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About Me


  1. Table Top Gravity Feed Smoker I had seen one of these on a forum, and I was sent a set of drawings to build one, but I thought it was too big. I scaled the drawings down, and made the cooking chamber big enough to take a standard domestic oven rack. The frame is made from 1 inch/25mm box section. Interior is 1.5mm Stainless Steel, which as a novice welder was a nightmare, it twisted and warped all over. The exterior is 1.5mm Steel. Started led making the Chute Door to test how the 90' clamps worked. Next the frame, pretty impressed with the clamps. The frame as I soon found out was the easy part of the build. Started to fit the interior Stainless Steel Lugs added to try and stop the warping. Three sides fitted Moved on to the Charcoal Chute 4mm Steel Chute cut out and ready to weld Chute welded up and tacked in to position 12mm holes drilled into Chute to feed oven. 75mm X 75mm X 25mm section welded over the holes to make up the gap. The 75mm gap piece welded in to position. 60mm Sqaure Stainlees Steel chute tacked into position. This will direct the heat into the middle of the smoker. Heat deflector plate in position. Shelf supports welded in and insulated. Fully insulated with 25mm Rock Wool Exterior panels tacked into position. Fabricating the Chimney. 75mm box section. Butterfly valve added Spring to be welded on the end to hold valve in position Chimney fitted and Charcoal Door fitted. Ended up fitting a chain to the door to stop it hitting the chimney. Ash door fitted" Hadto fit a tag so door sits in the right position. Used bullet hinges for all doors. Smoker painted with heat resistant paint, you can touch the exterior, so ordinary paint would do. Test run. This smoker sits at temperature +or- 1'C. It is very economical as well, 5kg of restaurant grade Charcoal and it runs at 105'C for over 30 hours.
  2. I use foil trays to cook different types of food in my smokers, but all ways for got to restock them. I had some Stainless Steel mesh in the workshop so I had a thought. Make my own trays. Small Basket Medium Basket Large Basket Foil doubled The foil is then used to line the Baskets Belly Pork sat on a trivet of vegetables with chicken stock ready to go in the Smoker. Ox Tail in a small basket.
  3. 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!
  4. Spicy Mongolian Lamb Ingridients 1 Breast Of Lamb For the marinade, 1 inch piece of ginger chopped2 Gloves of Garlic Chopped2 TBS Light Brown Sugar2 tsp Chinese Five Spice1/4 Cup of White Wine Rice Vinegar2 TBS Dark Soya Sauce Directions Mix the marinade ingredients together. Unroll the Breast Of Lamb, and place in a foil tray Pour over the Marinade, and massage in to the Lamb Place in the fridge for a minimum of two hours, over night is best Set your Smoker up for in direct cooking with your favorite wood and run at 105'C Place the foil container on to the smoker and cook for around six hours. I did not cover the lamb with foil, as I wanted to get some crispy bits. Remove from the smoker, cover with foil and allow to rest for 30 minutes. Remove from the foil tray and keep the juices. Pull the meat from the membranes that run between the layers of meat. You can separate the fat from the juices and mix the juice back in to the meat. One Lamb Breast Roll Little bit disappointed when it was unrolled, it was in 3 pieces. Covered in the marinade ready for the fridge. On the smoker Cooking nicely. Removed from the juices. Lamb pulled from the membrane. Back to The Smokin Monkey Cook Book
