It’s all taste and we all like different things right. At the same time, from my perspective, lean cut like fillet steak, I sear and go rare but something like a rib eye, searing to keep juices in and then slow cooking indirect allows the fat to render and going slightly more cooked actually results in more flavour and still retains a soft texture.

My real bitch of a challenge is trying to get picana right. Sometimes I get it so good I want to just drop other cuts, sometimes I’m ashamed to serve it. It’s the hardest cut for me.