Bite Me Spices - Official Blog

Coffee & Cardamom Beef Brisket (Smoker Recipe)


We love BBQ!

It’s an all-year-round passion for us and it’s fast becoming as much of a passion for many people in the UK despite our colder seasons. We’ve put two methods of cooking on for this one. The first is for those who have a smoker. We’re assuming a little prior knowledge for this one as timings will depend on the size of brisket and we use a brisket injection to keep the meat moist.

There are also many different methods to smoking brisket, this is ours so feel free to go your own way.

It’s not a speedy cook, much more a labour of love and it takes practice to achieve the perfect smoked brisket but it is so worth the effort.

Braising/Slow cooking method to follow soon.

You will need;

A flat brisket, including the point cut. If you want a decent size, it’s worth ordering from your butcher. Most supermarkets do not stock larger sized briskets.

2 packs Coffee & Cardamom Meat Rub

1/2 pint Beef Stock

Hickory or Oak wood for smoking

Meat injector

Preparing the Brisket

  • First, buy good meat. You want ideally both the flat and point cuts. The monster pictured here is 4.5kg with a good amount of fat.

  • Trim excess fat, particularly from the point end. This has more internal fat to keep it moist so much of what’s visible can be removed.

  • Make up 1/2 pint of beef stock. Add 20g (1/3 of a pack) of the rub to the stock and mix to dissolve. Using a meat injector, inject the liquid at regular intervals throughout the meat.

  • Now for the rub. Using the remaining rub, spread generously over the meat on both sides, wrap and place in the fridge for at least a couple of hours, preferably overnight.

  • Remove from the fridge an hour before you are ready to smoke to allow it to return to room temperature.

Smoking the Brisket

  • This is a long slow cook. Get the smoker up to temp 250F and add the smoking wood of your choice. We used a combination of Hickory and Oak. Our timings we thought initially would be about 8 hours, it was nearer 10 in total.

  • Stage 1 is to get the internal temperature of the meat to 160F-170F. Wrap the meat in foil when this is achieved. We poured the remaining injector liquid over the meat while wrapping to add a little extra moisture.

  • Stage 2 allow the brisket to reach 195F-200F. Be patient. It will get there.

  • Remove from the smoker and allow to rest, venting steam by loosely unwrapping the foil.

  • Slice the brisket flat and chunk the point end... Devour

For BBQ fanatics we provide our rubs in catering sizes. Email for information.

The Ultimate Burger


We believe that this (and we are yet to find better) is the best burger recipe out there and it’s so adaptable, you want the cheese, put it in; don’t want the chilli fire, leave it out; don’t want the bacon.... Hmmm... can’t help some people! That too can be taken out of the recipe without changing another thing.

There’s a few steps to follow, but it is the Ultimate Burger, so we believe it’s worth it. The steps are easy with time for a cuppa in between, so why not give it a try.

You will need;

1 large onion, finely chopped

4 rashers of good quality dry cured smoked bacon, finely chopped

1 log of goats cheese (about 125g)

1 Scotch Bonnet chilli, very finely chopped (milder chilli would be fine too)

1KG minced beef, minimum 15-20% fat

Salt and pepper

60g Bite Me Spices Brilliant Burger Mix

1 tbsp vegetable oil

Also 16 squares of 8cm x 8cm greaseproof paper. (optional but useful)


  • Fry onion in the oil until softened. Add bacon and fry for a further 5 minutes. Leave to cool.

  • Mix the goat cheese and finely chopped chilli in a bowl, season with salt and pepper. Tip mixture onto a rectangle of clingfilm. Roll tightly into a log shape and freeze for 30 minutes to firm up.

  • In a large bowl combine the meat and 60g of the Brilliant Burger Mix. When the onions and bacon are completely chilled, add to the meat and mix well to combine. Chill until needed.


If you make a lot of burgers, you might want to invest in a burger press. It does help the mix to form firm and uniform shapes but it isn’t needed. I’ve gone for some in the press and others freeform to give you an idea. The assembly remains the same.

  • Weigh out 125g of meat and shape into balls. You should make 8 for this recipe.

  • Take the cheese out of the freezer and cut into 8 slices about 10mm thick.

