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!

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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).