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.

Serves 4

 

Time to prep: 90 minutes (plus up to two days of marinating the chicken)

 

Ingredients:

1 whole chicken, spatchcocked (ask our team to spatchcock a whole chicken)

4 cloves garlic minced

2 tablespoons soy sauce

1 tablespoon aji amarillo paste

1 tablespoon honey

1 teaspoon aji panca paste

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon coriander

1 teaspoon whole cumin seeds, roasted

juice from 1 small lime

1 tsp salt 

1 tsp pepper

 

Method:

1. In a bowl, mix minced garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, roasted cumin seeds, lime juice, salt, and pepper to create a marinade.
2. Rub the marinade thoroughly over the spatchcocked chicken, ensuring it's well coated. let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. Preheat the bbq to a medium heat.
4. Place the chicken skin-side up on the grill. cook for indirect cooking for 60 minutes, or until the internal temperature reaches 74°c.
5. Let the chicken rest before serving

 

Serves 2

 

Ingredients:

 

2 x free-range chicken breasts butterflied (you can ask our team to do this) or 2 x free-range chicken burger patties

2 burger buns

1g salt

1 tsp pepper

½ lemon, juiced

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar

 

Method:

Set up bbq temperature to medium-high.

If using chicken breasts, toss them with lemon juice, olive oil, salt, and pepper.

Grill the breasts or burger patties 4-5 minutes each side until internal temperature reaches 75°c.

In a large bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, worcestershire sauce, and balsamic vinegar.

Add baby gems to the dressing and stir until coated.

Toast the brioche buns.

Place chicken on bottom, arrange dressed leaves, grate parmesan cheese, and place lid on top.

 

 

 

Ingredients:

Per burger:

3 x brioche buns halves (1 top & two bottoms) 

2 x maverick burgers patties

1 slice of beef tomato 

4 red onion slices 

4 spoons Queso dip - see recipe below

1 baby gem leaf, shredded  

2 tbsp corn salsa - see recipe below

 

Corn salsa:

1 tbsp of lime juice, or to taste

2 tbsp of olive oil

2 corn cobs 

1 jalapeño, with the seeds removed and diced

½ tbsp of olive oil

¼ tsp of salt, or to taste.

Ground black pepper, to taste.

 

Queso Sauce:

225g cheddar cheese, grated

1 tbsp cornflour

½ tbsp butter

1 large garlic clove, finely chopped

1/4 small white onion, very finely chopped

375g evaporated milk

1 small tomato, finely diced

2 tsp smoked paprika

¼ tsp each onion powder, garlic powder, ground cumin

100g chopped pickled green jalapeno

200ml milk

Salt

Pepper

 

Method:

Start by making the corn salsa. Char the two corn cobs over a gas hob or in a dry pan till they are black on all sides. Once cooked and charred, cut off all the kernals with a knife and transfer them to a bowl.

Add 1 tablespoon of lime juice (or adjust to your preference), 2 tablespoons of olive oil, and 1 diced jalapeño with seeds removed. Drizzle the ½ tablespoon of olive oil over the mixture. Season with ¼ teaspoon of salt (or to taste) and ground black pepper to taste. Mix well 

To make the Queso sauce, take a medium-sized bowl and toss the shredded cheese with the cornflour until it's evenly coated. This will help thicken the sauce later

Melt the butter in a saucepan over medium heat. Add the garlic and finely chopped onion to the pan. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

Pour the evaporated milk into the saucepan, stirring continuously.

Gradually add the cheese and cornflour mixture, stirring constantly until the cheese melts and the sauce begins to thicken.

Stir in the finely diced tomato, ensuring it is integrated thoroughly. Then, add the onion powder, garlic powder, cumin, and the chopped jalapenos. Continue cooking and stirring until everything is well combined.

Add milk to the cheese mixture to achieve the desired consistency. Stir well and then keep warm until you are ready to build your burger.

Cook the two Maverick burger patties on a griddle or pan to your liking. Once the patties are cooked, toast the three buns on the same griddle or frying pan or in the oven.

Now to build your epic burger! Start with the first base bun add a baby gem lettuce leaf and the onion slices then put a pattie on top with a slice of tomato and a good dollop of Queso sauce. Then add the next base bun and repeat the process, top with the bun top and enjoy the naughtiest burger ever!