
Cooked on @biggreenegguk

#churasco #picahna #Argentine #roast #chimichurri #Argentina #biggreenegg #lumpwood #globaltic #salt #bge #steak #Friday

Picanha Churrasco Style!
1. Score the fat of the picahna into a criss cross pattern, this will help the salt get into the fat and crisp up.
2. Clean up any silverskin or extra meat
3. Slice against the grain into 3 or 4 thick steaks of the same thickness
4. Slide these onto a skewer folding the steaks into a 'C' shape with the fat cap on one side
5. Season liberally and store in the fridge overnight if you have the time. It will season the steak and allow the fat to dry out.
6. Cook the picahna over a medium /high heat with the fat towards the fire. When a lovely golden colour, rotate and brush some of the chimichurri on.
7. Rotate and move the skewer ensuring an even cook and pull at your desired temperature.
8. You can then slice and serve the picahna or you can take thin slices, cook further, thin slice, cook further depending on how you would like to serve it

We served ours with skewered new potatoes brushed with a wild garlic oil

Cooked with @globaltic_uk lumpwood (use 'Spice_Punch' for a discount).
Cooked on @biggreenegguk

#churasco #picahna #Argentine #roast #chimichurri #Argentina #biggreenegg #lumpwood #globaltic #salt #bge #steak #Friday

Absolutely lovely bit of Iberico Pork chop from @butcherfarrell at the weekend.
I used a water bath for 2 hours at 60c with some of the excess fat transferred for a nice hot char on the big green egg for a bit of extra flavour and colour.
Everyone loves a flame shot so gave it is own post 😙

@biggreenegguk @globaltic_uk
#iberico #pork #porkchop #bge #biggreenegg #sousvide #anovanerd #reversesear #bbqflames

Absolutely lovely bit of Iberico Pork chop from @butcherfarrell at the weekend.
I used a water bath for 2 hours at 60c with some of the excess fat transferred for a nice hot char on the big green egg for a bit of extra flavour and colour.
Everyone loves a flame shot so gave it is own post 😙

@biggreenegguk @globaltic_uk
#iberico #pork #porkchop #bge #biggreenegg #sousvide #anovanerd #reversesear #bbqflames

*Fail*
So, we did a pop up last week where we served Beef Bulgogi Subs. We had a couple of kilos of mix leftover that I didn't want to eat or freeze. I thought I'd see if it would sausage......I had some reservations about the acidity as too much acid can cause a sausage to go crumbly (spoiler alert).

So I minced, cased and air dried the sausage with additional fat and a little rusk.

The flavour was delicious, really deep, spiced and complex but as I suspected, a bit too much acid in the mixture via the Asian pear and some other ingredients made the texture crumbly and not pleasurable to eat.

Still fun to produce and try things out, they looked fantastic too. We don't get many fails but I'll always show then and try to explain why they failed.

If you want to try sausage making and its fails and success, why not use code SPICEPUNCH10 and grab some kit / spices / skins from @weschenfelderdirect

#fail #sausage #Korean #bulgogi #snags #ohno

*Fail*
So, we did a pop up last week where we served Beef Bulgogi Subs. We had a couple of kilos of mix leftover that I didn't want to eat or freeze. I thought I'd see if it would sausage......I had some reservations about the acidity as too much acid can cause a sausage to go crumbly (spoiler alert).

So I minced, cased and air dried the sausage with additional fat and a little rusk.

The flavour was delicious, really deep, spiced and complex but as I suspected, a bit too much acid in the mixture via the Asian pear and some other ingredients made the texture crumbly and not pleasurable to eat.

Still fun to produce and try things out, they looked fantastic too. We don't get many fails but I'll always show then and try to explain why they failed.

If you want to try sausage making and its fails and success, why not use code SPICEPUNCH10 and grab some kit / spices / skins from @weschenfelderdirect

#fail #sausage #Korean #bulgogi #snags #ohno

We've made a huge stack of bacon for the @prosmokebbq Christmas class taking place on Saturday 16th November (a few spaces remaining). We include a recipe for how to make bacon in the class notes.

