Pages Menu
TwitterRss
Categories Menu

Posted by on 19 May 2014 in Bradley Smoker, Featured, Meat | 0 comments

Smoky Beef Short Ribs with Gremolata

Smoky Beef Short Ribs with Gremolata

Short ribs are so very, very delicious, and so very, very cheap – but you’ll probably have to ask your butcher in advance for them writes Sandra Tate… We are extremely lucky to have three brilliant butchers in Totnes but I still had to be patient for a couple of days to get my short ribs. Most have already been stripped of their meat – for stewing I presume – as soon as the carcass is butchered. Ribs weigh in at around 450g each and you’ll need one rib per person (or more if the men have their way). The meat is thick on the rib and you’ll need to remove the uppermost layer of fat and tendon, again, your butcher will probably oblige. Short ribs take little more than three hours to achieve a sensational, tender result, and as I have a preference for subtle smoke flavour I divided my cooking time between conventional oven (2 hours) and the Bradley Smoker (1 hour). You may prefer to use...

Read More

Posted by on 12 May 2014 in Featured, Fornetto, Meat | 0 comments

Oak Wood Smoked Chicken with Thyme, Rosemary and Sage

Oak Wood Smoked Chicken with Thyme, Rosemary and Sage

There really is no need to be fancy with a chicken when you wood smoke it. Just let the natural wood smoke flavour do its job and you end up with a perfectly cooked, tender, roast chicken, writes Cornelius Veakins… Fire up your Fornetto for at least 20 minutes and get it up to 220°C (Fornetto is quick and easy to light and to control its temperature), I use a mix of lumpwood charcoal and wood sticks; the wood gives a great smoky flavour and the charcoal gives longevity on the heat. Ingredients: 1 whole chicken; 4 large sage leaves, finely chopped; 2 tsp rosemary, finely chopped; 1 tsp finely chopped thyme; salt & pepper, potatoes – peeled and cut into medium chunks, carrots, peeled and cut into chunks; 1 red onion, peeled and quartered; 1 clove garlic, lightly crushed; a good glug of olive oil. Mix the herbs and garlic with the salt, pepper and olive oil and thoroughly coat your chicken, inside and out. For the wood smoked...

Read More

Posted by on 7 May 2014 in Kamado Joe, Meat, Vegetable | 0 comments

BBQ Kangaroo Steaks with Mango Salsa

BBQ Kangaroo Steaks with Mango Salsa

Did you know there are more Kangaroos in Australia than people? Kangaroo meat is produced in Australia from wild animals it has only been exported from Australia since 2010, is tender, succulent and completely delicious. It is not easy to get hold of, so when I did, it went straight onto my Kamado Joe. Ingredients 2 kangaroo steaks, 5 tbs olive oil, ½ finely chopped chilli, salt & pepper – marinade your steaks in the coriander and chilli oil for at least 30 minutes prior to cooking. for the mango salsa   Mix ½ ripe mango – pitted, peeled & chopped; ½ cup freshly chopped coriander, ½ medium shallot – finely chopped, ½ jalapeño – finely chopped, juice from ½ lime or lemon, 2 tbs olive oil, salt & pepper, 5 cherry tomatoes – roughly chopped. Method Fire up your Kamado Joe with a half deflector on top of the grill at the high setting. Ideal temperature should be around 320°C – 350°C To accompany the steaks I cooked up some  mushrooms,...

Read More

Posted by on 2 May 2014 in Featured, Kamado Joe, Meat | 0 comments

Spatchcocked Chicken with Lemon, Garlic & Moroccan Spices

Spatchcocked Chicken with Lemon, Garlic & Moroccan Spices

If you want uniformly juicy, whole, grilled chicken in half the time then you need to take a few minutes to spatchcock it writes Sandra Tate……and no, it’s not difficult. I bought a hefty corn fed bird, about 1.6kg. Using a large kitchen knife, or poultry scissors, cut from one side of the neck down to the ‘parson’s nose’  and the same from the other side – so as to completely remove the backbone. Now open the bird a little, place one hand over the other in the centre of the breast bone and press down (you will hear a sharp crack) and your bird will now be flat. Now cut the skin between the thigh and the carcass so as to be able to gently pull the legs back into a knock-kneed position. We’re ready to roll! In a bowl, mix together 2 tsp salt; 2 cloves garlic,  crushed & finely chopped; 50ml olive oil; juice of a lemon and a very good grinding of Moroccan Spice Blend...

Read More