Smokin Monkey

Great step by step guide on how to make Traditional Smoked Salmon.

UDS Smoker Build

Barrel of EBay, paid £11.00. 

NOTE. If you are planing on hinging the lid, do not buy

a barrel with a ridge just below the lid, as this is exactly 

where the hinge is mounted.

Used masking tape down the side to mark out

position of Shelfs.

Drilled shelf support holes

Drilled lid to take vent.

Vent  is a Stainlees Steel fitting donated by a friend,

fitted a butterfly valve inside.

Had some Shelfs left from a Pit Boss Kamado so

fitted them.

Utensil rack added.

Drum drilled and fan Adaptor fitted for a Q Senior controller

Drum stripped of fittings and sandblasted.

Stainless Steel bolts fitted for shelf supports.

Stainless Steel disc cut to act as a heat deflector.

Shelfs fitted to supports.

Drum painted with heat resistance paint and graphics added.

In The Dog House and ready to roll some smoke!

Italian Summer Donut

ingridients

750g Pork Mince
24 Rashers Streaky Bacon (Approx)
Large Jar of Red Peppers
1 Large Jar Sun Dried Tomatoes  
3 Mozzarella Balls
Salt & Pepper
2 tsp Dried Oregano 
2 tsp Garlic Purée 
Spray Oil

Bundt Ring Mould

Directions

Set smoker up to 120'C (250'F) indirect cooking, I used a mix Apple Wood for the smoke.
To the Pork Mince, Add S&P, Garlic Purée (as I did not want to bite into garlic pieces), and Dried Oregano. Mixed together.
Spray the Bundt Ring mound with oil.
Use a knife blade flat on the bacon, use a bit of pressure and push away, this will make the Bacon thinner. Then line the mould over lapping the Bacon.
Line the mould with Mince mixture, about 1/2 thick.
First layed in Roasted Peppers, then Sun Dried Tomatoes, then Mozzerella Cheese. Once this was all in, covered with a layer of the Mince.
Folded the over hanging Bacon over and applied pressure.
Allowed to sit in fridge overnight to firm up.
Sorry no pictures of build as it was pretty messey and did not want to get camera covered.
Turned the Donut out of the tin and apply your favorite rub.
Smoked for 2 1/2 hours until IT reaches 76'C.

Spray the mould with Oil

line the mould with the Bacon

Line the Bacon with  1cm of mince, then a layer of

Pepper, Sun Dried Tomatoes then Mozzarella in

the middle, top with mince. Fold the bacon over to

seal.

Cover in your favorite rub

Smoke for 2 1/2 hours until IT is 76'C

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Honey & Sriracha Glazed Gammon Hock

Ingridients

1 Gammon Hock
1 Large Carrot
1 Medium Onion
1 Celery Stick
1 Bottle of CIder

For the glaze.
Honey
Sriracha Sauce
Salt
Pepper.

Directions

Set smoker up to 180'C (356'F) indirect cooking and Apple Wood to smoke.
Peel and chop the Vegetables.
Place in an oven proof dish. I use 1 inch Stainless Steel mesh formed into baskets then I line them with double layer of foil.
Sit hock On the vegetable trivet, then add the Cider. 
Cooked in the Kamado @180'C (356'F) for 4 hours.
Mixed all the Ingredients for the glaze together.
Apply glaze to the Hock.
Put Hock into my Wood Fired Oven to crisp skin 250'C (482'F), Or turn your pit up, or place in a domestic oven.

Chopped Onion, Carrot and Celery

Added to a foil tray then covered with the Cider

Gammon Hock sat on the trivet of vegetables 

Glazed with Honey & Sriracha 

In to a hot oven

Skin starting to crackle

Skin has nice colour and crackle

Nice moist meat.

