Jack’s Meat Shack

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Jack’s Meat Shack

Content creator specialising in Fire & Food 🔥 Follow for recipes

21/10/2025

APPLE STRUDEL BOMB

Forget your nan’s polite little strudel — this is the Apple Strudel Bomb, and it’s about to ruin your diet and your table manners.

INGREDIENTS

For the filling:
• 4 Bramley or Granny Smith apples, peeled and thinly sliced
• 50g soft brown sugar
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• Zest of 1 lemon
• A squeeze of lemon juice
• 1 tbsp plain flour
• 25g butter
• Chopped raisins and flaked almonds

For the pastry bomb:
• 1 x 320g sheet ready-rolled puﬀ pastry
• 1 tbsp demerara sugar
• 1 tsp cinnamon sugar
• 1 egg

For the topping:
• Warm toﬀee or caramel sauce
• Crushed honeycomb
• Icing sugar for dusting (if you want a posh finish)

INSTRUCTIONS:

• Preheat the grill to 200°C. Use a flat plate, plancha or cast iron pan and preheat on the indirect
zone.

• In a bowl, mix the apples, brown sugar, spices, flour, lemon zest and juice. Let it sit for 10
minutes.

• Roll out the puﬀ pastry and place it on a sheet of greaseproof paper.

• Spoon the apple mix down the centre third of the pastry lengthwise.

• Scatter the raisins and flaked almonds on top of the apples.

• Cut diagonal strips down the exposed sides of the pastry and criss-cross them over the filling
like a Viking braid.

• Brush with egg wash, sprinkle with demerara sugar, and add a dusting of cinnamon sugar.

• Slide the whole thing (paper and all) onto your hot BBQube tray or stone. Close the lid and bake
for 25–30 mins until puﬀed and golden.

• Remove from heat and allow to cool slightly.

• Drizzle with warm toﬀee sauce.

• Drop on toasted marshmallows straight from the flame.

• Smash honeycomb over the top.

• Lightly dust with icing sugar.

21/10/2025

A whole turkey taken for a spin in the rotisserie basket!

Smokey turkey and crispy veg, delicious!

20/10/2025

The ultimate low and slow cook using the .uk

20/10/2025

Crispy-edged, fire-roasted hunks of chicken and pork—cooked caveman style—chopped up and tossed through pasta with a punchy Harrisons dressing. Basically a BBQ in a bowl.

INGREDIENTS

For the meat:

• 1KG Chicken Wings
• 500g Pork belly strips
• 2 tbsp Jack’s Meat Dust (or a hot barbecue seasoning of your choice)

For the Pasta Base:
• 300g cooked pasta
• 1 red pepper
• 1 aubergine
• 2 red onions

For the Harrisons Creamy Sauce:
• 4 tbsp Harrisons Salad Cream
(or sub mayo + ranch powder if needed)
• 1 tbsp ranch seasoning
• Splash of white wine vinegar
• Cracked black pepper

INSTRUCTIONS
• Light your live fire grill and allow the logs to burn down to embers.

• Season both the chicken wings and the pork belly with plenty of Jack’s Meat Dust and place on
the grill.

• Place the vegetables directly into the coals to allow to char on the outside.

• Turn the meat regularly for even cooking. Expect 25–45 mins until the internal temperature of the
chicken reaches 75°c and the pork 72°c.

• Remove the meat from the heat and allow to rest before slicing the pork belly into bite size
pieces.

• Remove the vegetables from the coals, scrape oﬀ the black outer skin and chop into small pieces.

• Toss the cooked pasta with the veg and pork belly pieces.

• Mix the Harrisons salad cream with Ranch seasoning, vinegar and plenty of black pepper then drizzle over the pasta.

• Top with a heap of chicken wings and serve for a feast of a meal.

19/10/2025

My new obsession

19/10/2025

Listen to that crunch!

16/10/2025

The ultimate pulled pork cook

15/10/2025

Did you know that cowboys used to rub their meat with coffee before they barbecued it?

14/10/2025

year aka Lewis Aleta & I will be hosting “The art of Asado” days

Join us for a full day of live-fire cookery dedicated to one of the world’s most spectacular food traditions: the Argentinian Asado. At the centre of the fire, we’ll prepare and cook a whole lamb al asador, mounted on the iconic iron cross and slowly roasted over embers until it reaches smoky, tender perfection.

