Discussion
Recently bought a barrel smoker/bbq a bit like this one
And it's brilliant.
You put a small fire at each end, meat in middle, lid down and it cooks through nice and slowly, with a good smokey taste.
Tried chucking a load of peppercorns on the fire last night to cook steak and it was good. Nice, subtle peppery flavour. I've also tried adding star anise to give a bit of zing to some pork chops I smoked.
Any other suggestions for things I could try?
Wanted to get some duck breasts at the weekend so looking for something to smoke that with.
And it's brilliant.
You put a small fire at each end, meat in middle, lid down and it cooks through nice and slowly, with a good smokey taste.
Tried chucking a load of peppercorns on the fire last night to cook steak and it was good. Nice, subtle peppery flavour. I've also tried adding star anise to give a bit of zing to some pork chops I smoked.
Any other suggestions for things I could try?
Wanted to get some duck breasts at the weekend so looking for something to smoke that with.
This is an interest of mine too. I have a bullet smoker (R2D2) and have had some great results with cuts like you mention, whole birds, salmon etc.
However, as this is a 'low n slow' cooking method, buy some cuts of meat that benefit from such gentle, drawn-out heat, such as pork shoulder, lamb shoulder, brisket, etc.
Get yourself a good meat thermometer and google 'internal meat temperatures' and have a play around. You'll be amazed with the results I'm sure.
Be prepared to spend a whole day at it and remember that the meat will only take on smoke flavour up to a certain temp so don't smoke throughout.
There's some good tips on this thread which you may have already seen.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
However, as this is a 'low n slow' cooking method, buy some cuts of meat that benefit from such gentle, drawn-out heat, such as pork shoulder, lamb shoulder, brisket, etc.
Get yourself a good meat thermometer and google 'internal meat temperatures' and have a play around. You'll be amazed with the results I'm sure.
Be prepared to spend a whole day at it and remember that the meat will only take on smoke flavour up to a certain temp so don't smoke throughout.
There's some good tips on this thread which you may have already seen.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
226bhp said:
One of the oddest smoked things I ever ate was chicken, it was cooked and served in a buffet in such a way that it was unrecognizable. I was young and naive then and had to ask what it was, I've never come across it since either! Quite pleasant though.
Odd? I smoke a chicken every month or two. It is wonderful either as a sliced cold meat with salad or it goes superbly well with a fresh mango and chilli salsa, makes a blinding sandwich too!Brine the chicken in 80% brine for 24 hours then rinse and pat dry before smoking at 20-25 Centigrade for 5 hours then raising the temperature to 180 Centigrade in the remaining smoke until it is cooked to a temperature of over 75 Centigrade in the thickest part of the thigh. Allow to cool then skin it while it is still warm and wrap in clingfilm then a couple of layers of foil and refrigerate to rest for 2 days before eating.
Mmmm, I think I will be popping out to the butcher tomorrow...
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