  • Place a sheet of greaseproof paper in the press (or on a board) Using halt the meat, shape into a disc. Top with a slice of cheese. Make a disc with the remaining meat and place on top. If using the press, place another sheet of greaseproof paper on top and bring down the lid of the press. If shaping by hand, press down, remove the top layer of greaseproof and form a good burger shape. Replace the greaseproof.

  • Chill the burgers in the fridge for an hour or so if you have the time.


Over direct heat on the BBQ, we like our burgers slightly pink, so 3 minutes a side, 4 if you want them cooked further.

In a hot pan with a little oil, cook for 3-4 minutes a side. Enjoy

Our Brilliant Burger Recipe


Let me apologise for not posting this sooner. The gluten free Burger Mix has been incredibly popular at our recent shows and I promised to put not one, but two options for the easy and our ultimate burger recipes.

Here’s the first of the two, our Easy Brilliant Burger Recipe. Serve with your favourite sides.

To make 4 Quarter Pound (ish) Burgers you will need;


500g of minced beef (Choose mince with 15-20% fat to keep burgers really moist)

Half a pack of Bite Me Spices Brilliant Burger Mix

8 x 15 cm squares of greaseproof paper


  • Put mince into a large bowl, breaking up large chunks.

  • Add the half pack of Brilliant Burger Mix and mix well, get your clean hands in there, it really is the best tool for this job.

  • If you really want burger perfection, weigh out 125g balls of the meat, or divide into 4 equal sized balls.

  • Press each firmly into a burger shape and place between 2 sheets of greaseproof paper. Put covered into the fridge for at least an hour, preferably several to firm up (this is a necessary step as we don’t use eggs or breadcrumbs in this recipe).

  • When sufficiently chilled, cook on the BBQ on a lightly oiled grill or in a hot pan. Cooking times will depend on the heat of your grill, how you like your burger cooked and how chunky you make the burgers. Ours pictured get about 4 minutes a side on a hot grill but we like them cooked slightly pink. Cook for a further 2 minutes a side if you want them cooked further.

If you want to see our Ultimate Burger recipe, we'll post it tomorrow. It's quite special

The Easiest Spicy Hot Wings


This feels like something of a cheat to call this a recipe but we do like to make things easy for you to use our products. Cook this over coals when the weather permits, or oven bake when the sun fails to shine.

Chicken wings are so cheap and great for a gathering but we make loads and sit with a bowlful on the sofa watching a film.

However you eat them, ENJOY

To serve 4 people as a good sized snack you will need approximately;

1KG of chicken wings, cut into two at the joint

A pack of Bite Me Spices Spicy Hot Wing Rub

1 tbsp vegetable oil (optional)


  • Place wings into a large bowl. Coat with oil if using. (The rub will stick to the wings without oil for the health conscious).

  • Sprinkle over the rub to taste. If you want them really spicy use the whole pack, for a milder flavour, use half for this quantity of wings.

  • The wings do not need to marinate but will benefit a little for an hour covered in the fridge before cooking.

  • For the BBQ, cook over hot coals over direct heat until thoroughly cooked.

  • For oven cooking, 20 mins at 180 degrees should do it. Please check the wings are thoroughly cooked before serving.

  • And EAT

Jamaican Goat Curry


This is our newest blend and has sold particularly well at events and shows. I know some are squeamish about goat meat but don't let that put you off trying this delicious mild to medium curry blend, it works very well with mutton, lamb or even pork.

This recipe can be made in a large saucepan or in the slow cooker but if using the latter, you may need to add a little more water during the longer cooking time.

To serve 4 you will need;

600g -800g goat meat on the bone cut into large chunks (Our butcher is always happy to cut this to order so just ask) Alternatively just use 600g of mutton, lamb or pork.

2 medium onions, sliced

2 cloves garlic, minced finely

2tbsp vegetable oil

450g potatoes, peeled and chopped into large chunks

1 litre water

Salt and pepper to taste


  • Add contents of packet, goat meat (or alternative) and onions to a large bowl and mix well. Marinate in the fridge for a couple of hours, overnight if possible.

  • Heat 2tbsp of oil in a large saucepan. Brown the meat in batches. Once browned, add 500ml of water, bring to the boil, reduce the heat to low and simmer for an hour with a lid on.

  • Add garlic, potatoes and another 500ml water, cover and leave for a further 90 minutes. Season to taste. Great served with plain white rice or rice and peas.

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