MATTHEW STAUNTON RECIPES

Smoked Lamb Rack

Smoked lamb rack is dry marinated in a homemade spice mixture overnight. Then it is smoked in the grill to a perfect medium-rare.
If you don’ have, or don’t care for, the spice mixture, try experimenting with your own flavors. Use what you have on hand, or your favorite combinations or store-bought mix.
We like our lamb cooked to a pink medium-rare, but feel free to cook it more to your liking.
Course Main Course
Cuisine Australia
Keyword Lamb Meat
Cook Time 45 minutes
Total Time 45 minutes
Servings 2 people
Author Matthew Staunton

Equipment

  • BBQ Smoker

Ingredients

  • 1 tbsp dried rosemary
  • 1 tbsp fresh ground pepper
  • 1 tbsp kosher salt
  • 2 tsp sweet paprika
  • ¼ tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp celery salt
  • ½ kg Lamb Rack 1 pound

Instructions

  • Add the rosemary, pepper, salt, paprika, cayenne, garlic powder, and celery salt to a small mixing bowl and mix well. Place in a shaker and set aside.
  • Remove the skin from the lamb rack, leaving a good layer of fat still on the meat.
  • Apply the rub evenly from the shaker and place the lamb uncovered in the fridge for a few hours or overnight.
  • Prepare to cook using offset/indirect heat. Preheat your pit to 250 degrees F (96 degrees C).
  • Place the lamb rack directly on the grill in the pit for about 45 minutes. Check for the desired doneness, 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
  • Remove from the grill, wrap tightly in foil, and allow to rest for 10 minutes. Slice and serve.

Garlic Lemon Pepper Chicken

Garlic Lemon Pepper Chicken gets a spicy kick from a homemade salt, pepper, and cayenne powder rub. Grilled lemon slices add flavor and color.
Lemon slices are added to the grill for additional flavor. They infuse the chicken with a lemon-smoke flavor that makes this dish really unique.
Try serving these chicken strips with grilled vegetables, like potatoes or asparagus. Or, serve along with crusty bread, coleslaw, or your favorite rice pilaf recipe.
Course Main Course
Cuisine American
Keyword Chicken, Grilling
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 2 people
Author Matthew Staunton

Equipment

  • 4 Lighter Cubes
  • 30 B&B Charcoal Oak Charcoal Briquettes

Ingredients

  • 2` tbls kosher salt
  • 1 tbsp fresh cracked black pepper
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 Chicken breast
  • 4 Whole Lemons

Instructions

  • Mix the salt, pepper, garlic powder and cayenne powder in mixing bowl. Set aside. 
  • Slice chicken breast thinly lengthways, 3 pieces per breast. Season chicken breast with the spice mixture and place in the refrigerator for 1 hour.
  • Place 4 firelighters cubes equally spaced apart in the bottom of your grill. Light the cubes. Place the charcoal grate back inside the unit and lay 30 charcoal briquettes on the charcoal grate (2 layers of 3 by 15 briquettes).
  • Once firelighters have burnt out and charcoal is hot (roughly 25 minutes) place the cooking grill back in the top of the unit.
  • Spread the lemon slices evenly across the grill.
  • Lay the chicken breast slices out evenly across the grill, on top of lemon slices and cook for 10 minutes. Turn the chicken breast pieces and cook until internal temperature reaches 165 degrees F (74 degrees C).
  • Remove from the grill and wrap tightly in foil. Allow resting for 10 to 15 minutes before serving.

Philly Cheese Steak Sandwich

Chipotle Philly cheesesteak sandwich is an Australian take on the American classic. Ribeye is smoked then smothered in a homemade cheese sauce.
The sauce is a combination of cheddar (“tasty”) and mozzarella cheese. A bit of flour is mixed in for body and chipotle pepper for spice.
This recipe is very easy to make and is a great lunch or quick dinner. The cheese sauce is gently heated for maximum gooeyness and the steak cooks quickly in a smoker.
Course Main Course
Cuisine Australia
Keyword Beef, Cheese, Dairy, Lunch, Sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Matthew Staunton

Equipment

  • Smoker
  • Skillet

Ingredients

Cheese Sauce

  • 1 cup milk
  • ¼ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 tsp chipotle powder
  • 1 tbsp plain flour
  • Pinch Kosher Salt
  • Fresh Cracked Black Pepper

Sandwich

  • 2 tsp kosher salt
  • 2 tsp fresh cracked black pepper
  • ½ tsp garlic powder
  • 1 1 200g (1/2 pound) small boneless rib eye
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 red onion diced
  • cooking oil
  • 2 crusty bread rolls
  • butter apply to bread

Instructions

Cheese Sauce

  • Add the milk and shredded cheeses to a small bowl. Gently heat in the smoker or over a very low gas. Stir to make smooth and avoid sticking.
  • Add the chipotle powder, flour, salt, and pepper. Stir well and set aside.

Sandwich

  • Mix the salt, pepper, and garlic powder in a small bowl. Sprinkle liberally over both sides of the rib eye and chill in a cooler while heating your smoker.
  • Set up your smoker for indirect heat and preheat to 250 degrees F (121 degrees C).
  • Add the rib eye to the smoker or grill, and cook until internal temperature reaches 135 degrees F (57 degrees C).
  • Remove from the smoker, wrap in foil, and allow to rest.
  • Place the peppers and onions in a small skillet with a little oil. Saute over medium heat for 2 minutes.
  • Slice and butter the bread rolls.
  • Remove the rib eye from the foil and dice. Divide among the bread rolls and top with the bell pepper mixture. Carefully pour the cheese sauce over the top and top with the other half of the bread rolls.