isaiahcooksmeat

isaiahcooksmeat Professional Chef to Mochi (my dog) 🐕
Melbourne 🌎
📧 [email protected]

07/09/2026

Just another incredible dish that proves some of the best meat dishes don’t require any cooking at all 🙏 Please make sure you are using sushi grade tuna for this dish, better to be safe than sorry

I got this otoro tuna from 🫶

Full recipe ⬇️

Tuna
- 100g sashimi-grade tuna, thinly sliced
- Orange or mandarin segments, thinly sliced

Lemon-Honey Dressing
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp finely grated ginger

Herby Drizzle
- ½ cup coriander
- ¼ cup mint
- ¼ cup Thai basil
- 1 tbsp lime juice
- 3 tbsp olive oil
- 1–2 tbsp cold water
- Pinch of salt

To Finish
- Roasted peanuts or pistachios, roughly crushed
- Chives, finely sliced
- Sesame seeds

1. Make the Lemon-Honey Dressing - Whisk together the lemon juice, honey, soy sauce, sesame oil and grated ginger until combined. Set aside.
2. Make the Herby Drizzle - Blend the coriander, mint, Thai basil, lime juice, olive oil, cold water and salt until smooth and pourable. Add a little more water if needed — you want it light rather than thick or creamy.
3. Assemble the Crudo - Spoon or drizzle the herby sauce over a chilled plate. Arrange the thinly sliced tuna and orange or mandarin over the top. Spoon the lemon-honey dressing generously over the tuna. Finish with crushed peanuts or pistachios, chives and sesame seeds. Serve immediately.

06/09/2026

Happy to chat over phone or come in & chat in person if you prefer, I only live 5 minutes away!Happy to chat over phone or come in if you person to chat in person, I only live 5 minutes away!

03/09/2026

Can We Make A Macca’s Big Mac Better At Home? 🍔🍟

Lately I’ve been on a mission to take down fast food by showing you how to make their star menu items at home but BETTER ⭐️

Let me know below what menu item should be next? 🔥

Full recipe below ⬇️

Burger
- Sesame seed burger buns
- Extra bottom buns, for the middle layer
- American cheese slices
- Dill pickles, sliced
- Iceberg lettuce, finely shredded
- White onion, finely diced
- Big Mac sauce
- Beef tallow, for toasting buns

Big Mac Sauce
- 120g Kewpie mayo ( )
- 25g dill pickles, finely diced ( 🥒)
- 15g yellow mustard
- 15g ketchup
- 1 tsp pickle juice

Beef Patties
- 80/20 beef mince
- Salt
- Black pepper
- Beef tallow, for cooking

1. Chop up the lettuce, onions& pickles for later
2. Make the burger sauce by adding all ingredients to a bowl and mixing well
3. Season the beef mince with salt and pepper the roll into small 125g balls
4. Squash and cook them over high heat - the trick is 80% of the cook time on one side, flip, add the cheese then cover for 15-20 secs to melt the cheese

Stacking Order — Bottom → Top

Bottom bun�→ Big Mac sauce�→ Shredded lettuce
→ Pickle slices �→ American cheese + Beef patty
→ Diced onion�Middle bun�→ Big Mac sauce�→ Shredded lettuce
→ Pickle slices �→ American cheese + Beef patty
→ Diced onion�Top bun

🍳

02/09/2026

Smoked Adobo Beef Ribs 🍖

If Texas & the Phillipines had a baby, it would be these ribs 🔥 12-hr smoked beef ribs are already top tier but that adobo marinate adds an umami flavour bomb you didn’t know you needed 💣 Shoutout to .bbq - I saw his og recipe with pork ribs and thought it would slap hard with beef 🍖 🔥

Beef Ribs
* 1 rack beef short ribs ( 🥩)
* SPG Rub ( )
* Beef tallow

Marinade
* 235ml low-sodium soy sauce
* 235ml coconut vinegar (or white vinegar)
* 2 tbsp garlic paste
* 1 tbsp freshly cracked black pepper
* ½ white onion, sliced
* 3-4 bay leaves
* 3 tbsp BBQ rub (I used jerk rub)
* 225g light brown sugar (added later)

