Hark HK0521 Cooking Manual Download Page 18

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9.3 Resting Meat

The interior of a cut of meat increases in temperature by 3°-5°C (37°- 41°F) after it is removed

from the heat source. It is therefore advisable to remove meat from your Hark gas smoker a few

degrees before you read the target internal temperature (or target “doneness”).

If you cut into meat before it is properly rested, the tension in the muscle fibres can squeeze the

moisture out of the meat. This presents as a pool of red liquid that is often mistaken as blood.

Blood is bled out of meat at the abattoir. The pool of liquide is simply the juices and pigment

myoglobin from the muscles in the meat. For meats cooked above 66°C (151°F), it is essential to

employ a resting period to allow the fibres to relax and draw back the juices within their structure.

Wrap the meat in foil then wrap the foil in a towel for at least 15 minutes (this is enough time to

cook the veggies).

Some chefs rest for the equivalent time as the cooking process itself. During this process the

juices will redistribute and the “cook” will be more even. When cut, the colour of meat will appear

more even and the redness of medium-rare beef will disappear. You will be able to serve the meat

to your more fussy guests with nothing but compliments for how juicy your roast is!

9.4 Food Safety

• Always maintain a high standard of cleanliness when handling food. Cleanliness goes a long

way in preventing bacterial infection.

• Cook different types of food in separate batches. For example separate cooked fish from

chicken.

• Never use salt that contains additives such as Iodised salt. They can taint the food and change

the chemical process dramatically.

• Always clean out ash after using your Hark gas smoker and season periodically to avoid food

contamination from rust.

CHICKEN / TURKEY

INTERNAL TEMPERATURE

Whole

83°C

181°F

Breast

77°C

170°F

Legs & Thighs

83°C

181°F

LAMB

INTERNAL TEMPERATURE

Rare

57°C

135°F

Medium Rare

60-65°C

140-150°F

Medium

71°C

160°F

Well Done

74°C

165°F

PORK

INTERNAL TEMPERATURE

Medium

71°C

160°F

Well Done

77°C plus

170°F plus

Summary of Contents for HK0521

Page 1: ...COOKING GUIDE HARK GAS SMOKER HK0521 HK0528 Prepared by Chris Girvan Brown www urbangriller com au ...

Page 2: ... 5 4 DRY RUBS 6 6 WOOD FLAVOURING 7 6 1 WOOD CHIPS 7 6 2 WOOD PELLETS 8 6 3 OTHER SMOKING MATERIALS 8 6 4 RECOMMENDED QUANTITIES 8 7 SMOKE COOKING 9 7 1 RECOMMENDED EQUIPMENT 9 7 2 PREPARATION 9 7 3 GOOD SMOKING PRACTICES 10 7 4 TIPS 11 8 TEMPERATURE CONTROL 12 8 1 CONTROLLING SMOKER TEMPERATURES 12 8 2 TEMPERATURE RANGE 12 8 3 COOKING TEMPERATURE ZONES 13 9 GUIDE TO COOKING MEAT 14 9 1 GRADES OF ...

Page 3: ... CHICKEN TEXAS STYLE 34 10 SMOKED CHICKEN 35 11 SMOKED CHICKEN PROSCUITTO 36 12 OLIVE BRINED QUAIL 37 13 CEDAR PLANK SALMON 38 14 SMOKED TROUT 39 15 BACON WRAPPED SMOKED TROUT 40 16 SMOKED OYSTERS 41 17 SMOKED ITALIAN SAUSAGE BOERWARS 41 18 JALAPENO POPPERS 42 19 ARMADILLO EGGS 42 20 SPICED BBQ CORN 42 21 STUFFED POTATO WITH SWEET CORN CAPSICUM 43 22 SMOKED PORTABELLO MUSHROOMS 43 23 SMOKED ROAST ...

Page 4: ...ew set of cooking techniques that once mastered will guarantee meal after meal of delicious food The aim of this Hark Cooking Guide is to help you become confident with smoke cooking and will cover everything from seasoning you smoker to preparing meats types of wood chips and pellets and a list of recomended recipes to get you started also available on the Hark website www hark com au 2 GET TO KN...

Page 5: ...ing surfaces with a thin patina of smoke residue The following steps are a guide to seasoning a Hark gas smoker Lightly spray the shelves and inside walls with canola oil Fill the wood chip box with wood chips then light the smoker and set the gas control to MEDIUM DO NOT USE THE WATER BOWL Once your Hark gas smoker fills up with smoke leave it to season for approximately 30 minutes Your Hark gas ...

