Tag Archives: BBQ

Smoked Christmas Turkey

Ingredients Instructions Curing The Turkey In a large container, be sure that this will fit in your fridge, combine all the ingredients with 1L of water and mix well until the salt and sugar have dissolved Add the turkey to the container and top up with water until the turkey is submerged Allow the turkey […]

Ugly Drum Smoker Smoked Christmas Turkey

UDS ugly drum smoker smoked christmas turkey

Ingredients Instructions The Roast Combine all the ingredients except the spice rub into an appropriate container and allow the turkey to brine up to 5 days Once you have allowed your turkey to cure in the brine removed and pat dry, allow any liquid in the cavity to drain out also Clean and chop the […]

UDS Spice Smoked Duck

Pecking Duck

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 […]

UDS Stone Baked Fruit Loaf

UDS Ugly Smoker Stone Baked Christmas Fruit Loaf

Ingredients 1kg unbleached bakers flour/ plain flour 15g dry yeast 570ml Luke warm water 50g brown sugar 20g salt 20ml vegetable oil 1cup Mixed dried fruit 1/4cup walnuts 1tsp mixed spice 1/2tsp ground ginger 30ml brandy Instructions Chop the died fruits and nuts into small pieces, approximately the size of your fingernail, place in a […]

Smoked Beef Cheek Ramen

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 […]

Spiced Smoked Quail with Grain Salad

Spiced smoked quail with grain salad

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 […]

Smoked Chicken Galantine

smoked chicken galantine

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 […]

Smoked Beef Brisket With Arepas

Beef Brisket With Arepas

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 […]

Chimichurri

Mixing the Chimichurri

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  […]