We usually make a bacon flavour that we know and trust, this time it was Chinese 5 spice. It works so well with christmassy flavours so will bring these for a few dishes.

We always do an experimental flavour too and this time we used a curry powder, you get a pleasant curry-ish flavour on the aftertaste.

Both after being cured for a week, were smoked for around 8 hours on the @bradleysmoker_europe with a mix of apple and cherry before being sliced and vac packed.

Tickets available at https://prosmokebbq.co.uk/collections/barbecue-classes

#bbqclass #bbq #Christmas #christmasbbqclass #lesrntobbq #prosmoke #Xmas #cookclass

We've made a huge stack of bacon for the @prosmokebbq Christmas class taking place on Saturday 16th November (a few spaces remaining). We include a recipe for how to make bacon in the class notes.

We usually make a bacon flavour that we know and trust, this time it was Chinese 5 spice. It works so well with christmassy flavours so will bring these for a few dishes.

We always do an experimental flavour too and this time we used a curry powder, you get a pleasant curry-ish flavour on the aftertaste.

Both after being cured for a week, were smoked for around 8 hours on the @bradleysmoker_europe with a mix of apple and cherry before being sliced and vac packed.

Tickets available at https://prosmokebbq.co.uk/collections/barbecue-classes

#bbqclass #bbq #Christmas #christmasbbqclass #lesrntobbq #prosmoke #Xmas #cookclass

The Dry Ager is sorting out some banging Ribs Of Beef for Christmas. One of these beauties is coming to @prosmokebbq for our Christmas Class.

#dryager #dx1000 #dryagedbeef #beef #amazingfood #beefy #dryaged #ribofbeef #ribeye #ribroast

The Dry Ager is sorting out some banging Ribs Of Beef for Christmas. One of these beauties is coming to @prosmokebbq for our Christmas Class.

#dryager #dx1000 #dryagedbeef #beef #amazingfood #beefy #dryaged #ribofbeef #ribeye #ribroast

A few more shots of the food from Friday we did down at @the_cambridgeshire_hunter.

Reuben, Bulgogi, Frazzles Smash Burger!

#stneots #reuben #pastrami #bulgogi #beef #sub #sandwich #popup #eltisley #burger #smashburger #foodporn #foodiegram #smoked #Koreanfood #newyorkstyle #griddlenation #konro

A few more shots of the food from Friday we did down at @the_cambridgeshire_hunter.

Reuben, Bulgogi, Frazzles Smash Burger!

#stneots #reuben #pastrami #bulgogi #beef #sub #sandwich #popup #eltisley #burger #smashburger #foodporn #foodiegram #smoked #Koreanfood #newyorkstyle #griddlenation #konro

A huge thanks to everyone that came down to see us last night at @the_cambridgeshire_hunter St Neots.
We had some cracking dishes on the menu such as Korean Beef Bulgogi with sriracha mayo& pickled cucumbers, Homemade Pastrami Reuben Subs, Halloumi Burger & double cheese smash burgers with homemade baconnaise and frazzles.
Feedback was great & a good crowd.

We used a combination of Blackstone Griddle & konro bbq to cook last nights food with meat from @jsalsfordbutchers in Sandy

#stneots #reuben #pastrami #bulgogi #beef #sub #sandwich #popup #eltisley #burger #smashburger #foodporn #foodiegram #smoked #Koreanfood #newyorkstyle #griddlenation #konro

A huge thanks to everyone that came down to see us last night at @the_cambridgeshire_hunter St Neots.
We had some cracking dishes on the menu such as Korean Beef Bulgogi with sriracha mayo& pickled cucumbers, Homemade Pastrami Reuben Subs, Halloumi Burger & double cheese smash burgers with homemade baconnaise and frazzles.
Feedback was great & a good crowd.

