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paddocktotable

@paddocktotable

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Paddock Grown Meat from our Community of Farmers, to your Table.
🏡 58-62 Woods Street, Laverton
⬇️ Website / Click & Collect

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A rainy Melbourne Sunday is a great day to run the smoker. This Vacio is coming along very nicely at the 2 hour mark while I've been hitting a deadlift and squat session in the garage, adding wood splits between sets when necessary. Good workout and great nutrition to come🤤. Happy days.
#bbq #vacio #carnivorelifestyle #training #nutrition

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Let’s Make Beef Tallow 🐮🔥

Beef Tallow is the gold standard when it comes to cooking oils 🐮

I literally use it for everything…searing, frying, deep frying, wrapping…you name it! 🔥

Not only is it packed full of vitamins & minerals but it gives this incredible umami flavour to whatever you’re cooking 🤤

Trust me, once you go beef tallow, there’s no going back! 🙌

And if you make it yourself, that’s extra 💰 back in your pocket 😉

1. Get your hands on a ton of beef fat
2. Slice it up into small chunks (if it’s already minced up even better)
3. Into a large pot then cover & place in the oven at 150c
4. 3-4 hrs later all the fat will be rendered down - you know you’ve completely rendered it when the chunks are now brown and crispy
5. Strain the fat pieces and allow the tallow to cool slightly before placing it in glass jars
6. Storage in a dark, cool room & use it within 3 months 🔥

Beef fat bought at @paddocktotable

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A mid week evening cook so I'm cheating a little with a mix of coconut shell briquettes and hardwood splits underneath, for a faster set up than burning down enough wood to generate adequate coals.
Picanha steaks and Asado ribs, wonderful mid-week delight.
#bbq #asado #steak #ribs #firecraft

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Crispy Skin Pork Belly 🐷🔥

Brisket needs to step aside…crispy skin pork belly is the real king of BBQ 👑 This particular method is a little more tedious but the result is a more “glassy” pork belly skin rather than bubbly & honestly I love it!

Full recipe below ⬇️

- pork belly
- @coastnsmoke The Rip 🔥
- salt
- BBQ sauce
- Maple Syrup
- bourbon @jimbeamau 🔥

1. Poke a million little holes all over the pork belly skin then salt & place it in the fridge overnight

2. The next day remove the wet salt, season the bottom with @coastnsmoke the rip & re-salt the top

3. Into the smoker at 125c

4. For the maple bourbon glaze combine equal parts BBQ sauce & maple syrup alongside 30ml of @jimbeamau bourbon & simmer til thickened

5. At 85c internal pull the pork belly, remove the salt from the top & lather the bottom in the glaze

6. Get it back into the oven at 250c for 5-10 mins to crispy the skin 🔥

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Mediterranean Inspired Grilled Chicken Bowls

Recipe below and on my website now x

Chicken:
2 chicken breasts @paddocktotable
1/4 cup olive oil
1/2 lemon
4 tbsp zaatar seasoning @pepperandme

Pickled Red Onions -
1 red onion
100ml water
100ml white wine vinegar
20g sugar
5g salt
1 tsp mustard seeds

Rice
1 Avocado
Feta
Lettuce
Olives
Street Corn Taco Dip
Tzatziki

Method:
1. You can either buy or make your own pickled onions they’re very simple to make. Add 100ml water and white vinegar to a sauce pan, mustard seeds, 20g of sugar and 5g salt, bring to a boil while it’s doing that slice your red onion thinly and place in a jar. Once the water has boiled turn it off and let it sit for 5 minutes, then pour over your onions and let it sit on the bench for 1-2 hours then place in the fridge overnight.

2. Cut the chicken in half longways. Mix oil, zaatar seasoning and lemon juice together then coat your chicken in it and place it in the fridge. You can do this a day before or up to an hour before.
3. Turn your BBQ up to a medium heat and let it warm up for 5-10 minutes. Add a dash of oil and then add the chicken, you’ll get a nice colour on the chicken and cook until it’s fully cooked (roughly 15 minutes). If you don’t have a bbq you can do it in a hot pan although it won’t have that beautiful smokey flavour!
4. Cook rice of your choosing I use a microwave brown rice and quinoa mix, cut the avocado and place it in a bowl, crumble the feta in and add pepper and lemon juice. Then cut your lettuce and olives.
5. Assemble your bowl starting with a layer of rice, then lettuce, your grilled chicken, avocado and feta, pickled onion, olives, and your dips, enjoy!

#easydinner #dinner #dinnerinspo #whatsfordinner #melbourne

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Pig Head 🐷

I know what you’re thinking…there’s no way I’m eating that 😂 Don’t knock it til you’ve tried it - the cheek, jowl & forehead meat is some of the most flavourful packed meat on the entire animal 🔥 Not to mention the cheapest cut on the pig - for $10 I got 1kg of pulled pork and a ton of cracking 🐷

Shoutout to @paddocktotable for being the best nose to tail butcher out there 🤙

Full recipe below ⬇️

- pig head 🐷
- olive oil (@laespanolaau 🫒)

1. Leave the pig head in the fridge for 2-3 days to dry out the skin
2. Heavily lather with olive oil & salt all over
3. Into the smoker or oven at 200c for 2 hrs
4. Once the meat hits 95c internal & skin is crispy pull it and let it rest for 30 mins
5. Shred it apart with your hands & enjoy - the best parts will be the cheek, jowl & forehead meat 🤤

You can enjoy however you like, personally I like to make pulled pork tacos out of it with guacamole, the meat & crackle in a lightly toasted tortilla 🌮

For the guacamole 🥑
- 2 avacards
- 1 tomato
- 1 red onion
- 1 jalapeño
- 1/2 lemon juice
- salt & pepper, to taste
1. Dice up the tomato, jalapeño & onion
2. Mix it throughly into the mashed avacardo
3. Add salt, pepper & lemon juice to taste

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Thor’s Hammer 🥩🔥

Thor’s Hammer honestly might be the most under-rated cut on the entire cow. Not only does it look bad ass, but it packs a ton of natural collegian & is delicious!
PS: Don’t come at me for not giving you measurements with the braising liquid, I cook like a wog…little bit of this, little bit of that.

