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Posted by on 16 Nov 2014 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Oriental Noodle Soup with Hot Smoked Duck Breast

Oriental Noodle Soup with Hot Smoked Duck Breast

A little goes a long way. Just one smoked duck breast is sufficient to make this sensational Oriental noodle soup for 4 writes Sandra Tate…Hot smoking duck breast is a breeze with the Bradley Smoker. Breasts usually come in pairs so smoke at least one pair and have plenty left for thin slicing and eating cold. For 2 duck breasts you will need a cure of 30g sea salt mixed with 30g soft brown sugar – rub the meat side especially and lightly over the skin then wrap in cling film and leave for an hour. Unwrap and rinse well then pat completely dry with kitchen paper. Preheat the Bradley cabinet to 100°C /225°F and add cherry wood bisquettes to the stack. Place the dry breasts on a Bradley wire rack and have a drip tray beneath it in the cabinet. Hot smoke for 2 hours then remove, wrap in foil and leave to stand while you make the soup. First prepare your vegetables. Generously cover 12 dried shitake...

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Posted by on 13 Nov 2014 in Featured, Kamado Joe, Meat | 0 comments

Simply Sausages

Simply Sausages

Ah, the best laid plans… decide to put together my Kamado Joe post on a day when the Gods are against me. Thankfully very little rain gets in through a half open top vent and what does is evaporated on the grill rack in a jiff. Still, it did prevent me from taking my grill-top shots, writes Sandra Tate…It’s that gamey time of year when you can pick up sausages that are that little bit different. These were a mix of venison and beef (beef there to add the essential fat element lacking in super lean venison and essential for a moist, juicy sausage – never puncture a sausage before, or during cooking for this very simple reason). The type of sausage is immaterial for this dish, except that they should be your own favourite variety, and be proper fat bangers. Light up the Kamado Joe (between showers) and establish a steady temperature of 200°C/400°F with the grill rack at high level. Peel and wash 4 medium sized sweet...

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