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Step-By-Step Recipes
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Smoke & Sear ‘BBQ for All’ Challenge

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Smoke & Sear ‘BBQ for…

The following link to Amazon will take you to my own personal page that lists the BBQ / cooking related products that I have purchased, rely on and recommend

I wish to personally thank the following companies for supporting Smoke & Sear, without them much of what I do wouldn't be possible.

LATEST ARTICLES

Smoky Cheesy Meatballs on the Ninja Woodfire
3 June 2023
Everdure Hub II Review: The Beast of the BBQ World
25 May 2023
Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies
23 May 2023

LEE – SMOKE & SEAR CREATOR

I created Smoke & Sear to share my journey into BBQ food . . . who'd have thought I would have discovered such a huge supportive network of people along the way.

smoke.sear

Huge Cheesy Meatballs on the Ninja Woodfire - now

Huge Cheesy Meatballs on the Ninja Woodfire - now that's what I call a successful family dinner!

Yesterday, I had a bit of a play with my @ninjakitchenuk Ninja Woodfire and let me tell you, it was a game changer. I cooked up some 100g meatballs, each one packed with buffalo mozzarella and topped off with a slice of Gouda. And the best bit? I fed a family of five in just 1.5 hours. Now that's what I call a win!

The secret weapon in these meaty marvels was the seasoning. I used @neilsarap that I got from @smithys.smoke.shack . It's a Mediterranean or Italian seasoning that adds a kick that's as surprising as a seagull stealing your chips.

The full recipe, complete with step-by-step photos, is over on my website. But here's a quick rundown:

Mixed up the meatballs with beef mince, coconut flour, chopped onion, seasoning, garlic paste, eggs, bacon lardons, salt, and black pepper. Stuffed each one with a cube of buffalo mozzarella and rolled in grated parmesan.

Fired up the Ninja Woodfire to 125°C using cherry pellets. Smoked the meatballs until they reached an internal temperature of 60°C.

Got saucy! Added a layer of bolognaise sauce to a foil tray, placed the smoked meatballs on top, poured over more sauce, and topped each meatball with a slice of Gouda.

Sprinkled with fresh chopped basil.
Returned the tray to the Ninja Woodfire until the meatballs hit 74°C.

Air fried some Stonebaked Garlic Ciabatta Breadsticks and Sugardrop Tomatoes while I was waiting.

Served the meatballs with the air-fried breadsticks and tomatoes, and cooked Tagliatelle. Added an extra sprinkle of basil and parmesan for garnish.

And there you have it! Smoky, cheesy meatballs that were a hit with the whole family. So, what are you waiting for? Get out there and start grilling!

For the full recipe and step-by-step guide, head over to my website.

https://www.smokeandsear.world/step-by-step-ninja-recipes/smoky-cheesy-meatballs-on-the-ninja-woodfire/

#BBQ #Grilling #SmokeAndSear #NinjaWoodfire #NeilsSarap #SmithysSmokeShack #BBQRecipe #Meatballs

🔥 Today's BBQ Delight: Beef Short Ribs from @vi

🔥 Today's BBQ Delight: Beef Short Ribs from @villagebutchers 🔥

Get ready for some mouthwatering goodness with these steps:

Flavour Lockdown - Overnight, dry brine the ribs with salt for juicy tenderness.

Fired Up - Preheat the KJ Classic 3 from @bbqs2u to 250°F (121°C) for perfect low and slow cooking.

Rubbin' Love - Coat the ribs with Hardcore Carnivore Black rub for flavor-packed goodness.

Smokin' Goodness - Place seasoned ribs on the grill and add oak blocks for that smoky touch.

Slow and Steady - Spritz ribs at 160°F (71°C) with apple cider vinegar and bourbon for tangy kick.

Wrap it Up - Overcome the stall by wrapping ribs in butchers paper with rendered fat.

Rest for Perfection - Once ribs reach 205°F (96°C), remove from heat and let them rest for an hour.

#BBQDelight #BeefShortRibs #VillageButchers #SmokinGoodness #TenderPerfection

Get ready for a feast that's a riot of colour and

Get ready for a feast that's a riot of colour and flavour! I'm talking Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies.

