4th of July Cookout – Slow Barbecue Brisket on Your Gas Barbecue – Super Tasty, Super Tender!!!

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4th of July Cookout - Slow Barbecue Brisket on Your Gas Barbecue - Super Tasty, Super Tender!!!
Author: 
Recipe type: Barbecue / Beef Brisket
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Barbecue Brisket is one the tastiest meats around, provided it is prepared and cooked correctly. It certainly is a labor of love, but well worth the effort!!!
Ingredients
  • Brisket, about 6lbs or 2.7kg
For the Curing Brine
  • 5lt Filtered water
  • 25g Saltpeter
  • 90g Sugar
  • 30g Bicarbonate of soda
  • ½ Tsp black peppercorns
  • 3 Bay leaves
  • 5 Whole allspice (pimento)
  • 3ml Ground ginger
  • 3ml Garlic powder
  • 5ml Smoked hot paprika
For the sprinkle
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 1 Tsp Cayenne pepper
  • 2 Tsp Sugar
For Smoking
  • 1 Cup Oak barrel chips, damp
Instructions
  1. To make the curing brine, add the salt to the water and pour in the saltpeter, sugar, bicarbonate of soda, black peppercorns, bay leaves, whole allspice, ground ginger, garlic powder and smoked hot paprika.
  2. Bring this to a simmer then quick cool the brine by floating the pot in a sink of cold water.
  3. While the brine cools, trim off any excess fat from the brisket.
  4. Place the meat in a large non-reactive container and pour in the curing brine. Put the lid on the container and allow this to cure for a full 48 hours in your refrigerator.
  5. After 48 hours, remove the brisket from the brine and pat it dry with kitchen paper.
  6. Combine the garlic powder, ground ginger, cayenne pepper and sugar and sprinkle half of this over both sides of the meat.
  7. Wrap the brisket in foil and place this on a rack in a roasting pan.
  8. Light one burner in you barbecue and allow the barbecue to warm up to 98c or 210f with the lid closed.
  9. Place the roasting pan on the other side of the grill, close the lid and allow this to slow roast for 10 hours undisturbed. Keep an eye on the temperature from time to time, making sure to keep it at 98c or 210f.
  10. Remove the meat from the barbecue and remove the foil. Return the meat to the rack and season it again on both sides with remaining half of seasoning.
  11. In addition, have a cup of damp smoking wood chips prepared and placed in a disposable aluminium tray.
  12. Reheat the barbecue to 300f or 150c. You may have to light a second burner. Place the wood chips directly over the lit burners, and return the meat to the grill.
  13. Close the lid and allow this to smoke for 60 minutes. Transfer the meat from the pan to the grill over direct heat and finish the process by grilling for 15 minutes per side until the meat is well colored and has formed a good crust.
  14. Remove the meat from the grill and allow it to rest for 5 minutes before carving and serving.

 

The Famous Bicken Churger – Laminated Chicken, Beef & Bacon Burger Patty

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The Famous Bicken Churger - Laminated Chicken, Beef & Bacon Burger Patty
Author: 
Recipe type: Burgers and Burger Patties
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The Burger Patty EVER!!! This demonstration shows you how to laminate chicken fillet, tenderloin steak and bacon into a single layered patty that tastes like heaven!!!!
Ingredients
  • 2 Chicken breast fillets
  • 2 Sirloin steaks, cut 6mm thick
  • 4 Slices oak or hickory smoked bacon, lean
  • Kosher salt
  • Flour to dust
Instructions
  1. Fold the chicken breasts in cling wrap and tap them down with your meat mallet to a thickness of 3mm or 1 eight of an inch.
  2. Have your butcher cut the tenderloin into thin steaks of 6mm in thickness. Trim away the fat along the edges, fold the in cling wrap and tap them down to a thickness of 3mm using you meat mallet.
  3. So far so good. 2 Chicken breasts flattened along with 2 steaks and 4 large slices of good quality oak or hickory smoked bacon will make 4 large bicken churger patties.
  4. To assemble, salt the chicken and press a steak into the surface. Place 2 strips of bacon on top of the steak snd press these down. You don't need salt between the steak and bacon as the bacon has a high enough salt content.
  5. Repeat this with the second set of ingredients.
  6. Lightly flour 2 large platters and place one of the bicken churger sets on each. Lighly flour the tops of the bicken churgers and place them in your refrigerator for 30 minutes.
  7. Within 30 minutes, most of the magic has happened. Remove the platters from the refrigerator and cut each set in half down the center. This gives you 4 bicken churgers.
  8. Heat a large pan over high heat and add about 30g of butter. Carefully drop the bicken churgers into the pan with the bacon side down. Allow these to fry for 3 minutes.
  9. Turn the patties over and continue to fry for a further 2 minutes.
  10. Remove the bicken churgers from the pan, construct your burgers and serve immediately.