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Chilli Bombs

FOR THE CHILLI
500g Beef Mince
1 Tin Chopped Tomatoes 
1 Onion
1 teaspoon Chilli Powder
1 1/2 teaspoons Chilli Flakes
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Paprika 
FOR THE CASING.
500g Pork Mince
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Chilli Powder
1 teaspoon Garlic Powder
10 Rashers Streaky Bacon
200g Crated Cheddar Cheese
1/4 Cup of Frank's Hot Sauce

Directions

Chop the Onion and brown in a pan.
Divide the Mince into two 500g balls.
Add one to the onions and brown. Add Dry Chilli ingredients and cook for 2 minutes.
Add the tinned tomatoes and cook for 5 minutes. Chilli is ready, allow to cool.
Stuff the mounds with the cooled Chilli, the freeze.
Next day season the remaining mince with the casing mix well.
Take a piece of the mix and flatten out to form a patty. 
Dip a Chilli ball into the Frank's Sauce, place on the patty, cover with Cheese.
Form the patty around the Chilli ball to seal it.
For the large bombs, cover in 2 slices of Bacon, 1 slice for the small bombs.
Set Smoker to run @ 150'C use your favorite wood, I used Texas Blend Pellets.
Cook the large bombs for 1 hour 15 minutes, and the smaller ones for 1 hour.

V

Spices for Chilli

Browning the Onions

Browning the Beef Mince

Tomatoes added

Chlli Cooled

Pice Moulds from a well know auction site

Moulds filled with the Chilli

Moulds ready to freeze

Casing meat seasoned

Ready to assemble

Peice of seasoned meat with Chilli Bomb and Cheese

Wrapped in Bacon

Ready to smoke

Finished Chilli Bomb

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Chilli Bombs

Ingridients

FOR THE CHILLI
500g Beef Mince
1 Tin Chopped Tomatoes 
1 Onion
1 teaspoon Chilli Powder
1 1/2 teaspoons Chilli Flakes
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Paprika 
FOR THE CASING.
500g Pork Mince
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Chilli Powder
1 teaspoon Garlic Powder
10 Rashers Streaky Bacon
200g Crated Cheddar Cheese
1/4 Cup of Frank's Hot Sauce

Directions

Chop the Onion and brown in a pan.
Divide the Mince into two 500g balls.
Add one to the onions and brown. Add Dry Chilli ingredients and cook for 2 minutes.
Add the tinned tomatoes and cook for 5 minutes. Chilli is ready, allow to cool.
Stuff the mounds with the cooled Chilli, the freeze.
Next day season the remaining mince with the casing mix well.
Take a piece of the mix and flatten out to form a patty. 
Dip a Chilli ball into the Frank's Sauce, place on the patty, cover with Cheese.
Form the patty around the Chilli ball to seal it.
For the large bombs, cover in 2 slices of Bacon, 1 slice for the small bombs.
Set Smoker to run @ 150'C use your favorite wood, I used Texas Blend Pellets.
Cook the large bombs for 1 hour 15 minutes, and the smaller ones for 1 hour.

Chilli spices

Cook the Onions 

Brown the Beef Mince

Add the Tomatoes 

Chilli ready and chilled

These are Ice Ball mould S from a well not site

Moulds filled with Chilli

Ready to be frozen

Pork Mince with seasoning for the case

Ready to assemble

Chilli, placed on some mince the covered with cheese

Bombs made and covered with Bacon

Ready to smoke

Finished Bombs

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Chinese Style Quail

Ingridients

4 Quails 
1/2 cup Soya Sauce
1/2 cup Worcestershire Sauce
2Tbs Honey
2 Cloves Garlic (chopped)
Thumb size piece Ginger (chopped)
2 Chilli (chopped)
Salt
Pepper.

Directions

Set BBQ up for direct cooking. 
Spatchcock the Quails.
Make the Marinade, using the Soya Sauce, Worcestershire Sauce, Honey, Garlic, Ginger, Chilli and S&P.
Marinate the Quails for at least two hours, best over nigh. Keep refrigerated.
Remove from the marinade and allow the marinade to drain from the Quails, do not wash or dry Quails.
Place skin up on the hot BBQ, and cook for five minutes. Then turn onto the skin and cook for a further three minutes.
Remove, cover and allow to rest for five minutes.

Four Quails

Marinade Mixture

Marinating the Quails

Placed over the hot coals

Nice colour on the Quail

Rested and ready to eat.