Full recipe below ⬇️

- Thor’s Hammer (@paddocktotable 🥩)
- Mustard
- @coastnsmoke SPG
- @coastnsmoke T-Rub
- Garlic, diced
- Beef stock
- Sake
- Worcestershire sauce
- Balsamic Vinegar

1. Lather your Thor’s hammer in mustard for a binder
2. Hit it with the combo of coast n smoke spg & t-rub (produces best bark you’ll ever see on protein)
3. Into the smoker at 125c @masterbuilt_australia 🔥
4. When the hammer hits 80c internal - add garlic, beef stock, sake, Worcestershire sauce, Balsamic Vinegar to a foil pan - then place the protein on top & cover
5. Back into the oven at 150c
6. At 95c internal pull & let it rest for 30 mins before shredding it up, adding it back to the braising liquid

Probe 🌡️🥩 @meater.australia

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Citrus Skirt Steak Salad 🥗🥩

I’ve spent my whole life avoiding steaks only to realise I just wasn’t putting steak in them 🥩❤️‍🔥🥗 Mad summer vibes with this one, perfect for the warm weather en route ☀️

Full recipe ⬇️

Steak
- 1 skirt steak (@paddocktotable 🥩)
- Juice of 1 large orange
- Juice of 2 limes
- 1/4 C extra virgin olive oil
- 5 cloves garlic, grated
- 1/3 C fresh cilantro
- 1 tbsp @coastnsmoke bahia barrels

Salad
- 2 peaches, halved
- 2 ears corn
- 1 cucumber, sliced into half moons
- 1 large avocado, cubed
- 1/4 red onion, thinly sliced
- Crumbled feta
- Coriander, chopped
- Olive oil, for grilling
- Lemon-jalepeno Vinaigrette
- 1/3 cup extra virgin olive oil
- Juice of 1 large lemon
- 1 small jalepeno, finely minced
- 1 small garlic clove, grated
- 1 tsp honey
- Salt, to taste
- Pepper, to taste

Method
1. Marniate - Combine steak with marinade ingredients. Cover and refrigerate 2-4 hours, or
at least 30 minutes
2. Lemon-jalepeno Vinaigrette - Chop the jalepeno then combine all the ingredients
together, mix well & season with salt pepper to taste.
3. Char - Preheat grill over high heat. Brush peach & corn with olive oil then grill over direct
heat making sure to continue flipping for an even cook. Pull when they have some colour
& have softened (3-5 mins)
4. Steak - Remove steak from marinade. Grill over high heat flipping every 30 seconds. Pull
at 50c internal for medium rare. Rest 5-10 minutes, then slice against the grain.
5. Salad - Combine peaches, corn, cucumber and red onion. Toss with vinaigrette. Gently
fold in avocado. Transfer to a platter and finish with feta

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Friday night and this thick boy has a dinner date with some flaming hot charcoal.
More @paddocktotable goodness.
#ribeye #grill #carnivore #grassfed #bbq

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Italian Beef Carpaccio 🥩

I cooked thousands of steaks only to realise one of the best steak dishes doesn’t require any cooking at all

If you’re going to make this please call your butcher ahead of time and ask them to cut it fresh for you on the day 🙏 Fresh is always safest to consume!

Full recipe below ⬇️ Enjoy

- 1 tenderloin (@paddocktotable 🥩🫶)
- Rocket
- Buratta
- Olive oil
- Balsamic vinegar
- Salt (@murrayriversalt 🫶)
- Pepper
- Pecorino romano

1. Partially freeze your tenderloin for 15-20 mins to make it easier to slice
2. Slice the tenderloin as thin as you can
3. Place the slices between glad wrap & baking paper then carefully roll it out with a rolling pin
4. Peel back one side of the glad wrap, flip & place a plate / bowl on top
5. Carefully trace the outline with a knife to remove the excess meat
6. Flip the plate, remove the baking paper
7. Place the rocket in a small bowl and season with olive oil & salt
8. Top the beef with all the ingredients: seasoned rocket, buratta, olive oil, balsamic vinegar, salt, pepper, pecorino

For the oregano + garlic bread…

- bread
- Olive oil
- Salt
- Pepper
- Oregano
- Garlic

1. slice bread into small pieces
2. Mix together olive oil, salt, pepper, oregano, chopped garlic & mix (amounts are just to taste)
3. Add to the top of the bread
4. Into the oven for 15-20 mins at 180c

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A beautiful rump cap from @paddocktotable cut into steaks and cooked in my Weber tonight. That fat cap is amazing. A couple of these and I'm all fed for another 24 hours.
#steak #carnivore #protein #fat #omad

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