This is the third recipe I've created a detailed guide for, and it's a real showstopper. I've used every inch of the @everdurebyhestonuk Hub II, from the rotisserie to the grill, and even the warming cupboard (who knew dough could be so pampered?).

Here's a quick rundown:

Marinate your chicken in a mix of yoghurt, lemon juice, vegetable oil, and a blend of spices. Let it sit for at least 4 hours, or overnight if you can.

Make your naan dough with yeast, warm water, sugar, milk, egg, salt, and flour. Let it rise in the warming cupboard of the Hub II.

Fire up the Hub II, placing the charcoal to one side, directly under where you'll place the chicken on the rotisserie.

Attach the chicken to the rotisserie rod and start cooking.

After about 45 minutes, spread out the charcoal to cover the entire area of the Hub II.

Grill your veggies, and start cooking your naan.

Let the chicken rest for 10 minutes before carving.

And voila! A feast fit for a king, or at least a very hungry family.

For the full, detailed, step-by-step guide, head on over to my website:

https://www.smokeandsear.world/recipes/tandoori-rotisserie-chicken-grilled-naan-and-mixed-veggies/

And if you're curious about the Everdure Hub II, you can check out my honest, no-holds-barred review on my website. Here's the link: https://www.smokeandsear.world/

Footnote: The good folks at Everdure provided me with the Hub II for content creation and review. But don't worry, I've kept it real and told it like it is.

Until next time, keep those coals hot and your tongs at the ready! 🔥🍗👨‍🍳

#SmokeAndSear #BBQ #EverdureByHeston #HubII #Grilling #RotisserieChicken #GrilledNaan #BBQVeggies #OutdoorCooking #BBQRecipes #BBQLife

A few weeks ago, the good folks at @everdurebyhest

A few weeks ago, the good folks at @everdurebyhestonuk gifted me the Hub II to help with content creation and to provide my honest thoughts.

Since then, I've been firing it up regularly, grilling a variety of dishes and having a blast! 🎉

The Hub II is a looker, with a sleek, modern design and a premium titanium finish. It's got a rotisserie that could probably handle a small cow and a warming unit that keeps your buns toasty.

But it's not all sunshine and rainbows. There are a few things that could use a tweak or two. 🛠️

I've written a detailed, honest review of the Everdure Hub II on my website.

I've also shared two standout recipes that I've cooked on this bad boy - a vibrant Chinese sticky chicken kebab and a reverse-seared tomahawk steak.

But don't be fooled, I've been cooking up a storm on this grill, not all of which make it to the 'gram. 🍗🥩

So, if you're looking to elevate your BBQ game or just curious about this beast, head over to my website for the full lowdown. And remember, this isn't a promotional piece. It's my honest opinion, good and bad, after using the grill extensively for a few weeks

Until next time, keep those coals burning and those rotisseries spinning! Cheers! 🍻

👉 www.smokeandsear.world/honest-reviews/everdure-hub-ii-review-the-beast-of-the-bbq-world/

Nothing fancy . . . it was just good to get outsid

Nothing fancy . . . it was just good to get outside and fire up a BBQ for steak and chips . . . not had chance to cook for a few days so this was a right treat!

Steaks: @villagebutchers
KJ: @bbqs2u
Fuel: @charcoalguru

P.S Chips and Corn was airfried in the @ninjakitchenuk Woodfire whilst the steaks were cooked over a raging fire!

. . . simple, basic but oh so tasty!

#steak #steakdinner #quickcook #bbquk

Alright, BBQ lovers, gather 'round! I'm taking a t

Alright, BBQ lovers, gather 'round! I'm taking a trip down memory lane today, back to a time when my grill was younger and my apron less stained.

Remember the Quick Cook - Lamb Sarma Beyti recipe? That's right, the char-grilled spicy lamb wrapped in filo pastry and topped with a roasted tomato and pepper sauce. I first cooked this beauty for the @altonsbbqworld Masked Griller competition. Time wasn't on my side, but the lamb sure was!

