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Posted by on 10 Oct 2015 in Bradley Smoker, Featured, Hot Smoking, Meat | 0 comments

Hot Smoked Pheasant

Hot Smoked Pheasant

October; it has to be smoked game and the pheasants were calling out to me from the butcher’s window writes Sandra Tate…I have to say I was spoiled for choice what with there being teal, mallard, pigeon and grouse there too but I prefer to smoke a bigger bird, less chance of drying out the meat. These two were plump male birds with almost no shot damage. Find a snug container to cure the bird in before smoking. Now prepare a brine by adding enough boiling water to 50g sea salt and 25g unrefined sugar to be able to fully immerse the birds. Allow it to cool completely before doing so. Leave for 1 hour then rinse thoroughly and pat completely dry inside and out with kitchen paper. Set the Bradley Smoker cabinet temperature to 240°F/115°C and add a dozen apple wood bisquettes to the stack. Once up to temperature sit the pheasant on a wire rack and place in the middle of the cabinet with the top vent...

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Posted by on 8 Oct 2015 in Baking, Featured, Kamado Joe | 0 comments

Big Bread Bake Off

Big Bread Bake Off

So everyone’s into baking now, or so it seems. Can’t say as I’m a cake lover but I sure do like my homemade bread writes Sandra Tate…You just can’t beat the smell of homemade bread, so today I lit up the Kamado Joe to bake a couple of hefty loaves of sourdough and tantalise the neighbours. It takes a long while to make, but the effort required is minimal, sour dough is just a waiting game. For sour you must, of course, have to have the mother substance, the starter which will be your substitute for bakers yeast. This is mine, fed every time I take from it; it has now given about 6 years’ service, kept in the fridge and ready for my twice weekly bake. It would take a post all of its own to describe how to make your starter in the first instance so I suggest that you consult the experts – like Richard Bertinet, or Dan Lepard. Start the proceedings the night before by...

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