 

Snack Platter Catering – Part 11 – Cocktail Bacon & Cheese Burgers!!!

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Snack Platter Catering - Part 11 - Cocktail Bacon & Cheese Burgers!!!
Author: 
Recipe type: Snack Food / Finger Food / Cocktail Party Food / Superbowl Food
Cuisine: American
Serves: 20
 
Mini beef patties studded with mature cheddar and laminated in hickory smoked bacon - all of this on a fresh cocktail burger bun!!!
Ingredients
For 20 Cocktail Burger Buns
  • 1 Batch quick burger bun dough (click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Poppy seeds and sesame seeds
For 20 Cocktail Bacon-Laminated Cheesy Beef Patties
  • 900g Ground beef in 20 x 45g portions
  • 100g Mature cheddar cheese cut into 1cm cubes
  • Salt to taste
For the garnish
  • Sliced pickled gherkin
  • Baby spinach leaves
  • Sliced tomato
To Finish
  • 20 Toothpicks
Instructions
  1. Place the yeast in a mixing bowl and pour in the warm water and the sugar. Pour the oil in and set this aside for 10 minutes.
  2. After 10 minutes the mixture will be very frothy. Add the salt and lightly beaten egg and stir this in.
  3. Place the flour in a large mixing bowl and pour in the yeast mixture. Using a wooden paddle stir this together until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto s floured work surface, flour the top of the dough as well, then proceed to knead for 5 minutes sprinkling with a little more flour every time it gets too sticky.
  5. Once the dough is smooth and elastic, roll it into a sausage shape and cut it into 20 equal pieces.
  6. Roll the pieces into balls and transfer them to a lightly greased baking sheet.
  7. Brush the buns with an egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  8. Sprinkle the tops of the buns with sesame seeds and poppy seeds and bake the buns in a preheated oven at 220c or 425f for 8 to 10 minutes until well risen and browned.
  9. Remove the buns from the oven and transfer them to a wire rack to cool.
  10. For the burger patties, cut the cheddar cheese into 1cm blocks or just less than half an inch, and cut the streaky bacon rashers into thirds.
  11. Portion the beef into 45g portions. Working with one portion, flatten it into a disc 1cm thick. Press a block of cheddar into the center of the meat.
  12. Lightly press a piece of bacon onto either side of the patty. The heat of the pan will laminate the bacon to the beef and contain the melted cheese.
  13. For the garnish, slice a pickled gherkin at an angle, trim the stems from a handful of baby spinach leaves, and slice 20 slices of tomato.
  14. In preparation, cut the buns and lightly butter both sides. Place a slice of tomato on each bun followed by a couple of spinach leaves.
  15. Heat your pan over medium high heat and fry the patties in batches for 3 minutes per side until well browned and the cheese is visibly melted inside the bacon and beef.
  16. Remove the patties from the pan and transfer a patty to each bun. Top each patty with a couple of slices of gherkin, put the lids on the burgers and secure them with toothpicks.
  17. Transfer the burgers to platters and serve immediately.

