MATTHEW STAUNTON RECIPES
Smoked Lamb Rack
- BBQ Smoker
- 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
- 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
- 4 Lighter Cubes
- 30 B&B Charcoal Oak Charcoal Briquettes
- 2` tbls kosher salt
- 1 tbsp fresh cracked black pepper
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 2 Chicken breast
- 4 Whole Lemons
- 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
- 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
- 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
- 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.
- 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.