Posts Tagged ‘Dirty Steak’

King of Meatopia

dirtytomahawklR

I’m really chuffed to announce that I’ve just won the King of Meatopia competition at the Meatopia event in London this Saturday.

My recipe for Dirty Tomahawk Steak with the picture above clinched the win.

It was a stunning piece of steak from my friendly butcher Andrew Gordon in Aberdeen. Cooked simply on the coals, a truly beautiful 60 day dry aged piece of steak.

I’d just like to say thank you for all the support I have received from all you lovely people for encouraging me to keep doing what I do.

No doubt I will have a bourbon or two to wash all the BBQ down on saturday, so If you are there make sure you come and say hello.

KoM_grpahic2_wide

Rock Salt Crusted “Dirty” Chateaubriand

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This is a real cavemans carnivore recipe again from my BBQ, but I won’t apologise, this a real celebration of good, well hung, dry aged Aberdeen Angus beef.

I’ve never really been one for fillet steak, I like a bit more fat through my steak, but I saw Andrew Gordon Butchery was serving up the most stunning chateaubriand joints, these are the thick end of the fillet steak, and are tender as a steak comes, this particular one was really well hung. I already had an idea of how I wanted to cook it, on the BBQ “dirty” style, ie. straight on the coals to sear the outside and then smoked till rare with oak wood chips.

I rubbed the meat with a handful of rock salt, and prepared a spray by dissolving a handful of rock salt in 100ml of hotwater, allowing to cool, and filling a water squirter.

I placed the chateaubriand on red hot coals, make sure they are good quality lumpwood charcoal, not briquettes, place the meat on top and allow to sear on all sides, keep the outside of the meat slightly moist by spraying with the salt spray, and the occasional drizzle of olive oil. Then place the meat on the BBQ rack to cook with the lid down on a medium hot BBQ for 15-20 minutes until the internal temperature reaches 52 degC.

Allow to rest for 5 minutes, and you should have a wonderful piece of meat, with a salty savoury crust, and tender moist inside. Perfect steak cooked dirty style.

I served mine cut into thick slices, a simple salad and chunks of sourdough toasted over the coals and rubbed with garlic and extra virgin olive oil.

A glass of Primitivo red from Italy went perfectly with this.

 

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Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

From Alfredo's With Love

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Recipe Meanderings from Dartmoor and Culinary Cartoons

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