We used a combination of Blackstone Griddle & konro bbq to cook last nights food with meat from @jsalsfordbutchers in Sandy

#stneots #reuben #pastrami #bulgogi #beef #sub #sandwich #popup #eltisley #burger #smashburger #foodporn #foodiegram #smoked #Koreanfood #newyorkstyle #griddlenation #konro

These are an element of the Korean Bulgogi Sub & Halloumi Burger we are putting on this Friday @the_cambridgeshire_hunter

Very thin slices of cucumber, blanched in a vinegar pickle solution, mixed with sesame seed, toasted sesame oil, gochugaru chilli flakes, soy, spring onion, sugar, salt & garlic.
An absolute flavour explosion to cut through the fat & add some freshness!!

#cucumber #pickled #popup #bulgogi #Koreanfood #fusion #stneots #freshness #sesame #recipe

These are an element of the Korean Bulgogi Sub & Halloumi Burger we are putting on this Friday @the_cambridgeshire_hunter

Very thin slices of cucumber, blanched in a vinegar pickle solution, mixed with sesame seed, toasted sesame oil, gochugaru chilli flakes, soy, spring onion, sugar, salt & garlic.
An absolute flavour explosion to cut through the fat & add some freshness!!

#cucumber #pickled #popup #bulgogi #Koreanfood #fusion #stneots #freshness #sesame #recipe

We are back at @the_cambridgeshire_hunter in st Neots this Friday 1st November from 6-9pm for a night of strong punchy flavours.

We have on offer this week:
Homemade Beef Pastrami Reuben Sub
Korean Beef Bulgogi Sub
Double Smash Burger with baconnaise & frazzles
Halloumi burger with pickle strips & sriracha

100% delicious, come down and try something to make your taste buds sing!

#popup #stneots #eiltisley #reuben #bulgogi #blackstone #fireworks #Fridayfilth #saintneots

We are back at @the_cambridgeshire_hunter in st Neots this Friday 1st November from 6-9pm for a night of strong punchy flavours.

We have on offer this week:
Homemade Beef Pastrami Reuben Sub
Korean Beef Bulgogi Sub
Double Smash Burger with baconnaise & frazzles
Halloumi burger with pickle strips & sriracha

100% delicious, come down and try something to make your taste buds sing!

#popup #stneots #eiltisley #reuben #bulgogi #blackstone #fireworks #Fridayfilth #saintneots

Cracking little dish this, a black bean, pepper, onion, garlic and cajun mash.
Merguez Lamb bon bon & medium rare lamb cutlets with crispy lamb fat.

#lamb #lambfat #blackbean #mash #medrare #bonbon

Cracking little dish this, a black bean, pepper, onion, garlic and cajun mash.
Merguez Lamb bon bon & medium rare lamb cutlets with crispy lamb fat.

#lamb #lambfat #blackbean #mash #medrare #bonbon

Absolutely cracking lunch today at @manteca_london
In house Salumi Peppercorn Pepperoni, focaccia, house made ricotta with fennel pollen and chilli, salad with gorgonzola, pear and pecorino. Pappadelle with beef shin, brown crab Cacio e pepe and stuffed olives.
Head chef @miguelangelestradarocha was kind enough to show me round the drying room, my god it smelt amazing in there!!!

#manteca #salumi #London #Italian #pepperoni #wheretoeat #housemade #Italy #Shoreditch #dayout

Absolutely cracking lunch today at @manteca_london
In house Salumi Peppercorn Pepperoni, focaccia, house made ricotta with fennel pollen and chilli, salad with gorgonzola, pear and pecorino. Pappadelle with beef shin, brown crab Cacio e pepe and stuffed olives.
Head chef @miguelangelestradarocha was kind enough to show me round the drying room, my god it smelt amazing in there!!!

#manteca #salumi #London #Italian #pepperoni #wheretoeat #housemade #Italy #Shoreditch #dayout

So as well as the wagyu we dry aged, I had the opportunity to dry age a wonderful 8kg rubia gallega ribeye. No whisky, just straight up dry age.

