Pages Menu
TwitterRss
Categories Menu

Posted by on 14 Mar 2015 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Smoked Turkey, Asparagus & Goat’s Cheese Tart

Smoked Turkey, Asparagus & Goat’s Cheese Tart

Enough time has passed for me to be able to face turkey again! Turkey thighs, weighing in at a mighty 800g are a bargain – and great for hot smoking writes Sandra Tate… I smoked one of these bruisers and it yielded a generous quantity of meat for this super delicious tart, next time I will smoke extra as the boys were quite put out that there wasn’t any left for slicing. To Cure and Smoke: Mix 50g sea salt with 20g light brown sugar in a small quantity of boiling water. Once dissolved add enough cold water to be able to cover the turkey thigh in a snug container. Leave for an hour then drain, rinse and dry on kitchen paper. Add 10 oak bisquettes to the Bradley Smoker feed and set the cabinet temperature to 115°C/240°F and smoke for 2hrs, check the internal temperature is 72°C or over when probed to the bone. Remove, cool and wrap before refrigerating until needed.   To Make the Tart Preheat...

Read More

Posted by on 11 Mar 2015 in Featured, Kamado Joe, Meat | 0 comments

Chinese Pork Ribs with Oriental Greens

Chinese Pork Ribs with Oriental Greens

No pics of sun-drenched Kamado Joe unfortunately, had to dodge the drizzle to get them indoors to eat – but hey, it was worth the effort to have these sticky-sweet spiced ribs writes Sandra Tate…I haven’t grilled these for a long while and am wondering why since they are sensationally good and simple to prepare. Best bought from your local butcher who’s got those meaty free range pork ribs and will cut them ready to cook –  allow at least 3 ribs per person . Knowing that they will take little time to start browning and glazing on Kamado Joe I feel it it best to partially cook beforehand. Take your ribs and place in a large pan, cover with water and add a couple of star anise. Bring to the boil and simmer for 15-20 minutes then drain, rinse away any scum and pat dry. Light up your Kamado Joe. Place the heat deflector at lower level, the grill rack at high level and set the vents to...

Read More