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@dancing james
Today I am having a little fun.
Pork belly with ribs in. Have cut into two pieces. One is rubbed with pepper salt and garlic powder, it’ll be smoked and then wrapped with a little apple juice for the last few hours. The other piece has a more complex rub and will then be wrapped up with a mustard based sauce for the final part of cooking.
Quail - will be brined in an aromatic pickling solution - cider vinegar, water, salt, sugar, juniper and allspice. Then dried off, simple bbq rub, smoke for approx one hour and then flames for a few minutes.
They will be the stater with smoked mushrooms stuffed with Stilton bacon garlic and Panko served on home grown rocket.
As the smoker is on have also cured duck breast with a dry rub of salt, sugar, juniper and bay for 24 hours. This will be washed off and then smoked for an hour or so. It will be wrapped in cling film to cool and then used to make duckstrami sandwiches next week.