Rib of Beef with Beef Dripping Roast Potatoes A rib of beef cooked over charcoal delivers deep flavour, a golden crust and tender meat that melts as you carve it. The beef dripping collected along the way makes...
Beef Tataki with Asian Salad, Ponzu Lotus Crisps Beef Tataki with Asian Salad, Ponzu & Lotus Crisps – seared rare beef, zesty ponzu, and silky black garlic emulsion. A show-stopping starter.
Beef Short Ribs with Stout and Black Treacle Charcoal-seared beef short ribs slow-cooked in stout and black treacle until tender, with a rich, sticky glaze.
Irish Beef Short Ribs with Guinness Glaze Sticky and delicious low'n slow beef ribs with a Guinness glaze, best served with colcannon mash.
Flame Grilled Sirloin Steak with Thai Salad Perfectly seared steak cooked directly over charcoal takes this dish to the next level. Simply slice over a spicy Thai salad.
Chargrilled Ribeye Steak with Salsa Roja by Chef Andrew Clarke Smoky chargrilled bone-in ribeye steak tastes sensational grilled in the Charlie oven. Add Salsa Roja is a complex tasting sauce, yet it's incredibly simple to make.
BBQ Picanha The Best Way to Cook Picanha on a BBQ What is the best way to cook Picanha? What is the best way to cut Picanha? Here is a foolproof solution...
Reverse Seared and Smoked Tomahawk Steak Learn how to cook the perfect steak with Chris Taylor, a professional chef, food stylist, fire cooking expert, and author.
BBQ Roast Beef Rump Heart with Mustard Crust Slow roast to perfect using the Charlie Oven. It's effortless to set up for roasting. Set it and then forget it. Charlie will hold the temperature for several hours on...
