Smokin Monkey

That’s a disqualification straight off ??

Unfortunately I have two 6’3 lads that eat a lot. Thats me in the background with a Burger, That’s my lads burger in front. Ate all of it with a side of ?. First person ever to complete the challenge!

Haha, you know what it’s like, only two of us at home, and you want to Q. There’s only so much Brisket you can eat, and SWMBO not the biggest fan of smoked meats ?☹️

Brisket Chilli WoodSmoke 2016Made Beef Brisket Chilli at the 3rd Annual Smokers Weekend.Beef Brisket left over (about 1.5 Kg)2 Tins Chopped Tomatoes2 Tins Red Kidney Beans2 White Oinions2 Red ChilliesBeef StockCubed the cold left over BrisketChopped the onionsAll into a Dutch OvenCooked next to hot coals for 2 hours.I added stock from my corned beef if it starts to get to dry, but good beef stock will do.Corned Beef being cooked earlier in the day, stock used from this cooking process for the Chili Corned Beef Recipe Finished Brisket Chilli On the table ready to be served at the Saturday Feast at the 3rd Annual Smokers Weekend. Back to The Smokin Monkey Cook Book

Or you could use MadCow’s Brine, MadCow’s Brine

Did this on another form, so I thought I would repeat it as you have asked for ideas. http://www.woodsmokeforum.uk/topic/384-smoked-turkey-leg/?tab=comments#comment-1855

Ingredients 1 Turkey Leg 4 Litres Of Water 200g Kosher Salt 160g Brown Sugar (Darker the better) 2TBS Garlic Powder 2TBS Onion Powder 2TBS Red Chilli Flakes 2TBS of your favorite Poultry Rub 1TBS of Hot Sauce Fill a bowl with 2 Litres of water. Add the kosher salt and stir until salt is dissolved and water is clear. Add brown sugar and stir until it is dissolved. Put 1 Litre of water into a sauce pan and add the garlic/onion powder, red pepper flakes, Poultry rub, and Tabasco to the water. Stir to mix then heat until it is very hot (not necessarily boiling). The heat will bring the oils out of the pepper flakes and help to meld the other flavors together. Allow the mixture to simmer just shy of boiling for about 15 minutes or so. Add the heated mixture to the 2 Litres of water. Either cool with a good handful of ice cubes or add an extra 1 Litre of Cold Water, place in the fridge until cool. The brine should be cold enough to use now. Place the turkey legs into a very large ziploc bag or a large bowl with a lid will also work. Pour the brine over the turkey legs making sure that they are completely covered. Refrigerate and Brine for 8-10hours or overnight. Set Smoker up for indirect cooking @ 105’C (225’F). I used a GMG pellet smoker with Texas Blend Pellets. Cooked for approximately 4 hours until IT was 74’C (165’F), then rest for 30 minutes. Back to The Smokin Monkey Cook Book

I prefer to direct people rather than instruct them

It’s a recipe I picked up in India recently.

Looks great Scott, and also a good tip from Wade.

SOLD I have two of these Shepherds Huts, in flat pack form. All that’s needed to complete is a door and window. These are not on a trailer. £800.00 each.

Lemon Chicken Tikka Serves: 4 Ingredients: 3 Chicken Breasts 3 Tbsp Lemon Juice 1 cup Natural Yogurt 2 Cloves Garlic 1 Tbsp Grated Ginger 1/2 tsp Ground Cumin 1/2 tsp Ground Tumeric 2 1/2 tsp Cayenne Pepper 1/3 tsp Salt 1/3 tsp Ground Black Pepper 1 Tbsp Olive Oil Directions: Clean your chicken, and cut it into cubes for threading on skewers. Take a fork and prick the chicken many times. Put lemon juice in bowl with chicken, stir well, and set it aside. In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper. Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours. Thread chicken onto skewers. Heat your grill and place chicken skewers on the grill. If you have a Tandoor, get it going and get it hot. Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings. Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done. Tandoori Potatoes Ingredients: 2 Large Potatoes 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon coriander, ground 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon fennel 1 teaspoon cumin 1 teaspoon paprika Directions: Make the Tandoori Rub Peel Potatoes, par boil, drain. While still hot sprinkle the rub over the potatoes. Cook in a hot oven until edges are crispy. Serve with lime wedges on the side for squirting on chicken pieces;

Some Chcken Thighs rubbed with A&O Porky Rub. Cooked in the Wood Oven,

Yes it’s very well made. I think it’s importanted from Australia? Its made from 6mm Steel, fully lined with fire bricks. Took four people to lift it out of the van and get it onto the stand. Slightly different cooking technique to the one you used. The fire is below the cooking area, and the flames/heat comes up each side, then over the food, due to the rounded sides in the Oven area.

I did a Gammon Hock last year, Gammon Hock. Really good Flavours, with a crispy skin to finish. You can always finish in a hot oven to crisp the skin. Checked post, and for some reason the pictures are missing?

Great looking food! Might be a little easier cooking in a big oven, as you can move food away from the heat? Mine has a sliding vent, might fit a pit controller?

Early finish today due to snow, (had two or three flakes!) Decided while on holiday that i was going to cook outdoors more this year and use some of my really used equipment. Not used Pizza Oven in a log time, so fire it up today, and practicing temperature control. Could be Pizza Night on Friday!

Thanks for the link @Wade, managed to locate some on EBay, had to order 10, but they come in @ £0.88 each!

I will have a look for you

Looking for welding hammer spring handles (just the spring) for a BBQ, any ideas where can get them from in the UK?

It has a rotating vent at the Apex of the roof, but if I am honest, never seen any smoke coming out of it. Smoke exists via the wood lattice sides. Been thinking of adding some foll up/roll down sides to cover the wooden lattice in the winter. My Build

You can not go wrong with a Bristol Drum (UDS) very versatile and with good cooking area. Any thoughts on your Shack? What was you thinking of building? Presume that due to the lack of skills and your health, you would be looking to have on built? I purchased a building off EBay and did some modifications to it.

If it’s that good, I might give it a go!

This is a picture from Grillstock 2017, and it was in the Weber Marquee where we had a conversation with Marcus from CWS, to launch WoodSmoke Forum.