Monday, 31 December 2007


De-bone a chicken, duck and a turkey, instructions can be found HERE. Place the duck inside the turkey and the chicken inside the duck, sew the turkey together again, cook for about 7 hours on your smoker at 220 -250 Deg F, or until the internal temperature of the meat reaches 165 Deg F.

Full instructions on how to do a Turducken can be found HERE, but feel free to experiment.

Monday, 24 December 2007

Sunday, 2 December 2007

New BBQ Forum

I've recently set up a forum to discuss anything to do with BBQ, so whether you are a beginner or a seasoned pro, feel free to come in and share your BBQ experience.
You can go straight to the forum by clicking HERE

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).