Garnish
* Chopped spring onions
* Crispy fried garlic

1. In a bowl, combine the soy sauce, vinegar, garlic, sugar and black pepper until well mixed. Place the ribs into a shallow tray or large zip-lock bag and pour over the marinade. Add the sliced onion and bay leaves, cover, and refrigerate for 12–24 hours, turning the ribs once or twice if possible.
2. Preheat your smoker to 125°C. Remove the ribs from the marinade, reserving all of the liquid. Pat the ribs dry with paper towel before seasoning generously on all sides with your SPG rub.
3. Smoke the ribs until until they reach 80c internal, then wrap with butcher paper & finish in the oven at 150c
4. While the ribs cook, strain the marinade & pour into a saucepan. Bring it to a boil, then reduce to a simmer for 10–15 minutes. Remove the onion and bay leaves, and continue simmering until the glaze is thick enough to coat the back of a spoon.
5. When the ribs hit 93c internal, pull & brush the ribs generously with the adobo glaze on both sides. Return them to the oven until the glaze becomes sticky and caramelised. (10-15 mins tops)
6. Remove the ribs and let them rest for 30 mins.
7. Garnish with the spring onions & fried garlic & serve with steamed rice

01/09/2026

Pork Knuckles 🐷

This has to be one of the cheapest and most underrated cuts on the entire pig 🔥 Knuckles are quite a leaner muscle compared to other cuts like belly or shoulder so always best to pair with a sauce / gravy 💦 And you can’t ever go wrong with golden, crispy cracking 🤤

Full recipe below ⬇️

- 2 pork knuckles ( 🥩)
- Olive oil
- Salt

1. Leave the knuckles in the fridge uncovered for 1-2 days to dry out the skin
2. Lather the knuckles in olive oil then season heavily with salt and pepper
3. Chop the carrot, onion & garlic then add it to a large baking tray with the other liquid ingredients
4. Place a wire rack over the gravy container then place the pork knuckles on top
5. Get into the smoker or oven at 180c
6. Pull at 95c internal & when the skin is crispy (should take roughly 2hrs)
7. Let cool for 10 minutes before shredding or slicing
8. In the meantime strain the vegetables from the baking tray, add the cornflour slurry & simmer on low til thickens into a gravy

Gravy
- 1/2 cup beef stock
- 1/2 cup red wine ( I used cienna 🍷)
- 2 carrot, peeled
- 1 onion, chopped
- 1 garlic bulb, smashed
- Cornflour slurry - 1/2 tbsp corn flour + 1 tbsp water

Cooked using the gravity series XL 🔥

31/08/2026

Let’s Make Beef Tallow 🐮🔥

Beef Tallow is the gold standard when it comes to cooking oils 🐮

I literally use it for everything…searing, frying, deep frying, wrapping…you name it! 🔥

Not only is it packed full of vitamins & minerals but it gives this incredible umami flavour to whatever you’re cooking 🤤

Trust me, once you go beef tallow, there’s no going back! 🙌

And if you make it yourself, that’s extra 💰 back in your pocket 😉

1. Get your hands on a ton of beef fat
2. Slice it up into small chunks (if it’s already minced up even better)
3. Into a large pot then cover & place in the oven at 150c
4. 3-4 hrs later all the fat will be rendered down - you know you’ve completely rendered it when the chunks are now brown and crispy
5. Strain the fat pieces and allow the tallow to cool slightly before placing it in glass jars
6. Storage in a dark, cool room & use it within 3 months 🔥

Beef fat bought at

30/08/2026

Can we make KFC Fried Chicken better at home? 🍗🤔

WE WANT ANSWERS! Tag KFC below if you’re team “release the recipe” 🍗😂

In the meantime, the copycat recipe is ⬇️

I’m starting a petition for KFC to give us an answer - tag KFC below # release the recipe

- 1.5kg chicken thighs (skin on, bone in)
- 600ml Buttermilk
- 2 cups cake flour

KFC’s 11 herbs and spices…
- ⅔ tbsp salt
- ½ tbsp dried thyme
- ½ tbsp dried basil
- ⅓ tbsp dried oregano
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp dried mustard
- 4 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 3 tbsp white pepper
- 1 tbsp MSG

1. Marinate the chicken in the buttermilk for minimum 1hr, overnight even better
2. Seasoning your flour with the 11 herbs and spices above
3. Take your chicken straight out of the buttermilk straight into the seasoned flour & coat heavily
4. Deep fry at 150c til the chicken reaches 70c internal
5. Let rest for 5 mins & enjoy

Tip: if the chicken is brown and crispy way before 70c internal, to avoid burning the outside, you can place in the oven at 125c to continue cooking to 70c internal 🔥

KFC Supercharged Sauce
- 1 Cup Mayonnaise ( 💚)
- 2 Tablespoons Tomato Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Chipotle in Adobo
- 1 Teaspoon Cayenne Pepper
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Sugar
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder

