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Smoker Recipes for Meat Dishes.

ANDREW'S SMOKED MIXED GRILL

  • 4 x 2 rib rack of lamb
  • 4 x 70g sirloin
  • 100g brown sugar
  • &fract12; cup sweet soy sauce
  • 1tsp salt
  • 1tsp dukka spice
  • 1tsp cracked black pepper
  • 1tsp mixed herbs
  • 4 English pork sausages
  • 8 small mushrooms
  • 2 Roma tomatoes halved
  • 4 heads garlic halved
  • 8 Kipfler potatoes peeled, blanched and sliced
  • 3 tbs woodchips/sawdust - hickory, mulberry, applewood or Australian ironbark

    Tomato Jam

    • 10 tomatoes blanched peeled and seeds removed
    • 1 cup castor sugar
    • ½ cup white wine vinegar
    • Place all ingredients in a saucepan and simmer for 3 hours until thick and glossy. Will keep for 3 months in the fridge.

    Onion Chutney

    • 50ml olive oil
    • 400g sliced onion
    • 1 cup castor sugar
    • ½ cup red wine vinegar
    • Place all ingredients in a saucepan and simmer for 2 hours until thick and glossy. Will keep for 3 months in the fridge.

      Directions

    • Marinate lamb and sirloin in sugar, soy and salt for 2 hours. Drain well and dry.
    • Dust lamb with dukka, sirloin with pepper and potatoes with herbs.
    • Place woodchips or sawdust in the Togar smoker.
    • Place meat, sausages, potato, mushrooms, tomatoes and garlic on a rack and smoke for 20 minutes.
    • Serve with tomato jam and onion chutney.

    As seen on Saturday Afternoon 5.30pm Saturday's



    Smoked Lamb Recipes

    SMOKED LAMB KEBABS

    • 250g lamb from leg or shoulder
    • Pinch salt
    • ground black pepper
    • 2 Tbsp tomato  puree
    • 1 Tbsp French mustard
    • 20 -24 small button mushrooms
    • 4 small tomatoes
    Directions
    1. Cut the lamb into 2.5cm cubes. Season with salt and pepper.
    2. Mix together the tomato puree and mustard.
    3. Spoon the mixture over the lamb cubes and toss to coat well. Leave at room temperature for 1 to 2 hours if possible.
    4. Thread the lamb onto 4 skewers, alternating the cubes with mushrooms.
    5. Cut the tomatoes in half across and season well.
    6. Place the halved tomatoes, cut side up, on a sheet of aluminum foil on the bottom rack of Togar smoke oven. Place top rack in position and lay lamb kebabs on it, directly over the tomatoes.
    7. Smoke for 15 minutes.


    LAMB CHOPS

    Smoked on a bed of mint with herb butter
    • lamb chops – 1 or 2 per person
    • mint leaves
    • salt
    • whole black peppercorns
    • dried rosemary
    HERB BUTTER
    • 200g butter
    • 20g chopped parsley
    • 15g chopped chives
    • 5g tarragon
    • 5g rosemary
    • 5g basil
    • 5g oregano
    • 0.5 tsp English mustard
    • salt pepper
    Directions
    1. Crush the salt, whole black peppercorns and dried rosemary in a mortar and pestle and sprinkle over the meat. The chops must then be sealed in a pan of hot oil.
    2. Place 2 Tbsp sawdust in the base of the Togar smoke oven.
    3. Place a sheet of aluminum foil on the rack.
    4. Place a layer of chopped mint leaves on then foil and then place the chops and then more mint on top.
    5. Smoke for about 15 mins, depending on their thickness they may need oven time.
    6. To make the butter, mix all ingredients well together.
    7. Cool in fridge.
    8. Serve the chops with the butter.


    LAMB LOIN CHOPS

    • Lamb loin chops
    • 1 teaspoon rosemary leaves
    • salt and pepper to taste
    Directions
    1. Rub the chops with rosemary leaves, sprinkle with salt and pepper on both sides.
    2. Sprinkle base of Togar smoke oven with 2 tablespoons sawdust.
    3. Place chops on racks in smoker and smoke for 20 minutes.
    4. Serve with mashed potato, minted peas and buttered carrots.