This is a cook I repeat fairly often. It's just an easy, tasty cook that always pleases whoever I'm grilling for. So, here's a quick refresher on what you'll need and how to whip it up:

Ingredients:

1kg of lamb mince (20% fat)
80g of Shawarma Seasoning from @angusandoink
Filo pastry sheets
Melted butter

For the sauce: butter, mild red pepper paste or tomato paste, water, passata, salt, and a pinch of sugar

For the plate: Greek yogurt, garlic, salt, and chopped parsley

Steps:

Mix the lamb mince with the Shawarma Seasoning, cover, and leave in the fridge overnight.

The next day, skewer the lamb and cook directly over the flames on my trusty 'Kamado Joe' @kamadojoeuk that I got from @bbqs2u until the internal temperature hits 160°f (71°c).

Brush melted butter on the filo pastry sheets, wrap the cooked lamb in it, and return to the BBQ until the pastry starts to brown.

While waiting for the skewers to cool, mix all the sauce ingredients, bring to a simmer, and cook for 5 min.

Plate up with a dollop of Greek yogurt, place the lamb kebabs around the yogurt, pour the sauce on top, and sprinkle with chopped parsley.

And voila! You've got yourself a plate of delicious Lamb Sarma Beyti.

For the full step-by-step guide, head over to my website:

https://www.smokeandsear.world/recipes/quick-cook-lamb-sarma-beyti/

So, who's up for a bit of culinary time travel? Let's get those grills fired up and relive the glory days, one delicious bite at a time! 🍖🔥🇬🇧

#BBQ #SmokeAndSear #ThrowbackThursday

And here's a question for you all: what's your quick / go-to cook guaranteed to please? Let's get the conversation sizzling in the comments!

Alright, BBQ lovers! We're taking a trip down memo

Alright, BBQ lovers! We're taking a trip down memory lane today, back to the days when my trusty Frontier from @proqsmokers was my only BBQ companion. Remember those Big Cheesy Meatballs we made together? Well, they're back on the menu!

These aren't your average meatballs, folks. We're talking 100g each, stuffed with cheese, smoked over whisky oak, and full of flavour. Here's a quick rundown of what you'll need:

Ingredients:

1.2kg beef mince (15% fat)
2 tbsp coconut flour
100g finely chopped onion
2 tbsp Mediterranean seasoning
1 tbsp garlic paste
2 eggs (whites whisked into soft peaks)
100g bacon lardons
1 tsp salt
1/2 tsp black pepper
Mozzarella pearls and grated parmesan cheese for stuffing and coating

Steps:

Mix all ingredients in a large bowl.

Form 100g meatballs, each with a mozzarella pearl in the centre.

Roll each meatball in grated parmesan cheese.

Smoke the meatballs in the ProQ at around 250°f for about 1.5 hours.

Take the meatballs inside, place them in a foil tray with bolognaise sauce, top with more sauce, a slice of mozzarella, and fresh chopped basil.

Return the tray to the ProQ until the meatballs hit an internal temperature of 165°f.

And voila! You've got yourself some big, cheesy, smoky meatballs.

For the full step-by-step guide, head over to my website: https://www.smokeandsear.world/recipes/big-cheesy-meatballs/

So, who's ready to fire up their BBQ and give these meatballs a go? Let's get smokin'! 🍖🔥

#SmokeAndSear #BBQ #ProQSmokers #BigCheesyMeatballs #BBQRecipe #ThrowbackRecipe

Here is the Boston Butt that I smoked for 14 hours

Here is the Boston Butt that I smoked for 14 hours yesterday in the KJ . . . How did I do?

Grill: @kamadojoe from @bbqs2u
Boston Butt: @villagebutchers
Sauce (injected): @lumberjaxefood
Rub: @lumberjaxefood
Fuel: @charcoalguru from @logs_online
Temps: @meatermade

Interested in how I prepare and smoke pulled pork? Very detailed step-by-step guide over on my website!

#pulledpork #pork #bbquk

🔥 I’ve been playing with the ‘Everdure Hub

🔥 I’ve been playing with the ‘Everdure Hub II’ from @everdurebyhestonuk , who kindly gave me this bad boy to review and cook up some delicious recipes.

Today, I took a stunning Tomahawk steak from @villagebutchers for a spin, and let me tell you, the results were spectacular. Reverse-seared to perfection, this steak was the stuff of dreams. Paired with grilled asparagus and a homemade roasted red pepper, tomato, and garlic chimichurri sauce, it was an explosion of flavours. 🥩🔥

Fuelled by @cuethebbq and guided by my faithful @meatermade , it was a cookout to remember.