1. Add all your ingredients to a bowl and mix thoroughly

27/08/2026

The Dad Breakfast 🥩🥔🍳🔥

Father’s Day is around the corner & we all know the way into dad’s heart is through his stomach. You’re guaranteed to be titled favorite child with this one 💚

Full recipe below ⬇️

Steak 🥩 ( )
- 2–3 ribeye / chuck steaks, cut into bite-sized pieces
- 3–4 eggs
- the rip
- Olive oil

Potatoes 🥔
- 500g cocktail potatoes, diced
- spg
- Olive oil

Salsa Vinaigrette 🌿
- 1 green capsicum
- 1 white onion
- 2 Roma tomatoes, diced
- 2 tbsp parsley, chopped
- 4 garlic cloves, minced
- 2 tsp spring onion, chopped
- 2 tbsp white wine vinegar
- 2 tbsp olive oil

Method

1. Season the steak with the rip & the chopped potatoes with spg

2. For the Salsa Vinaigrette chops all the ingredients, add them to a jar with the olive oil & season with salt to your liking

3. Heat oil in a cast-iron pan over medium-high heat. To do this over the grill like I did just centre all your charcoal in the middle & let the pan heat up for a few minutes. Sear the steak bites for around 1½ minutes per side, then remove.

4. Add the potatoes and cook for 5–7 minutes until golden and crispy. (Optional - you can boil the potatoes prior to cooking to soften & cook quicker)

5. Return the steak to the pan and make 3–4 small wells between everything.

6. Crack an egg into each well and cook to your liking.

7. Drizzle over the salsa vinaigrette and serve

🍳 built to withstand the 🔥

26/08/2026

Reverse Seared Ribeye w/ Crispy Potatoes + Mushroom Sauce 🥩🔥🥔🍄

This is my go to dish when I want a steakhouse experience at home 🔥 Massive shoutout to the for sending me out their new seasonings & knife set - I was genuinely impressive with how clean and flavourful the seasonings were & the quality of the knives!

Full recipe below for your next dinner date ⬇️

For the steak… 🥩

- Ribeye
- Beef Tallow
- Volcano’s Fire Salt

1. Season the steak all over with Volcano’s Fire Salt
2. Get it into the oven at 125c
3. At 48c internal pull & let rest for 5 mins
5. Get a pan very hot with beef tallow & sear the steak 30 seconds each side
6. Add butter, rosemary, garlic & thyme then baste for 30 seconds
7. Slice up & plate up

For the crispy cocktail potatoes… 🥔

- Cocktail potatoes
- Volcano’s Garlic & Herb Seasoning
- Beef Tallow / Lard

1. Cut the potatoes into small cubes
2. Boil them to for 10 minutes til fork tender
3.Place them in an oven tray with a shallow pool of tallow / lard & blast in the oven at 250c for 45 mins (every 15 mins move the potatoes around for an even crispiness)

For the mushroom sauce… 🍄

- 2 tbsp olive oil (plus extra if needed)
- 1 shallot, finely diced
- 200 g mushrooms (1 punnet), roughly chopped
- Salt, to taste
- Freshly cracked black pepper
- Juice of ½ lemon
- 2 tbsp fresh parsley, finely chopped
- 200 ml thickened cream (room temp)
- 1 small k**b butter,
- Freshly grated pecorino romano,

Method 👨‍🍳:

1. Heat olive oil & butter, add shallot & cook until softened.

2. Add mushrooms and cook until tender & season with plenty of pepper.

3. Stir in lemon juice, then pour in cream. Simmer for 5 mins until reduced.

4. Add parsley, salt, and then reduce heat.. Stir in butter (and cheese if using) until glossy.

🍳

25/08/2026

Crispy Skin Pork Belly 🐷🔥

Brisket needs to step aside…crispy skin pork belly is the real king of BBQ 👑 This particular method is a little more tedious but the result is a more “glassy” pork belly skin rather than bubbly & honestly I love it!

Full recipe below ⬇️

- pork belly
- The Rip 🔥
- salt
- BBQ sauce
- Maple Syrup
- bourbon 🔥

1. Poke a million little holes all over the pork belly skin then salt & place it in the fridge overnight

2. The next day remove the wet salt, season the bottom with the rip & re-salt the top

3. Into the smoker at 125c

4. For the maple bourbon glaze combine equal parts BBQ sauce & maple syrup alongside 30ml of bourbon & simmer til thickened

5. At 85c internal pull the pork belly, remove the salt from the top & lather the bottom in the glaze

6. Get it back into the oven at 250c for 5-10 mins to crispy the skin 🔥

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