 

Snack Platter Catering – Part 8 – Boeff en Croute Petit – Mini Beef Wellington

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Snack Platter Catering - Part 8 - Boeff en Croute Petit - Mini Beef Wellington
Author: 
Recipe type: Beef / Finger Foods / Snacks
Cuisine: French
Serves: 20-40
 
Boeff en croute or Beef Wellington is an all time classic. Here this awesome treat of beef fillet coated with liver pate and wrapped in pastry is adapted to finger foods, using the millionaires chicken liver pate from yesterday's episode.
Ingredients
Instructions
  1. Cut the beef fillet into medallions across the grain.
  2. Heat a pan over medium high heat and add 50g of butter. Fry the medallions for 2 minutes per side until lightly browned.
  3. Remove the fillet from the pan and allow it to cool for 5 minutes. Stack the medallions and slice them into thin slices. Cut across the slices to dice the meat.
  4. Transfer the the beef to a mixing bowl and stir in the liver pate thoroughly. Set this aside to cool completely.
  5. Roll out the pastry to a thickness of 3mm and cut it into squares of 2 inches or 50mm.
  6. Working with 1 square at a time place a slightly heaped teaspoonful of the beef mixture in the center of the pastry.
  7. Fold the pastry diagonally over the filling and press the edges down lightly to seal.
  8. Pattern the edges using the tines of a fork. This also ensures a good seal on the edges. Continue until all of the pastries are formed.
  9. Transfer the pastries to a lightly greased baking sheet and brush them with an egg wash of 1 egg yolk whisked together with a tablespoon of water.
  10. Bake the pastries in a preheated at 200c or 400f for 25 to 30 minutes until golden. Remove from the oven and serve immediately.

 

Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!

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Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!
Author: 
Recipe type: Pies
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
These awesome curried beef mince pies are quick and easy to make. You can use store-bought pastry, but we are using the pastry from yesterday's episode, which is just as quick to make - and twice as nice!!!
Ingredients
For the Filling
  • 700g Beef mince
  • 30g Garam masala spice mix
  • 5ml Salt
  • 5ml Sugar
  • 5ml Ground ginger
  • 5ml Garlic powder
  • 60ml Oil
  • 200ml Chicken or beef stock
  • 30ml Cornflour mixed with a little water
For Frying
  • 30ml Oil
For Assembly & Finishing
  • 1 Egg, lightly beaten
  • 1 Egg yolk mixed with 15ml of water
Instructions
  1. Starting with the filling, place the mince beef, oil, garam masala, salt, sugar, ground ginger and garlic powder in a mixing bowl.
  2. Massage this all into the beef for a few minutes until everything is very well mixed.
  3. Add 30ml of oil to a wok or pan over medium high heat. Fry the mince for 8 to 10 minutes until separate and cooked through.
  4. Pour in the stock and bring this to boil.
  5. Mix the cornflour with a little water and pour this into the pan. Bring the mixture back to a boil and continue to boil for 60 seconds until thickened. Remove the pan from the heat.
  6. Allow the filling to cool completely.
  7. Remove the pastry from the refrigerator. Weigh the pastry and divide it into 10 equal portions.
  8. Flour the work surface. Working with one portion of dough, flatten the dough into a rectangular shape.
  9. Flour the top of the dough as well. Using your rolling pin, roll the dough out into a lager rectangle of slightly bigger than 20cm by 15cm, or 8 inches by 6 inches. Trim off the rough edges. You can keep the off-cuts to re-roll at the end.
  10. Transfer the rectangle to a piece of grease-proof paper and spoon some of the filling across one half of the pastry leaving about 12mm or half an inch clear around the edges.
  11. Brush the edge with the beaten egg. Use the paper to lift and flip the blank pastry over the pie and press the edges together.
  12. Use a fork to press and pattern the edges to secure them.
  13. Use a paring knife to punch 2 holes into the top of the pie. Transfer the pie to a lightly greased baking sheet. Continue until all your pies are formed.
  14. Brush the pies with an egg-wash consisting of an egg yolk whisked together with 15ml of water.
  15. Bake the pies in a preheated oven at 200c or 400f for 30 minutes until golden and crispy.
  16. Remove the pies from the oven and serve immediately with the accompaniments of your choice.
  17. The uncooked pies can be frozen for up 6 months. To cook these, follow the exact same procedure as for the fresh pies.

