Smokin Monkey
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Hi Steve welcome to the site! Great to have you on board and I am sure that we can make this the One Stop place for all things BBQ.
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untildon Wing Fest is a celebration of the magnificent chicken wing! Inspired by the National Buffalo Wing Festival held annually in Buffalo, upstate New York, where 2.4 million chicken wings are consumed over two days, London Wing Fest is the creation of two huge wing fans, Richard and AndyI Legend has it that the original Buffalo wing was conceived in the city of Buffalo, New York, at Anchor Bar using Frank's RedHot sauce. Buffalo wings have risen to dizzying heights of popularity, with the wing now at the centre of food festivals, sports events and bar cuisine around the world. London Wing Fest brings together the finest purveyors of chicken wings from around the country, and every year their recipes get tastier and tastier, and hotter and hotter. Their aim is to be awarded the title of best Buffalo wing and best Wild wing. The winners are voted for by ticket holders during the event. Expect an amazing 2 days overflowing with delicious wings, beers to match, and live music! s, London Wing Fest is the creation of two huge wing fans, Richard and Andy aka Randy's Wing Bar. Legend has it that the original Buffalo wing was conceived in the city of Buffalo, New York, at Anchor Bar using Frank's RedHot sauce. Buffalo wings have risen to dizzying heights of popularity, with the wing now at the centre of food festivals, sports events and bar cuisine around the world. London Wing Fest brings together the finest purveyors of chicken wings from around the country, and every year their recipes get tastier and tastier, and hotter and hotter. Their aim is to be awarded the title of best Buffalo wing and best Wild wing. The winners are voted for by ticket holders during the event. Expect an amazing 2 days overflowing with delicious wings, beers to match, and live music! Legend has it that the original Buffalo wing was conceived in the city of Buffalo, New York, at Anchor Bar using Frank's RedHot sauce. Buffalo wings have risen to dizzying heights of popularity, with the wing now at the centre of food festivals, sports events and bar cuisine around the world. London Wing Fest brings together the finest purveyors of chicken wings from around the country, and every year their recipes get tastier and tastier, and hotter and hotter. Their aim is to be awarded the title of best Buffalo wing and best Wild wing. The winners are voted for by ticket holders during the event. Expect an amazing 2 days overflowing with delicious wings, beers to match, and live music!
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Had to make one alteration.
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- cold smoker
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No excuses for anybody not to try Cold Smoking! Cheap starter unit and portable.
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Great step by step guide on how to make Traditional Smoked Salmon.
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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!
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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 Back to The Smokin Monkey Cook Book
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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. Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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. Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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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 Back to The Smokin Monkey Cook Book
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Ingredients 1.9 liters of Water340 grams Kosher Salt170 grams Brown Sugar5 Grams Cure #15 lbs Beef Brisket1 Cinnamon Stick1 tsp Mustard Seeds1 tsp Whole Black Pepper Corns8 Whole Cloves12 Whole Juniper Berries8 Whole Allspice Berries2 Bay Leafs1/2 tsp Ground Ginger 2 Bay Leafs1/2 tsp Ground Ginger Directions Place the water into a large stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, add cure #1, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place Brisket in a sturdy pan, (Dutch Oven) and cover with water Poached on top of BBQ (in a Dutch Oven) for 2 Hours @ 110'C (230'F). Then into the smoker (indirect) with your favorite wood for 2.5 hours at the same temperature. Removed and foiled wrapped for 1 Hour then carved.
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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. Back to The Smokin Monkey Cook Book
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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. Back to The Smokin Monkey Cook Book
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until2018 Cider and Sausage Festival
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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.
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BBQ teams made up of pro, enthusiast and amateurs will go head to head on Sunday 6th August at Pentillie Castle to compete for the Golden Tongs. The event includes a local street food festival and bars selling Cornwalls finest, live music from Black Friday, BBQ & smoking demonstrations, not forgetting the ‘Chilli Chicken Wing Eating’ competition. Being a family day out there will be a dedicated kids entertainment area and even a kid friendly BBQ demo! Tickets are priced at £6 Advance / £7.50 on the gate, Under 12s FREE. For team entries, tickets, trade enquiries and general information visit https://www.pentillie.co.uk/events-at-pentillie-castle/pengrillie-bbq/
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Great to have you on board!
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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
