Cook up a barbecue smoked feast!

Cook up a barbecue smoked feast!


Posted 29th May 2013


Now you know the basics of barbecue smoking, give one of these delicious recipe ideas from the Weber's Complete Barbecue Smoking book a try, for a flavour-packed feast at any time of year



SMOKED RACKS OF LAMB

WITH PEPPER AND AUBERGINE AJVAR

To ‘french' means to remove the fat from the bones extending from a lamb (or pork) rack or chop, then clean them thoroughly for a nice presentation. Many supermarkets sell racks of lamb with the bones already frenched.

Ideal Grill: Charcoal
Smoke Intensity: Moderate
Prep Time: 20 minutes
Cooking Time: about 40 minutes
Serves: 4







AJVAR

2 large rounded aubergines, about 300g/10 oz
1 red pepper, about 250g/8 oz
1 garlic clove
2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley
75ml/3 fl oz extra-virgin olive oil
Sea salt
Ground black pepper

RUB
1 teaspoon cumin seeds
1 teaspoon coriander seeds, lightly crushed
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon garlic granules
½ teaspoon ground black pepper
½ teaspoon crushed red chilli flakes

2 racks of lamb, each 500g-750g/1-1 1/2 , frenched and trimmed of excess fat
1 tablespoon extra-virgin olive oil

2 large handfuls oak wood chips, soaked in water for at least 30 minutes


1. Pierce the aubergines several times with a fork. Cut off the top and bottom of the pepper. Then make one cut down the side and open it up into a large strip. Cut away the ribs and seeds.

2.
Prepare a two-zone fire for medium heat (180-230°C/350-450°F).

3.
Brush the cooking grate clean. Cook the aubergines over GRILLING/DIRECT MEDIUM HEAT for about 20 minutes, with the lid closed as much as possible, turning occasionally, until soft and beginning to collapse. At the same time, cook the pepper, shiny skin side down, over GRILLING/DIRECT MEDIUM HEAT for 8-10 minutes (do not turn) until the skin is blackened and blistered. Remove from the grill as they are done. Put the pepper in a small bowl and cover with clingfilm to trap the steam. Leave to stand for about 10 minutes. Remove from the bowl and peel away and discard the charred skin. Cut the aubergines in half lengthways and scoop out the pulp. Discard the skin and any large seed pockets.

4. Whirl the garlic in a food processor until it is finely chopped. Add the aubergine pulp, pepper, lemon juice and parsley and pulse to create a thick sauce. With the machine running, slowly add the oil and process until the avjar is smooth and emulsified. Season with salt and pepper.

5. Combine and rub ingredients in a small bowl. Lightly brush the lamb with the oil and season evenly with the rub. Leave the lamb to stand at room temperature for 15-30 minutes before cooking.

6. Replenish the charcoal if needed to maintain a steady temperature, adding 6-10 lit briquettes after 45 minutes.

7. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the lamb, bone side down first, over GRILLING/DIRECT MEDIUM HEAT for 5 minutes, with the lid closed as much as possible and turning once (watch for flare-ups). Move the lamb over ROASTING/INDIRECT MEDIUM HEAT and continue cooking to your desired doneness, about 15 minutes more for medium rare, turning once or twice. Remove from the grill and leave to rest for 3-5 minutes. Cut the lamb racks between the bones into individual chops. Serve warm with the ajvar.




BARBECUED TURKEY DRUMSTICKS

WITH CHILLI DRY RUB 

Turkey drumsticks and thighs, both dark meat cuts, work equally well with this recipe. Turkey thights are often more difficult to obtain, but the meat is easy to cut off the bone in large chunks.

Ideal Grill: Water Smoker

Smoke Intensity: Strong
Prep Time: 15 minutes
Brining Time: 2 hours
Cooking Time: about 3 hours
Special Equipment: Instant-read meat thermometer
Serves: 8

BRINE
3 bottles (each 350ml/ 12 fl oz) lager
900ml/1 ½ pints water
75g/3 oz sea salt
125g/4 oz soft light brown sugar

RUB
4 tablespoons chilli powder
2 teaspoons dried oregano
1 teaspoon garlic granules
1 teaspoon ground cumin

6 small mesquite wood chunks


1. Stir the brine ingredients in a wide, non-reactive pot until the salt and sugar are dissolved. Put the turkey drumsticks in the brine and then place a plate on top to keep them submerged. Cover and refrigerate for 2 hours.

2. Mix the rub ingredients in a small bowl.

3. Prepare the smoker for roasting/indirect cooking with very low heat (95-130°C/ 200-250°F). When the temperature reaches 110°C/225°F, add two of the wood chunks to the charcoal.

4. Remove the drumsticks from the container and discard the brine. Rinse them under cold running water and pat dry with kitchen paper. Coat the drumsticks with the rub.

5. Brush the cooking grate clean. Smoke the drumsticks over ROASTING/INDIRECT VERY LOW HEAT for about 3 hours, with the lid closed, until the skin is dark brown, the meat is tender at the bone and instant-read meat thermometer inserted into the thickest part of the drumstick (not touching the bone) registers 82°C/ 180°F. After the first and second hours, add two more wood chunks and more lit briquettes as necessary to maintain the heat.

6. Remove the drumsticks from the smoker and leave to rest for 5-10 minutes. Serve warm.




CEDAR-PLANKED TUNA SALAD

WITH HONEY-DIJON DRESSING AND CRISPY PECANS

Cedar planks come in different thicknesses. For this recipe, the plank is about 1cm/ ½ inch thick, but if you use a thinner one, the cooking time will be shorter.

