Tag Archives: smoker

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 […]

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 […]

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 […]

Maple Smoked Sardines On Toast

Cooking In Ugly Drum Smoker (UDS)

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 […]

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 […]

Beef Cheek Lasagna

Smoked Beef Cheek Lasagna

Ingredients Instructions For The Cheeks Combine the spices and salt in a bowl and mix until well incorporated Dusted the spice mix over your beef cheeks 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 […]

Smoked Chorizo-Stuffed Calamari With Squid Ink Pasta

Smoked Chorizo Stuffed Calamari

Ingredients Instructions     Squid ink pasta To make the pasta combine all ingredients in a non-porous bowl and mix until a ball can be formed. Wrap the dough and allow to rest for 30minutes After the pasta has been rested using a rolling pin or a pasta roller to roll sheets of pasta (approximately […]