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Posted by on 7 May 2015 in Kamado Joe, Meat | 0 comments

Spring Outdoor Eating

Spring Outdoor Eating

We congratulate ourselves for being able to sit outside in Spring sunshine, in T-shirts, eating Spring lamb straight from Kamado Joe. What could be better to raise the spirits says Sandra Tate…… So No 2 son was home from Uni, and keen to cook something up on Kamado Joe for us (all ingredients bought and paid for by parents, naturally) and to seize the opportunity to sit out to eat for the first time this year. It was April, and not the earliest ‘eat outdoors’ on record for us, but hey, it was a fabulous afternoon and a fabulous meal. As you will appreciate from the image, little was left of the lamb shoulder by the time we had the sense to take a photo. Prepared very simply in a marinade of olive oil, freshly squeezed lemon juice, rosemary & mint from the garden, crushed garlic, salt and pepper. After a couple of hours in that, it was sat in a triple thickness of aluminium foil, open-parcel fashion, on...

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Posted by on 6 May 2015 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Spring Vegetables

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Spring Vegetables

I have found that the combination of hot smoked salmon with a Cajun spices crust is a total delight with this light, Spring vegetable pasta writes Sandra Tate…Hot smoked salmon, with the minimum of cure time, is a thing of great succulence and beauty, and the smoky flavours of fish and spices is one that you will want to return to again and again. Curing and Smoking the Salmon Mix together 30g salt and 20g unrefined sugar in 400ml of water in a snug container, immerse 4 salmon fillets for 20-30 minutes, then rinse and pat completely dry. Set the Bradley Smoker to a cabinet temperature of 75°C/150°F and add oak bisqettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke. Coat the upper surface of the fillets with Cajun Spice mix (available in most supermarkets) to cover, patting down to form a dry crust, transfer to a Bradley wire rack and smoke for 1 hour. Set aside in a warm place. Hot...

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