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Post by Gus65 on Jan 24, 2014 13:51:09 GMT 10
Need to check that I'm going in the right direction before I stuff lunch for the relos on Australia Day. I've only ever tea smoked skinless fillets over a mix of brown sugar, brown rice and tea leaves on the gasser then brushed with warm honey and finished on the grill. Want to try and do them in the water smoker.
Got a kilo of boneless chicken thighs, planned to brine them for about 1 hour in the Captains gourmet brine but with the addition a little ground ginger, then wrap each in a slice of prosciutto.
Into the smoker at about 220F and smoke to temp.
Do you reckon I need to spray with fluid every now and then to stop them drying out? I reckon the brine should stop drying but a second opinion always helps, once I start these there's no going to the shop for more. (Beer o'clock)
These have to go with an Asian style lamb rib I'm doing. (I'll put that over on the lamb page) and a heap of different salads.
Is this plan likely to succeed or should I stick to what I know?
Angus |
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Post by smokey on Jan 24, 2014 16:17:39 GMT 10
The thighs wont dry out. But you could baste a few times with a yakatori sauce / marinade
Or a simple mix of oil, soy,sugar or palm sugar, garlic and Ginger so you get a glazed build.
If it was breast meat it would be different.
Pretty hard to kill thigh meat.
Sounds good BTW
Maybe go up in temp to 275F -300F to get some colour on them.
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Post by Gus65 on Jan 24, 2014 22:10:04 GMT 10
Thanks Mick
Got outvoted so it's the tried and true tea smoked version this time, but I will do them just have to wait a little bit.
Might be a work BBQ.
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Post by smokey on Feb 1, 2014 11:48:11 GMT 10
Got me interested in what you do with Brown sugar, Brown rice and tea leaves ?
I understand the Tea leaves but what is the method for the brown rice and sugar?
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Post by Gus65 on Feb 1, 2014 15:45:56 GMT 10
When I do this I do it on the gasser at 175C with the hood down. Using a six burner I have the most left burner at low, the next one on high and then the same with the right hand side. No burners in the middle on.
Mix 1/4 cup Brown rice, 1/4 cup black tea leaves and 2 Tablespoons of Brown sugar together and place in a baking dish lined with foil. (dont be tempted to do it without the foil it will make a huge mess that needs an angle grinder to clean out. On foil you just let it cool and pick the lot up and throw it away)
Place a wire rack over the baking dish and put it over the gas burners that are on. Leave it for a few minutes until the mix just starts to bubble and then place the chicken on the grill. Let it smoke for about 15 minutes then turn over for another 10. By then the bulk of the tea mix is finished.
I usually marinate the chicken in Soy sauce, olive oil and garlic for a few hours or overnight if I'm organised.
Finish off the chicken on the grill by basting with a bit of warmed honey on each side until done.
Great when mixed in with a salad of lettuce, tomato, sliced capsicum, caramalised onion and crispy proscuitto.
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Post by smokey on Feb 2, 2014 18:37:26 GMT 10
Interesting, Ya just put a million questions in my head but only one way to fix that is to do it. Burning sugar  Challenge accepted |
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Post by Gus65 on Feb 3, 2014 21:53:30 GMT 10
You've gotta go past if you're driving to Eden to go fishing. Call in for a beer and I'll put it on a plate.
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Post by smokey on Feb 4, 2014 13:17:39 GMT 10
You've gotta go past if you're driving to Eden to go fishing. Call in for a beer and I'll put it on a plate. Thanks for the invite, Id stop in if I was casualy heading down. but it looks like a red eye run with three other blokes in the car on a fifteen hour drive if we dont stop. so probably a 16 hour drive. If we stop in Sydney overnight, we'll miss a days fishin  . It will be ok, Im a ex long hall country rep and another bloke is an interstate trucky so the driving will be shared. The place we are staying has a gas bbq and im wondering if your recipe will work on fresh kingfish pieces. Im thinking yes. Even the honey. Might do it for the boys one night. Soft dark brown sugar or brown coffee type sugar from Aldi? |
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Post by Gus65 on Feb 4, 2014 15:12:11 GMT 10
Soft brown sugar is the go not the dark stuff.
Never thought of trying it with fish, delicate sweet fillets would get over powered I think but a good solid meaty type fish like a kingfish would go well I reckon.
Worth a try, has worked really well on Tassie scallops.
Makes a sweet smoke flavor even if you don't do the honey, but the honey made the scallops nice and shiny and sticky.
Interested to see how it goes. Will try it myself.
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Challenge accepted 
.