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; […]
Ingredients Instructions For The Brisket Prepare your smoker/ bbq to 110-130֯C Generously sprinkle your spice rub on your brisket and place on a high rack or grate Smoke for 3-4hrs, then wrap with butcher’s paper/ foil adding in the beef stock. Continue to cook for a further 3hrs or until internal temp reaches 96֯C or […]
Ingredients 1/2cup Parsley finely chopped 10 leaves Mint finely chopped 1/4cup Coriander finely chopped 1/2tsp Dried oregano 40g Ginger 5 Cloves Garlic 2 Shallots finely diced 1 Jalapeno chili 2 long red chilis finely chopped 1 Orange’s zest and juice 2 Lemon’s zest and juice 1 Lime’s zest and juice 60ml Red wine vinegar Salt […]
Ingredients 1 Pork belly approximately 3-5 kg Salt Spice rub (optional) Instructions Drying The Pork Belly This is the most important part about getting the best crackle possible Wipe dry the skin of the belly using a paper towel or a cloth. If there is hair still on the skin this can be shaved off […]
Let’s face it.. we all do it.. we cook a feed larger than we can commit to but what are the best ways to reheat “leftovers” Firstly it is our opinion that not all meats can be salvaged to be reheated as a whole cut. Creative ways to reuse your precious meat gold like; dumplings, […]