Have a look at some of the things we've cooked and the awards we've won in competition.
Black Bean Burgers...
1 15oz can of black beans. Rinsed and drained.
1/3 cup chopped red onion
1 tbsp jalapeño peppers. Use jarred and add more or less depending on taste.
1/4 cup bread crumbs
2 tbsp chunky salsa
1 tsp ground cumin
1 tsp garlic powder. Or 1/2 to taste
Mash beans and add all ingredients to the bowl.
Season with salt and pepper and mix.
Moisten hands and make into patties.
Should make 2 to 4 depending on size.
Wrap each patty in cling film and refrigerate for at least 30 minutes.
Flavour gets better as it sits.
Spray a grill pan with fry light and grill with direct heat for about 10-15 minutes.
You can put directly on grates but it's easier on a grill pan
Cedar Planked Salmon
· Salmon fillets, side or half-side – with skin
· Red peppers, large – enough to cover the salmon
· 200g pancetta
· 2 tbsp clear honey
· 2 tbsp Dijon mustard
· Cedar plank - as available here
Soak your cedar plank(s) in water for at least an hour prior to cooking.
Blacken the pepper(s), either over your chimney starter or directly over your charcoal.
Place the pepper(s) into a ziplock-type bag and allow to sweat for 10 minutes.
Place the pancetta on a stainless tray and grill over direct heat for 5 minutes or until crispy. Remove from the tray, place on kitchen paper and allow to cool.
Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet. If doing a larger piece of salmon – portion the fish before cooking – much easier to cut cleanly this way.
Place the portioned salmon onto your cedar plank.
Mix the honey and mustard together and brush the salmon fillets/pieces with the mixture and then place the pepper on top.
Using the indirect heat method grill for 10 – 15 minutes – or until the salmon is at your preferred level of doneness. Don’t worry about the plank charring – that adds to the flavour. Use a water spray to dampen any excessive charring
Finely chop or crush the crispy pancetta and sprinkle on top of each salmon fillet. Garnish with a rocket leaf (optional).
Sear your fillet briefly on all sides - then wrap the beef in cling film and place in the fridge
Cook your pancakes and allow to cool
Rollout your puff pastry - ensure it's large enough to wrap around the fillet totally
Lay the cold pancakes on the pastry - cut them to fit and overlap slightly
Spread your chicken liver pate across the pancakes
Wilt your spinach briefly and lay across the pate
Having cooked off your chopped mushrooms/cepes - spread out across the spinach
Remove the beef from the fridge and remove the cling film (!)
Place on top of the mushroom mixture and wrap the pastry up and around the beef
Tuck the ends of the pastry under the beef to seal the package
Decorate the top of the pastry and egg wash
Cook in your oven until the internal temp of the beef is 55c (med rare)
Remove and leave to rest - then carve...
· Packer cut Brisket (point and flat muscles)
- USDA or Australian grain fed
· Rub - salt & pepper at a minimum - additional ingrediants at your wish
I followed an Aaron Franklin recipe (well who wouldn't!)
Trim your brisket following Franklins videos - I recommend watching them all several times.
Rub your meat thoroughly all over with your rub
Start your smoker using the minion method and get it settled to a temperature of around 250f. Anywhere between 225 and 275 is OK - your smoker will decide what is best :) I use a foil lined water pan (filled with hot water) but plenty of others use no water - or a ceramic disk/sand/heat bricks (so many options)
Place your brisket in the smoker and add several chunks of wood - I used 6 chunks of cherry for this one (available at SmokewoodShack.com)
Monitor the internal temperature of your brisket - having placed a probe into the thickest part of the flat muscle. It could take up to an hour or more per pound of weight. You want to smoke your brisket until the internal temperature is around 165f - just exiting the 'stall'. The stall usually happens at around 160f and may take a few hours. Some people wrap as soon as they reach 160f to help the meat heat up - but we prefer to wait until the stall has passed and wrap as the meat is starting to increase towards 170f.
We wrapped in pink butchers paper - but you can use foil too. Place the brisket back into your smoker and continue cooking until you get to 205f. Starting probing your meat at around 200f - you're looking for a very soft texture - like a knife into butter.
When done to your required tenderness - remove your brisket from the smoker and open the buthcer paper/foil to allow the meat to vent for 10 minutes. This will halt any carry over cooking. Then re-wrap your brisket and wrap in an old towel, place in a cooler box and it will hold for several hours. You want at least two hours rest before serving.
Remember to carve ACROSS the grain of the meat when you serve.
You can also make burnt ends from the point muscle - more on that in another post.
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