Nouveau capital. Smoking is smoking, even the newer electric smokers produce a mean piece of meat nowadays.There's a nouveau BBQ?
Something like this?Apparently the best way to cold smoke is to get some saw dust and a special spirally thing that makes it burn down really slowly.
Can't be arsed to find a link to what I'm talking about.
Lob a couple of aubergines in there with the garlic and make moutabal when you're done. Use instead of mayo on salads, sandwiches and so on.Anyone smokin today?
I've currently got some chicken, salmon, sausages, garlic bulbs, home grown chillis and a big fat rump steak on the go.
I'll let you know how it turns out.
Check online for satay recipes and throw together a few chicken satay skewers. They're generally pretty simple using peanut butter, soy sauce, crushed chili, garlic, ginger, palm sugar (or honey), peanut or sunflower oil and a pinch of ground cumin. Use very little sugar as it can get quite sticky and chars easily. Stick the chook skewers in that for an hour before going on the grill and do them over high heat for a minute or two a side.Cannot get photo's to work , apologies .
The chicken was pretty good , a few problems though due to the shite Tesco charcoal i am still using up . Once the lid is put on the coals almost go out so the tempreture was really low . I gave it about 50 minutes of that then removed the lid and gave it some furious blowing to get it going again .
Then finished over glowing coals for 8 minutes or so each side to colour and crisp .
One thing i did over look which i heard about before is that the BBQ will absorb or mask alot of flavour so you really have to go mad with it . Will put much more spice on next time and earlier too .
Good enough for a cheap piece of chicken .
Going to get some more Yakitori sauce soon and do some chicken skewers as well as sping onion and leek ones , possibly my favourite charcoal grilled food . Also might try some fresh fish , i never really look at the fish counter but today quite large whole sea bass were only £2.50 so might have to give that a go .
Different smoke has different properties and different flavours. For example I find oak, any oak, imparts a bitterness. I'm a big fan of hickory or maple it's less bitter and (to me) tastes traditional on pork or beef. It also depends on what you're smoking. Lots of advice and supplies hereGot this as part of our wedding presents, which wood do you experts recommend and where from. I used it tonight as a normal BBQ, using the hinged shelf to cook the meat on as it was further away from the heat and the food was still quite moist.
I appreciate that it's only a small one, but there are only 2 of us and I plan to get smoking asap starting with a Sunday joint or chicken.
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