Want to recreate this epic meal? Head over to my website for a detailed step-by-step guide, including a nifty temp lookup table for your preferred level of steak doneness.

https://www.smokeandsear.world/recipes/reverse-seared-tomahawk-steak-with-grilled-asparagus-and-roasted-red-pepper-tomato-and-garlic-chimichurri/

Now, I want to hear from you!

What would you like to see me cook up next on the Everdure Hub II? Drop your suggestions below!👇

Happy Grilling, everyone! 🍽️🔥

#BBQ #EverdureHubII #TomahawkSteak #GrilledAsparagus #BBQRecipes #SmokeandSear

My BBQ Journey as a rap . . . just a bit of fun!

My BBQ Journey as a rap . . . just a bit of fun!

Anyone that really knows me understands I’m a huge geek and for the past month or so I’ve been head down in all forms of A.I. for my job.

Anyway, here is a quick rap I made sharing my BBQ journey so far . . . not perfect, but it’s only a matter of time.

The words, the voice, the image . . . all generated with A.I . . . makes you think!

What’s your BBQ story?

🔥🍗🥩 Vietnamese BBQ Adventure 🥩🍗🔥

Remember that mouth-watering reel I shared yesterd

Remember that mouth-watering reel I shared yesterday? Well, guess what? I've put together a detailed step-by-step recipe for that awesome Chinese Sticky Chicken Kebab, grilled pineapple, and veggie skewers I cooked up on the @everdurebyhestonuk Hub II.

Good news - it's perfect for any rotisserie setup, so you can all get stuck in!

Check it out here:

👉 https://www.smokeandsear.world/recipes/vibrant-chinese-sticky-chicken-kebab-with-grilled-pineapple-and-veggie-skewers/

That was my first cook on the Everdure Hub II, but hold onto your tongs, 'cause I've got 3 more scrummy cooks coming your way!

Why, you ask? The lovely folks at Everdure sorted me out with the Hub II to review and create some top-notch content and recipes for you lot!

So, stay tuned, and let's get grilling! 🍗🍍🌽🔥

#ad #BBQ #SmokeAndSear #EverdureHubII #RotisserieCooking #ChineseStickyChicken #GrilledPineapple #VeggieSkewers #BBQRecipes #GrillingSeries

My first cook on the @everdurebyhestonuk ‘Hub 2’ that I was given to review and help with some content / recipes.

To kick things off I went for ‘Vibrant Chinese Sticky Chicken Kebab with Grilled Pineapple, Veggie Skewers, and Rotisserie Cinnamon Pineapple Dessert’ . . . not too shabby eh 😜

I’ll be writing a very detailed step-by-step guide on how I made this soon . . . so stay tuned . . . the shwarma with a Chinese twist is epic!

What would you like to see me cook next?

Grill: @everdurebyhestonuk
Fuel: @cuethebbq
Chicken: @villagebutchers
Temps: @meatermade

#ad #contentcreator #recipes #firstcook #bbquk #rotisserie #hestonblumenthal #meatermade

You know what it’s like when you get a new toy!

You know what it’s like when you get a new toy! I couldn’t resist heading outside and unpacking the @everdurebyhestonuk ‘Hub 2’ that was kindly sent to me today so I can review and help create some content to showcase the unique features of this grill!

It honestly weighs a tonne so luckily the wife was on hand to help me tonight . . . It didn’t take too long to put together which was appreciated as the sun was setting and it was bloody cold outside!

Ive not fired it up yet, although I did quickly plug it in so I could see how the electric height adjuster for the biggest rotisserie I’ve ever seen works . . . oh this is going to be fun!

What would you like to see me cook first? Give me your ideas . . .

Once I’ve got a few cooks out of the way I’ll sit down and write my honest review . . . Good and bad . . . Honesty is key eh!

#gifted #newgrill #hestonblumenthal

The team at @sandfordorchards kindly sent me some

The team at @sandfordorchards kindly sent me some cider and as the sun was shining today I thought I’d make the most of it and cook some ‘Apple Cider Baby Back Ribs’ whilst enjoying a few cheeky glasses during the process 😉

No lies . . . these were some of the finest tasting ribs I’ve made!