Page 6: ...g alone does not act to preserve food Anything hot smoked should generally be stored in a refrigerator Electric and gas smokers tend to burn the source of smoke ie wood chips or pellets from the outset They fill the chamber with high density smoke and heat the food within this smoke heavy cooking chamber This is what we mean by hot smoking The process works well and produces more of a smoked taste...

Page 7: ... in US BBQ competitions What s more you can cheat and obtain this look by adding nitrate curing salt to the surface of the meat via a rub or brine But more often than not it will occur naturally in the normal smoking process It is important to understand that when hot smoking meat won t take on any more smoke once the internal temperature hits 65 C However if a glaze or marinade is added to the me...

Page 8: ... the size of meat you wish to brine it can take up to 24 hours or more If you are brining whole poultry you will need to add 6 to 12 hours between brining and cooking It is best to sit the poultry in the refrigerator for several hours after you remove it from the brined so that the skin can dry before cooking Also when brining poultry or pork in a low salt brine it is recommended that you change t...

Page 9: ...ver it with the marinade before refrigerating overnight 5 4 Dry Rubs Dry rubs are generally comprised of a mixture of dry herb and spices combined with salt and sugar These rubs help dry the food by extracting moisture from the meat When used properly dry rubs can function like a combination of brining and salt or sugar curing Generally rubs are applied on the outside of the meat the day before an...

Page 10: ...ured woods available today Table 2 Flavoured Wood Types WOOD FLAVOUR DESCRIPTION FOODS Black Wattle Grey Box Red Gum Jarrah Strong pungent smoky bacon flavour Similar to Hickory Great for most meat smoking Not as ideal for seafood and vegetables Ironbark Melaleuka Medium smoke similar to Hickory but not as strong Great for most smoking including seafood Beech Imported Strong earthy flavour Good fo...

Page 11: ...ellets are formed from compressed kiln dried sawdust and come from many of the same woods that wood chips are sourced from Hark offers a range of pellets Apple Pecan and Hickory 6 3 Other Smoking Materials Other materials than can be used in the smoking process include herbs spices rice tea sea weed and nut shells The resulting flavours can range from subtle or to strong and pungent This is where ...

Page 12: ...meat during the cooking process and to safely remove the meat once take it out when you have finished BBQ Mitts A good pair of extra long heavy duty BBQ mitts or gloves so that you do not burn your hands or forearms These are particularly necessary when adding water or wood chips to the smoker during the smoking process Refer the Hark Leather BBQ Gloves Smoking Sheet Hark Smoking Sheets are great ...

Page 13: ... fire has stablished and the cooking chamber is up to the desired oven temperature before commencing cooking Thin Blue Smoke Too much acrid creosote laden white smoke will ruin the entire cook Always use flavour wood wood chips or pellets sparingly be sure to add small amounts at a time waiting 30 to 45 minutes before adding any more Smoke will penetrate meat up until internal temperatures hit 77 ...

Page 14: ...ke practice and some experimentation before you master your smoker Taking notes and using the Hark gas smoker Cooking Log will help you repeat success stories and avoid mistakes more easily 7 4 Tips Always use the best quality ingredients available Do not allow food to touch the smoker walls or other pieces of food Always use a temperature probe so that you know the temperature of the food being c...

Page 15: ...w smoking for delicate foods sausage small goods fish vegetables nuts etc Ideal for food warming MED 135 C 275 F Smoke cooking for US style BBQ ribs chicken etc Also good for baking HIGH 180 C 356 F Smoke roasting roast cooking baking and general oven cooking The best way to develop reliable smoke cooking techniques is firstly understand the processes you are working with and to record each step A...

Page 16: ...LOW MEDIUM and HIGH LOW ZONE 105 C 135 C MED ZONE 135 C 160 C HIGH ZONE 160 C 180 C When focusing on cooking zones we can aim to smoke foods within a healthy range of temperatures rather than a set temperature that may be difficult to achieve or hold on that given day You will note that many of the recipes included at the end of this Cooking Guide refer to a Temperature Zone rather than an exact t...

Page 17: ...wever secondary cuts are generally cooked to a higher internal temperature than prime cuts to ensure the tough collagen has completely broken down 9 2 Internal Temperatures The internal temperature of meat tells us how cooked it is and a temperature probe is the most accurate way to determine the doneness of any cut of meat Internal temperature is the decider in determining how long you grill or s...

