Monday, 31 December 2007
Full instructions on how to do a Turducken can be found HERE, but feel free to experiment.
Sunday, 2 December 2007
Wednesday, 21 November 2007
Monday, 5 November 2007
Thursday, 18 October 2007
19th Annual Jack Daniel’s World Championship Invitational Barbecue
Can't wait, I leave here on Monday... fly to Buffalo to meet with the guys from Smokinlicious, then take a leisurely drive down to Lynchburg, Tennessee (quite a way). I'll post some pictures as soon as I'm back.
The team we sponsor, Simcoe County Smokers, will be competing using the new ProQ WSM Stacker (Pimp your Weber Smokey Mountain) + some ProQ Frontiers.
Monday, 10 September 2007
Right 1st you want to get hold of a turkey, frozen will need to be defrosted completely, or fresh from your butcher or if you're that way inclined go and kill your own bird, just remember that it needs to be at room temperature and the feathers must be removed, before it goes onto the smoker... this will ensure that the smoke penetrates.
Insert pesto/ rub or your own "secret" mixture (we all have one) underneath the skin.
Once you have about 3 table spoons of the mixture under the skin, use your hands to gently massage the bird, in order to get the mixture spread evenly..... believe me, there'll be quite a few blobs off the stuff lying around your work area (it's a messy process), and if your work area was hygiene friendly to start with, use these wayward blobs to rub the outside of the turkey... this'll help whatever herbs and spices you use to stick to it.
You want to maintain a cooking temperature of between 200 - 250 Deg F for about 5 hours. Throw some wood chips/ chunks on to the coals every 30 minutes or so, depending on how much smoky flavour you require. I usually check the internal temperature of the turkey at about 4 hours into the cook, by inserting a food probe thermometer into either the thickest part of the breast or thigh. The bird is done when the internal temperature reaches 165 Deg F. A point to note is that once removed time must be allowed for the meat to rest and that during this time the meat will continue to cook as the juices re-distribute themselves.
We were awarded the bronze for "Innovative new products" for our ProQ Smoker at a trade show (Spoga) held recently in Cologne, Germany. This is a major achievement for us and we're delighted to say the least.
We have a few new products on the drawing board, so next year, who knows.... we may even get silver or gold.
Thanks must go to all the people who've tried and tested our bbq's, then come back with suggestions, some of which we've included in the latest models.
Saturday, 8 September 2007
Wednesday, 29 August 2007
Here are the results:
1st - The BBQ Effect - 461 pts.
2nd - Simcoe County Smokers - 459 pts.
3rd - Swines & Bovines - 435 pts.
1st - Smokin' in the Igloo - 469 pts.
2nd - Simcoe County Smokers - 467 pts.
3rd - Diva Q - 446 pts.
1st - Simcoe County Smokers - 449 pts.
2nd - Diva Q - 448 pts.
3rd - Swines & Bovines - 440 pts.
1st - The BBQ Effect - 460 pts.
2nd - Simcoe County Smokers - 458 pts.
3rd - Diva Q - 457 pts.
Simcoe County Smokers - 1833 pts.
Sunday, 24 June 2007
Take your chicken breast, slice it in half, to leave a nice, large and flat piece of meat to work with.
On this occasion I've roughly chopped some Oregano, Lemon Thyme and Red Pepper. Add some Brie cheese and a few spices.
This is the hardest part ..... roll everything up, then tie the roll in several places with natural string, don't use string that has been treated/ coated with anything. Baste the rolls with some lemon juice and let them sit in the fridge for half an hour (this will give you time to get your fire ready).
You'll want to prepare your BBQ for indirect cooking, or you could use as "water" smoker as I have done. Pop the food (add wood chips to heat source, if you want a smoky flavour)on and cook at 300F for 30 minutes.
Cook the rolls directly over the fire until nice an brown, you'll notice cheese dribbling out, if your tying skills are not up to scratch.
Friday, 22 June 2007
The picture below, shows our stand/ booth at the Mid Atlantic BBQ trade show, which we attended in earlier this year.
Sunday, 17 June 2007
There wasn't too much to choose from in the freezer, but I remembered that I had some prime pork loin steaks, squirreled away, which would make a quick and easy BBQ meal.
To prepare the steaks, all I did was baste them with some apple juice, sprinkle a few herbs and spices on...... mainly rosemary, then just let them sit in the fridge for 30 minutes.
Next, set up your grill to cook indirectly, this only works if you have a grill with a lid. You want to cook them in this way for 20 minutes at around 300F. I added some Hickory wood chunks to the charcoal, to give me a smoky flavour.
After 20 mins, you want to grill them directly over the coals/ heat for 2-3 minutes either side.
They should now be ready to serve........ enjoy!
Thursday, 14 June 2007
I've used some Iced Tea rub on these, but a rub is fairly simple to make, just blend a few of dried spices and herbs together, rub the mixture onto the ribs.
Use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate overnight.
Remove the ribs from the fridge about an hour before you want to cook them, this will ensure that they are at room temperature, which will allow the smoke to penetrate the meat more easily. Baste the ribs, a simple sauce can be made by using Coke (not the snorting kind!), tomato sauce/ ketchup, honey and whatever herbs and spices you like.
If you have one, use a rib rack, this will enable you to fit more ribs on your Q and allows the smoke to get to all parts of the meat.
The cook should take at least 5 hours, so make sure you are using a full load of good quality charcoal briquettes and keep the smoker temperature between 200-250°F.
I used a ProQ Frontier Water Smoker for this batch of ribs.
Add wood chips or chunks to the fire to create smoke, this should be done for the first 2 hours. I used Hickory wood chunks for this rack. You will need to baste the ribs every hour.
After 3 hours, remove the ribs from the smoker and place them on some heavy duty tin foil, baste heavily with the sauce, wrap the tinfoil around them, making sure there are no holes in the foil. Put the parcel back on the smoker for another 2 hours, keeping the temperature at 200 °F (there's no point putting any wood on the fire at this stage).
You will need to baste the ribs every hour.
After 5 hours total cooking time, remove the foil, baste for a final time, drop one of the grills onto the fire (as per the picture above)bowl brackets and quickly sear the ribs on either side for 30 seconds, caramelising the sauce.
There are 2 types of smoking, Hot and Cold. These processes are 2 completely different methods for preparing food. Hot smoking cooks the food, whilst Cold smoking is a part of the process designed to cure food that will, in most cases, be cooked at a later stage. No one can be sure of when it all started, but it was probably discovered, by accident, sometime during the Stone Age. In the case of Hot Smoking, you can imagine a group of hunters bringing meat back to their cave and hanging it above the fire they used for warmth. Cold Smoking/ Curing may have been discovered in this manner... picture freshly caught sea fish, being filleted on site and then left to soak in a rock pool for a few hours, before being returned to the cave where it was hung further away from the fire, possibly nearer to the roof, where the smoke gathered. In both scenarios, man might have been pleased with the resulting flavour (he may even have been given a hearty smack on the back, known as a pat, from the people sharing the meal, to show their approval). He may have also noticed, in the case of the fish, that the food lasted a lot longer, without spoiling. As with most men, he more than likely got impatient, whilst waiting for his meal and ended up by first moving the meat closer to the fire (Barbecuing) and finally, by throwing meat directly onto the fire (Grilling).