Ingredients Instructions Brining The Chicken Combine all the ingredients for the brine in a dish deep and mix well, enough to also include the chicken Place in chicken and keep submerged in the brine, between 1-3days is ideal Smoking The Chicken After the chicken has been brined pat dry, remove any spices that have stuck […]
Ingredients Instructions Curing The Duck To cure the duck combine all the ingredients in a bowl, mix well, and stuff into the gut cavity of the duck Place in refrigeration uncovered to dry for 8hrs- 3 days After a minimum of 8hrs or maximum of 3 days remove the cure Allow the duck skin to […]
Ingredients Instructions For the cheeks Massage the miso onto the beef cheeks and dust lightly with pepper Prepare your smoker to 110-130֯C and place the cheeks on a high rack or shelf Smoke your beef cheeks for 2-3hrs uncovered, after the smoking period transplant your cheeks into a suitable dish or wrap in foil with […]
Ingredients Instructions Smoking The Sardines If required rinse off loose scales and residue left in the stomach cavity of the fish. Pat dry with paper towel Lay your Sardines on a flat tray and generously dress the sardines with the soy sauce, maple syrup, cracked pepper and olive oil Allow you sardines to lightly cure […]
There are multiple ways to lighting your smoker. some ways work particularly better than others depending on the type of cook you wish to do Fire starters directly in your basket There are many brands of fire starters, they all work but some will leave a tainted smell of kerosene in your cook. Thus it […]
Ingredients Instructions Making the Brine in a medium sized container add all the ingredients for the brine and mix well until the sugar and salt have dissolved. place the quail in the liquid and cover place container in the refrigerator for 5hrs-2 days Making the Grain salad To blanch the quinoa; bring pot of water to […]
Ingredients
Ingredients Instructions Brining The Chicken If your butcher can butterfly and debone your chicken this is a huge bonus. Using a sharp knife trace down the back of the chicken following the spine Once the skin has been split turn the knife carefully and in a slicing motion follow the tip of the knife along […]
Ingredients
This is a conversation we hear all too often about trimming your meat prior to cooking. The short answer there is no right or wrong answer for this, it comes down to comfortability. However, there are knives that are most definitely suited for specific duties. This is our breakdown of what we use. Boning knives; […]