Some of the things we've cooked and have been asked for recipes...


A lot of requests for the 'Chicken Fried Steak' recipe we used at Maldon Smoke & Fire Festival - so here you go...




Normally this dish is covered in thick, peppery gravy.  I do not like it and it takes away from the flavours in the crispy batter.  You can dip this in salsa or Ranch dressing, drench in more Tabasco or just eat on its own.


I made this on the BBQ using a cast iron griddle pan over direct heat.  It can also be done in a pan on the hob, but it is a messy cook!




Bullet Steak (500g)  (Also known an knuckle)



  • 1 ½ cups flour
  • 1 cup panko bread crumbs
  • 2 tsp ground black pepper
  • 1 ½ tsp salt
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp Burros Bite BBQ rub ( or other “hotter-type” rub)
  • ½ tsp baking soda
  • ½ tsp baking powder



  • 1 ½ cups buttermilk
  • 2 tsp Tabasco Sauce (more if depending on the heat you are after)
  • 2 eggs


  • 1 cup vegetable oil or a brick of beef dripping.



  1. The meat usually comes in a roasting-style joint.  Cut the meat into roughly ½ - ¾ inch thick sections.
  2. Get a MEAT TENDERISING MALLET and start getting your frustrations out.  Bash the meat until it’s about ¼ inch thick and knobbled. (This is a lean, tough meat that needs to be beaten into submission)
  3. Cut the flattened meat into strips and season with the hot BBQ rub.
  4. In a shallow bowl, mix all of the dry ingredients together.  (I used a jar to shake them all together well)
  5. In a separate bowl, mix the buttermilk, Tabasco and eggs.
  6. Drop a strip into the dry mixture and coat in the mixture.  Shake off the excess, then bathe in the wet mixture.  Let the batter drip off a bit, then back to the dry mixture.  (This is a messy process!)
  7. Place the strips on a baking tray and use any excess flour mixture to ensure the strips are completed covered.  Let it rest for around 10 minutes.
  8. Heat the oil/dripping in the griddle pan (about ¼ - ½ inch deep) and use a bit of batter to check that it’s sizzling and not burning.  (Watch your fingers!  Hot beef dripping leaves a nasty burn.  I know!)
  9. When you are happy with the temp of the oil/dripping, place a few strips in the oil.
  10. Depending on the heat of the oil/dripping, you want to cook for 2 – 4 minutes per side.  The colour of the batter is the best judge.  You’re after a dark, golden colour.  Not too light and not burnt!
  11. Carefully flip the steaks (see burnt fingers note) with some tongs and when they are done, place on a platter with kitchen roll to absorb some of the excess oil.  Try to only flip the steaks once so the breading stays intact.
  12. If you have a bunch to do, set them aside on a warm (but not cooking) part of the BBQ or a pre-heated oven.


Credit for much of this recipe goes to Trish on “Mom on Timeout”.  Some really good stuff there!



Black Bean Burgers...


1 15oz can of black beans. Rinsed and drained.
1/3 cup chopped red onion
1 tbsp jalapeño peppers. Use jarred and add more or less depending on taste.
1/4 cup bread crumbs
2 tbsp chunky salsa
1 tsp ground cumin
1 tsp garlic powder. Or 1/2 to taste

Mash beans and add all ingredients to the bowl.
Season with salt and pepper and mix.
Moisten hands and make into patties.
Should make 2 to 4 depending on size.

Wrap each patty in cling film and refrigerate for at least 30 minutes.
Flavour gets better as it sits.

Spray a grill pan with fry light and grill with direct heat for about 10-15 minutes.
You can put directly on grates but it's easier on a grill pan


Cedar Planked Salmon 


This was our first competition and our first win!  To say we were surprised would be an understatement - but this is a beautifully light dish - especially when served in mouthful sized bites like this.  



