You are reading a single comment by @ffm and its replies.
Click here to read the full conversation.
-
smoke flavour is best absorbed at the beginning of cooking not at the end.
smoke them, cook them and then finish off over coals for caramelisation
-
Put them in a foil tray and smoke at 235f for an hour, add stock and wine and cover tightly with foil. Cook at 300f for another 3.5 hours or until you get the meat to 180f. Rest for ten minutes, serve with more meat and side orders of meat. Follow up with more meat.
dancing james
Ramsaye
@ffm
I tried a couple of new things recently:
Lamb shanks which I braised for a few hours in a standard casserole of red wine, stock, vegetables and herbs, then brushed with redcurrant jelly and finished off with a quick blast over some charcoal. They were very tasty and I'm wondering whether they could be braised well in advance, then popped in the microwave to get the internal temperature back up before a final barbecuing for added smokiness.
Also, fresh pineapple chunks marinaded in dark rum, brown sugar and mixed spice. Kebabbed and popped on a charcoal barbecue until the edges started to caramelise and then served with whipped cream. Very nice indeed and I might try larger slices in the same style since I think that will be less hassle to prepare and easier to serve.