Welcome to Meatfest

We’ve been told for decades to “sear the meat to lock in the juices.” It’s a lie. Searing doesn’t lock in juice; it creates flavor via the Maillard reaction. If you sear a thick steak first, you often end up with a “grey band” of overcooked meat around a cold center.The Method:Low Heat: Place your seasoned steak in a smoker or oven at 105°C.Target Temp: Cook it until the internal temperature hits about 45°C (for Medium-Rare).The Rest: Take it out and let it sit for 10 minutes.The Finish: Get a cast-iron pan screaming hot with beef tallow or butter and sear for 60 seconds per side.The result? An edge-to-edge pink interior with a crust that would make a professional chef weep. This is what I did with my tomahawk steak!

This year I’d like to start thinking about the type of wood that we use on our cooking… Have a read of of below and let me know what you think.

Think of wood as an ingredient, not just a fuel. In the UK, we have access to some incredible hardwoods, but using the wrong one can turn your dinner into an ash tray. If you’re a beginner, start with Cherry or Oak. They are forgiving. Avoid softwoods like Pine or Cedar—they contain resins that will make your food taste like a campfire gone wrong

Ribeye + Sirloin mmmmm

and yes that is some freshly made Yorkshire puddings in the background…