  5. Tandoori Pulled Pork Ingridients 1 Pork Shoulder (approx 1.5kg) For The Rub 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 1/2 cup yogurt 2 tablespoons lime juice. 150 g apple Juice Directions Mix in a bowl all of the Rub ingredients. Smoother the Pork Shoulder In the Tandoor Mix. Refrigerate over night. Set smoker up to 105'C (225'F) indirect cooking and Apple Wood to smoke. Smoke shoulder for 4 1/2 hours, until IT was 76'C (176'F) Foil shoulder and add the Apple Juice. Cook for another 2 hours, until IT was 95'C (203'F) left foiled for 30 minutes and IT went to 98'C (208'F) Drain off the cooking juices and keep. Pull the Pork then add back the cooking juices. Serve in warm Nan Breads with chopped Tomatoes, Onion and Cucumber, with a Mint Yogurt dip. The rub can be made as a dry rub, leave out the wet ingredients. The cooking times will vary, this was a small joint of meat. Pork Shoulder Joint Marinade made and rubbed over Pork. Refrigerated overnight. Cooking in the smoker. Apple juice added and foiled. Foil removed ready to pull. Tandoori Pulled Pork. Served in a warmed Nan Breads with a Salsa. Back to The Smokin Monkey Cook Book
  6. Not quite Sou Vide. Sinners Ribs. Forgive me Lord Of The Smoke for I have Sinned. Ingridients 2 Costco Rack Of Ribs 2 Tbs Liquid Smoke Your favorite Rib Rub 150ml of your favorite BBQ Sauce Cover your Ribs with the Rub. Add the Liquid smoke to a Slow Cooker/Crockpot and set to high. Place the ribs in the pot with the meat to the pot walls, one on onside the other opposite. Put the lid on a cook for 3-4 hours depending on your cooked preference. once cooked, sauce your ribs, then place in a hot oven for about 10 minutes to glaze the ribs. Ribs in slow cooker with rub applied Ribs after four hours. Ribs served with sides of Coleslaw, Jacket Potato, Onion Rings and some Green Stuff.
  7. Roasted Vegetables Ingridients 2 Whole Sweetcorns 2 Sweet Potatoes 2 Red Onions 6 Small Carrots 2 Courgettes Salt Spray Oil Directions Peel the Onions. Par boil the Sweetcorn & Onion for 10 minutes. Set the Kamado to run hot as possible as we are roasting and indirect cooking. Wash the Carrots, cut the Courgettes & Sweet Potatoes in half length ways Spray all the Veg wth the oil and sprinkle with a generous amount of Salt. Arrange the veg on the grill and close the lid. Cook for around 45 minutes until the veg is soft and has taken on some colour. Serve with your favorite meats. Vegetables on the grill Vegetables with a nice colour and ready to serve. The Roasted Vegetables was served with a Piri Piri Rôtisserie Duck. Back to The Smokin Monkey Cook Book.
  8. 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
  9. 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
  10. Pork Cheek Tacos Ingridients Pork Cheeks Favorite BBQ Sauce 4 Knobs of Butter For the Apple Rub 1 Cup of Dried Apple Flakes 1 1/2 teaspoons black peppercorns 1 teaspoon coriander seeds 1/4 teaspoon whole allspice 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon sweet paprika 1 teaspoon ground ginger 1/4 teaspoon ground cinnamon 4 Ready made taco Shells 1 Tomato 1 Small Onion 1 Lettuce leaf Directions Set smoker up to 150'C indirect cooking and Apple Wood to smoke. Going to be doing these Cheeks similar to ribs, 2 hours smoked then 2 hours wrapped. Add all rub ingredients to spice Grinder and grind until smooth. Apply rub to the cheeks, and cook for approx 2 hours. Remove from smoker and place on to foil, coat both sides with your favorite BBQ Sauce, then add a knob of Butter to add Cheek. Wrap the Cheeks with the foil, and replace in smoker for a further 2 hours. after 2 hours remove and pull Cheeks, add any juices from the foil back into the pulled Cheeks. Warm tacos for about 2 minutes in smoker. Finley chop the tomato, onion and Lettuce. Share meat between Tacos and add your salsa. Pork Cheek covered in Rub All the Cheeks with the Rub applied Into the smoker to cook. Remove from smoker and place on foil. BBQ SAuce added and a Knob of Butter, back in smoker for another 2 hours. Pork Cheeks finished. Servedin a Taco, with a Salsa. Back to The Smokin Monkey Cook Book
