Recipes

First make a rub by mixing the used coffee grounds with the pepper, sea salt, fennel, sugar, garlic granules, paprika and chilli flakes.

Pat the meat dry and rub all over with the barbecue sauce or ketchup, then pat on a thick, even crust of the rub.

Put the stock vegetables in a large casserole pot, lay the meat on top and add 125ml cold water. Put the casserole uncovered on the middle shelf of an oven heated to 240C (220Cfan)/475F/gas 9.

After 15 minutes, pop on the lid, turn down the heat to 140C (120C fan)/275F/gas 1, and cook for 3 ½ hours (for pork or beef rib, or a joint of the same weight), until the meat is tender. Turn off the oven, resist the temptation to open the door and leave the meat to rest, still covered, for another hour, by which time it will be falling off the bone. Note- if using chicken thighs, you can reduce the cooking time by 1.5 hours.

BBQ– Set your BBQ for INDIRECT cooking, the temp should be around 180-200c- Roast the chicken or meat with the veggies around on a BBQ tray + 100 ml of water around the bird or meat.  Hot smoke by adding a good handful of pre-soaked (about 20 minutes) woodchips.  Check the temp of the meat with a digital probe, it needs to be 75C before coming off the Q to rest, covered for 15-20 minutes.  For beef/venison and duck, it just depends how you like it cooked; pork should also be 75C, as should ribs.