This is where things get serious (in a tasty kind of way). Once you’re logged in, this dashboard becomes your personal BBQ HQ. Scroll through every recipe I’ve ever dropped, filter by what you fancy, and stash your favourites for quick access next time you fire up the grill. Got a question about a cook? Ask it right on the recipe. Nailed a dish and wanna show off? Leave a review and let the community know how it went down. It’s all here — no faff, just flavour.
Smoke & Sear – BBQ Recipes, Tips, and Outdoor Cooking Inspiration
Where Smoke Meets Sear, and Flavour Rules.
Smoke & Sear – BBQ Recipes, Tips, and Outdoor Cooking Inspiration
Where Smoke Meets Sear, and Flavour Rules.
Smoke & Sear – BBQ Recipes, Tips, and Outdoor Cooking Inspiration
Where Smoke Meets Sear, and Flavour Rules.
Smoke & Sear – BBQ Recipes, Tips, and Outdoor Cooking Inspiration
Where Smoke Meets Sear, and Flavour Rules.
🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥
Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un.
Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys.
And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses.
Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥
5 Years of Smoke, Sear & (a bit of) Madness 🔥
Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey?
Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all?
. . . Standing behind that BBQ, burning meat and turning mistakes into magic.
Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are.
🔥 The socials? I see you.
20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental.
But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of?
💻 My little corner of the internet – smokeandsear.world
– Over 113,000 unique users this year
– Over 209,000 page views
– And just under 100 completely free recipes uploaded YTD.
All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios.
I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad.
So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You`re part of this.
Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥
Stay smoky. Stay saucy. And keep cooking outside
🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥
Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth.
Big thanks to @villagebutchers for the banging baby backs – proper quality.
Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking.
👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world
🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥
Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter.
Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth.
Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous.
What I served it with:
🌽 Corn ribs with lime & spice
🧅 Pickled red onions for that zing
🧀 Mac & cheese because . . . obviously
🍞 Mini brioche rolls for cheeky little beef sliders
It’s messy, it’s juicy, it’s a full-blown backyard feast.
👇 Shout-outs to the legends behind the gear & grub:
🥩 Beef cheeks from @villagebutchers
🔥 Smoked on the @kamadojoeuk I got from @bbqs2u
🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one
🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter
As usual, full step-by-step recipe over on the website.
#SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved
I know there is more to Blackstone life than a cheeky fry up for dinner, but for a quick cook up after school for the kids you simply cant beat it!
#fryup #alldaybreakfast #kidsdinner #blackstone
Recently I’ve lost my passion for filming reels . . . perhaps it’s the heat, or even these damn thunder-flies . . . Whatever it is, the last thing I want to be doing is dancing around the shack for hours on end at the moment.
That said, I still love the food . . . So today I chucked on some baby back ribs and made some mac ‘n cheese and let things work their magic in the KJ whilst I went for a long walk with the dog.
Sure, I’ve made better ribs, yes, they were slightly overdone, but I’ve just demolished the entire offering and have room to spare for a beer or two whilst I relax after the walk.
It’s good to remind yourself at times that it’s not all about the ‘gram . . . it’s about eating well and enjoying your dinner!
Sticky Sweet Chilli Wings🔥🍗
Cooked these bad boys in the @ninjakitchenuk Woodfire and honestly… I’d fight you for the last one.
Here’s the full recipe if you fancy giving it a bash:
⸻
🔥 INGREDIENTS (for 600g wings):
• 600g chicken wings
• 3 tbsp @lincolnshiredrizzleco Sweet Chilli Dressing (marinade)
• 1 tsp baking powder
• Extra 1–2 tbsp Sweet Chilli Dressing for glazing
• Optional: sesame seeds, spring onion, red chilli, lime wedges
⸻
🧑🍳 METHOD:
1. Marinate wings in the Sweet Chilli Dressing overnight in the fridge.
2. Next day, pat dry, toss with 1 tsp baking powder, and stick them on a rack in the fridge for a few hours to dry the skin.
3. Fire up the Ninja Woodfire on Air Fry mode at 190°C.
4. Cook the wings for 25–30 mins, flipping halfway, until crispy and cooked through (75°C internal).
5. In the last 5 mins, toss in more Sweet Chilli Dressing to glaze them up proper.
6. Garnish with sesame, spring onion, chilli & lime… or just dive in face first.
⸻
🎯 No faff. Just top-drawer wings and a proper shoutout to a cracking local product.
🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥
Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure.
Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash.
@bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.