But wait . . . they’ve given me the nod to send 4 of you 12 cans to enjoy and review too as part of my ‘BBQ Community Review Platform’ (details on my website). Interested? Let me know what you’d do with the cider . . .

For those interest in replicating my cook here are the details:

Rub:

* 50 g brown sugar
* 15 g paprika
* 15 g garlic powder
* 15 g onion powder
* 15 g ground cumin
* 15 g kosher salt
* 15 g black pepper
* 7 g ground coriander
* 2 g ground cinnamon

Sauce:

* 500 ml apple cider
* 60 ml apple cider vinegar
* 30 ml honey
* 30 ml pure maple syrup
* 15 ml Worcestershire sauce

KJ: @bbqs2u
Ribs: @villagebutchers
Fuel: @charcoalguru from @logs_online
Cherry Wood: @planetfriendlyfirewood
Apron: @dutchmade_by_buffel
Board: @therusticdish
Knife: @razarknives

#ad #babybackribs #ribs #cider #recipe #giveawayuk #review

Today I popped down to @thehopmaster_reserve to en

Today I popped down to @thehopmaster_reserve to enjoy a spot of lunch with the kids in order to celebrate @slowsmoked2021 one year anniversary of bringing BBQ / Smoked food to @rushdenlakessc

13 Hour smoked brisket in a brioche bun with chips and gravy for me . . . and ‘Dirty Dogs’ for the kids.

Food was quality, in fact, eldest son said it was the best hotdog he’s ever had . . . which hurt a little 😂

I can’t wait to see what plans Shane has next!

#rushden #rushdenlakes #northants #smokedmeat #bbq #bbquk

I had a mate over for lunch today so treated him t

I had a mate over for lunch today so treated him to a nice reverse seared tomahawk steak . . . No time for any fancy content, this was a quick lunch then back to work 😂

If you want my very detailed step-by-step guide to how i cook my steak then you’ll find details on my website:

https://www.smokeandsear.world/recipes/reverse-seared-tomahawk-steak-with-cowboy-butter-bourbon-infused-salt/

Steak: @villagebutchers
Salt: @blackthornsalt
Fuel: @charcoalguru from @logs_online
Smoking Wood: @slim_ricks_smokehouse
Temps: @meatermade
Grill: @kamadojoeuk from @bbqs2u

#steak #steakporn #tomahawk

Pulled Pork Quesadillas . . . have you tried? I h

Pulled Pork Quesadillas . . . have you tried?

I had some leftover pulled pork in the freezer and fancied trying something a little different . . . so glad I did, these were epic!

The @ozpiguk has seen better days so first I needed to clean it up a little . . . nothing a quick scrub and some heat didn’t fix!

The hardest part of this quick cook was attempting to make a video whilst cooking, tripping over dogs and working around the noises of chickens, kids and ice cream vans . . .
but with a little creative editing we got there . . . just about 😂

Grill: @ozpiguk
Fuel: @planetfriendlyfirewood
Pork: @villagebutchers

#ozpig #quesadilla #pulledpork #leftovers

🔥Check out my merch collection at https://www.s

. . . just a couple of sirloin steaks briefly smok

. . . just a couple of sirloin steaks briefly smoked over whisky oak and then seared, dirty, directly on the coals.

When was the last time you went dirty?

Steaks: @johnsons_butchers
Fuel: @charcoalguru
Grill: @kamadojoe from @bbqs2u
Rub: @lumberjaxefood from @frostsbbqworld
Temps: @meatermade
Knife: @razarknives

#steak #dirty #sirloin #sirloinsteak

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Latest Articles

Smoky Cheesy Meatballs on the Ninja Woodfire
3 June 2023
Everdure Hub II Review: The Beast of the BBQ World
25 May 2023
Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies
23 May 2023
Ninja Woodfire Grill Review: The Compact Powerhouse with a Smoky Twist
16 May 2023
Reverse-Seared Tomahawk Steak with Grilled Asparagus and Roasted Red Pepper, Tomato, and Garlic Chimichurri
14 May 2023
Vibrant Chinese Sticky Chicken Kebab with Grilled Pineapple and Veggie Skewers
5 May 2023

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