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Posted by on 15 Jan 2017 in Bradley Smoker, Featured, Fish, Hot Smoking |

Hot Mackerel Nicoise

Hot Mackerel Nicoise

Smoked mackerel is a huge family favourite and as such is worth hot smoking in bulk so that there’s always a fillet or two available from the freezer too, writes Sandra Tate... Hot Smoking the Mackerel I prefer a sugar/salt brine as the sugar seems to make for a milder sweet smoke flavour. For 4 mackerel, filleted and cleaned, mix 50g sea salt with 60g light brown sugar and juice of a small lemon with 500ml hot water until dissolved, then allow to cool completely. In a snug container, immerse the fillets and leave for 30 minutes then rinse off thoroughly, pat dry and lay on Bradley steel wire baskets, spaced apart from each other. Leave the fillets to dry in a cool, airy, place for an hour (not the fridge) whilst you heat the Bradley Smoker cabinet to 190°F/85°C, load with  Oak Bisquettes, and smoke for about 45 mins – 1 hour or until cooked to an internal temperature of 72°C  Allow to cool then refrigerate until needed. For the Salad...

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Posted by on 21 Dec 2016 in Featured, Kamado Joe, Meat |

Roast Duck & Roasted Vegetables

Roast Duck & Roasted Vegetables

Getting into the festive frame of mind I decided to make a duckilicious roast on Kamado Joe  – and with vegetables roasting around the bird in all that lovely duck fat, writes Sandra Tate… This is a perfect example of one dish/pot cooking with the duck generating fat and the vegetables taking that up to colour beautifully and become rich with duck/smoky Kamado Joe flavour. Very little preparation is needed, I like to scrub the vegetables rather than peel them, and all are left quite chunky. Fill the Kamado Joe to the air holes with charcoal, light and open vents to get it up and running before putting the heat deflector at the low level with grill rack at normal level. Establish a constant 180°C-190°C roasting temperature by setting the top and bottom vents. A duck of this size will feed 4-6 depending on appetite, it is after all very rich. Allow at least one of each vegetable/person as a rough guide. Begin by trimming and cutting 4 young...

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Posted by on 18 Nov 2016 in Featured, Meat, Ozpig |

Pork, Cider & Sweet Vegetable Casserole

Pork, Cider & Sweet Vegetable Casserole

Comfort food for cold, crisp days (or evenings) around a toasty Ozpig stove, writes Sandra Tate… So often simple is best, and this simple casserole/stew is a family favourite. Pork (in this case pork shoulder) is a very cheap option and takes much less cooking time to become super tender than cuts of stewing beef. I removed the rind and made crackling/pork scratchings so there was no waste from this 1kg pork shoulder joint. Vegetables may be a matter of taste so feel free to use your own favourite roots, I used red onions, carrots, parsnip, sweet potato, garlic cloves and Anja potatoes. A crisp, dry cider is good as the vegetables bring sweetness to the dish but it is a stew and I would save the good cider to drink with it, not to cook with! Peel all vegetables, including a couple of fat cloves of garlic, allowing at least 3 whole vegetables/person (don’t worry about the Anja potaoes, just rinse them). Prepare the onion, carrots, parsnip, sweet...

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Posted by on 17 Oct 2016 in Bradley Smoker, Cold Smoking, Featured |

Smoked Venison Bonfire Bangers

Smoked Venison Bonfire Bangers

So with Halloween and Bonfire Night imminent I’m thinking that my local venison sausages deserve to be smoked for the occasion to give a nice twist to what can be very basic outdoor fare, writes Sandra Tate… Served with  decadently creamy garlic mash and sweet, caramelised onions, or with leathery jacket potatoes, these smokey flavoured fat venison sausages will be appreciated by all. And seasonal toboot! I am recently relocated to Frome and a butcher has conveniently opened here selling excellent local beef and such, but it was the generously fat venison sausages that caught my eye. I bought 24 so as to smoke and freeze some for later! You could of course hot smoke but I cold smoked them for an hour in the Bradley Smoker – using the cold smoke adapter – and using my favourite, oak bisquettes. Spread apart over wire racks to get all round smoking. Heavy smokers may choose to leave longer but I don’t like to overwhelm the meat, I just want to...

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Posted by on 15 Sep 2016 in Featured, Ozpig, Vegetable |

Eggs Ozpig

Eggs Ozpig

Campsite cooking doesn’t get any better than this, super delicious breakfast, or if you’re a light eater – lunch. Prepared in minutes, and cooked in minutes, on the Ozpig. This may well become a family favourite, as it is with us, writes Sandra Tate… The dish is essentially scrambled eggs but with a very tasty twist. It is cooked together with a base of fresh tomatoes, fresh ginger, garlic and a hint of chilli , and finally fresh coriander leaf. To do it justice the pan should not be crowded so it’s either breakfast for  one or two, or cook one pan after another!   For each person you will need: 2 eggs and  2 ripe tomatoes, chopped 1cm cube of fresh ginger, finely chopped 1 small clove garlic, peeled, crushed knob of butter pinch chilli flakes, salt, pepper fresh coriander Method: Heat a large non-stick frying pan on top of the Ozpig – work without heat reducer, and work fast (so make sure everything is ready chopped). Melt...

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Posted by on 10 Aug 2016 in Featured, Kamado Joe, Meat |

Sticky Pork Belly & Roasted Sweet Vegetables

Sticky Pork Belly & Roasted Sweet Vegetables

Pork belly is so deliciously rich, it goes a very long way – a very good thing when you have a visiting son planning to entertain a bunch of old school mates over food and beers writes Sandra Tate… I also like pork belly as you can get amazing results in 6-7 hours, a lot less than pulled pork, but just as sensational. I personally prefer to cook it on the bone but ask my butcher to not only score the rind, but also carefully detach it from the joint so that at the end of the cooking time on Kamado Joe I can put it in my oven at high temperature to turn it into the most amazing crackling. In the morning I got my 3kg pork belly joint up to room temperature and rubbed under the rind and over flesh with a mix of 50g sea salt and 30g freshly ground black pepper. Make a sticky BBQ sauce by mixing 2tsp tamarind paste; 2tbsp runny honey; 3...

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