Page 18: ...uivalent time as the cooking process itself During this process the juices will redistribute and the cook will be more even When cut the colour of meat will appear more even and the redness of medium rare beef will disappear You will be able to serve the meat to your more fussy guests with nothing but compliments for how juicy your roast is 9 4 Food Safety Always maintain a high standard of cleanl...

Page 19: ... adjust the vents to maintain a stable target temperature Adding cold water to the water bowl will also help to rapidly decrease the temperature in the cooking chamber To minimise cooking temperatures from falling avoid opening your smoker door s unless it is absolutely necessary If you need to refill the water bowl replenish wood chips or wrap meat in foil for example ensure you have everything r...

Page 20: ...d splashing liquid such as beer apple juice or water all over the meat The meat then is covered securely in foil and returned it the smoker The conventional wisdom here is that the extra moisture applied will create steam and since steam conducts heat faster than air it will speed up the cooking process The foil prevents evaporation so the temperature inside the foil will slowing reach a low simme...

Page 21: ...a cloth or paper towel Remove all charcoal and ash and dispose of them responsibly DO NOT USE CLEANING PRODUCTS ON THE INSIDE OF THE SMOKER This will remove the seasoning and potentially ruin the flavour of your food Once cooled store your smoker in a cool dry space to avoid it being exposed to moisture and therefore rust ...

Page 22: ...ON Marinade Brine Details Start time End time Baste Glaze Details Rub Mop Sauce Details Other Comments COOKING PROCEDURE Target Internal Temp Start Smoker Temp Start Meat Internal Temp Fuel Type Qty Used Wood Used Soaked or Dry Other Comments WEATHER Temperature Conditions RECIPE NAME DATE HARK GAS SMOKER COOKING LOG ...

Page 23: ...20 TIME SMOKER TEMP MEAT TEMP ACTION COMMENT DATE HARK GAS SMOKER COOKING LOG ...

Page 24: ...21 RECIPES HARK GAS SMOKER HK0521 HK0528 Prepared by Chris Girvan Brown www urbangriller com au ...

Page 25: ...ng as an internal temperature of 93 98 C 210 F must be reached to fully cook the brisket Typically brisket is removed when internal temperature hits roughly 95 C 203 F as the temperature will rise further when the meat rests What little juices there are in a brisket are normally lost to the cooking process Hence brisket is often served with barbecue sauce Cooking the meat in foil with moist heat b...

Page 26: ...he foil pour off the liquid and place it on a BBQ grill This will dry the bark a little REST Remove the meat from smoker or BBQ loosen the foil at one end to release the steam and let the brisket rest for 45 minutes After resting the brisket carefully drain the juices from the foil into a bowl and freeze for 20 to 30 minutes to allow the fat to separate from the reserved juices Remove the fat from...

Page 27: ...lowly reach the internal temperature you are seeking before you sear it This process reduces stress on the meat fibres and ensures all the proteins have de natured and released their moisture This way the meat becomes soft and luscious Place the steak in a dish with some ghee clarified butter or olive oil and this will act as a bath and prevent any part of the steak cooking or drying out more than...

Page 28: ...nst the end bone to separate it from the bone Using a dry paper towel hold the edge of the thin membrane pull it off slowly It should separate from the back side of the rib in one piece Generously apply the BBQ Rub onto the front back sides of the rib rack Gently pat to ensure that the rub sticks well Place in the fridge for a minimum of 3 hours although 24 hours is preferred PREPARATION COOKING S...

Page 29: ...nd meat side up back into the smoker for a further 45 minutes Glaze every 15 minutes SERVING Cut up the ribs and serve with a tangy coleslaw and a fresh potato salad Make sure you have plenty of napkins Eating ribs is a messy process enjoy ...

Page 30: ...he brine overnight in the fridge Mix all of the rub ingredients together in a separate bowl and set aside Remove the pork from the brine and dry thoroughly Rub the meat side of the pork the sides and the ends generously with the spice rub Line a baking tray with baking paper and place the belly on the tray skin side down and refrigerate uncovered over night or up to 24 hours so it can absorb the f...

Page 31: ...28 Allow the porchetta to rest about 15 20 minutes before carving SERVING Carve and serve with apple sauce and your favourite greens and cooked potatoes ...

