Tag Archives: beef

Epic Steak With Meater +

I have been eyeing up the Meater thermometer for quite some time. The idea that I can monitor a cook remotely without any wires and from anywhere in the world seemed fantastic. The Application seemed very intuitive with some fantastic features too. Not only could I track the progress of my cook from my phone but the app would also predict how quickly the meat would take to cook. I had an opportunity to get a discount on the newer Meater + with increased range and decided to take the plunge.

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Cherry Wood Smoked Beef Ribs

This was just my second ever attempt at cooking beef ribs on the BBQ.  The first time using a dedicated smoker.  For some reason I thought that beef ribs didn’t take all that long.  I was wrong.  So before I even get into the ins and outs of this cook I would like to apologise for the less than great photography.  Thankfully the food ended up being pretty good so I didn’t mind waiting up until gone 12am.  Here are the details.

I bought the beef ribs from local butcher Chris Hayman.  Everything I get from Chris is fantastic so I knew there wouldn’t be an issue with the quality.  I really didn’t want the beef flavour to be obscured with a thick layer of BBQ rub.  I decided to keep things simple and opt for a simple salt and pepper rub.  Hopefully this would allow the natural beef flavour from this fantastic meat shine through.

I use the UDS (Ugly Drum Smoker) for most of my low and slow cooks.  I find it holds temperature very well if i get it right.  I can easily cook for 12 hours or more with a full basket of good quality charcoal.  I recently managed a 14 hour cook at 107c for a smoked brisket.  This time I managed around 12 hours with just a bit more than half a basket of mixed hardwood charcoal from Resiliant Woodlands.   Complimented by some cherry wood chunks for added smoke flavour.   I know many people swear that briquettes are better for low and slow cooks but I have decided not to use them.  There really isn’t any reason in my opinion.  My experience has confirmed to me that there really is no difference in the performance in terms of longevity.  However, the lumpwood does impart a better flavour on the meat.  Particularly for grilling but also for smoking.

I think the decision not to wrap the ribs contributed to the length of this cook.  I did end up wrapping for the last hour to try and speed up the process.  It worked but I do wish that I had done that hours ago.  Once the ribs had reached around 95c I started probing the meat with my Thermapen for tenderness.  When I was happy I pulled the ribs off of the smoker and allowed the ribs to rest for as long as I could practically wait.  Around 45 minutes to an hour later I decided to bite the bullet and give these ribs a go.

You’ll have to excuse the sub par photography skills from here on out.  After around 11pm I really was more concerned about eating these ribs than trying to photograph them.  The ribs look good anyway.  The bark was pretty great.  I had a small smoke ring.  Most importantly the flavour was there.  I am pretty sure that I had two muscles on these ribs.  The top part had cooked differently but tasted better than the part closest to the rib.  The part closest to the bone seemed more gelatinous than I expected it to be.  Similar to the texture you might expect from ox cheek or pig cheeks.  That isn’t necessarily a bad thing but wouldn’t be my favourite.

The ribs were fantastic but I’m not sure that they would be a regular for me.   The texture puts it a little down on the list of favourite meats to smoke.  Although the leftovers did make a pretty amazing chilli the next day.

I would be interested to hear what your opinions of beef ribs are.  Am I doing something wrong or does that look about perfect?  Either way I’m always happy to hear your thoughts.

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Written by Tomos Newland-Jones @MrNewland66

Lemon, Ginger and Chilli Beef Skewers

Bought a couple of things from the butcher this week before he went away on a weeks holiday.  Amongst those items were these Lemon, Ginger and Chilli Beef skewers.  Prepared and marinaded at my request by Chris Hayman Butchers I was definitely looking forward to these.

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Jumbuck Rondo Rotisserie: Beef

So I’ve always wanted to own a rotisserie.  I’ve always been unsure what rotisserie I should get.  The Thuros rotisserie looks fantastic but on my Thuros T1 I would be limited to smaller joints of meat.  I could have bought a rotisserie kit and attached it to my barrel BBQ but in all honesty, I don’t think I would know where to start.  So when I saw that the Jumbuck Rondo Rotisserie was reduced to £40 in Homebase a week before my birthday – there was really no better option. Continue reading Jumbuck Rondo Rotisserie: Beef

Grilled Steak, Looftlighter and FryLight

So this cook was about experimentation.  Nothing that exciting but nevertheless… an excuse to fire up the BBQ.   I’ve done a few dirty steaks lately and although I do love cooking steaks that way I thought I would do something different today.  Back to the days where dirty steak was something I was still sceptical of.  In order to do this I knew that I wanted the charcoal and the grates to be as hot as possible.  Whats the best way to do that?  Looftlighter! Continue reading Grilled Steak, Looftlighter and FryLight

Smoked Brisket

Yes!  I have finally had the opportunity to try tackle the ultimate BBQ meat.  The brisket!  I’ve always wanted to try this but being more expensive that your average roast, I’ve never really been able to justify it.  Thankfully, I didn’t have to this time.  Thanks to the extraordinarily generous competition held by James Lowe at JL Butchers for #UKBBQWEEK – I won this fantastic Aussie brisket.  Absolutely free of charge!  I couldn’t wait to get this on the UDS and create smoked meat perfection. Continue reading Smoked Brisket

Dirty Steaks…Again.

I know, I know… Another dirty steak?!  YES!!! Because it’s delicious and you have to try it.  This time with two excellent wagyu cross sirloin steaks purchased from a petrol garage near Hereford.  That’s right… Locks garage near Hereford sells better steaks than many local butchers.  Not much more to say other than try dirty steaks and if you want to read a little more about how it’d done click here to read a previous post.

 

 


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Written by Tomos Newland-Jones @MrNewland66

MY FIRST DIRTY STEAK

I’ve always been sceptical about cooking steak ‘dirty’ despite many bbqers stating that this is the best way to cook a steak.  For those of you not familiar with this method – Rest assured, cooking a steak ‘dirty’ doesn’t actually involve any dirt.  It actually means that instead of cooking your steak on the bbq’s grill, you place the steak directly onto the coals.  Now if you’re anything like me, when I first heard of ‘dirty steaks’ you’ll be thinking a few different things.  Why?  Wouldn’t it burn? Wouldn’t it get covered in charcoal and ash?  I’ll answer those questions for you now. Continue reading MY FIRST DIRTY STEAK