  11. Credits to John Gower from A Pollo Mission for the recipe. 8 Skinned and Boned Chicken Thighs. Fry Light Oil Dry Crust 140g Cornflakes 10 Jacobs Crackers 75g Dried Onion (I used those Salad Sprinkle Onions) 30g Sesame Seeds 2g Cayenne Pepper 2g Garlic Powder Wet Drench 3 Egg Whites 250ml Natural Yoghurt 10ml Mild Mustard 2g Salt Set Smoker up for indirect cooking running between 175 – 185c (approx 350 – 370f) Blitz the Cornflakes, Crackers and Onions in a blender to achieve a rustic crumb, your not looking for a powder. And the remaining crust Ingridients and mix thoughly. Mix all the Wet Drench Ingridients together. Use either a tray of wire rack, dip the thighs into the Wet Drench the into the Dry Crust mix to cover. Place on the rack or tray, they spray with Fry Light Oil. Put into smoker and cook for 30-40 minutes until Chicken has an IT 75'C (165'F) and coating looks Crunchy. Back to The Smokin Monkey Cook Book
  12. Black Pudding Battenberg Ingridients 1 Black Pudding (I used Bury Black Pudding) 500g Sausage Meat 750g Streaky Bacon 2 Tbs Mixed Herbs Salt & Pepper Directions Season the sausage meat with Salt & Pepper and add the Mixed Herbs. Remove outer casing of the Black Pudding, and cut long ways into four segments. Using the Streaky Bacon, make a Basket weave. Devide the Sausage Meat into two. Roll both into a sausage shape. Lay one roll of Sausage Meat on the weave, lay a segment of Black Pudding next to it. Place another segment of Black Pudding on top of the Sausage Meat, and Sausage Meat on top of the first layer of Black Pudding to form a chequered pattern. Roll the basket weave of bacon around the Battenberg, make in sure it's tight. Wrap in Cling film tightly and allow to sit in the fridge for a minimum of 2 hours to firm. Set smoker up for indirect cooking, using your favorite wood to 120'C Cook Battenberg for approx 4 hours or until IT is 76'C. Bury Black Pudding Sausage Meat Seasoned Sausage Meat Two segments of Black Pudding & Two Sausage Meat Bacon Weave First layer of Black Pudding & Bacon Second layer of Black Pudding & Bacon In The smoker Cooking Finished Cooking, notice the Battenberg effect. Back to The Smokin Monkey Cook Book.
  13. Lasagne Loaf 300g Mince Beef 1 Pack Of Streaky Bacon 2 Small Onions 1 Clove of Garlic 7 Lasagne Sheets 150g Button Mushrooms 150g Cheddar Cheese 1 Jar Lasagne White Sauce 1 Jar Tomato Lasagne Sauce Directions Set smoker up for indirect cooking running at 120'C Peel and roughly chop onion. Peel and chop garlic. Heat a frying pan and sautee the onion, adding the garlic and mushrooms halfway through. Place in a bowl, then cook the mince, add the onion, garlic and mushrooms back to the pan. Add the tomato sauce and simmer for 5 minutes. Grate the cheese. Using a knife stretch the bacon to double its length. Spray the loaf tin with oil. Lay the bacon in the tin over lapping edges. Cover the bottom with a layer of Lasagne sheets, thin layer of white sauce and thin layer of cheese. Use half of the Ragu mix next. Repeat the above two steps, finishing off with a layer of Lasagne sheets. Fold the edges of bacon over the Lasagne sheets. Put Lasagne Loaf into smoker and cook for 2 hours. Back to The Smokin Monkey Cook Book
  14. This is my version of a St Lucia Coal Pot. I had seen Steve Johnson an original one at one of our Smokers Weekend with the Clay Stove. I had some spare Refrigerant Cylinders hanging around my workshop so went to work on one. Filled the cylinder with soapy water and let sit for 24 hours. Removed the valve. Marked around the Centre and cut with an angle grinder. Drilled several 10mm holes around the place where the valve was fitted. Welded a plate onto the handle part of the cylinder. Made a grill of mesh to fit inside to sit the burning coals on then made a grill grate with a handle. 10mm holes drilled Charcoal grate fitted Plate ten welded on to the handle part of the cylinder Cooking Grate. It's sat on a cooling rack as the base gets hot. Cookin "Dirty Steaks"
