Smoked Chicken Drumsticks
Brine chicken legs for 24 hours using this method.Get the smoker started, around 90c (194f) with 1 piece of smoking wood. Pecan is a good allrounder.Dry chicken drumsticks and coat with your rub of choice.Once the smoking wood has had about 20-30 mins for the initial...
read moreBrined Chicken Drumsticks
INGREDIENTS 1 litres (4 cups) water30ml (2 tbsp) salt30ml (2 tbsp) sugar8 chicken drumsticks INSTRUCTIONS Place the water, salt and sugar in a large pot and heat.Stir until everything is dissolved.Wait for the liquid to cool down before brining the chicken...
read morePork Belly Burnt Ends
INGREDIENTS Approx 1kg Pork Belly - Skin Off - Diced into 1.5-2 inch cubes Pork Rub BBQ Sauce Honey Butter DIRECTIONS Get the Kamado up to 250f / 120c. Use a few chunks of smoking wood, let the smoke turn blue while it is coming to temperature....
read morePork BBQ Rub – Sweet n Heat
8 Parts Brown Sugar (2 tablespoons) 4 Parts Cooking Salt (1 tablespoon) 2 Parts Ground or Course Cracked Pepper (2 Teaspoons) 1 Part Garlic Powder (1 Teaspoon) 1 Part Onion Powder (1 Teaspoon) 2 Parts Paprika (2 Teaspoons) 1/2 Part Chilli Powder (Australian Chilli...
read moreForce Carbonation Method
300kpa for 40 seconds, rocking on its side 120kpa for 60 seconds, rocking on its side
read moreSmoking Fresh Sausage
Always Indirect First trial: 110c for 60 mins. Taste is great, skins are not, they need to be crisped up.
read more