Based an hour from Auckland, James Smith, aka The Tattooed Butcher, has over a decade’s experience as an award-winning butcher and passionate foodie.
He is also the local face of Ninja Kitchen’s latest incredible cooking innovations – the new Ninja Woodfire 8-in-1 Outdoor Oven and Ninja Woodfire Electric BBQ Grill & Smoker. With David Beckham just announced as Global Brand Ambassador for the Ninja brand, James is most definitely in good company, working to build awareness for their innovative and extremely user-friendly appliances.
When we spoke to the celebrated butcher, he was preparing for an upcoming event on Waiheke Island where he would be hosting an intimate Ninja Masterclass at the beautiful Mudbrick Restaurant. Guests were set to enjoy a three-course meal before a cooking class highlighting exactly how easy to use and versatile Ninja’s newest arrivals are to play with, trying their hand at a tomahawk steak with chimichurri and leaving with more than a few expert tips and tricks.
You have won multiple regional titles, international competitions and you were crowned NZ butcher of the year in 2020. You have also been a member of the New Zealand Sharp Blacks since 2019 – super impressive stuff! When did you add the title of Ninja Kitchen ambassador to the mix?
I had worked with Ninja Kitchen’s local PR person in the past and she thought I’d be a great fit for the new campaign, which was very flattering. My background involves a lot of outdoor, live fire cooking and live demonstrations at the likes of The Food Show, so it seemed like a good match. I’m excited to be working with Ninja Kitchen, the products really are wicked.
Had you used any of their appliances in the past?
I have used their Bullets, which I’m sure a lot of people will have in their home kitchen as they are definitely the most reliable mixers in the country. I hadn’t used the new oven and grill I’m working with now though, but I’m already so impressed. I love that they’re both really well thought out products, they haven’t been just slapped together but carefully designed. There are no nasty surprises like temperatures changing dramatically when you open the door, and the two of them work really nicely together. Oh and they are easy to clean, which is fantastic.
What is your favourite Ninja Kitchen innovation, I’m guessing perhaps one of the two new releases, which look amazing
I really love the 8-in-1 Outdoor Oven, but I’m also a huge fan of the Woodfire Electric BBQ Grill & Smoker. I’ve worked in butchery my whole life and love using big cuts like the tomahawk, which a lot of people are a little scared of as they are worried they will muck up. With the new grill it just won’t be a problem as it’s incredibly easy to use – you just set it to rare, medium rare or whatever your preference is, stick a probe in and it tells you everything from when to flip your steak to when to rest it. It even has a resting timer that comes on when you pull it out – absolutely everything has been so considered. For us as butchers, it also means that the customer won’t come back with any complaints – it’s a win-win.
What are a couple of dishes you enjoy that really shine with that product?
The grill is perfect for steaks, and it has an air fryer in it as well as a dehydrator, so you can easily make jerky and things like that. I haven’t had a chance to play with those elements yet, but I’m really excited to soon.
The oven is like a mini smoker and pizza oven as well as an oven, and it’s also perfect for doing low n’ slow barbecue – which I love – and things like that. I’m planning to play with some pizzas in the oven this weekend, I can’t wait.
What are some favourite cuts of yours to work with that people might be a little scared of…and some simple ways to use them?
Lamb neck is a great one, cooked whole with a red wine and garlic broth. They just fall apart and are great served with everything from mash to tacos. Lesser known steak cuts like tri tips and spider steaks are also great, it’s all about knowing how to cook them. I run a ‘nose to tail’ class, and love that people are always interested in learning something new and exploring the next new cut.
What are some of the most common mistakes people make when preparing and cooking meat at home?
Rushing is the worst thing you can do. Allow yourself the right amount of time and always take a steak out an hour before you plan to cook it and bring it to room temperature. Then give it time to cook and adequate time to rest, and it will reward you for it.