This immersive experience will take you from fire-building at dawn to a communal feast in the afternoon, blending practical skills, authentic flavours, and cultural storytelling.

This one-day class is designed for anyone who wants to deepen their fire-cooking skills, gain confidence with whole-animal cooking, and experience the unique magic of South American barbecue.

Dates:

Saturday 9th May 2026
Saturday 27th July 2026

MENU

Breakfast: steak and eggs cooked by the Chefs

Light Lunch: Whole grilled fish whilst the main event is sizzling away cooked on cedar planks

The main event: A meat feast supper of whole roasted lamb; chicken, beef and side dishes prepared throughout the day; including Papas a la Provençal, choclo Asado, coal grilled seasonal vegetables and Chimichurri.

Head over to the website to book this amazing experience.

14/10/2025

How many logs can you fit in the .co.uk log store?!

13/10/2025

Next year Chef Lewis Aleta & I will be hosting “The art of Asado” days

Book here - https://jmsbbqschool.com/collections/the-art-of-asado

Join us for a full day of live-fire cookery dedicated to one of the world’s most spectacular food traditions: the Argentinian Asado. At the centre of the fire, we’ll prepare and cook a whole lamb al asador, mounted on the iconic iron cross and slowly roasted over embers until it reaches smoky, tender perfection.

This immersive experience will take you from fire-building at dawn to a communal feast in the afternoon, blending practical skills, authentic flavours, and cultural storytelling.

This one-day class is designed for anyone who wants to deepen their fire-cooking skills, gain confidence with whole-animal cooking, and experience the unique magic of South American barbecue.

Dates:

Saturday 9th May 2026
Saturday 27th July 2026

MENU

Breakfast: steak and eggs cooked by the Chefs

Light Lunch: Whole grilled fish whilst the main event is sizzling away cooked on cedar planks

The main event: A meat feast supper of whole roasted lamb; chicken, beef and side dishes prepared throughout the day; including Papas a la Provençal, choclo Asado, coal grilled seasonal vegetables and Chimichurri.

Head over to the website to book this amazing experience.

13/10/2025

Big beefy skewers, Tex-Mex marinade, and a side of sizzling cornbread laced with Hot Chilli Sauce. This is steak night, turned all the way up.

INGREDIENTS:

For the Chilli Steak Skewers

• 500g sirloin or ribeye, cubed
• 1 red pepper, chopped
• 1 red onion, cut into chunks
• 2 tbsp Harrisons Hot Chilli Sauce
• 1 tbsp olive oil
• Juice of ½ lime
• 1 tsp cumin
• 2 tsp smoked paprika
• 2 garlic cloves, minced
• Salt & pepper
• Lime wedges and fresh coriander to serve

For the Harrisons Hot Chilli Cornbread (BBQ or Oven-Friendly)

• 150g plain flour
• 150g cornmeal
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 egg
• 250ml buttermilk (or milk with 1 tbsp lemon juice)
• 50g melted butter or olive oil
• 2 tbsp Harrisons Hot Chilli Sauce
• 50g grated mature cheddar
• Optional: 1 chopped jalapeño or spring onion

INSTRUCTIONS:

• Mix the Harrisons Hot Chilli Sauce, oil, lime juice, garlic, cumin, paprika, salt, and pepper into a
marinade.

• Toss in steak cubes and marinate for at least 1 hour.

• When ready to cook, preheat the grill to 200°c and set up for two zone cooking.

• Combine the plain flour, cornmeal, baking powder, salt and sugar in a bowl. In another bowl, mix egg, buttermilk, melted butter, and Harrisons Hot Chilli Sauce.

• Stir wet into dry, fold in cheese and optional extras.

• Pour into a greased skillet or BBQ-safe dish. Bake indirectly on the grill with the lid down, for 20–25 mins or until until golden and set.

• Remove from the grill and allow to cool whilst cooking the steak.

• Skewer steak with the chopped peppers and onions. Grill over medium-high direct heat (220°C), turning until charred and juicy—about 6–8 mins total.

• Rest a couple of minutes, then serve with lime wedges and extra chilli sauce.

Stack your steak skewers next to thick wedges of chilli cornbread, a dollop of sour cream or lime
crema on the side, and let the heat (and Harrisons) do the talking.

Address

London

Website

http://Www.jacksmeatshack.com/, http://www.jmsbbqschool.com/

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