Ingredients

1 kg beef ribs, bone in
1/4 cooking salt (the bigger grain)
2 tablespoons cracked black pepper
1 teaspoon cayenne pepper
smoke box of soaked wood chips

Method

Trim the ribs if needed (of course I didn’t with Jason’s beautiful ribs). Mix salt and peppers in a small bowl. Rub into all over beef ribs. Let the ribs sit while you are preheating the grill.

Turn half the elements on the bbq on high. Place a smoke box (if you have it) on the hot side and wait for the smoke to begin. You can do this recipe without the smoke, it just adds an extra layer of flavour.

Turn the heat down to medium and place the ribs onto the side without any heat. Close the lid. Cook for approximately 2 hours, turning occasionally, or until the meat is falling apart. Watch the thermometer on the bbq, it should not climb above 150C

Serve with a light coleslaw and bbq sauce. Yum.

Serves 4

Ingredients

2 tablespoons coconut oil (or other vegetable oil)

1kg piece blade beef, cut into 3cm cubes

2 stalks lemongrass, sliced thinly, white part only (use green ends when steaming rice, the stems impart a delicious lemon flavour)

3 cloves garlic, crushed

2cm ginger, peeled, chopped finely

2 tablespoons brown sugar

2 tablespoons fish sauce

1-2 cups water

3/4 cup canned crushed tomatoes

1 large zucchini, chopped coarsely

handful thai basil leaves

steamed rice- to serve

Method

Heat oil in large deep pan, cook beef until brown, in batches. Remove and reserve for later.

Cook lemongrass, garlic and ginger in remaining oil until aromatic. Add sugar, stir until bubbles. Add fish sauce and mix. place beef back in pan. Barely cover with water, place lid on pan. Bring to the boil, reduce heat and simmer 2 hours or until beef is just soft. Add tomato and zucchini, cook , uncovered, further 10 minutes. Taste, adjust flavour- add fish sauce if salt is needed, sugar if it needs more sweetness.

Serve beef with steamed rice sprinkled with thai basil.

Serves 4

This recipe is best used with a strong firm blue cheese from Nimbin Valley Dairy. The saltiness of the cheese combines magically with the roasted grapes and the bite of the rocket.

200g red or black grapes

2 tablespoons extra virgin olive oil

50g rocket

1 tablespoon red wine vinegar

100g strong blue cheese

Preheat oven to 200C. Place grapes on a baking tray, drizzle with 2 teaspoons olive oil. Place in oven 5 minutes or until grapes split. Remove and cool.

Place rocket and grapes in a bowl. Combine remaining olive oil, any juices from roasting pan and vinegar and pour over salad. Crumble blue cheese over salad and serve.

Serves 4 as part of a meal.