Have you ever removed your meat from the heat at the perfect temperature, only to find it looks overdone once you...
Meat
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The Smokin' Elk's Hot & Fast BBQ Brisket
Cooking tender, flavoursome and juicy brisket doesn’t have to take lots of time and effort, especially when you use the Smoke to monitor your temps. The Smokin’ Elk showed us how easy it is to smoke two different brisket cuts to perfection using the hot and fast method...
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Sirloin Steak, Smoked Garlic Mash & Mushroom Pithivier
This recipe is FANCY. Perfect for special occasions, this dish really won’t fail to impress. Step aside steak and chips, and welcome buttery medium rare sirloin with an abundance of mouthwatering sides...
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How to Use a Meat Thermometer Accurately
Working out how to use a meat thermometer accurately might sound simple, but it can be surprisingly easy to do incorrectly. Ensuring that readings are taken properly is essential for making sure that your food is perfectly cooked, safe and delicious, every time.
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How to Cook Beef Ribs with the Smokin' Elk
Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.
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Mike Tomkins’ Hunter’s Chicken
Hunter’s chicken is a wonderful thing. Juicy chicken, oozing with cheese, encased in salty bacon and glazed with tangy BBQ sauce. MasterChef finalist 2021 Mike Tomkins took this pub classic and elevated it with three cheeses for the filling, a luxurious, creamy mash and roasted Tenderstem.
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Roast topside of beef with Yorkshire puddings
There’s nothing more comforting than a delicious roast topside of beef with lashings of gravy and a big ol’ Yorkshire pud. We served this recipe with roast beetroot, potatoes and a dollop of beetroot and horseradish cream, to add some colour and earthy flavours to the dish.
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Mike Tomkins' Jerk Chicken Supreme
Inspired by a recent trip to Jamaica, this vibrant recipe by Mike Tomkins is full of beautiful colours and flavours. It’s the perfect pick-me-up in winter, or a lovely sharing meal to enjoy outside in the summer.
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Kenny Tutt's Roast Goose with Mulled Plums
Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.
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Mike Tomkins' KellyBronze Turkey Recipe
KellyBronze turkeys are a unique breed of slow grown, free range birds. There’s no better way to make your Christmas the one than by investing in the best of the best for the ultimate Christmas meal.
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The Smokin' Elk's BBQ Turkey Crown with Roasties
This Christmas is about going all out and making your Christmas dinner extra special. What better way to do that than by cooking yours on the BBQ? The Smokin’ Elk wouldn’t have his any other way, so he showed us how to do this simple but delicious juicy BBQ turkey crown that’s guaranteed to make anyone’s Christmas the one.
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Kenny Tutt's Roast Partridge with Creamy Smoked Bacon Cabbage
This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.
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Roast Pheasant with Bacon & Poached Pears
Beautifully buttery, juicy pheasant meets salty bacon and sweet parsnips in this comforting roast pheasant dish will make a memorable and special meal in the lead up to Christmas. For perfectly cooked pheasant ensure to cook the birds to 74°C with your Thermapen.