Proper cooks. Great food. Better together.
Now cooking: beef burnt ends
Launching 8 November
6 days to go
Barbecue gift boxes built around a cook we’ve tested on our own grill: the recipe, the exact rub and sauce it needs, and why they work.
01 · Now cooking
Burnt Ends Night
The point of the brisket, smoked low and slow, cubed, then glazed until it turns to sticky, smoky candy. The cook everyone asks about.
In the box
- A beef rub chosen for bark
- A sticky, sweet BBQ sauce for the glaze
- A printed cook card with the whole method
- RubTrim the point and coat it in the rub.
- SmokeLow and slow until the bark sets dark and firm.
- WrapButcher paper on until it probes like butter.
- CubeCut into chunks with butter, honey and sauce.
- GlazeBack on the grill until sticky and lacquered.
Coming next
The first cooks
Each box is one cook. We test it on our own grill, start to finish, before it goes on sale.
Pulled Pork Party
A low-and-slow pork shoulder to feed a crowd, with its rub and sauce.
Hibachi Steak Night
Hot and fast steak over charcoal, with a seasoning and a finishing sauce.
US Rub Discovery
Three American rubs on the same chicken thighs, side by side.
Why Fire & Feast
Friends kept asking how we cooked it and which rub we used. So we’re boxing the answer.
We’re a small UK business cooking on a Big Green Egg and a Japanese hibachi. American cookbooks name rubs and sauces that are hard to find here, and a jar on its own doesn’t tell you what to do with it. Each Fire & Feast box is one tested cook, the exact jars it needs, and a printed cook card.
Suppliers and trade: info@fireandfeast.com