Tag Archives: low and slow

Smoked Beef Brisket With Arepas

Beef Brisket With Arepas

Ingredients Instructions For The Brisket Prepare your smoker/ bbq to 110-130֯C Generously sprinkle your spice rub on your brisket and place on a high rack or grate Smoke for 3-4hrs, then wrap with butcher’s paper/ foil adding in the beef stock. Continue to cook for a further 3hrs or until internal temp reaches 96֯C or […]


Mixing the Chimichurri

Ingredients 1/2cup Parsley finely chopped 10 leaves Mint finely chopped 1/4cup Coriander finely chopped 1/2tsp Dried oregano 40g Ginger 5 Cloves Garlic 2 Shallots finely diced 1 Jalapeno chili 2 long red chilis finely chopped 1 Orange’s zest and juice 2 Lemon’s zest and juice 1 Lime’s zest and juice 60ml Red wine vinegar Salt  […]

Pork Belly

Pork Belly

Ingredients 1 Pork belly approximately 3-5 kg Salt Spice rub (optional) Instructions Drying The Pork Belly This is the most important part about getting the best crackle possible Wipe dry the skin of the belly using a paper towel or a cloth. If there is hair still on the skin this can be shaved off […]

Reheating slow-cooked meats

Lighting Charcoal In Ugly Drum Smoker Tips

Let’s face it.. we all do it.. we cook a feed larger than we can commit to but what are the best ways to reheat “leftovers” Firstly it is our opinion that not all meats can be salvaged to be reheated as a whole cut. Creative ways to reuse your precious meat gold like; dumplings, […]


preparing guacamole

Ingredients 1 Avocado 1 Shallot 3 Cloves garlic 1 Chili 20g Ginger 1 Limes zest 1 Limes juice Salt to taste Pepper to taste Hot sauce to taste 1/5cup Coriander 2tbs Vegetable oil Instructions Finely chop the shallot, garlic, chili, and coriander Combine all remaining ingredients into a small/ medium-sized bowl and mash with a […]

Beef Cheek Lasagna

Smoked Beef Cheek Lasagna

Ingredients Instructions For The Cheeks Combine the spices and salt in a bowl and mix until well incorporated Dusted the spice mix over your beef cheeks Prepare your smoker to 110-130֯C and place the cheeks on a high rack or shelf Smoke your beef cheeks for 2-3hrs uncovered, after the smoking period transplant your cheeks […]

Smoked Chorizo-Stuffed Calamari With Squid Ink Pasta

Smoked Chorizo Stuffed Calamari

Ingredients Instructions     Squid ink pasta To make the pasta combine all ingredients in a non-porous bowl and mix until a ball can be formed. Wrap the dough and allow to rest for 30minutes After the pasta has been rested using a rolling pin or a pasta roller to roll sheets of pasta (approximately […]