Luke
Hey, Luke here. Spice master (and the brains) behind Big Dog Spices. I’m a bit of a flavour explorer – always tinkering, always experimenting and always looking for new ways to simply make food taste better.
I love cooking with textures and flavours, and it’s probably no secret that I enjoy a good BBQ. I find that the combination of good quality meat and vegetables, combined with spices, smoke, and time, can create some of the most delicious and complex flavours. I also love the challenge of finding the perfect balance of ingredients to create a truly unique experience.
I’m no expert by any means, but I’d say I know a thing or two about BBQ. My skills and knowledge have definitely revolved around the Weber kettle – I find it the most versatile BBQ as it can be used for so many different cooking methods. If you’re looking for some secrets to master the BBQ, follow me as I provide some recipes and tricks to transform your BBQ game to the next level.
MY JOURNEY
I started my food journey many years ago and loved doing simple BBQs for friends and family. Over the years, these BBQs have evolved into extended low and slow cooks using varying cuts of meat, home batched spice mixes, marinades, brines, sauces, and plenty of experimenting. It has become a regular hobby now and the continuous testing of new methods and flavours has really excited me.
Although I’ve done plenty of American style BBQ (think Texas, Carolina, Memphis and Kansas), I’ve now started exploring other cultures and really understanding their flavours and methods of cooking. I’m really enjoying the South American BBQ styles at the moment (Churrasco, Asado, and Parrilla) using some excellent cuts of meat like Picanha (rump cap) and beef short ribs served with delicious Chimichurri.
REVERSE SEARED RIBEYE
My favourite dish to cook is a thick cut bone in ribeye; wood smoked over low heat and then seared over flames. Once you try this, you’ll never go back to regularly grilled steak. The smoke gives a delicious flavour and the reverse sear ensures a consistently cooked steak with a beautiful dark char.
To make the reverse seared ribeye you will need:
- 1kg bone in ribeye (I look for a cut with increased marbling for even better flavour and tenderness)
- Dijon mustard (use as a binder)
- 50g Big Dog Spices SPG (or even try using our delicious Smokey Espresso rub!)
- Smoke the ribeye on indirect heat using oak or hickory wood until medium-rare and then sear over direct high heat/flames to create a nice bark.
Cooking with Luke
Looking to master your BBQ game and experiment with new, complex flavours and methods?
Follow me and I’ll help you elevate your BBQ skills to the next level.
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