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Sumac Turkey Breast

Ingridients

1/2 Turkey Breast
2 TBS Butter
2 Tsp Sumac
300g Streaky Bacon
Salt & Pepper

Directions

Set Smoker up for 125'c
Stretch out the Bacon with the back of a knife.
On a board lay out the bacon into a square shape.
Mix the Sumac & Butter together.
Spread the Butter mix on the Bacon.
Place the Turkey Breast onto the Bacon, and wrap
around to cover the Turkey Breast.
Put into a foil tray.
Place in the smoker and cook for around 4 hours until IT is 76'C

Turkey Breast

Butter and Sumac mix

Streaky Bacon laid out and Butter mix applied

Baco wrapped around the Breast 

Cooked to an IT of 76'C

Crispy Bacon

Moist Turkey Breast 

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Sriracha & Lime Chicken

Ingridients

1 Chicken
3 TBS Butter
3 TBS Sriracha & Lime Marinade 
1/4 Cup Of Water
1 Chicken Stock Cube
4 TBS Sriracha Sauce
2 TBS Lime Juice

Directions

Set Smoker up for 125'c
Spatchcock the Chicken.
Use your fingers to loosen the skin from the breast, then use a spoon to release the rest of the skin.
Mix two TBS of the Marinade with the Butter.
Place under the skin and work it under the skin to all areas.
Make the injection fluid with the water stock Sriracha Sauce and Lime Juice.
Inject into the meaty parts of the chicken.
Rub the remaining rub over the skin of the chicken.
Place in the smoker and cook for around 2 1/2 hours until IT is 86'C

One whole Chicken

Chicken Spatchcocked

Sriracha & lime injection mix

Injecting mix in to the Chicken

Use a spoon to get right under the skin

Sriracha & Lime rub mixed with Butter

Sriracha & Lime rub, mixed with Butter under skin

Rub applied to the outside

In the Smoker for 2 1/2 hours until IT is 86'C

One Cooked Sriracha and Lime Chicken

Moist tender Chicken

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Butterflied Leg Of Lamb

Ingridients

1 Leg Of Lamb
Marinade 
Zest of 1/2 Lemon
1 Tsp Coriander Seeds
1 Tsp Fennel Seeds
1 TSP Chopped Garlic
1 Tsp Salt
5 Whole Black Pepper Corns
2 Sprigs of Rosemary Chopped
Enough Olive Oil to bind Marinate 

Directions

Using a sharp knife, remove the bone from the Leg Of Lamb.
Remove any excess fat and sinuses.
Add all ingredients except Rosemary and Olive oil, to a Pestle & Mortar and grind to make a paste.
Add the Rosemary and Olive Oil and mix in.
Apply marinade to Lamb and massage all over.
Cover and refrigerate over night.
Set smoker up for indirect cooking, set to run around 125'C with your favorite wood.
This is a personal preference, I cook my Lamb to well done and all the fatty parts are crispy, as I do not like chewy fat.

Whole Leg Of lamb

Bone removed

Ingredients for the Marinade

Marinade

Marinade rubbed on to the lamb

In the Smoker

Crisping the fat over hot coals

resting before carving

ready to serve 

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Smoked Pulled Chicken

Ingridients

1 Pack Bone in Chicken Thighs 
Brine Mix
2 1/2 Liters Water
1/4 cup Kosher Salt
1/4 cup dark brown soft sugar
1 tsp Garlic Powder
1 tsp onion powder
1 tsp cajun spice mix
1 tsp celery seed
Chicken Rub
4 Tbsp Coarse Sea Salt
2 Tbsp milled black pepper
4 tsp Garlic Powder
2 tsp Paprika
4 tsp ground bay leaf
4 Tbsp America Mustard 

Directions

1 Pack Bone in Chicken Thighs 
Brine Mix
2 1/2 Liters Water
1/4 cup Kosher Salt
1/4 cup dark brown soft sugar
1 tsp Garlic Powder
1 tsp onion powder
1 tsp cajun spice mix
1 tsp celery seed
Chicken Rub
4 Tbsp Coarse Sea Salt
2 Tbsp milled black pepper
4 tsp Garlic Powder
2 tsp Paprika
4 tsp ground bay leaf
4 Tbsp America Mustard 

