(ZA) Pulled pork rarebit

Another epic idea for using up our luscious leftover pulled pork is this take on Welsh rarebit which we spotted on the "Love pork" Facebook page. It sounded so delicious, we just had to give it a go!

First, we defrosted a 7oz portion of our pulled pork from last weekend's cook and mixed it with 2tbsp sun-dried tomato paste and a dash of Worcester sauce. We then mixed 2 egg yolks with 2tbsp Dijon mustard and 6oz of grated mature cheddar. We whisked the two egg whites lightly until they were slightly foamy. 

Next, we divided the pork mixture evenly onto 6 lightly toasted pieces of sourdough bread. 

We then added the whipped egg whites to the cheese mixture, added black pepper and mixed thoroughly.

We then spooned the cheese mixture over the porky toast and put them under the grill. We gave them a few minutes under a medium grill then whacked the heat up to full until the cheese mixture was bubbling and golden. 

You do have to keep an eye on them at this stage...would be a tragedy of epic proportions if they got burnt!

(ZA) Zombie Jesus day lamb

To celebrate the long weekend of chocolate eggs & spicy buns, we opted for an egged stuffed breast of lamb. A beautiful but oft-overlooked cut of meat that my Nan used to buy just to place over the roast potatoes for basting purposes then discard, rather than as an a proper roasting joint in it's own right. Lamb has rocketed in price since my Nan's day and the "better" cuts are now beyond the reach of some families finances so these cheaper cuts are being more regularly used. When they are cooked properly, they are just as delicious as the more expensive leg or shoulder joint. 

It is stuffed with a minty, lamb sausage meat mix and cooked on the egg indirect at 350 deg F for around an hour until the internal temperature reached 140 deg F. After resting for 10 minutes, we served it sliced with roasted spuds, shallots & carrots. The gravy was made with the meat juices to so it made for a delicious Eostre (the Pagan's called it this!) treat!

(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!

(MN) Ribeye Roast

Been wanting to try the bone-in Ribeye Roast for a long time! 

So... Trip to the butchers!

After a small briefing from the missus it was too big I halved the 12lb beast!

This was 35 day dry aged perfection!

Next, cut the ribs away from the meat, add garlic and tigh back up!

Then, add your rub of choice!

Set egg one up for lower and slow at 250f until the meat hits 125, this took about 2.5 hours

Then reverse sear on egg two at 500f got two minutes a side.

Pull, rest 30 mins and carve, perfection!!

(MN) Newman McMuffin

Take a volcano burger and make it for breakfast!!

- Minced Pork mixed with your favourite sausage mix

- Bacon

- Mushroom

- Black Pudding

- Egg 

- Cheese 

- Plastic cheese

Basically make the burger the same as we do the volcano using the sausage meat!

Wrap bacon around the outside

Repeat, 6 times!!!

Part fry the eggs, though we did put one in raw and it still worked.

Add whatever mix you want.

Set the egg up indirect at 300 F and cook for 45 mins! Serves as you see fit!

(ZA)Coffee-rubbed baa-butt-cheek

I can't remember, for the life of me, where I got this idea from....

After scoring fairly deeply on the skin side, I marinated two small lamb rump roasts in a mix of 2 tbsp ground coffee, 1/2 tsp ancho chilli powder, 1 tsp each ground ginger, salt, smoked paprika, brown sugar, ground coriander, dry mustard, oregano and black pepper

We egged the lamb to an internal temperature of 145 deg F and it was a perfect medium rare. It sounds weird but it was utterly delicious with roasted potatoes and steamed vegetables.