A thin pellicle formed around the whole thing that needed trimming off, you can choose to either trim the meat as a whole piece then into steaks or you can steak & trim up after. I went for the second option which is more time consuming but ensures less loss especially with me not doing this process often.

A little cheesy / funky but immensely beefy, a little chew but wonderful buttery fat. A very nice piece of beef!

Cracking Dick steak knife from @weschenfelderdirect putting in the hard work!

#dryaged #rubiagallega #beef #galician #txuleta #meat #meaty #butchery #Spanish #spain #meaty #beststeak

So as well as the wagyu we dry aged, I had the opportunity to dry age a wonderful 8kg rubia gallega ribeye. No whisky, just straight up dry age.

A thin pellicle formed around the whole thing that needed trimming off, you can choose to either trim the meat as a whole piece then into steaks or you can steak & trim up after. I went for the second option which is more time consuming but ensures less loss especially with me not doing this process often.

A little cheesy / funky but immensely beefy, a little chew but wonderful buttery fat. A very nice piece of beef!

Cracking Dick steak knife from @weschenfelderdirect putting in the hard work!

#dryaged #rubiagallega #beef #galician #txuleta #meat #meaty #butchery #Spanish #spain #meaty #beststeak

Do you remember that Japanese A5 Wagyu ribeye we dry aged and whisky aged a few weeks back!?!?!
Well this is the result, a pellicle on the outside formed that we had to trim off, sliced in half (half going to a friend). My remaining half I cut into 3 very thin tasting slices, probably 8mm thick then 3 pieces about 1.4cm thick which I'll reserve for Xmas.

Even though it was stored at 1.2c and 78% relative humidity, as soon as you touched it, it started to melt. It was very difficult to butcher and get consistent clean cuts but I think I did a good job.

We cooked this extremely hot on the @biggreenegguk cast iron grate, direct, for about 20-30 seconds one side and same on the other. It cooked to a perfect medium rare and was absolutely unreal. Butter soft, rich melty fat that almost feels like you drink it. A high quality Truffle oil and togarashi dip just added an extra touch. Vanilla from the whisky....just an absolute joy.

#wagyu #dryaged #whiskyaged #whiskywagyu #dryager #luxuryeating #foodexperiment #playwithfood #beef #steak #togarashi #Japanese #Wagyusteak

Do you remember that Japanese A5 Wagyu ribeye we dry aged and whisky aged a few weeks back!?!?!
Well this is the result, a pellicle on the outside formed that we had to trim off, sliced in half (half going to a friend). My remaining half I cut into 3 very thin tasting slices, probably 8mm thick then 3 pieces about 1.4cm thick which I'll reserve for Xmas.

Even though it was stored at 1.2c and 78% relative humidity, as soon as you touched it, it started to melt. It was very difficult to butcher and get consistent clean cuts but I think I did a good job.

We cooked this extremely hot on the @biggreenegguk cast iron grate, direct, for about 20-30 seconds one side and same on the other. It cooked to a perfect medium rare and was absolutely unreal. Butter soft, rich melty fat that almost feels like you drink it. A high quality Truffle oil and togarashi dip just added an extra touch. Vanilla from the whisky....just an absolute joy.

#wagyu #dryaged #whiskyaged #whiskywagyu #dryager #luxuryeating #foodexperiment #playwithfood #beef #steak #togarashi #Japanese #Wagyusteak

Banging photo from @artustbbq of yesterday's smash burgers pop up at @the_cambridgeshire_hunter

This one 'Dirty Bit', was 2 x 90g smashed beef patties from UK, grass fed beef with bone marrow, crispy bacon, American cheese, crispy onion and homemade burger sauce. All served up in a toasted sesame brioche bun.

Winner winner!!

