Posts Tagged ‘Dirty steaks’

CountryWoodSmoke Dirty T-Shirt Winner

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Congratulations go to Dan Humphrey aka @Big_Fat_Dan who submitted his Dirty Ribeye Steak to my CountryWoodSMoke Dirty T-Shirt competition. Dan cooked his prime ribeye steak straight on lumpwood charcoal to get a great crust going and keep it rare inside. proper black and blue dirty steak, and then lightly smoked using whisky oak wood chips.

Really impressive photos too Dan, you are a worthy winner. The T-shirt will be in the post shortly. Thank you to all those lovely eole who had a go at this.

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Dirty Tomahawk Steaks

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Well this Barbecue Season I really have gone all “Dirty” on you, here’s the pinnacle of these big joints of dry aged beef cooked straight on the coals.

I always enjoy a visit to my local Butcher  especially when he tells me he has something a bit special he’d like me to try. I’d seen the Tomahawk steaks on a previous visit and thought how they would be perfect cooked in my favourite “Dirty” style. So when he messaged me and told me he had some Tomahawks that were at least 50 day dry aged Aberdeen Angus, I knew I had to taste them. They are essentially the Ribeye Steak “Cote de Boeuf” with the full rib bone trimmed and kept long.

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Dry aging Beef, brings out the most amazing nutty, blue cheesey tastes and renders the beef as tender as you can get, and is perfect served “Bleu” with an internal temperature of 45degC, and with a salty herby crust on the outside, I really think it’s difficult to top this way of cooking a good steak.

I placed each steak straight onto the coal and brushed with a baste made from 2 cloves of garlic, 3 sprigs each of rosemary, thyme and flat leaf parsley, 3tbsp coarse rock salt, 5/6 tbsp olive oil, and a squeeze of lemon juice. Blitz these up in a blender to a bright green paste. Brush liberally onto the steaks as they cook. I cooked the steaks a few minutes each side on the coals, and then place to one side of the BBQ to smoke with the lid down for 20 minutes until they had reached the desired 45degC. Allow to rest for 10 minutes.

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I cut off thin slices, and served with a green salad, some vegetable rice and  some lovely crusty sourdough.

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Really deep flavours, that blew my guests away. This is such a simple way to cook them and I really urge you to give this method of cooking a go this BBQ season, trust me you will never look back.

Keep your eyes peeled… I have a Dirty competition coming up.

Seriously Big “Dirty” Rump Steaks

dirtyrump2You’ve probably heard me jabbering on about cooking “Dirty” style beef straight onto the coals, and thought to yourself, that sounds interesting, and I’m finding I’m cooking more and more beef like this on the BBQ this summer as I find that obtaining a prefect savoury crust is so much easier this way. And I really really urge you to give it a go this summer, as long as you have lumpwood charcoal (not briquettes) and a lid for your BBQ you can cook this. And with National Barbecue Week next week you really need to do something special.

Get your coals good and hot, so they are glowing, give them a quick blow to remove any build up of ash, and put your chunk of beef straight on the coals, the fattier cuts seem to do best, such as ribeye, sirloin or in this case 4.9kg of rump. You can also do this with a chateaubriand fillet cut, but you need to be extra cautious not to overcook it.

A few minutes a side is all it needs to sear and crust up, and sear the ends too, if the fat starts to flare up you can close the lid if you get worried.

Once it looks like the pic above on all sides, remove from the coals, place the BBQ grate back on, followed by the meat. I like to brush mine at this stage with the following mixture, 6 tbsps rock salt, 3 cloves of garlic, 2 sprigs of rosemary, 2 sprigs of thyme, and a good glug, 4/5 tbsps extra virgin olive oil, blitzed up in a spice grinder.

Place the meat on the grill indirectly, ie. not directly over the coals with some oak smoking chips, and the lid on the BBQ, cook until the internal temperature reaches 52 degC, and allow to rest for 20-30 minutes.

Serve in big slices with salad, red wine and lots of friends.

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Dirty Cote de Boeuf- my best ever steaks

These have been the best steaks I have ever eaten, “Bone In” Ribeye, 28 day dry aged, and from Dexter cattle cooked dirty style. See my recipe and video http://www.food-mag.co.uk/smoky-and-the-wood-pit-dirty-cote-de-boeuf-recipe/

Hope you like the video, it’s my first foray on the wrong side of the camera.

Cheers

Marcus

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Making simple food great, and great food right.

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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.

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