Clean Caveman Steak

The good news is that I got a new job! After being made redundant and unemployed for six months, I’m once again being useful as a Scrum Master and agile coach to a large, multi-national organisation. It’s also meant that the blog has taken a bit of a back seat whilst I settle into the new role and get to know the teams I am and will be working with. So as a final blog post for the year, we return to one of my favourite meals, steak. And a new technique called the clean caveman for making those amazing reverse steaks ribeyes even better …

The “caveman” steak method involves placing meat directly onto hot coals. I loved the crisp, seared crust results but didn’t care for the ash. So what happens if we get the steaks very close to the coals without actually touching? This is what I tried … the clean caveman steak. And it’s now our go-to steak cooking method.

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Slow Cooked Beef Short Ribs

Sometimes referred to as “brisket on a stick”, slow cooked beef short ribs are rich, meaty and incredibly tasty. A guaranteed winner at dinner parties and BBQ events, this hedonistic dish is very easy to cook, rewarding the patience of the chef.

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Over The Top Smoked Chili

Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll probably never go back to normal chili again. We haven’t.

Find out how to make a truly game changing dish with this simple technique.
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Bone Marrow Glazed Steak

I confess, there are a few steak posts in this blog … but heck, my wife and I enjoy a good rib-eye, it’s one of our favourite meals. How to improve on it, though? We recently found a way to enhance the flavour by several notches … twice searing with a bone marrow glaze.

Step up your own home cooked steaks with this really simple recipe.

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Umami Smash Burgers

Burgers cooking on the BBQ are ubiquitous with warm, sunny summer days. Yet they can quickly become repetitive and ordinary. How to make them … well, less ordinary?

Through chance experiment we discovered that chestnut mushrooms, Dizzy Pig Red Eye Express rub and a little butter combine to exhibit an umami-like taste. Very left field and unexpected. So we used those ingredients in crafting some truly outstanding smash burgers.

Make these distinctive, delicious and very different burgers yourself with this simple recipe.

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Sous Vide Seared Rib-Eye Steak

Steak is a popular starting point for sous vide cooking. It showcases how easy it is to achieve an even level of done whilst retaining both moisture and flavour. Our sous vide rib-eye steaks have been consistently delicious.

Find out how to get evenly cooked steak every time with a sous vide.

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Beef Tagliata

At a recent dinner party, we were served Beef Tagliata. An Italian dish of slices of rare steak with shaved Parmesan cheese and rocket salad, it is accompanied by a dressing with rosemary, garlic and lemon. And it was wonderful.

I was so impressed that I had to try making it at home. Served with a bottle of Fitou, this was (and still is) a meal to remember.
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Hearty Winter Beef Stew

Frosted cars, ice on the pond and Christmas decorations … all sure signs that winter is upon us. In a frosty climate it can be a challenge to simply raid the fridge and make a fulfilling meal.

So instead, make a delicious and hearty winter beef stew. Cost-effective and versatile, it warms both body and soul during the cold winter nights.
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Rib-Eye Steaks with Smoked Garlic

Last night we feasted on monster rib-eye steaks with smoked garlic, served with roasted vegetables. Paired with some lovely red wine, these were about the best steaks we have cooked. And by “we”, I mean my wife. 🙂
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