Hot smoked Salmon, burnished smoky outside moist and flaky inside, a real treat. I smoked this prime cut salmon fillet in a Peetz smoking cabinet from Garden Gift Shop also using their Smokai cold smoke generator and Irish whisky wood chips from my friend Quinzil at BBQ MasterClass
The video below details how I hot smoked the salmon. Has been a while since I have made a video for the blog, hoe you enjoy it.
Let me know if you have any questions, or if you have a go yourself.
Chicken….check, Bacon……oh yes, Avocado………what?
Yes Grilled Avocado is surprisingly delicious, you still get the lovely creaminess of the ripe avocado, but the edges caramelise beautifully and add a smoky creamy elegance to the kebab. I used quality chicken breast that I diced into large chunks. These went onto the skewers, with strips of back bacon, and chunks of the avocado alternately.
I cooked these on a red hot grill to crisp up the edges and brushed with chilli jam for a little sweetness until the chicken was cooked through, and only took around 5 minutes on a very hot hibachi grill.
This works….try it.
Moist crisp skinned Beer Can Chicken, smoky bud braised pork ribs, an outstanding combo for this amazing BBQ summer we are experiencing, now come on, who’s still BBQing only sausages and burgers, come on over here have a look at this little lot and have a go for yourself, you only need a BBQ with a lid with enough room for the beer can chicken to be sat upright.
I used a dry BBQ rub, I’ve posted my recipe on here frequently or use a good commercial rub on both the thick cut pork ribs, I ask for a layer of belly to be left on mine, and chicken, leave both for a few hours to soak up the flavour of the rub.
I then lit the BBQ for low indirect smoking, you can do this with the coals to one side, or on a dedicated BBQ/smoker such as this Kamado Joe, and tossed on some apple and pecan wood to smoke.
Start the ribs off cooking at 110-120 deg C for 4 hours with the lid down. Then wrap in foil and pour in half a large can of bud, usually I’d say drink the other half, but in this case it will be a majestic throne for your bird. Pop the ribs on and cook for a half an hour. At this point mount the chicken on the half empty beer can and place upright in the smoker, and replace the lid. After half an hour remove the ribs from the foil, and smother with your BBQ sauce of choice before returning to the BBQ. Increase the heat to 140-150degC for an hour.
The chicken should be cooked through and crisp skinned, and the ribs should be tender and moist but with a lovely smoky bark.
Enjoyed with slaw, homemade bread and a cold Bud.
Two of my favourite ingredients for a Pizza, NDuja and Burrata, NDuja is a wonderfully fiery spreadable salami from Calabria that’s loaded with chillies, this works in harmony with Burrata a mozarella style soft cheese with an oozy creamy centre and a few fresh leaves of basil, cooked for a couple of minutes in the wood fired oven that I built myself, this is a perfect combination of creaminess and spice, I’ll let the pictures do the talking if it’s ok with you?
I’ve found BBQ Nirvana in the rolling hills of South Devon, I was invited to the Launch Party for Outdoor Gourmet, a new outdoor cooking shop that supplies a wide range of outdoor cooking equipment to the discerning outdoor chef, we were entertained and fed by local chef Peter Gorton, who cooked up some treats using fantastic Pipers Farm meat, such as smoked pork belly, and chicken wings, balsamic mushrooms, home smoked salmon, and a moreish chocolate cake warmed in a wood fired oven.
It was great to be able to get hands on with some of the new gear available to those wanting to expand their BBQ repertoire, the Kamado Joes are simply stunning ceramic BBQ’s, but there were also Fornetto wood ovens, Bradley smokers and plenty more, BBQ gadget heaven.