We are so proud to have been awarded 3 Gold Medals in this years @outstandingfoodproducerawards , such an awesome achievement for our team!
#supportlocal #angus #lunnavebutchery #maparimeats #aucklandeats
Thanks for all your continued support! Mapari Meats had a fantastic evening at the NZ Sauasage competition coming home with 6 awards for our sausages, including 3 Golds 1 silver and 1 bronze , and to top it off we won the People’s Choice award for the Venison Chorizo ! Come down and try some !!!
#PeoplesChoiceAward #NZSausageAwards #AwardWinningSausages #MtWellingtonButcher #LunnAveButchery #SupportLocalNZ #BestSausagesInAuckland #AucklandFoodies #ShopLocalNZ #FarmToTableNZ #SausageLovers #BBQSeason #MeatLoversNZ #ButcherShopNZ #AucklandEats
PICANHA PASTRAMI REUBEN🙋♂️
Recipe⬇️
ingredients:
1 Good Sized Picanha
Mustard Binder @albrownsgeneralstore
Brine:
1 Pk Picklig Mix @mrsrogersnz
4 L Water
350g Salt
350g Brown Sugar
40g Pink Curing Salt
Seasoning:
Blow My Coals @pepperandme
Course Cut Pepper
Sandwich:
Good Fresh Bread
Swiss Cheese
Your Go To Mayo, I Made Russian
Sauerkraut
Pickles
Method:
• Blast the pickling spice mix in a dry skillet to unleash the flavours, then add the salts and sugars, followed by the water, cooking until everything is dissolved.
• Pour the brine into an airtight container, and add another 3L of water and a good bowl of ice to help cool it all down.
• Once completely cooled, add the meat, lock up, and refrigerate for 7 days, flipping every day for even brining.
• After 7 days, remove from the brine, pat dry, cover in mustard, then season in your chosen rub. Place onto the smoker at 300F until probing around 205C internal.
• Allow to cool, then slice….and build that’s Sando🤌
#pastrami #wetbrine #picanha #smokedmeat #reubensandwich
@maparinz - now stocking @middlekingdomrubs
Big flavour to match premium cuts. Grab a jar and take your next cook up a level.
Available in‑store now.
#MapariMeats #MiddleKingdomRubs #BBQLife #BBQRubs #MeatLovers
Come and try our Black pudding!! The boys at Mapari Meats reckon it’s damn good
#maparimeats #aucklandfoodie #bestblackpudding #lunnavebutcher #farmfresh
STAY TUNED🫶….Pastrami Picanha…Will it work? Why wouldn’t it?
Slipped into a wet brine for 7days. Stay tuned for the results.
#pastrami #picanha #delimeat #recipes #foodie
Come on down to Mapari Meats and grab your self some of Aucklands most premium cuts for your long weekend bbqs
#farmgatetoplate #supportlocal #farmfresh #aucklandeats #lunnavebutchery
THE MISSISSIPPI POT ROAST SANDO…. RECIPE ⬇️
One of the most comforting sandwiches out.
Ingredients:
1 KG Point End Brisket, Or Chuck, Chunked
Favourite BBQ Rub
2-3 Tbsp Ranch Dip Seasoning
1 Pack French Onion Gravy
1/2 Jar Pepperoncini Peppers
1 Cup Pepper Brine
1 Cup Water
Ciabatta Loaf
Ranch Mayo
Mozzarella Cheese
Method:
Cut the beef into good sized chunks, then season liberally in your favourite BBQ rub. Place onto the smoker at 275F for 2-3 Hours or until they have some good bark build up.
Remove from the smoker into an oven proof tray, and add the remaining ingredients. Cover with foil and place back onto the smoker until pull apart tender. Roughly another 2-3 hours.
Remove the beef from the tray and shred, then mix the juices in the pan to create a sauce.
To build the sandwich, add a good lather of mayo to the bottom of a toasted loaf. Then top with the shredded beef, cheese, cooked pepperoncinis from the pan and top with the top lid. Dip in the au jus drippings and enjoy!
#mississippipotroast #sando #asmr #foodie #comfort