#BURGER #burgers #stneots #eatonsocon #Cambridge #popup #spicepunch #Fridaynightfilth #dirtybit #smashburger

Banging photo from @artustbbq of yesterday's smash burgers pop up at @the_cambridgeshire_hunter

This one 'Dirty Bit', was 2 x 90g smashed beef patties from UK, grass fed beef with bone marrow, crispy bacon, American cheese, crispy onion and homemade burger sauce. All served up in a toasted sesame brioche bun.

Winner winner!!

#BURGER #burgers #stneots #eatonsocon #Cambridge #popup #spicepunch #Fridaynightfilth #dirtybit #smashburger

An awesome night at @the_cambridgeshire_hunter yesterday serving up some smash burgers, chicken burgers & halloumi burgers.

Feedback was absolutely fantastic, thanks to everyone that came out to support.

We are back on 1st November!!

#blackstone ##griddlenation #smashburger #burgers #hunterschicken #stneots #eatonsocon #popup #beerandbbq #beef #bonemarrow

An awesome night at @the_cambridgeshire_hunter yesterday serving up some smash burgers, chicken burgers & halloumi burgers.

Feedback was absolutely fantastic, thanks to everyone that came out to support.

We are back on 1st November!!

#blackstone ##griddlenation #smashburger #burgers #hunterschicken #stneots #eatonsocon #popup #beerandbbq #beef #bonemarrow

Absolutely banging bit of scran with reverse seared Tomahawk Steak, perfectly cooked medium rare and edge to edge pink.

Slow roast new potatoes with roast garlic and @welshhomesteadsmokery earth-tir bbq rub.

Broadband and Pea puree with butter, seasoning and dry aged beef stock. Nothing complex but a bloody nice plate of food.

#tomahawk #steak #puree #reversesear #potato #winnerdinner #foodie #scran #meat #beef #yum

Absolutely banging bit of scran with reverse seared Tomahawk Steak, perfectly cooked medium rare and edge to edge pink.

Slow roast new potatoes with roast garlic and @welshhomesteadsmokery earth-tir bbq rub.

Broadband and Pea puree with butter, seasoning and dry aged beef stock. Nothing complex but a bloody nice plate of food.

#tomahawk #steak #puree #reversesear #potato #winnerdinner #foodie #scran #meat #beef #yum

Getting ready for Friday Night at @the_cambridgeshire_hunter
Keeping the menu super simple focussing on quality ingredients, locally supplied meat & big bold flavours for our first pop up here.

If all goes well, we will go bigger & more complex at the following sessions. Could be some fun things happening here.

Hope to see some of the St Neots massive in attendance!

@seriousaboutstneots #stneots @st.neots @stneotsfestival #popup #foodie #Cambridge #eiltisley #eatlocal #burgers #smashburger #hunterschicken littlepaxton #eatonsocon #hailweston

Getting ready for Friday Night at @the_cambridgeshire_hunter
Keeping the menu super simple focussing on quality ingredients, locally supplied meat & big bold flavours for our first pop up here.

If all goes well, we will go bigger & more complex at the following sessions. Could be some fun things happening here.

Hope to see some of the St Neots massive in attendance!

@seriousaboutstneots #stneots @st.neots @stneotsfestival #popup #foodie #Cambridge #eiltisley #eatlocal #burgers #smashburger #hunterschicken littlepaxton #eatonsocon #hailweston

Huge thanks to @slim_ricks_smokehouse for hosting us at his cook up yesterday, a fantastic feast of plant and beast with loads of interesting and different dishes from sausage, pork belly, dry aged rump heart, smoked chicken fajitas, tacos al pastor, vacio steak, chicken wings & a few other tasty bits and pieces.
Always great to hang out and cook & what an incredible day's weather we had.

#smoked #grilled #cookout #barbeque #grilling #alpastor #dryaged #pineapple #chicken #sausage

Huge thanks to @slim_ricks_smokehouse for hosting us at his cook up yesterday, a fantastic feast of plant and beast with loads of interesting and different dishes from sausage, pork belly, dry aged rump heart, smoked chicken fajitas, tacos al pastor, vacio steak, chicken wings & a few other tasty bits and pieces.
Always great to hang out and cook & what an incredible day's weather we had.