 

How to Make the Best Yorkshire Pudding!!! Simply the Best Yorkshire Pudding Recipe to go with Your Roast!!!

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How to Make the Best Yorkshire Pudding!!! Simply the Best Yorkshire Pudding Recipe to go with Your Roast!!!
Author: 
Recipe type: Accompaniments
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Yorkshire pudding is an all-time favorite accompaniment to any roast meal. In Yorkshire it is even served on its own as a starter with a thick gravy.
Ingredients
  • 200g All-purpose flour
  • 4 Eggs
  • 200ml Full cream milk
  • 2.5ml Salt
Instructions
  1. Sift the flour into a large mixing bowl. In a jug, lightly whisk 4 eggs and add this to the flour along with 200ml of milk and a pinch of salt. Whisk this thoroughly until you have a smooth, silky batter.
  2. Fill the end hollows of your muffin pan with oil and tip the pan up so that oil runs down to the lower hollows. When the bottom hollows fill at an angle, level the pan, and all of the hollows will have exactly the same amount of oil.
  3. Place the muffin pan into a roasting tin. This catch any spillage while the puddings bake. Place this in an oven at 200c or 400f for 15 to 20 minutes and the oil is really hot.
  4. Remove the pan from the oven and pour batter into each hollow. For regular sized puddings, fill them up halfway. For giant sized puddings fill them almost all the way.
  5. Return the pan to the oven for 20 to 25 minutes until the puddings are well risen and browned. Do not open the oven while the puddings are baking. This will cause them to drop back and you will have a flop.
  6. Remove the pan from the oven and marvel at the beautifully golden and crispy, puffed up and hollow Yorkshire puddings.
  7. Transfer these to platters and serve with the roast of your choice and a rich gravy.

 

Best Burger Relish – Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.

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Best Burger Relish - Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.
Author: 
Recipe type: Sauce / Relish / Burgers
Prep time: 
Cook time: 
Total time: 
 
This burger relish is absolutely outstanding. This is a close copy of the original Wimpy franchise burger relish, which is famous across the globe.
Ingredients
  • 150g Finely chopped onion
  • 15g Finely chopped garlic
  • 600g Peeled and chopped tomato
  • 150ml Red wine vinegar
  • 75g Sugar
  • 100g Finely chopped gherkin
  • 50g Butter
  • 15ml Paprika
  • 15ml Tapioca flour or cornflour mixed with 30ml water
Instructions
  1. Heat a pan over medium heat, melt the butter and fry the onion and garlic for 5 minutes until the onion is soft and translucent.
  2. Add the tomato and continue to fry for a further 10 minutes and most of the tomato has disintegrated. Add the paprika and fry for a further 2 minutes.
  3. Pour in the sugar and the red wine vinegar. Stir this until the sugar has dissolved, bring it back to a boil, reduce the heat and simmer the relish for 30 minutes, stirring every minute or so.
  4. By this stage the relish will be approaching the consistency of a runny jam. Stir the tapioca flour or cornflour into a little water and add this to the pan. Bring back to a boil and stir continuously for a minute until thickened.
  5. Remove the pan from the heat, stir in the finely chopped gherkin and season with salt to taste.
  6. Transfer the relish to a sterilized jar. The relish will last for months stored in your refrigerator.
  7. In the commercial version of this relish, food coloring is added to achieve the deep red color. Whether you add coloring is entirely up to you.

 

Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.