Page 32: ...re the bacon lasts longer in your fridge But for the purpose of this recipe we re opting for preservative free Note that you can freeze or vacuum seal the bacon in order to make it last longer The pork is cured in the fridge for 5 days prior to smoking so plan ahead INGREDIENTS 2kg pork belly 300g salt 200g brown sugar 6 juniper berries crushed 1 Tblspn of cracked black pepper Mix the dry ingredie...

Page 33: ...up Golden Syrup 2 tblsp of hot chili sauce 75 mls apple juice Place the pork in a container and inject the Injector Sauce into the pork using a Hark Marinade Injector Rub a good layer of Pay Dirt Rub all over the pork Place the pork uncovered in the fridge overnight COOKING Preheat your Hark gas smoker to LOW 105 135 C 220 275 F Place the pork into the smoker straight from the fridge The meat only...

Page 34: ...ork from overcooking Remove the pork from the Hark gas smoker and let it rest in the foil for at least 1 hour SERVING Use two forks to tear the meat into shreds and mix with the pork jus from the foil packet Serve with the Sweet Pork Sauce and some freshly prepared coleslaw ...

Page 35: ...result In Australia and New Zealand our lamb is historically a by product of the wool industry It has a stronger flavour than you will find in other places where a milder more subtle and grassy meat is a result of selective breeding INGREDIENTS Lamb shoulder use leg if you can t source a shoulder 1 bunch fresh rosemary 1 bunch fresh mint BASTE 1 cup apple cider vinegar 1 cup water 1 can of dark be...

Page 36: ...that time the fresh herbs will infuse into the lamb SERVING Loosely shred the meat with a fork or food handlers gloves and serve with the juices from the foil mixed through the meat Larger chunks amongst the shredded meat give a textural difference and add to the experience Heat the remaining baste to a boil add another tablespoon of the dark brown sugar and use as a dip with finished meat ...

Page 37: ...is method of vertical roasting cooks the bird evenly and that makes for great chicken Kind of like the poor man s rotisserie INGREDIENTS Free range whole chicken Butter or olive oil Dry rub Harissa Pre heat your Hark gas smoker to HIGH 160 180 C 320 356 F Bring the chook out of the fridge before cooking to bring it to room temperature Rub the chicken all over with a thin coat of butter or olive oi...

Page 38: ... ground pepper 1 tblsp oil Day 1 Mix the water salt honey and pepper to make a brine Remove the chicken s backbone and flatten this will enable to chicken to cook more quickly Submerge the chicken into the brine and refrigerate for 24 hours Day 2 Pre heat your Hark gas smoker to MED approximately 110 C Drain the chicken and pour boiling water over the skin Pat the chicken dry and rub with oil Plac...

Page 39: ...apple wood chips pellets Cook Time 1 hour Temperature Zone LOW 105 135 C 220 275 F Internal Temperature Thigh 83 C INGREDIENTS Chicken breasts Slices of Prosciutto Pesto Spread the pesto onto the chicken breast Wrap slices of Prosciutto over each chicken breast and secure with a toothpick COOKING Smoke on LOW 105 135 C 220 275 F for 11 12 hours ...

Page 40: ...secret here is olive brine ie the liquid your olives come in My supermarket deli keeps olive brine for me normaly they tip it out Ask nicely and they may do the same for you Taste the brine If it has the saltiness as the sea brine the quails in the fridge for 8 hours If it tastes saltier than see water brine the quails in the fridge for only 4 hours Note ensure the quails are fully submersed in th...

Page 41: ...der vinegar cup soy sauce cup chopped spring onions 1 tblsp grated fresh ginger 1 tsp minced garlic PREPARATION Soak the cedar planks in water overnight COOKING Mix the glaze ingredients together in a bowl Place the salmon fillets in the glaze to marinate for one hour Preheat your Hark gas smoker to MED 135 160 C 275 320 F Option preheat the planks in the smoker Place the drained salmon fillets on...

Page 42: ...at thoroughly before coving and marinating in the fridge overnight Remove the trout from the mixture on the next day and pat dry Place the trout fillets between two layers of paper towels and let them stand for 30 minutes Preheat your Hark gas smoker to the lowest temperature Slide 1 length of bamboo skewer through each trout horizontally in order to hold it open COOKING Smoke the trout on LOW 105...

