CoCoCabana

Good Morning Sarah, as Wade says we do have a selection of barrell chunks ( size is about 3 x 1”). Single malt whisky such as Glennfiddich,Bowmore and Laphroag (Isle of Islay so peaty) Barbados Plantation Rum Bourbon Whiskey such as Jack Daniels and Tennessee Chattanooga These are original Barrell chunks there’s no need to soak they’ve been soaking in the contents for at least 10 years . We also do smoking herb pellets Thyme, Oregano and Hops if you become interested drop me an email on: info@cococabana-Grillbriketts.com

In the spirit of Crocodile Dundee “nah mate that’s a ?”. My Rhodesian Ridgeback even knows the bloody counter where the Tomahawks are.

Yup , it’s all a big learning curve and never too old to take on more knowledge. I’m at the Europeans Championships in Sweden with the German BBQ Wiesel grill team. They are looking to add to their World title and you will be pleased to know they mentioned exactly what you just said last night whilst doing a Hot n Fast Topside. Smoke is effective st the beginning only , thereafter it’s about managing internal temperatures to the finish. These Roast Beef Sarnies were a pre competition treat .

Finally got my hands on some more whisky barrel chunks. These taken from a rare Glenfarclas Single Malt with the producer decanting a bottle of " leftover" before setting the saw. Used a very basic salt and smoked paprika rub as didn't want to over complicate the flavours. @100 3:2:1 I felt was going to be a touch too much in the end was more 2:2:1 and seemed to work a treat. 4 chunks were put on for the 2 and 2 more for the mid stage. Sauce was a tomato base with smoked paprika , mustard, maple syrup and a touch of Single , sadly not the Glenfarclas. Flesh was very tender, suckable off the bone , the other rack was devoured by my son. The chunks knock spots off of other whisky flavoured chips to my mind. Here you can smell the richness of the whisky this barrel once, probably quite recently, nurtured . I'm looking forward to playing with the wine, cognac, Martinique Rum and a very rare 'not available in Europe' Bourbon Barrel Chunks over the coming weeks. And by the end of May they are going to be available in the UK.

This was an epic event 5 Carnivores , 1 Veggi and a Vegan . My task was to feed the Meateaters !! These 2 monsters were called into duty !! Credit where credit's due the base recipe was from Malcom Reid YouTube linked here if anyone needs . Im quite familiär with reverse Sear but this was Zap then bring em up slowly . I used a salt/ white pepper prep rub to draw up the moisture . Then some Ankerkraut BBQ WIESEL magic beef dust which I know to be tried and trusted . VEERING away (1) from the video I injected the T'hawks with an infusion of Beef stock, 1Tsp Marmite and crumbled an Oxo cube to enhance the richness .This I pumped in from both sides until oozing . The Sear was done at 600+ On a Weber Gas ( I found it hard to maintain the 600 on the grill for the 4 Mins per side . - which would have been easier in my charcoal grill hence a back end sear)m was decided upon) Then the slow cook was for about an hour 15 and I added veer no 2 ( some peaty whiskey chunks to smoke away in the corner . Basted with some chopped "Frankfurter Grune Sauce Herbs, butter , garlic and the Marmite infusion mixed with some dripped meat juices . Pulled it off at what I thought was 50 using my non temp probe ( very retro ) and put it to rest for 20 Mins Veer no3 to finish em off I 600 seared again 90 secs a side a side to mature the crust . I was pretty sure it was accurate and the press technique also told me time was up . The flavour was fantastic and I was catering for 3 MR and 2 Rare is definitely the 3 were over the moon. Was very happy with the bark , the whiskey had done its work and infused even with such a short smoke time. the meat was extremely tender though the fats had not completely rendered . There's a little left over for beef sarnies so I suppose the proof of the pudding .....bla bla I do though think Tomahawks are as much for show than anything else . When you are already coughing up a hefty dollop of cash paying for the bone which serves only to help handling and optics is a clear consideration. My Rhodesian Ridgeback will disagree. Below: the before, during and after. Paul

Thanks for the tip- looked it up and yes does seem a variation on where I want to go with Schnitzel...Hadn't considered doing this in the BBQ at all let alone Smokin it so FEELING INSPIRED , could be on the menu Friday....Red and White cabbage Coleslaw to go with - without the KFC calories.