Pack of bone in Chicken Thighs

Brining the Thigns

Chicken with the Rub on

Smoking Nicely

Chicken Cooked and ready to pull

Smoked Pulled Chicken

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Andouille Sausage 

Ingredients 

1 tsp Cure #1
1.25 Kg Pork Shoulder
225g Pork Back Fat
2 oz Cajun Seasoning

Cajun Mix
5 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
1 tbsp sea salt flakes
1 tbsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp Chilli flakes

2 Tbsp Paprika
2 Tbsp Dried Powdered Milk
3 Cloves Of Garlic
2 tsp Ground Black Pepper
1 Tbsp Sea Salt
1 tsp Chilli Powder
1 tsp Red Chilli Flakes
1 tsp Ground Cumin
1 Natural Hog Casing 36/40

Directions

Mix together Cure #1, Cajun Seasoning, Paprika, Milk Powder, Chopped Garlic, Black Pepper, Salt, Chilli Powder, Red Chilli Flakes and Cumin.
Cube Pork and Fat into 1 inch cubes. Then grind using a course blade.
Mix ground Pork with the spice mix and leave in fridge for at least one hour, I leave over night.
Soak Hog Casing in water for 30 minutes to remove salt.
Test fry mixture to see if seasoning is correct.
I use the course blade again on my grinder with a 20mm sausage stuffer.
Feed Casing onto stuffer Tube.
Fill casing with mixture.
Link Sausages to you desired length, I go for about 14 inches.
The sausages need to hang in fridge for two hour until the skins are dry to touch.
Set smoker to 60'C 140'F and smoke with your favorite wood, I used Oak.
Cook for 1 hour at 60'C/140'F
Raise the temperature to 65'C/149'F for a further hour.
Raise the temperature to 70'C/158'F for a further hour.
Then finally set temperature to 80'C/176'F and cook until IT reaches 74'c/165'F.
Remove from smoker and either put into Ice and water bath or spray with cold water.
Refrigerate overnight.

Cubed Pork

Back Fat

Spice Mix

Grinding the meat

Spice mix added to meat and mixed in

Casings stuffed and ready to smoke

Finished product

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Black Pudding

Ingridients

500 grams Pearl Barley
500 grams Oats
500 grams Pork Back Fat
250 grams Dried Pigs Blood
3 Onions
1 1/2 liters Water
295 ml Brandy
Spice Blend
20 grams Salt
10 grams Ground Coriander
10 grams Dried Sage
10 grams Mace
20 grams White Pepper

Directions

Soak Oats over night.
Drain the oats.
Chop Back Fat into 10mm dice. Then place in a pan of hot water and boil for 1 -2 minutes to fix the white colour.
Heat a Large Deep pan and add 12 pieces of the fat, allow fat to melt.
Add the chopped onions and sweat slower, until translucent, do not allow to colour.
Mix the Dried Blood with the Water.
Add the remaining Onions, oats and Pearl Barley to the pan.
Add the Pigs Blood mixture to the pan, stir and simmer for 15 minutes.
Add the spice Blend and Brandy to the pan and stir.
Allow to cool.
Stuff Large Hog Casing or synthetic Casing with the cooled mixture.
Heat a large pan of water to approx 82'C (I use Sous Vide) and cook for 20-25 minutes. 
Plunge into ice water to stop cooking and refrigerate.