Page 43: ...160 180 C 320 356 F Cook the bacon on a pan or on your BBQ hotplate for approximately 5 10 minutes Allow the bacon to cool Brush the inside and outside of each trout with 1 teaspoon of the olive oil season with salt and pepper and then stuff with 3 sprigs of tarragon each Set aside Arrange the 6 bacon slices on a cutting board slightly overlapping each other Position a trout at right angles at one...

Page 44: ...r 25 30 minutes Once cooled store the oysters in a clean jar covered with olive oil Pour the reserved liquor into the jar and if you wish add some crushed garlic and pepper before sealing Store in the refrigerator for up to 2 weeks 17 SMOKED ITALIAN SAUSAGE BOERWARS INGREDIENTS Boerwars or Italian sausage Olive oil Preheat your Hark gas smoker to LOW 105 135 C 220 275 F Use beech or oak wood chips...

Page 45: ...peno Poppers recipe Using whole seeded jalapenos and the same recipe as above wrap each stuffed chili in sausage mince then dust with BBQ rub before smoke cooking for two hours in your gas smoker until the internal temperature reaches 65 C 20 SPICED BBQ CORN This is a real crowd pleaser and dead simple Start with this simple recipe then modify it to suit the taste of your guests If they like thing...

Page 46: ...to mix the seasoning well To the oil add some salt and with a pastry brush paint the salt oil mixture to the skin of the potato boats Spoon the potato mixture into each boat and top with a sprinkle of grated cheese and ground black pepper COOKING Place the stuffed potatoes in the smoker at 150 C and bake for a further 20 25 minutes until the cheese turns golden 22 SMOKED PORTABELLO MUSHROOMS INGRE...

Page 47: ...4 SMOKED GARLIC INGREDIENTS Garlic Whenever you have spare room in your smoker place garlic pieces with the skin on anywhere you can Serve as an accompaniment or store in a jar full of olive oil great for salad dressings COOKING Place inside the smoker and smoke for 20 minutes Serve with roast pork or use in an apple pie 25 SMOKED SALT INGREDIENTS Non Iodised course seat salt or rock salt Water in...

Page 48: ...pips COOKING Place inside the smoker and smoke for 20 30 minutes Serve as a condiment or use to make preserved lemons 28 SMOKED APPLES INGREDIENTS Apples Preheat the gas smoker to LOW 105 135 C 220 275 F Cut the apples into quarters or slices and remove the core and pips COOKING Place inside the smoker and smoke for 20 minutes Serve with roast pork or use in an apple pie 29 SMOKED ALMONDS INGREDIE...

Page 49: ...celery powder salt and sugar in a spice grinder and grind until it forms a fine powder Drain the almonds coat with the powder and spread on a tray that is lined with baking powder COOKING Place inside the smoker and smoke for 30 60 minutes Remove and cool before storing in an air tight container Note The almonds will be soft when they are hot and will crunchy as they cool as moisture evaporates ...

Page 50: ...loves of garlic 3 or 4 stems of rosemary 1 tsp of crushed pepper Combine all ingredients in a ceramic or glass dish Add the meat and thoroughly cover it with the marinade before refrigerating overnight CHRIS BASIC RUB 1 tblsp cumin powder 1 tblsp smoked paprika 1 tsp black pepper powder Rub the meat with a clove of garlic cover with the rub mixture Refrigerate overnight in a plastic bag or in a gl...

Page 51: ... of your pot You will need enough oil to cover the chilies These are fantastic condiments for pasta and salad dressings And the chili oil is mandatory in our house whenever we cook pizza Peel garlic cloves and or cut jalapeno chilies in half Place the garlic chilies in a cast iron pot pour over olive grapeseed oil and place in the cooking chamber when you are cooking low and slow The gentle heat w...

Page 52: ...ner Store for up to 1 month in the refrigerator consider using your own smoked tomatoes instead of the tomato paste SIMPLE BBQ SAUCE 1 small 1 3 cup red onion minced 2 tblsp olive oil 4 garlic cloves minced 1 small can tomato paste 2 cans water from empty tomato paste can cup molasses 1 cup honey cup red wine vinegar 1 tblsp fish sauce 1 tblsp Dijon mustard 1 tsp salt In a small heavy bottomed sau...

Page 53: ...50 Hark Enterprises Pty Ltd Unit 11 41 49 Norcal Rd Nunawading VIC 3131 T 03 9857 0999 1300 799 787 E service hark com au W www hark com au ...

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