Serves 4

Time to prep 90 minutes

Ingredients:

1 whole chicken spatchcocked (ask our team to spatchcock it for you)

4 tbsp olive oil (as a binder, both sides)

8 tbsp Provenance House Rub (applied generously on both sides)

Method:

Preheat your big green egg to an indirect cooking setup at 150-170°c (300-340°f). use the conveggtor to achieve indirect heat.

If you prefer a smoky flavor, place a chunk of apple wood on the hot coals once the temperature stabilises.

Lay the spatchcock chicken flat, breast side up.

Rub both sides of the chicken with olive oil to help the seasoning stick.

Generously apply the Provenance House Rub on both sides, making sure to cover all crevices.

Place the chicken skin side up on the cooking grate.

Close the dome and maintain a steady temperature between 150-170°c.

Get it cook for approximately 60 minutes. Avoid opening the lid frequently to maintain consistent heat.

Use a meat thermometer to check the internal temperature. The thickest part of the chicken (the breast) should reach 75°c .

If needed, cook for an additional 5-10 minutes to reach the desired temperature.

Once cooked, remove the chicken from the big green egg.

Let it rest for 10 minutes before serving.

Serves: 1

Time to prep: 45 minutes

Ingredients:

300g grass-fed diced beef chuck

1 tbsn finely rosemary

1tsp garlic, minced

1 tbsn olive oil

1 tbsn jalapeno brine

100g jalapeno pickles (1 jar drained, reserve brine)

80g horseradish cream

275g sour cream

50g mayo

2g salt

Method:

In a large bowl, combine the olive oil, minced garlic, finely chopped rosemary and jalapeno brine. Mix well.

Add the diced beef chuck to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow flavours to develop.

Thread the marinated beef chunks onto skewers.

Preheat the BBQ to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the beef is charred on the outside, medium in the middle.

In a blender, add the salt, horseradish cream, sour cream, jalapeno and mayonnaise.

Blend until smooth and creamy.

Plate the skewers hot off the grill with the creamy dipping sauce on the side.

serves: 2 

time to prep: 25 minutes

Method:

2 x grass fed beef burgers

2 x burger buns 

6 rashes streaky bacon

2 x Dairylea cheese slices 

60g ranch dressing 

4 tbsn sour cream

2 tbsn mayonnaise

1 tbsn finely chopped fresh parsley

1 tbsn finely chopped fresh dill

1 tbsn finely chopped fresh or dried chives

½ tsp onion granules

½ tsp garlic powder

1/8 tsp sea salt

fresh black pepper

Method:

Preheat your bbq to medium-high heat.

Place the burgers and streaky bacon on the bbq.

Cook the burgers for 4-5 minutes per side until cooked through, and the bacon until crispy.

In a bowl, mix the ranch dressing, sour cream, mayonnaise, parsley, dill, onion granules, garlic powder and chives to make a herby sauce.

Lightly toast the burger buns on the bbq for 1-2 minutes until golden.

Assemble the burgers: place a beef patty on the bottom bun, crispy bacon add a slice of Dairylea cheese and a generous dollop of the herby sauce. Top with the other bun.