Smoked Jalapeno Mojito
- 3 Jalapenos
- Wine Barrel Wood Chips
- Sugar/Simple Syrup
- White Rum
- Cut Jalapeños in half and remove seeds
- Smoke Jalapeños for 2 with Wine Barrel wood chips
- Blend Jalapeños with 1 cup of water
- Let sit for 5 minutes before straining into cup
- Fill Ice Cube tray with smoked Jalapeno Water and freeze overnight
- Muddle mint, sugar, lime, and rum in a tall glass.
- Fill with ice and two Jalapeno Ice Cubes
- Garnish with Jalapeno wheel.
- Notes: adjust the number of ice cubes according to how spicy you like your cocktails.
- Prepare your ribs by giving them a dry rub with either your favourite blend of herbs and spices or with your favourite BBQ Rub.
- prepare your Smoke Barrel and place a bowl of water on the lower grate, and your rack of ribs on the higher grate.
- Smoke Ribs for between 3-6 hours in the Smoke Barrel Classic.
- Glaze with a light layer of your favourite BBQ sauce and grill on the BBQ for 10 minutes or until cooked to desired temperature.
- Wrap in tinfoil for 10-20 minutes before eating.
Finishing the Ribs on the BBQ helps to caramelize the bbq sauce, ensure that the meat is cooked all of the way through, and help you plan dinner timing. Each Smoke Barrel can hold up to 4 full racks of ribs depending on the type and size. If you notice that you meat is beginning to dry out, spray or glaze with a light layer of apple juice or other liquid.
- Smoke Barrel Wood Cubes
- 1 cup of red wine vinegar
- 1 Lemon
- 1small piece of Ginger
- 1 Large Glass
- Chop ginger into small pieces and mix with red wine vinegar
- Cut lemon into wedges
- Shuck 1 Oyster
- Place glass, three wood cubes, and oyster on a cedar plank
- Heat the wood cubes with a torch for 10 seconds and immediately cover with glass allowing the glass to fill with smoker
- Wait 20 seconds before moving the smoke filled glass over the oyster
- Wait one minute for the oyster to absorb the smoke before adding a small spoon of Ginger and Vinegar.
- Add a small squeeze of lemon
- Bottoms up
- Place your glass, 3 wood cubes, and shucked oyster onto a cedar plank
The most effective way to smoke cheese is to ensure that the cheese is dry prior to smoking. You can do this by simply letting it rest for 1-2 hours prior to smoking depending on the type of cheese.
Once your cheese is ready, begin cold smoking using our signature blend of wine barrel wood chips. Smoking cheese will usually take between 1 and 3 hours depending on the desired smoke strength and taste profile.
We recommend smoking small to medium sized blocks of cheese no less that 1/2 inch cubed.
Lemon Pepper Chicken
- 2 tbsp parsley
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 6 tbsp lemon zest
- 3 tbsp black pepper
- 1 lemon
- 1 whole chicken
- 4 L water
- 1 cup sugar
- 1 cup salt
- Brine Chicken in the salt, sugar and water overnight
- Mix together all other ingredients except the lemon and chicken
- Rub the blended spices on brined chicken
- Place chicken in smoke barrel on the top rack with an aluminum drip tray on the rack below.
- Smoke the chicken to 165ºF internal temperature in the middle of the chicken breast
Depending on the size of your chicken, the cook time could range from 2-6 hours. Butterflying the chicken to expose more surface area will increase cooking speed.
Smoked Vegetable Medley
- 1 block of butter (unsalted)
- 500 g carrots
- 500g snap peas
- 500g green beans
- 500g red pepper
- 7g Thyme
- 10 g Oregano
- Salt and pepper
- Melt butter in pot
- Cut Vegetables
- Toss butter, vegetables, thyme, oregano, salt and pepper, and a small amount of EVOO
- Lay on a tin foil sheet inside the Smoke Barrel and spread vegetables across evenly
- Smoke at 250 F for 1.5 hours and check every half hour after until desired tenderness
- Toss with extra thyme and oregano to finish
Smoked Cabbage Cole Slaw
- 1 head of cabbage
- 2 carrots
- ½ cup buttermilk
- ½ cup mayonnaise
- 50ml cider vinegar
- 1 tablespoon of sugar
- ½ teaspoon of salt
- 1 tablespoon of lemon juice
- Lemon zest
- Cold Smoke the head of Cabbage for two hours on the top rack of your Smoke Barrel.
- Shred cabbage and refrigerate quickly for 1 hour.
- Shred carrot with a grater and mix with cabbage.
- Whisk together other ingredients in a separate mixing bowl
- Combine all ingredients and mix together gently
- Finish with a small amount of lemon zest
Cabbage size may very so add liquid ingredients slowly to achieve the desired consistency.
Smoked Peach Bourbon Iced Tea
- 1 Smoke Barrel Classic
- 5 White Peaches
- 2 litres of Iced Tea (or Lemonade)
- 1 bottle of your favourite bourbon/whiskey
- Peal and cut the peaches into slices roughly 1 centimetre thick.
- Prepare your Smoke Barrel with charcoals and place the rack on the upper level of the Barrel.
- Place the peaches onto the rack and cold smoke for 2 hours
- Puree the Peaches in a blender by mixing with 2 cups of lemonade or water.
- Mix the puree with 2 Litres of lemonade in a large jug.
- Add Bourbon.
This recipe can be used with either Lemonade or Iced Tea, and remember to save a couple of peaches for a garnish!