Pages Menu
TwitterRss
Categories Menu

Posted by on 19 Apr 2015 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Gilt-head Bream & Scallop Risotto

Hot Smoked Gilt-head Bream & Scallop Risotto

Gilt-head bream is such an eye-catcher, and the last one at the market on Friday was begging to be hot smoked writes Sandra Tate…I’m always eager to try something new and quite honestly I’ve never heard of anyone smoking gilt-head bream – though I’m sure some are as it turned out to be sensational in its delicate, pure white, succulent way. I have a marked preference to smoke fish whole; skin on, head on etc. The flesh then retains its oils and juices and the smoke flavour does not overwhelm the sweetness of the fish. To Cure & Smoke For my 700g gilt-head bream I mixed 50g sea salt with 25g natural sugar and rubbed the fish inside and out – leaving it in a stainless steel bowl for half an hour. I set up the Bradley Smoker with plenty of Alder bisquettes in the stack, and the cabinet temperature to 110°C/220°F. Rinse the fish thoroughly and pat dry with kitchen towel, inside and out. Set on a wire...

Read More

Posted by on 8 Apr 2015 in Featured, Kamado Joe, Meat, Vegetable | 1 comment

Porchetta & Vibrant Veg

Porchetta & Vibrant Veg

An Easter weekend blessed with half-way reasonable weather, so the pork shoulder joint gets the Italian rub treatment and we enjoy succulent slices, blisteringly good crackling, and this vibrant mix of vegetables writes Sandra Tate…For a 2.5kg joint of pork shoulder  I made a rub of 20g sea salt, 15g light brown sugar, 2 heaped tsp fennel seeds, 4 cloves garlic – crushed to pulp, and a good sprig of rosemary, coarsely chopped. I pushed this into the folds and over the meat – not worrying too much about the rind side of the joint. Next get the Kamado Joe ready with charcoal lit and a steady temperature of 140°C established. Place the heat deflector at low level with grill rack at high level over. Wait for temperature to return to 140°C before placing the joint rind side up onto the rack in a shallow roasting tray. Pour a little water around the joint then it’s lid down. After 3-4 hours of cooking it is time to wrap loosely...

Read More