Finally we got inside & outside skirtsteak in stock. Also 2 golden oldies came from @lanesbbq brancho and scorpion. These 2 bad boys are limited and we have 3 cases each of them in stock. They will not come back unfortunately.

We are now open mon to fri 11-16 & sat 11-14, online is open 24/7.

#skirtsteak #lanesbbq #insideskirt #outsideskirt

🎄Merry Christmas too you and all 🎄

National Lampoons the best Christmas movie of all time (ok Die hard is up there as well)

Todd - Hey Griswold, where do you think you’re gonna put a three that big?

Clark - Bend over and I’ll show you.

This was what I felt when the turkey didn’t fit the bucket, haha.

#turkey #brine #lanesbbq @lanesbbq #christmas

HOMEMADE GRILLED KEBAB 🔥

Tonight’s kebab line-up:

Ingredients:
• 1 kg ground beef
• 500 g ground lamb
• 8-10 tablespoons Lane’s Blackening
• 1 tablespoon Cumin
• 2 onions mixed
• 3 garlic cloves mixed
• 3 dl yogurt
• 1 dl olive oil

How to:
Mix everything really well into a smooth mince. Spread it out on baking paper (thin) and shape/roll it into a long kebab log.

Grill at around 250°C (480°F) for about 20 minutes until cooked through and nicely browned.

Slice thin, serve in flatbread or with salad, sauces and all your favourite sides.
Tag someone you’d serve this to!

@zeinas.se recipe.

FLUFFY HOMEMADE PITA BREAD 🫓🔥

15 warm, soft pitas – perfect for kebab, gyros or just dipping in sauce 😍

Ingredients (about 15 pitas):
• 25 g fresh yeast or 2 tsp dry yeast
• 5 dl lukewarm water
• About 12–13 dl wheat flour (bread flour if you have)
• 1 tsp sugar
• 1.5 tsp salt

How to make them:
2) Dissolve the yeast in the lukewarm water. Add flour, sugar and salt.
2) Knead for at least 10 minutes by hand or with a machine until the dough is smooth and elastic. It shouldn’t be stiff – add just enough flour for a soft, workable dough.
3) Turn the dough out directly onto a floured surface (no first rise needed). Divide into 15 balls and place them under two kitchen towels or a thick cloth so they don’t dry out. Rest for 10 minutes.
4) Roll each ball into a round bread, about 15 cm in diameter – not too thin, not too thick. Place the rounds between two kitchen towels (one underneath and one on top).
5) Let rise for 1 hour and 30 minutes – this is key so they puff up and open in the oven.
6) Preheat the oven to 275°C / 525°F in good time. Let it sit at max heat for about 15 minutes before baking. Bake the pitas until they puff up and get a light golden color.

Serve straight away – nothing beats freshly baked bread 🫶
Save this recipe & tag someone who needs to try it!

#lanesbbq #pitabread #homemadebread #homemadepita #fromscratch #freshbread
#grilledkebab #kebabnight #bbqkebab #bbqlover #bbqtime
#middleeasternfood #comfortfood #foodlover #foodstagram #instafood
#breadlover #bakeathome #homecooking #dinnerideas #easyrecipes

T-Bone time 🥩
30-day dry-aged T-bone, seasoned with Garlic Jalapeño from @heathrilesbbq and cooked hot n’ fast’ish.
35°C in the center – I call that medium rare, others call it “ARE YOU SERIOUS?!”
Temp here, temp there… all I know is: flavour’s off the charts 🔥🥩🔥🥩🔥🥩🔥

Always a fight with my daughters about the rarest part and they always wins.

#tbone #tbonesteak #dryaged #dryagedbeef #bbq #steaklover #meatlover #bbqtime #grilllife #lowandslow #hotandfast #heathrilesbbq #southsidebbq #bbqsweden #foodporn

Hare Braised in Barolo with Thyme – Wild Meets Wine
Ingredients:
* 1 whole hare, roughly cut into pieces
* 4 carrots, quartered
* 3 celery stalks, quartered
* 2 yellow onions, quartered
* 4 garlic cloves, crushed
* 1 bottle Barolo (750 ml)
* 500 ml chicken or game stock
* 4 tbsp tomato paste
* 6 bay leaves
* 3 sprigs fresh thyme (plus more for garnish or parsley )
* rosemary
* Olive oil
* Salt & black pepper 50/50 (@lanesbbq)

Method:
1. Brown the hare: Heat olive oil in a heavy pot. Sear the hare pieces until nicely golden on all sides. I grilled it for more flavor. Remove and set aside.
2. Build the base: Add onion, carrot, celery, and garlic. Sauté gently until softened and fragrant.
3. Tomato & wine: Stir in tomato paste and let it caramelize slightly. Pour in the full bottle of Barolo and reduce by about half.
4. Slow braise: Return the hare to the pot. Add stock, thyme, rosemary, and bay leaves. Simmer gently with the lid on for 3–4 hours, until the meat falls off the bone. This pot was simmering for 10h @ 100c over deflector plates.
5. Finish: Remove the meat, discard the bones, and return the shredded hare to the sauce. Reduce until rich and glossy. Season to taste with salt, pepper, and (if desired).

To Serve:
* With pappardelle, creamy polenta, or silky mashed potatoes.
* Garnish with fresh thyme and a touch of grated lemon zest.

One bottle of Barolo.
A wild hare.
Hours of slow simmering until time itself melts into flavor. 🍷🐇
#wildgame #slowcooking #barolo #ragu #italianfood #comfortfood #thyme #southsidebbq #cheflife

When your daughters has 3 friends over why not make some baguettes. Mortadella, cotta, own grown tomatoes, ham, lettuce, cheese and some more goodies.

Baguettes in the Big Green Egg XL is awesome because of the higher head and first class heat from top dome and only 15-20 min at 275c.

@biggreenegg #baguettes #mortadella #cotta #bbq #tomatoes #lettuce #ham #cheese #grilla #förrätt #snacks