· Salmon fillets, side or half-side – with skin on
· Red peppers, large – enough to cover the salmon
· 200g pancetta
· 2 tbsp clear honey
· 2 tbsp Dijon mustard
· Cedar plank - as available here



Soak your cedar plank(s) in water for at least an hour prior to cooking.

Blacken the pepper(s), either over your chimney starter or directly over your charcoal.

Place the pepper(s) into a ziplock-type bag and allow to sweat for 10 minutes.

Place the pancetta on a stainless tray and grill over direct heat for 5 minutes or until crispy.  Remove from the tray, place on kitchen paper and allow to cool.

Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.  If doing a larger piece of salmon – portion the fish before cooking – much easier to cut cleanly this way.

Place the portioned salmon onto your cedar plank.

Mix the honey and mustard together and brush the salmon fillets/pieces with the mixture and then place the pepper on top.

Using the indirect heat method grill for 10 – 15 minutes – or until the salmon is at your preferred level of doneness.  Don’t worry about the plank charring – that adds to the flavour.  Use a water spray to dampen any excessive charring

Finely chop or crush the crispy pancetta and sprinkle on top of each salmon fillet.  Garnish with a rocket leaf (optional).

Beef Wellington 


Whilst not BBQ'd - I just loved this cook.



  • Beef fillet, centre cut to avoid small flaps of meat
  • Puff Pastry
  • Pancakes
  • Chicken Liver Pate
  • Spinach leaves
  • Mushrooms/Cepes




Sear your fillet briefly on all sides - then wrap the beef in cling film and place in the fridge

Cook your pancakes and allow to cool

Rollout your puff pastry - ensure it's large enough to wrap around the fillet totally

Lay the cold pancakes on the pastry - cut them to fit and overlap slightly

Spread your chicken liver pate across the pancakes

Wilt your spinach briefly and lay across the pate

Having cooked off your chopped mushrooms/cepes - spread out across the spinach

Remove the beef from the fridge and remove the cling film (!)

Place on top of the mushroom mixture and wrap the pastry up and around the beef

Tuck the ends of the pastry under the beef to seal the package

Decorate the top of the pastry and egg wash

Cook in your oven until the internal temp of the beef is 55c (med rare)

Remove and leave to rest - then carve...





· Packer cut Brisket (point and flat muscles) - USDA or Australian grain fed
· Rub - salt & pepper at a minimum - additional ingrediants at your wish



I followed an Aaron Franklin recipe (well who wouldn't!)


Trim your brisket following Franklins videos - I recommend watching them all several times.


Rub your meat thoroughly all over with your rub


Start your smoker using the minion method and get it settled to a temperature of around 250f.  Anywhere between 225 and 275 is OK - your smoker will decide what is best :)  I use a foil lined water pan (filled with hot water) but plenty of others use no water - or a ceramic disk/sand/heat bricks (so many options)


Place your brisket in the smoker and add several chunks of wood - I used 6 chunks of cherry for this one (available at


Monitor the internal temperature of your brisket - having placed a probe into the thickest part of the flat muscle.  It could take up to an hour or more per pound of weight.  You want to smoke your brisket until the internal temperature is around 165f - just exiting the 'stall'.  The stall usually happens at around 160f and may take a few hours.  Some people wrap as soon as they reach 160f to help the meat heat up - but we prefer to wait until the stall has passed and wrap as the meat is starting to increase towards 170f.


We wrapped in pink butchers paper - but you can use foil too.  Place the brisket back into your smoker and continue cooking until you get to 205f.  Starting probing your meat at around 200f - you're looking for a very soft texture - like a knife into butter.


When done to your required tenderness - remove your brisket from the smoker and open the buthcer paper/foil to allow the meat to vent for 10 minutes.  This will halt any carry over cooking.  Then re-wrap your brisket and wrap in an old towel, place in a cooler box and it will hold for several hours.  You want at least two hours rest before serving.


Remember to carve ACROSS the grain of the meat when you serve.


You can also make burnt ends from the point muscle - more on that in another post.

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