Ideal Grill: Gas Grill
Smoke Intensity: mild
Prep Time: 15 minutes
Cooking time: 22-31 minutes

Special Equipment: perforated grill pan; 1 untreated cedar plank, 30-37cm/12-15 inches long and about 18cm/7 inches wide and 1-1.5 cm/ ½ - ¾ inch thick, soaked in water for at least 1 hour.
Serves: 4-6

DRESSING
3 tablespoons runny honey
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra-virgin olive oil
Sea salt

50g/ 2 oz pecan halves
250g/ 8 oz sugar snap peas
6-8 spring onions (white and light green parts only), cut into 1 cm/ ½ inch pieces.
Extra-virgin olive oil
Ground black pepper

2 large tuna steaks, each about 500g/ 1lb and 2.5cm/ 1 inch thick
1 teaspoon paprika
1 tablespoon finely chopped fresh dill
175g/ 6oz baby salad leaves


1. Whisk the honey, mustard and vinegar in a small non-reactive bowl. Slowly drizzle in the oil, whisking until the dressing is emulsified. Season with ½ teaspoon salt and set aside.

2. Prepare the grill for grilling/direct cooking over medium heat (180-230°C/ 350-450°F) and preheat the grill pan on the cooking grates.

3. Spread the pecans in a single layer on the grill pan. Cook over GRILLING/DIRECT MEDIUM HEAT for 5-10 minutes, with the lid closed as much as possible and stirring once or twice, until they darken a shade and are fragrant. Wearing insulated barbecue gloves, carefully pour the nuts from the grill pan into a small bowl to cool (they will crisp as they cool) and place the grill pan back over grilling/direct heat.

4. Toss the sugar snap peas and spring onions with the oil in a large bowl and season with salt and pepper. Arrange the vegetables in a single layer on the grill pan. Cook over GRILLING/DIRECT MEDIUM HEAT for 5-6 minutes, with the lid closed as much as possible and stirring occasionally, until the vegetables are slightly softened and charred. Wearing insulated barbecue gloves, remove the pan from the grill and transfer the vegetables to a salad bowl.

5. Season the tuna steaks evenly with the paprika, dill and salt and pepper. Place the soaked plank over GRILLING/DIRECT MEDIUM HEAT and close the lid. After 5-10 minutes, when the plank begins to smoke and char, place the tuna on the plank and cook over GRILLING/DIRECT MEDIUM HEAT for 12-15 minutes, with the lid closed, until the tuna is a little pink in the centre and is beginning to flake. Remove the grill and cut into bite-sized pieces.

6. Put the salad leaves, pecans and tuna in the salad bowl with the vegetables. Pour the dressing over the salad, toss to mix and serve immediately.





GRILL-ROASTED ARTICHOKES

WITH SMOKED GARLIC AIOLI

Choose artichokes that are compact and heavy for their size, and that squeak when they leaves are squeezed together.

Ideal Grill: Charcoal
Smoke intensity: Moderate
Prep Time: 30 minutes
Cooking time: about 47 minutes
Serves: 6


1 lemon
6 artichokes, each 200-250g/7-8 oz
2 garlic bulbs
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon water
Sea salt
Ground black pepper

2 large handfuls oak wood chips, soaked in water for at least 30 minutes

240ml/ 8 fl oz mayonnaise
2 tablespoons chopped fresh flat-leaf parsley


1. Prepare a two-zone fire for medium heat (180-230°C/ 350-450°F).

2. Cut the lemon in half and squeeze the juice into a large, non-reactive bowl; fill the bowl two-thirds full with water. Reserve the lemon halves. Working with one artichoke at a time, trim the very end of the stalk (if attached) and remove the smallest leaves. As you work, rub the cut surfaces with the pulp side of the lemon halves. Put the trimmed artichokes in the lemon water.

3. Cut off the tops of the garlic bulbs to expose the cloves; discard the tops. Place the garlic bulbs side by side on a square of aluminium foil. Wrap the foil round the garlic, like a canoe, leaving the tops exposed. Drizzle with 1 teaspoon of the oil and 1 teaspoon water and season with a pinch of salt and pepper.

4. Drain the artichokes. Place each artichoke on a square of aluminium foil. Drizzle the remaining 2 tablespoons of oil over the artichokes and season them evenly with 1 ½ teaspoons salt and ¼ teaspoon pepper. Wrap each artichoke in its foil.

5. Brush the cooking grate clean. Drain and add one handful of the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the garlic and artichokes over ROASTING/INDIRECT MEDIUM HEAT for about 40 minutes, with the lid closed as much as possible. Remove the garlic from the grill and leave to cool slightly.

6. Open the foil to expose the artichokes. Drain and add the second handful of wood chips to the charcoal. Continue grilling the artichokes for about 7 minutes more, turning the artichokes over once in foil, until a large leaf can easily be pulled off. Remove the artichokes from the grill.

7. Squeeze out the garlic cloves into a medium bowl. Mash the garlic with a fork. Add the mayonnaise and parsley and mix. Season with salt and pepper. Serve the artichokes warm or at room temperature with the aioli.





Written by Jamie Purviance and published by Hamlyn, Weber's Complete Barbecue Smoking is available to buy from all good book retailers and from www.octopusbooks.co.uk, RRP £16.99.

Click here to save £5.99!





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