  15. Whole Roasted Cabbage with Bacon & Onion Ingredients: 1 Whole Cabbage 3 Bacon Slices 1 Chopped Onion 1/2 cup BBQ Sauce 2 Tbsp Butter 1/2 cup Chicken Stock Directions: Preparation 1. Remove the tough outer leaves of a whole cabbage that has been washed and dried. Using a sharp knife cut the hard core out of the centre of the cabbage. To do this cut a cone shape around the core, turn the cabbage upside down and give it a few taps; the core should simply drop out. 2. Fry the bacon slices until cooked and crisp. Reserve 1 tbsp of the bacon fat. Drain on paper towel and crumble into small pieces. Set aside. 3. Heat the reserved bacon fat in a skillet on medium heat and add the diced onion. Sauté, stirring often, until the onion becomes soft and translucent (about 5 minutes). Add the bacon crumbles and ¼ C of the BBQ sauce to the onions stirring to incorporate. Remove from heat. Spoon this mixture into the cavity of the cabbage. 4. Set Smoker to run @ 105'C. Using a long piece of scrunched up tin foil create a ring that fits around the base of the stuffed cabbage. Place the ring on the bottom rack of the grill and stand the stuffed cabbage upright inside the ring. Baste the outside of the cabbage with some of the remaining BBQ sauce. Close the lid and smoke the cabbage for approximately 2 hours basting with BBQ sauce every ½ hour. Being careful, slip the cabbage off the grill and onto a pan. 5. Wrap the cabbage in heavy foil leaving an opening at the top. Melt the butter and combine with the chicken broth. Pour this mixture over the top of the cabbage then seal the foil to fully enclose the cabbage. Place the foil wrapped cabbage back on the Smoker, close the lid and raise the temperature to 175'C. Continue baking the cabbage until it becomes soft and starts to lose its shape. Test with a skewer to make sure the cabbage is cooked all the way through before removing from the grill. Depending on the size of your cabbage, this could take from 2 ½ - 4 hours. 6. Spoon the stuffing into a bowl, chop the cabbage into bite-sized pieces and toss with the onion/bacon stuffing. Add some extra BBQ sauce (that’s been heated) if desired. Serve immediately. Chop the Onion Fry the Bacon and Onion Crispy Bacon Mix the Bacon & Onion with the BBQ Sauce One Cabbage Remove the core Stuff the Cabbage with the Bacon mixture. Cover the Cabbage with BBQ Sauce. Into the Smoker Foil and add Chicken Stock and Butter after two hours. Cabbage cooked and ready to serve. Back To The Smokin Monkey Cook Book
  16. 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
  17. 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
  18. Smokin Monkey

    Pulled Ham

    Pulled Ham Ingridients Pork Shoulder (1.5kg) Salt Sugar Cure #1 Favorite Rub Apple Juice Directions Weigh your Pork Shoulder, then using a reputable Cure calculator weight out the Cure Place the Pork in a Vac Bag, then add the Cure Mix. Massage the meat. Seal the bag. Place in the fridge and cure for a minimum 10 days, I did 14 days, and turn every day. After 14 days remove from bag and wash under cold running water. Place back in the fridge uncovered for a day. Apply American Mustard as the glue and cover with your favorite rub. Set your smoker up for indirect cooking. I used the GMG and fruit wood pellets. Set temperature to run @ 105'C Place Pork in smoker. Three hours in and it reached 73'C (163F) Added Apple Juice and foiled. Final IT 97'C (208F) 5 1/2 hours total cooking time. Remove and allow to rest before pulling. 1.5 Kg Pork Shoulder Cure Mixture Pork & Cure in Vac Bag. Pork after 14 days. Pork with Mustard and Rub applied On to the Smoker 3 1/2 hours into the cook ready for Apple Juice and foiling. Pulled Ham, notice the nice colour that's associated with Ham. Back to The Smokin Monkey Cook Book
