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8. PULLED LAMB OR MUTTON

Need

Digital meat probe

Foil

Prep Time

Start the night before if you want to brine the lamb

Wood Flavouring

Consider adding fresh rosemary to your wood chips in the first 1-2 hours of

cooking

Cook Time

7-10½ hours 30 mins resting

Temperature Zone

LOW: 105-135°C (220-275°F)

Internal Temperature

93-98°C (210°F)

Some people, such as my wife, complain that lamb and mutton are gamey and fatty. However I

think they are packed with subtle, sweet, grassy flavours. Leg of lamb, lamb chops and lamb fillet

all work well when cooked medium-rare. The shoulder and forequarter however have more flavour

due to the increased connective tissue. This connective tissue can be tough, hence gentle, slow

cooking over a long period of time is required to convert the collagen into soft sticky flavourful

gelatin.

If you can get mutton you will be rewarded with deep complex flavours. Lamb will give a lighter

but equally luscious 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 beer (stout or porter)

¼ cup Worcestershire sauce

1 tblsp chopped rosemary

1 tblsp dark brown sugar

½ tblsp salt

½ tblsp crushed fresh garlic

1 tsp hot smoked paprika

Mix all the baste ingredients together in a saucepan and stir continuously over low heat. Simmer

for 5 minutes, remove ¾ of the baste and allow to cool.

Heat the remaining baste to a boil and add another tablespoon of dark brown sugar to use as a

'dip' with finished meat. Set aside for the resting period.

COOKING

Pre heat your gas smoker to LOW: 105-135°C (220-275°F).

Place the lamb inside smoker and smoke for 10 hours (yes 10!). Baste the shoulder once an hour,

every hour for the next 10 hours.

After 10 hours, or when the meat registers an internal temperature of roughly 90°C (195°F),

Содержание HK0528

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

Страница 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 GO...

Страница 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 1...

Страница 4: ...w 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 eve...

Страница 5: ...ng 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 wo...

Страница 6: ...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...

Страница 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...

Страница 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 t...

Страница 9: ...er 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 ex...

Страница 10: ...red 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 smo...

Страница 11: ...llets 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 Mater...

Страница 12: ...eat 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 han...

Страница 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 u...

Страница 14: ...e 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 Al...

Страница 15: ...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 Sm...

Страница 16: ...OW 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 tem...

Страница 17: ...ever 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...

Страница 18: ...ivalent 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 r...

Страница 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...

Страница 20: ...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 appli...

Страница 21: ...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 flavo...

Страница 22: ...N 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 Us...

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

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

Страница 25: ...g 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 furt...

Страница 26: ...e 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...

Страница 27: ...owly 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...

Страница 28: ...st 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 appl...

Страница 29: ...d 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 napkin...

Страница 30: ...e 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 t...

Страница 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...

Страница 32: ...e 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...

Страница 33: ...p 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 a...

Страница 34: ...rk 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...

Страница 35: ...esult 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...

Страница 36: ...hat 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 among...

Страница 37: ...s 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...

Страница 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...

Страница 39: ...pple 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 chick...

Страница 40: ...ecret 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 t...

Страница 41: ...er 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...

Страница 42: ...t 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...

Страница 43: ...60 180 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 se...

Страница 44: ...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...

Страница 45: ...eno 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...

Страница 46: ...o 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...

Страница 47: ...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...

Страница 48: ...ips 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...

Страница 49: ...elery 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...

Страница 50: ...oves 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...

Страница 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 cl...

Страница 52: ...er 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 m...

Страница 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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