Jump to content

Smokin Monkey

Administrators
  • Content Count

    1,565
  • Joined

  • Last visited

  • Days Won

    69

Smokin Monkey last won the day on January 18

Smokin Monkey had the most liked content!

Community Reputation

441 Excellent

Recent Profile Visitors

1,192 profile views
  1. Smokin Monkey

    BBQ Charcoal

  2. Smokin Monkey

    cooking over wood

    I use a mixture of wood, depends on what my local (Nephew) tree surgeon brings me. I build a fire and as the embers fall down these are what you use. A good tap with a poker helps the drop.
  3. Smokin Monkey

    Lamb Kofta Kebabs

    I know a catering company who made ready made meals, then reheated them at the event using steamers. They could serve 100 meals in 30 minutes no problem. So reheating Kebabs in a steamer should be no problem.
  4. Smokin Monkey

    Morrison’s

    I find that they have some good meat compared to other Main Stream Supermarkets.
  5. Smokin Monkey

    Hi from the Midlands

    Welcome again Distunging, good to have New Memebers in the Midlands Region.
  6. Smokin Monkey

    Outdoor kitchens.

    Yes just checked and can not see photos. Will have a look in to it.
  7. Smokin Monkey

    Tandoori Chicken Kababs

    Ingredients 2 Chicken Breasts 2TBS of Tandoori Spice Mix (1 teaspoon ground ginger.1 teaspoon ground cumin.1 teaspoon ground coriander.1 teaspoon paprika.1 teaspoon turmeric.1 teaspoon salt.1 teaspoon cayenne pepper.) Small Carton of Natural Yogurt Splash of Lemon Juice. Directions Cut the Chicken into a decent size cubes (approx 40mm) Mix all the other ingredients together to form a Marinade. Put the Chicken In to a bowl, pour over the Marinade and mix with the Chicken until it’s fully coated. Cover and refrigerate for a minimum of 2 hours, overnight if possible. If using Wood Skewers, soak in cold water for 30 minutes. Set up your grill for direct cooking 1-2 Chimneys of Charcoal, depending on size of grill. Thread 5 to 6 pieces of Chicken on to each Skewer. Place on to a hot grill. Cook until IT reaches 75’C, turning occasionally to give an even cook. Serve in a warm NaN Bread or Wrap, with chopped Cabbage, Onion and Tomato. Sauce is made from Chopped Mint, Chopped Corriander Natural Yogurt, Lemon Juice and Salt & White Pepper. Back To The Smokin Monkey Cook Book
  8. Smokin Monkey

    New Member

    Once again David, welcome to the Forum. Hope you will pick up some useful information.
  9. Smokin Monkey

    cooking over wood

    Hi Reesyd, I have just started cooking over wood embers. Only cooked a couple of things, but I am pretty impressed.
  10. Smokin Monkey

    Piri Piri Rôtisserie Duck

    Sorry Justin it was WoodSmoke 17.
  11. Smokin Monkey

    Piri Piri Rôtisserie Duck

    Think it made an appearance @ WoodSmoke 17.
  12. Smokin Monkey

    Piri Piri Rôtisserie Duck

    Piri Piri Rôtisserie Duck 1 Whole Duck For the Rub 1 1/2 teaspoons paprika. 1 teaspoon dried oregano, crushed. 1 teaspoon ground ginger. 1 teaspoon ground cardamom. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1⁄2 teaspoon salt. 1⁄2 teaspoon ground piri-piri pepper (or cayenne pepper, add more if you wish) Applied rub to Duck and left overnight in the fridge. Filled Keg Rôtisserie with hot coals. Put Duck onto Skewer. Cooking time was about two hours adding coals as required. This is a homemade Rôtisserie made from a Beer Keg Sides of roasted sweet corn, Sweet Potato Wedges, Red Onion and Carrots. Back To The Smokin Monkey Cook Book
  13. Smokin Monkey

    Have a Goosey Gander.....

    Jim, that looks a great! Something different. Did the skin go crispy?
  14. Smokin Monkey

    Inkbird Giveaway

    Inkbird have very kindly offered a “Give Away” for our Forum Members. Inkbird Give Away The are also offering discount on Inkbird Purchases.
×