#smoked #grilled #cookout #barbeque #grilling #alpastor #dryaged #pineapple #chicken #sausage

Episode 10 - The Lamb Mojito Sausage

Can you believe we're on episode 10 already!!!
This was another Sausage that @wolf.meats.smoke and I put together although the flavour combo and recipe is 💯 Mitches doing.

This was sweet, fruity, juicy and a favourite of my Mrs. You have to take care with lamb casings as they aren't as tough and durable as pork.

Lamb Apricot Mojito Sausage Recipe:
3kg lamb shoulder
1kg lamb fat
40g salt
3g Lime Zest
3g Onion powder
1g cumin
3g diced fresh mint (rest coming from mojito)
120g diced apricot (visual)
200ml mojito mix
80g milk powder

Mojito mix -reduce down to half
Apricot puree 150ml
Water 300ml
18 fresh mint leaves
1.5limes

We would recommend making a small patty to test the flavour before casing.

Huge thanks to @weschenfelderdirect for sponsoring the series. You can pick up all your sausage equipment, seasonings and casings with SPICEPUNCH10 for 10% off the whole website.

#lamb #sausage #lambsausage #mojito #Apricot #snags #craftsausage #homemade #handmade #bangers #sausages #crafted

Episode 10 - The Lamb Mojito Sausage

Can you believe we're on episode 10 already!!!
This was another Sausage that @wolf.meats.smoke and I put together although the flavour combo and recipe is 💯 Mitches doing.

This was sweet, fruity, juicy and a favourite of my Mrs. You have to take care with lamb casings as they aren't as tough and durable as pork.

Lamb Apricot Mojito Sausage Recipe:
3kg lamb shoulder
1kg lamb fat
40g salt
3g Lime Zest
3g Onion powder
1g cumin
3g diced fresh mint (rest coming from mojito)
120g diced apricot (visual)
200ml mojito mix
80g milk powder

Mojito mix -reduce down to half
Apricot puree 150ml
Water 300ml
18 fresh mint leaves
1.5limes

We would recommend making a small patty to test the flavour before casing.

Huge thanks to @weschenfelderdirect for sponsoring the series. You can pick up all your sausage equipment, seasonings and casings with SPICEPUNCH10 for 10% off the whole website.

#lamb #sausage #lambsausage #mojito #Apricot #snags #craftsausage #homemade #handmade #bangers #sausages #crafted

I served myself and @theyorkshiregrilla a massive plate of thin cut lamb chops, pork chops and flanken cut beef short rib for Sunday lunch.
Each cut was flavoured with a different marinade & served on a toasted seeded sourdough loaf with lashings of homemade wild garlic butter so all the juices run into the bread.

A really cracking quick, easy & impressive looking cook on the @biggreenegguk with @globaltic_uk lumpwood

The trick is to get all the meats incredibly thin (4mm) then cook everything hot and fast.

#bge #biggreenegg #chops #chophouse #koreancut #pork #porkchops #shortrib #lamb #lambchop #globaltic #hotandfast #grilled #sourdough

I served myself and @theyorkshiregrilla a massive plate of thin cut lamb chops, pork chops and flanken cut beef short rib for Sunday lunch.
Each cut was flavoured with a different marinade & served on a toasted seeded sourdough loaf with lashings of homemade wild garlic butter so all the juices run into the bread.

A really cracking quick, easy & impressive looking cook on the @biggreenegguk with @globaltic_uk lumpwood

The trick is to get all the meats incredibly thin (4mm) then cook everything hot and fast.

#bge #biggreenegg #chops #chophouse #koreancut #pork #porkchops #shortrib #lamb #lambchop #globaltic #hotandfast #grilled #sourdough

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