(ZA) Emotional super madras

If you've never tried spice mixes from "The Spicery" we would highly recommend it. Even cooked on the stove, they are delicious and full of flavour. AW said it was the best curry we had every made, marginally beating the mind-blowing balti from last year!!!

Lamb Madras using neck fillet from our tame local butcher. One and a half hours in a pre-heated dutch oven, lid off, on the BGE at 350 deg F. We had it served with pilau rice, onion bhaji, chicken samosas and a delicious mixed pickle (given to me by a friend) 

(ZA) BGE meatloaf served with Dr Pepper BBQ sauce

So, It's was late January, the weather was crap but we didn't let that stop us from egging something new! This recipe was taken from the book "Slow fire" by Ray "Dr.BBQ" Lampe which Adie got for his birthday from Karl Webster (who knows the way to his dear ol' Dad's heart!)

The minced steak was mixed with green pepper, onions and garlic that had been cooked until sticky, then cooled then we added some "Barbecue rub #67" (although I would suggest that any of your favourite beef rubs would do!), an egg, soy sauce, some panko bread crumbs and a dash of "Dr Pepper BBQ sauce"

Compacted into a lined, 1lb loaf tin and sprinkled with rub we placed it in the egg, indirect, at 235 deg F for around 45 mins before turning out onto a teflon liner. We then put some soaked hickory chunks on the coals and placed the loaf back on the egg for a further 1 1/2 hours or until the internal temp 155 deg F was reached. 

As you can see, there was a beautiful smoke ring and the meat was still lovely & moist. We had it served with creamy mash & steamed veggies with lashing of Dr Pepper sauce. Yummy!