Boiling the Back Fat

Mixing in Oats, Onions and Barley

Rehydrating the Dried Blood

Blood added to the pot

Spice mix

Drop of brandy

Stuffed in to the casings

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Brisket Burnt Ends

236 ml Apple Cider Vinegar 
354 ml Water
1 Brisket point-end, approx 7lb

For the Brisket Rub

20 g Salt

20 g Garlic Powder

20 g Black Pepper

20 g Onion Powder

236 ml Cola
236 ml BBQ Sauce
78 ml Brown Sugar
30 ml Worcestershire Sauce
15 ml Soy sauce
30 g  Butter
15-30 ml Honey
Kosher Salt
INSTRUCTIONS

Preheat a smoker to 121'C. Place apple cider vinegar and water into spritz bottle.
Season the brisket well with salt, Pepper, Garlic and Onion mix.
Place the brisket into the smoker. Cook, spritzing occasionally with the cider vinegar mix until an internal temperature of 65'C is reached.
Wrap the brisket tightly in foil, and return to the smoker until an internal temperature of 85'C is reached.
Remove brisket from the smoker, and cut into thick slices, about 3/4 inch. Then cut the slices again to form cubes. If there are large seams of fat, you may want to trim these out or discard - they will not have a pleasant mouthfeel.
Place the cola in a small saucepan over medium high heat, and reduce liquid by at least half. Add the bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.
Place the brisket cubes in a large foil tray, then pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.
Increase the heat of the smoker to 135'C, and cook a further 2-3 hours, or until the liquid has reduced and caramelized. You will see fat accumulate at the bottom of the pan as it renders - this is normal, and should not be confused with the sauce liquid. Serve immediately or keep warm until ready to serve, otherwise the sugars in the sauce may harden.

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Smokin Monkeys Smoked Bacon

Two whole Pork Loins

Cut each Loin in to three and weighed each piece and wrote weight on each Vac Pac.

Used a Cure calculator like, like this one, http://www.localfoodheroes.co.uk/?e=541

Weighed out the Salt

Weighed out the Sugar

Weighed out the Cure #1 (3grams of cure plus 23gram ramekin)

Cure mixed together

Loin in the Vac Pac and then the mixed cure added. I like to write all calculated cure weights on the pac.

Once sealed the Loin is placed in the fridge for 10 days, turn Loin every day.

Pork Loin after 10 days curing. Remove from Vac Pac and rinse with cold water.

Bacon once it has been washed.

Fry tested a slice or two to check for saltiness.

Bacon hung in the fridge for 24 hours.

Smoked over Oak pellets for 12 hours.

Sliced and portioned.

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Stainlees Steel Piri Piri Rôtisserie. Lined with vermiculite.

Six Chicken Baskets.

Grilling Rack

Hot Plate

3 Skewers.

Serious piece of equipment, very heavy and will need some attention to the wheels.

£800.00 ovno.

Great to have you on board!

The Smokin Monkey Cook Book

Beef

Brisket Burnt Ends

Brisket Chilli 

Chilli Bombs

Corned Beef

Lasagne Loaf

Beef Brisket Chilli WoodSmoke 18

Beef Short Ribs

Beef Goulash

Beef Rid, Porcini Mushroom & Ale Pie

Poultry

Chinese Style Quail

Crunchy Chicken - Smoker Fried Chicken

Smoked Pulled Chicken

Smoked Turkey Legs

Sumac Chicken Kebab

Sumac Turkey Breast

Srirach & Lime Chicken

Chicken Shashlik (Kebab)

Piri Piri Rôtisserie Duck

Tandoori Chicken Kebabs

Wood Fired Chicken Thighs

Goat

Goat Rump

Lamb

Butterflied Leg Of Lamb

Spicy Mongolian Lamb

Lamb Kofta Kebabs

Pork

Bacon

Black Pudding

Black Pudding Battenberg

Chilli Bombs

Honey & Sriracha Glazed Gammon Hock

Italian Summer Donut

Lasagne Loaf

Porchetta

Pork Cheek Tacos

Pulled Ham

Shroomballz

Tandoori Pulled Pork

Belly Pork Yakitori

Belly Pork Burnt Ends

Pulled Pork

Sausage

Andouille Sausage

Black Pudding

Chorizo and Onion

Texas Style Hot Links

Cheese

Cheese

Vegetables 

Whole Roasted Cabbage

Breads & Dessert 

Focaccia Bread

Smokin Monkey from Sutton In Ashfield, Nottinghamshire.

Great to be on this new Forum for all things BBQ.