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Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.
Author: 
Recipe type: Curry
Cuisine: Cape Malay
 
Phyllo samosas filled with traditional Cape Malay Bobotie. In our previous episode we made perfect phyllo pastry. Here we use this phyllo to wrap tasty bobotie samosas.
Ingredients
  • 500g Ground Beef or Lamb
  • 1 Onion, finely chopped
  • 1 Slice white bread, crust removed, cut into blocks
  • 120ml Milk
  • Salt and pepper to taste
  • ½ Tbs Sugar
  • 15ml Lemon juice
  • 1 Egg Lightly beaten
  • 30g Butter
Instructions
  1. To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
  2. Heat a wok or pan over medium high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
  3. Add the ground beef and chop this into the onion. Minced meat has the tendency to clump when fried. You need to chop it apart to get a nice even texture.
  4. Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar and lemon juice. Stir this in until combined.
  5. Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
  6. Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
  7. Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
  8. Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
  9. Fold the pastry at 45 degrees over the boboti, then fold it straight upward, then again at 45 degrees and so on, until the samosa is formed.
  10. Continue to form the remaining samosas.
  11. Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
  12. Remove the pastries from the oven and serve immediately with fruit chutney or mango atchar.

 

Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.

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Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.
Author: 
Recipe type: Burgers
Cuisine: American
 
Beef Jerky / Biltong is essentially concentrated beef, having lost 50 to 60% of it's mass in water. This results in burger patties that have more than twice the beef flavor when compared to raw beef. By powdering the jerky / biltong and combining it with the beef mince, you end up with a patty that has tons of super-beefy flavor --- out of this world!!!
Ingredients
  • 30g Beef Jerky / Biltong per 100g ground beef
  • Salt to taste
Instructions
  1. Thinly slice 30g of jerky for each 100g of beef mince. Once sliced, chop it even finer.
  2. Using your spice grinder, zap the chipped jerky until it is a fine fluffy powder.
  3. Place the beef mince in a large mixing bowl. Add the jerky powder along with a generous pinch of salt.
  4. Massage this together until everything is totally combined.
  5. Using you burger press, press the patties out and transfer them to a platter, separated by grease-proof paper or foil.
  6. Allow these to mature for at least 3 hours, preferably overnight in your refrigerator.
  7. When you're ready to cook your creations, make an indentation in the center of each patty and proceed.

 

South African Beef Jerky – How to Make Beef Jerky using the Traditional South African Biltong Method.

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South African Beef Jerky - How to Make Beef Jerky using the Traditional South African Biltong Method.
Author: 
Recipe type: Beef / Preserves
Cuisine: South African
 
Dried beef is a popular snack in almost every country of the world. In the USA it's called beef jerky, in South Africa it's called Biltong. This episode covers how to make jerky using the Traditional South African Biltong recipe.
Ingredients
  • 3kg Beef (Rump, rump tail, silverside, porterhouse etc)
  • 75g Non-iodated salt
  • 10g Sugar
  • 2g Saltpeter
  • 2g Bicarbonate of soda
  • 2ml Cracked black pepper
  • 15ml Crushed coriander seed
  • ½ Tsp Chilli flakes
  • ½ Tsp Garlic powder
  • Brown vinegar
Instructions
  1. you will need 3kg of beef. You can use almost any cut of meat, here I am using the tail ends of the rump.
  2. Whichever cut you decide to use, remember that flavor is in the fat, so your result will be tastier if the beef cut has a strip of fat down the edge.
  3. Cut the beef length-ways into long strips of and inch or 25mm in thickness.
  4. In a bowl, combine the salt, sugar, saltpeter, bicarbonate of soda, cracked black pepper, crushed coriander seeds, chilli flakes and garlic powder.
  5. Arrange the meat in a stainless steel tray and rub the curing mixture evenly into the meat.
  6. Using a sterilized spray bottle, spritz a coating of brown vinegar onto all surfaces of the meat.
  7. Place the pan, uncovered, in your refrigerator overnight.
  8. The following day, half fill a bowl with brown vinegar a dip each strip of beef in the bowl.
  9. Press meat hooks through the thinnest side of each strip.
  10. To dry the beef, hang it in well ventilated area, or in your drying cabinet if you have one. Do not let the strips touch while they dry.
  11. There is no formula as to the length of drying time. This is largely dependent on the moisture content of the meat, the thickness of the cuts, and the ambient temperature and humidity. As a rough guideline, these 1 inch pieces will take 2 to 3 days to dry in a drying cabinet, and 4 to 6 days drying naturally. The time is also directly proportional to how dry you want the beef to be.
  12. Once you are happy that the beef is dried to your satisfaction, unhook it and slice it into thin slices for serving.

