OZpig OZP-OS001-01, Руководство пользователя

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Reverse Seared
100g butter, melted
1 cup milk
1 egg
1 1/4 cups polenta
1 cup plain flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Beef Steaks minimum 25mm thick
Rub (opitional)
Cornbread
Sweet Cornbread is a great side dish for American style barbecue as the
sweetness combines well with the meats and traditional pickles. This is a great method of cooking great beef when it’s a nice thick cut. Perfect for
thick Rib Eye steaks, Tri tip, Rump Caps etc. To do it correctly you really need to
use a thermometer probe.
1. Grease a cake tin or small camp oven.
2. In a bowl beat the melted butter,
milk and egg until well mixed.
Add the polenta, flour, sugar,
baking powder and salt, stir
just until just combined). Pour
batter into the pan and spread evenly.
3. Bake 180C (350F) for 20-30 minutes or until
golden and a skewer comes out clean.
1. If using a beef rub coat beef well all over, otherwise
give a generous sprinkle of salt and pepper.
2. Place in pre heated smoker on the rack at 120C (250F), put on a chunk
of your favourite smoking timber (Cherry or ironbark goes great with
beef) and allow to cook until internal temperature reaches approx 10F
below your desired finish temperature ie: 10F below medium rare etc.
3. Once temperature is reached remove beef from smoker and cover
loosely with aluminium foil allowing to rest while you get the oven-
smoker prepped for searing by removing water pan and baffle plate
and popping in the Ozpig char grill plate. Stoke up the fire nice and
hot then add the beef and sear each side for a minute or so until there
is nice colour and crust. Beef can then be served immediately.
INGREDIENTS:
INGREDIENTS:
METHOD:
METHOD:
Keep an eye on the water pan level and top up as needed. You may
notice a burning smell if the water has evaporated and the meat
juices begin to burn.
There are some great commercial rubs and sauces on the
market, but you can also experiment with homemade rubs and
sauces substituting different flavours to suit your own taste buds.
Use the probe hole on
the side of the Ozpig
to check your meat
progress using a digital
temperature probe.
If your meat is looking
dry give it an occasional
spritz using a spray bottle
containing water, apple
cider, stock or other liquids.
TIP
TIP
TIP
TIP
18.