Sunday, 24 June 2007

Stuffed Chicken Breasts

This is one of my favorite dishes done on the BBQ, it's really simple, quick and tastes great too!
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.
Serve and enjoy!

Friday, 22 June 2007

Launching ProQ In Canada

We will be exhibiting the ProQ Water smokers at the Canadian Open BBQ Championship, which is being held in Barrie, Ontario from July 6th - 8th. So if you are in the area pop in and say hello. I have never been to a large bbq event, so I'm really looking forward to it. When I return I'll post a few images......
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

Father's Day Supper

After sitting around all day, being pampered, I decided to treat my special family to some tasty BBQ food (the fact that I felt like some myself, also helped).
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

Hmmmmmm…. Ribs done low and slow

Ribs need to be trimmed, see here, before you can lovingly apply your favourite/secret rub to them.

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.

Get the charcoal going and place the water pan in position as in the pictures above .

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).

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.

The Ribs should by now look something like they do in the pictures below, but be warned…. They won't look like that for long!


Smoked Foods

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).