BeardSmoke BBQ

BeardSmoke BBQ Yorkshire Tabletop Smoker builder. Mini barbecue smokers for Campervans, caravans and Fishing Trips.

Pichana steak n baked tateys!🤤Method-Slow cooked some shallots for about an hour in ghee, 3 layers of thin sliced potato...
16/08/2026

Pichana steak n baked tateys!🤤

Method-

Slow cooked some shallots for about an hour in ghee, 3 layers of thin sliced potatoes on top - drizzled each layer with a few teaspoons of melted ghee, a sprinkle of salt, pepper and thyme then a couple of ladles of beef stock, covered with a cartouche and slow baked at 120°c ish for 2 hours.

Pre-salted the pichana overnight, uncovered in the fridge, brought up to room temp then grilled for 5-10 mins each side directly over the coals before lifting the grill and cooking hot until 48°c ish internal temp. (35mins in total)

Let the steak rest under foil for 10 mins and re-heated the potatoes uncovered, sprinkled with maldon salt and scoffed!👍🏻😃

What we saying?!

Down in sunny Cornwall for Rock Oyster Festival and stumbled on this beaut! Definitely give Fat Pepper @ Bluntrock Brewe...
23/07/2026

Down in sunny Cornwall for Rock Oyster Festival and stumbled on this beaut! Definitely give Fat Pepper @ Bluntrock Brewery Taproom and Bluntrock Brewery Taproom a try if you’re down this way!👌🏻🤤

My go at a Porchetta! Very nice!👍🏻Recipe-In a mortar and pestle grind-1 tbsp - peppercorns 1 tsp - coarse sea salt1 tsp ...
28/06/2026

My go at a Porchetta! Very nice!👍🏻

Recipe-

In a mortar and pestle grind-

1 tbsp - peppercorns
1 tsp - coarse sea salt
1 tsp - fennel seeds
1 tsp - rosemary
1 tsp - sage

Add 3 garlic cloves and about a tablespoon of olive oil and squish to a pulp before massaging into the scored belly pork,

Roll and tie off, salt the skin and leave open in the fridge overnight,

Before cooking dab off any moisture from the skin and allow to come up to room temp,

I had the vents open fully and no diffuser plate so the temp was around 220°c, Cooked skin side down 20 mins ish a side to start the skin crackling, it began to really blister up on the third side so i gave it another ten mins or so on the other side and top aiming to get maximum crackling without burning!

Dropped the temp to 140°c ish and let it cook away for another 3 hrs

Served sliced on some focaccia with a few Italian herb roasties and a pot of gravy because Sunday!🤤👌🏻

21/06/2026

Spinny Chicken Time!😃👌🏻

Yesterday was curry base day, It was meant to be full curry on the smoker day but a walk and a pint turned into an after...
14/06/2026

Yesterday was curry base day, It was meant to be full curry on the smoker day but a walk and a pint turned into an afternoon sesh! So we cooked the tikka massala indoors later and forgot to take pictures! 👍🏻🍻🤷‍♂️

Greek style Lamb shoulder went down well!Marinated for a few hrs in -3 tbsp ish olive oil3-4 crushed garlic cloves1 tbsp...
25/05/2026

Greek style Lamb shoulder went down well!

Marinated for a few hrs in -

3 tbsp ish olive oil
3-4 crushed garlic cloves
1 tbsp salt
1 tsp pepper
1 tbsp oregano
1 tsp rosemary
Juice of 2 lemons
Zest of 1 lemon

Lightly smoked over a bit of apple wood for 3 hrs ish at 120°c ish

Dropped it in a deep pizza pan with a glass of white wine and covered tightly in foil for another 3-4 hrs,

Next I carefully removed the meat with 2 spatulas as it was falling to bits, added half a cup of soffrito and 2 cups of dry rice stirred thoroughly and reintroduced the lamb, There was plenty of juices so guessed i didn’t need to add anymore!

I turned the temp up and cooked uncovered for another hour or so until the liquid had been absorbed, stir up the rice and shred!

(Probably should’ve added a bit more salt and lemon and the end to serve and cut through the fat!)

*Money shot at the end of the pics!

This Bourguignon style brisket filled a gap today!🤤 Recipe below-Rolled brisket rubbed with -1 Tbsp cornish sea salt 1 T...
04/05/2026

This Bourguignon style brisket filled a gap today!🤤 Recipe below-

Rolled brisket rubbed with -

1 Tbsp cornish sea salt
1 Tsp black pepper
1 Tsp garlic granules
1 Tsp onion powder
1 Tsp thyme
0.5 Tsp mustard powder

Smoked at 125°c ish for 2.5 hrs, would’ve used a bit of oak for flavour but I forgot to put it on, didn’t miss it!🤷‍♂️

Fried off some pancetta ( I used leftover Guanciale from our trip to rome ) until browned, add carrot onion and celery until soft. A glug of brandy flamed off to finish.

Added half a jug of beef stock and half red wine and simmered covered for 3 hrs or so.

Finally, I browned off some mushrooms and shallots in butter for 10 mins before adding them to the mix and simmering again for about 40 mins whilst readying the mash and veg indoors.

Very Nice👍🏻🔥

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