  19. Picked up some Angus & Oink rubs today from Barlows Butchers, Nuncargate Road, Kirkby In Ashfield.
  20. Chicken & Bacon Lasagne Ingridients 1 Medium Sized Onion 2 Cloves Garlic Chopped 250g Mushrooms 200g Grated Cheddar Cheese I Jar Of Tomato Pasta Sauce (make your own?) 1 Jar Of lasagne White Sauce 1 Medium Chicken Favorite Chicken Rub 4 Rashes of Smoked Bacon 4g of Dried Oregano 6 lasagne Sheets, for this size dish Directions Set smoker up to 180'C indirect cooking and your favorite wood. Apply rub to the chicken, and cook for approx 2 hours until thickest part reads. Meanwhile chop onions, mushrooms and garlic. Sauté in pan until soft. Fry bacon until just crispy. When chicken cooked allow to rest until cool enough to handle. Pull chicken from carcass and add with the bacon to onions etc. Add pasta sauce and cook for 15 minutes. Add a layer of meat to the bottom of your dish, then a layer of Pasta, then a layer of White Sauce. Repeat layer and finish with the Grated Cheese. Cook in smoker @ 180'C for approx 1 hour until pasta is soft and cooked. Apply your Rub and smoke your Chicken. Its getting hot in here! Onions, Mushrooms and Garlic ready to sauté Sautéed Bacon fried till crispy. Chicken added to the Bacon . Bacon, Chicken, Onion, Mushrooms & Garlic with Sauce added. Cheese Grated. Layer up the Lasagne. Top with grated Cheese. Back into the smoker to finish. Served with a side Salad. Back to The Smokin Monkey Cook Book
  21. Smokin Monkey


    Shroomballz Ingridients 8 Open Cup Mushrooms (Golf Ball Size) 500g Pork Mince 16 Rashers Streaky Bacon 1 Tub of Cream Cheese 2 Mozzarella Balls 2 teaspoons Mixed Herbs Salt Pepper Directions Mix in a bowl Mince, Herbs and Salt & Pepper to taste. Remove stalks from mushrooms and scrape gills out with a teaspoon. Place a teaspoon of Cream Cheese into mushroom and smooth out. Divide Mozzarella Balls into four. Divide mince into eight balls. Flatten mince out and place a piece of Mozzarella in the middle. Fold the Mince around Cheese until it's fully enclosed. Place meat ball onto Mushroom. Use the two slices of Streaky Bacon, wrap one around Shroom, then wrap the at 90 degrees to form a cross. Pin in place with a cocktail stick. Set Smoker up for indirect cooking @ 150'C and wood of your choice. Cook at 150'C for 1 Hour, then turn up to 250'C our higher to crisp the Bacon. Just before the end of the cooking, you can coat in your favorite BBQ Sauce and cook for another 5 minutes. Pack of Pork Mince Mushrooms with stalks removed Soft Cheese, I like it with a touch of Chilli. Mushrooms with a teaspoon of Cream Cheese. Peice of Mozzarella placed in the middle of the mince. Form the Mince around the Cheese to make a ball. Wrap in Bacon. Shroomballz finished, nice creamy Centre. Time to enjoy. Back To The Smokin Monkey Cook Book
  22. Smokin Monkey


    Porchetta Ingridients 1.2kG Pork Loin 1 Pork TenderLoin 150g Sausage Meat 1 Box of Stuffing Mix 1 Lemon Fresh Herbs, Rosemary Mint Parsley Basil Rapeseed Oil Directions Set smoker up to 120'C (250'F) indirect cooking, I used a mix fruit Wood Pellet for the smoke. Cut the Pork Loin to 25mm thick, imagine un-rolling a Swiss Roll, this is what you are looking for. Chop all the herbs and zest the Lemon, add a little Rapeseed oil and mix. Make the Stuffing as per pack instructions but add the Sausage meat. Assemble the Porchetta, lay the herbs on first, then a layer of Stufing, then sit the Pork Tenderloin on top. Roll the Porchetta like a Swiss Roll and tie with butchers string to hold shape. Cook indirectly for three hours. Then raise the temperature to 135'C (275'F) cook for about one hour, until IT 76'C. Mixture of fresh herbs and Lemon. Herbs chopped and lemon zest chopped. Stuffing made and spread on top of herbs. Pork Tenderloin placed on top. Pork rolled up like a Swiss Roll, and tied with string. Nice colour after cooking period. Porchetta of Pork Loin. Back to The Smokin Monkey Cook Book
  23. 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
  24. 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
  25. 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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