Original plan today was bike ride + Schnitzel. Snowstorm and forgot the breadcrumbs put paid to that. So what to do with 2 Turkey breast escalopes. I say Turkey but actually they call it Pute here and they say there's a difference but I don't see it. Thought I'd experiment to see if some of the more pungent Indian spices would work their way into the flesh even with a light grilling.. I put a mild Asian rub together with Salt, White pepper, celery salt,Turmeric, Ginger powder, a pinch of Garam masala... a dab of butter to keep the meat moist. I smoked them an hour at 100°C ( but it was -5 outside) for an hour with a foil basket of Cinnamon Bark and Star Anise. Because Im in India a lot I can get plenty of these and had some back from the last trip. I had no idea how this was going to turn out but when i put my head out of the door for a first look I was pleasantly surprised the aromas were filling the air.... I finished the Escalopes off with a v quick flash sear and let them rest for a few mins. Result: I'm not sure 1 hour was long enough to really get the flavours through the meat and in any case the escalopes were relatively thin. Definitely there was the distinct Cinnamon taste and the pieces of bark had smouldered well. I was really after the Anis touch but that wasn't overly evident, perhaps next time Ill take the seeds out and just crush them a little to give them a start. Not to be put off I'll try this with Duck Breast but the real goal is to create a N India dish with Beef Ribs , for that I need to perfect extracting the Anis taste. Onward and forward.

Tonight I wanted to recreate a childhood favourite from when I visited Germany as a Boy Scout ( sniggers accepted) . I think it was my first ever spicy food and the German family with whom I was staying were surprised I wasn't up all night. I recall the flavours of paprika , tomato and onions and 'heat' . So some relatively box standard Shashlik ( means skewered meat in many East European and Near East languages) were indirect grilled for an hour before a quick finishing sear. The back ones were rubbed with smoked paprika and salt , the front ones 'naked'. For the sauce I used half a Tsp regular Paprika powder , half a Tap smoked Paprika powder , turned into a rich tomato based purée and almost Caremalised sweet white onions. For the heat some chilli flakes and then just simmered so the ingredients got to know each other . Very happy with the outcome and the dredging up of fond memories at the ' Schnellimbiss' in Essen Borbeck . ill do this again and if I have more time will smoke the shashlik and the sauce to really jazz it up.

Hi all, Enrolled as Cococabana but answer to the name of Paul 99% of my time...I'm actually a producer of Coconut shell briketts but thats not only why I'm on this site. I'm an expat lost in Germany but spend a good amount of time in India. I'm keen to learn more about Smoking meats , share some ideas from Germany and India and join in any debates I feel I can add some value to. I've spent quite some time with Ollie Sievers,Alfons Wienen and the BBQ Wiesel team through our sponsorship as they earned their World title and never stop being amazed at what can be done on the humble grill. In fact the grill ain't so humble anymore , you can pay small fortune for gimmicky stuff if you'r not careful. I posted a Lamb dish up here over the weekend which although fantastic tasting was a tad flawed and I was really impressed with the advice I received to take up a notch. That doesn't come through on every forum so I doff my cap at those that answered and say than you. Suffice to say I'm here to learn, add some colour if anyones interested on what we do with the humble coconut shell in India and maybe meet a few members and orUK Teams at the various events I plan to attend in the UK this year. Paul

The distributor for our briketts for Germany manufactures them , he grows fresh herbs and dries them for export . This was just a natural add on , The pellets are 100% the plant , no infusions or sprays whatsoever . The first batches he had pelletised the next ones he will do himself. I'll arrange some to be sent over !! :-) Thyme, Oregano and 'fresh' Hops!!! We often make up 'Smoking Packets ' made up of brikett ,pellets and some wine or spirit barrel chunks - they go down very well over here .

Hi Wade, Thank you for the very comprehensive and instructive answer, it's about the most helpful insight to getting good results I've seen on any forum ! ? Joint was not foil wrapped (2nd stage) , or basted but a water trough was put in . So there's one error so to speak. I did smoke only the first phase about 4 hours and the oregano and thyme flavours were certainly evident which is as Id expect from smoking the pelletised herbs themselves with no fillers . The Truffle butter worked very well but after I half inched the garlic mushroom there was a bit of bonfire of strong competing flavours so will keep me mitts to myself next time . ill answer your other note a bit later on !! :-) Thanks , Paul

Until I started reading UK & Oz BBQ sites I hadn't thought to smoke lamb , despite hailing from Blighty . Today I changed that and smoked this small leg . Rub ; Dried Provençal Herbs, celery salt , Rock salt, Smoked Paprika. 8 Hours at 100c Smoked over Thyme and Oregano pellets . Although the flavour was fantastic the smoke ring leaves a little to be desired and although I took it off at 70 IT the flesh was a little dry at the edge yet Rosa on the inside I think to correct that I need to inject into the first 1 cm of meat. Served with a truffle butter and some plain Veg. Well nearly true I half inched one of my Vegan wife's garlic mushrooms.