 

Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.

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Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
In todays episode we're going to roast a perfect beef rump roast, injected with Cheese Wizz, rubbed with our special chilli sugar rub. You will nedd to have a meat syringe to inject the cheese. If you don't own one, never fear, they only cost about 10 dollars on eBay.
Ingredients
  • 1.4kg Beef Rump Roast
  • 100g Cheese Whizz (soft spreading processed cheese)
  • 15g Butter
  • 2 Tbs Brown sugar
  • 1 Tbs Salt
  • 1 Tbs Chilli flakes
For the Serving Suggestion
  • 6 Soft sundried tomato halves (the type in olive oil)
  • Feta cheese
Instructions
  1. To start you will need a nice 1.4kg or just over 3 pound rump roast cut. Look for a piece that has good marbling and a fair strip of fat on the edge.
  2. Place the Cheese Wizz in a bowl along with the butter and warm it up in your microwave to soften and liquify the cheese the cheese. Stir this thoroughly until the butter and the cheese are totally combined.
  3. Load half of this into your meat syringe and start injecting the meat with the cheese. Do this by pressing the needle almost all the way through the meat. Start pressing the plunger down while simultaneously withdrawing the needle from the meat. Load the other half of the cheese into the syringe and continue injecting the meat at even spaces until all of the cheese has been injected into the rump.
  4. In a bowl, combine the brown sugar, flaked salt and chilli flakes. Sprinkle these liberally all over the roast and rub them in yo the surface. Be careful not to apply to much pressure as this will force the cheese out of the meat.
  5. Place the roast on a rack in your roasting pan and bake the meat in a preheated oven at 180c or 350f for 90 minutes.
  6. Remove the roast from the oven and allow it to stand for 5 minutes.
  7. Transfer the roast to a carving board and slice the meat into thin slices at an angle across the grain.
  8. You will notice that the whole inside of the meat has been infused with the cheese, and the little cheese that has oozed out during cooking has created a beautiful cheesy crust on the top of the roast.
  9. As a serving suggestion, plate a few slices of the beef, top it with soft sundried tomato, the type preserved in olive oil, then crumble a little feta over the top before serving with the accompaniments of your choice.

 

Carne’ Asada – Mexican Marinated Beef Grilled to Perfection by Whats4Chow

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Carne' Asada - Mexican Marinated Beef Grilled to Perfection by Whats4Chow
Author: 
Recipe type: Beef / Barbecue
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Carne'Asada is a popular Mexican marinated beef dish, thinly sliced very thinly as a filling for tortillas, or served on its own with refried beans on the side.
Ingredients
  • 1kg Skirt, flank or rump tail steak
For the Marinade
  • 4 Cloves garlic, minced
  • 1 Jalapeno chilli, seeded and minced
  • 1 Tsp ground cumin
  • 1 Generous handful fresh coriander, roughly chopped
  • Salt and pepper to taste
  • Juice of 2 limes
  • 2 Tbs White wine vinegar
  • ½ Tsp Sugar
  • ½ Cup Oil
Instructions
  1. Place the beef in a roasting pan or a large shallow tray.
  2. In a jug, combine the minced garlic, jalapeno chilli, ground cumin, fresh coriander, salt and pepper, lime juice, white wine vinegar, sugar and oil.
  3. Mix this until the oil has emulsified, then spoon the marinade evenly over the steak.
  4. Allow this to marinate in your refrigerator for 4 to 6 hours.
  5. Heat your a ribbed skillet on your barbecue or range over medium high heat.
  6. Place the meat with the fat side down and cook it for 8 minutes.
  7. Turn the steak over and cook it for a further 8 minutes. This timing will give you a medium rare result, so you can adjust the times according to your personal preference.
  8. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing into very thin slices and serving.

 

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