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Posted by on 10 Nov 2015 in Featured, Kamado Joe, Meat | 0 comments

Lamb Shanks Rogan Josh

Lamb Shanks Rogan Josh

With such a lot of weather about I find the low and slow ever more appealing, not only because I can pop something into the Kamado Joe and leave it unattended for an age, but also because the results are always spectacular writes Sandra Tate…Get your Kamado Joe lit and settled to a sedate 140°C. Place the heat deflector at low level and the grill rack above at high level. Now as this is going to cook long and slowly I don’t feel the need to mess with browning and cooking things before bringing them together in one pot. Instead peel and slice 2 large onions and place in a deep roasting tray together with 4 lamb shanks, 4 large ripe tomatoes, roughly chopped, 300ml water, 6 cloves peeled & crushed garlic and 2.5cm peeled & grated fresh ginger, 2 tsp salt, a good grinding of black pepper, 1 rounded tbsp paprika, and ½-1tsp red chilli powder. Now briefly fry 2tsp lightly crushed cumin seeds together with 2tsp lightly...

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Posted by on 7 Nov 2015 in Bradley Smoker, Cold Smoking, Featured, Meat | 0 comments

Rare, Smoky Venison Steak on Rosti

Rare, Smoky Venison Steak on Rosti

I confess to being reluctant to drag the Bradley Smoker from the shed when there’s the distinct possibility that there’s going to be a sudden downpour and/or it’s going to be blown over writes Sandra Tate...… but then it may be worth doing it for a 10- 20 minute smoking of venison steak to turn lunch into an Autumnal revelation. Venison is of course very lean, and venison steak deserves to be cooked and served rare, or not at all! Ask your butcher for 2 steaks to be at least 1″ thick – and even at that thickness they’ll weigh in at 150g each – but this is enough as the taste is supreme. Set up the Bradley Smoker with a half a dozen oak bisquettes in the stack and do not heat the cabinet. Allow it to fill with smoke then place 2 steaks on a wire rack and smoke for 10-20 minutes, enough for subtlety and to give an  added dimension to the flavour. Set aside. Rare,...

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