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Posted by on 13 Sep 2015 in Featured, Kamado Joe, Meat | 0 comments

Smoky Six Hour Pork Belly

Smoky Six Hour Pork Belly

I served this to a couple of friends last night and one asked if she had died and gone to heaven, I told her I’d gone with her writes Sandra Tate…This is a simple low and slow method that produces a meltingly tender result. Firstly the the Kamado Joe needs to be made ready by establishing a constant temperature of 120°C-130°C and to do this the bottom vent will be open by a mere 1-2cm and the daisy wheel barely half open. This will produce the desired smoking temperature – I did not add shavings, I’m more than happy with the charcoal smoke. Place the heat deflector at low level (with a drip tray on it) with grill rack at high level. A 1.6kg piece of pork belly, on the bone and complete with rind, fed 4 of us – which sounds rather greedy but to be fair we would willingly have eaten more. Rub the meat side with a mix of 20g unrefined sugar and 20g sea salt...

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Posted by on 1 Sep 2015 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Cold Smoked Clam Marinières with Spinach & Pasta

Cold Smoked Clam Marinières with Spinach & Pasta

Further to last month’s post for smoked shellfish I had the pleasure of finding local clams on the fish stall this week and couldn’t resist making a smoky version of what is traditionally a mussel dish writes Sandra Tate… Before beginning, have the Bradley Smoker set to cold smoke (cold smoke attachment not necessary as the clams are being smoked so briefly and will already be cooked). Add oak bisquettes to the stack and set for 30 minutes, top vent almost closed, (which will allow the cabinet to be smoke filled before placing the clams inside). I can’t emphasize enough that shellfish must be cooked very briefly or you will produce a disappointingly rubbery result. For 2 people you will need 800g of fresh clams, rinsed and checked that they are all firmly closed after being swirled vigorously. Drain in a colander then place in a pan over medium/high heat with a lid on and toss occasionally until they have opened (probably a couple of minutes will do it)....

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