Bite Me Spices - Official Blog

Satay-style Chicken Skewers


This is so simple and great for summer BBQ’s. The recipe below uses the rub as it comes, but for added texture, add a spoonful or two of your favourite crunchy peanut butter. Give it a try, you’ll be making these again and again.

To serve 4 people you will need;

  • 4 chicken breasts, sliced lengthways into approximately 10mm slices.

  • A tablespoon of vegetable oil

  • Half a packet of Bite Me Spices Nut Rub


  • Add the oil to the sliced chicken skewers.

  • Tip half a packet of the Nut Rub onto the chicken, mix to coat well.

  • Leave in the fridge for at least an hour.

  • Meanwhile soak wooden skewers in a little water to prevent burning.

  • Thread chicken onto skewers.

  • Cook over coals or under the grill.

Wasabi & Mustard Rubbed Steak


It feels a bit like cheating to call this a recipe but I do like an easy life. It may be simple but it is perfect for the barbeque, grill or cooking on the stove top. I shall leave the cooking method to you along with timing as all will depend on how you like your meat cooked.

You can use this rub immediately but if you’d like a more intense flavour marinate for an hour or so prior to cooking.

You will need;

  • Your own preferred cut of steak. I used rump in this picture.

  • A little vegetable oil

  • A pack of Bite Me Spices Wasabi & Mustard Rub


  • Add a little oil to the steak, just enough to coat thoroughly.

  • Sprinkle about 1 teaspoon of the rub on each side of the steak. Rub mix into the meat to ensure an even coating.

  • Cook to your liking!

Coffee & Cardamom Beef Brisket (Slow Cooker & Oven) Recipe


So I promised a recipe for the brisket that could be cooked in the oven or slow cooker and here it is. Timings are a little difficult as it will depend on the size of the brisket but to fit in our slow cooker, we cut down a huge brisket to an approximate weight of 2.5KG.

This will serve many hungry people, or a few very greedy ones.

You will need;

  • A flat brisket, try your local butcher for this as supermarkets seldom have flat large briskets with a good fat layer.

  • 1 packet of Bite Me Spices Coffee & Cardamom Meat Rub

  • 2 pints of beef stock

  • 1 onion (chopped), 1 carrot (chopped), 1 head of garlic (halved), 1 bay leaf

  • 1 large glass of red wine (optional)

  • 1 tbsp vegetable oil

  • A large casserole dish with lid or a slow cooker.


  • 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.

  • Now for the rub. Using all but 1 tbsp of the packet spread generously over the meat on both sides, wrap and place in the fridge for at least a couple of hours, preferably overnight.

  • If cooking in the oven, preheat to 160 degrees. For both methods, in a large pan, heat the oil and add the brisket to sear on both sides. Once seared, place onions, carrot, garlic and bay leaf into the pan and cooked until lightly browned.

  • Add the meat and vegetables to the slow cooker/casserole dish. Add the stock and wine if using. Cook in the oven for 4-5 hours or between 6-7 in the slow cooker set to medium.

  • Slice and serve, you should be able to pull this apart with a spoon. The remaining sauce can be thickened with a little cornflour for a delicious gravy. Enjoy

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

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