    Smoked Beef Recipes


    SMOKED MARINATED RIBS

    with Spicy BBQ Sauce
    • BBQ Ribs
    MARINADE
    • 400ml tomato sauce
    • 200ml dry white wine
    • 200ml Worcestershire sauce
    • 3 gloves garlic
    • Salt
    • Pepper
    Directions
    1. Place the ribs in the marinade for a couple of hours, preferably overnight.
    2. Remove ribs from marinade and season them. Put marinade aside.
    3. Place the ribs on rack of Togar smoke oven and smoke for 10 minutes.
    4. Transfer the ribs onto a hot barbeque plate and cook through.
    The sauce really is the marinade which is heated up and reduced slightly. If the sauce is too thick than add some wine, but the sauce must be brought to the boil so that it won’t separate. The ribs can be smoked the day before and left overnight before barbequing.


    BEEF WELLINGTON

    • Beef fillets (200-250g each)
    • Puff pastry
    • Chicken liver pate
    • Mushrooms
    • Onions
    Directions
    1. Place 2 Tbsp of sawdust in the base of the Togar smoke oven.
    2. Smoke the fillets for 10 minutes (remember they will cook further in the oven).
    3. Sauté mushroom and onion and allow to cool.
    4. Cut the pastry into a triangle so that the three points are big enough to fold over the meat and seal at the top.
    5. Smear the pate all over the meat with quite a good cover on top. Season well.
    6. Place mushroom and onion on top.
    7. Brush the edge of the pastry and seal by bringing the points together on top. Brush with egg yolk. Bake in an oven 190-210° C, until pastry is browned and cooked.
    Can be served hot or cold.


    SMOKED RISSOLES

    • 500g minced topside steak
    • 1 large onion, finely chopped
    • 1 teaspoon each sage, thyme and parsley
    • (other herbs may also be used)
    • 2 eggs beaten with a little milk
    • 1 large tomato, skinned and cut into small cubes
    • salt and pepper to taste
    Directions
    1. In a mixing bowl combine all ingredients and mix well.
    2. Shape into balls, approx. the size of a golf ball. Flatten with hand to ½ inch thick.
    3. Sprinkle base of Togar smoke oven with 2 tablespoons sawdust.
    4. Place rissoles on rack and smoke for 20-25 minutes or until cooked through and browned.
    5. Serve in pocket bread with green salad.



    Smoked Pork Recipes

    PORK CHOPS

    • Pork chops, any cut
    • 1 teaspoon thyme leaves
    • salt and pepper to taste
    Directions
    1. Rub pork chops with thyme leaves and sprinkle with salt and pepper on both sides.
    2. Sprinkle base of Togar smoke oven with 2 tablespoons sawdust.
    3. Place chops on racks and smoke foe 20 minutes.
    4. Serve with boiled new potatoes and green salad.

    SMOKED PORK FILLET WITH CORNMEAL PASTA

    • 3-4 pork fillets
    • 3 star anise, crushed
    MARINADE
    • ½ cup walnut oil
    • ¼ cup mirin
    • 3 cm piece fresh ginger, chopped
    • PASTA
    • 1 cup cornmeal (polenta)
    • 1 cup bread flour
    • 3-4 eggs
    • coarse cornmeal for dusting
    • 2 teaspoons walnut oil
    • 1 red capsicum, roasted, peeled, seeded and sliced
    • ½ cup coriander, finely chopped
    DRESSING
    • 3 tablespoons mirin
    • 1 teaspoon Kikkoman salt reduced soy sauce
    Directions
    1. Combine marinade ingredients and marinade pork for 1 hour.
    2. Make pasta by combining flour together on a work surface. Make a well in centre and break in 3 eggs.
    3. Mix with spatula. Add some of the remaining egg if dough too dry.
    4. Knead until smooth, then pass dough through a pasta machine. Cut into fettuccine ribbons and dust with coarse cornmeal.
    5. Place 2 tablespoons sawdust and the star anise in base of Togar smoke oven.
    6. Drain pork, place on rack and cover.
    7. Place smoker over burner and smoke for 10 minutes.
    8. Cook pasta 4-5 minutes. Drain, toss with teaspoon of oil, the capsicum and chopped coriander.
    9. Slice pork into diagonal slices, serve with pasta and combined dressing ingredients spooned over meat. Serves 4.