Smokey Char Siu Pork

Smokey Char Siu Pork

Recipe By Michael Weldon

Ingredients

• 1 pork scotch roast

Marinade

• 1 tbs Coles brown sugar

• ¼ cup honey

• ¼ cup hoisin 

• 1 tbs Coles Asia soy sauce

• 1 tbs ketchup manis 

• 1 tbs gochujang

• 1 tbs Chinese 5 spice

• 1 tbs shaoxing wine 

Steamed Chinese Broccoli with Oyster Sauce and Garlic

• 1 bunch Chinese broccoli

• 1 tsp corn flour

• 3 tbs water

• 2 tbs oyster sauce

• 1 tbs Chinese cooking wine

• 2 garlic cloves, diced

• 1 tsp ginger diced

• 1 tsp caster sugar

• 1 tbs sesame oil

Method

• In a bowl mix together the marinade ingredients. 

• Cut the pork roast into 2 pieces so that the pieces are long and flat. Place the pork in the marinade and marinate for 12 hours. 

• Heat a smoker or bbq to 180 – 200 degrees (C). This is a hot and fast cook rather than a low and slow cook.

• Place the pork onto the smoker and cook for 1.5 – 2 hours basting and turning the pork every 15 minutes until its caramelised on the outside and the meat is tender.

• Place a bamboo steamer onto a wok of boiling water. Add the Chinese broccoli to the steamer and place the lid on top. 

• In a small saucepan combine the corn flour and water, mix until smooth. Add the remaining oyster sauce and garlic ingredients to the saucepan and place on a medium heat burner. Cook until the sauce thickens and the garlic softens. Once the Chinese broccoli is steamed place onto a serving plate and pour the oyster and garlic sauce over the top.

• Allow the char siu to rest then slice into thin strips. 

• Serve the pork with the broccoli and some steamed rice on the side.

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Smoked Sausage with Brusselkraut

Smoked Sausage with Brusselkraut

Recipe By Michael Weldon

Ingredients

• 1 kg Coles brussels sprouts, sliced thinly

• 30 g table salt 

• 1 tbs caraway seeds, toasted

• 2 packs of Coles finest lamb and beef sausages

Serve 

• your favourite mustard

Special Equipment

• 1 ltr sterilized fermenting jar

Method

• In a large bowl mix the sprouts, salt and caraway seeds. With clean hands gently scrunch the sprouts to spread the salt and start breaking them down. Cover and leave to one side for 30 minutes them repeat the process. Do this 4 times then pour the sprouts and liquid from the bowl into your pickling jar. Shut the lid and leave in a cool dry place for 3 days.

• After 3 days pop open the lid and burp (that is the technical term) the brusselkraut. Seal the jar again and leave for another 2 days. 

• Taste the kraut and if you are happy seal the jar and a put in the fridge. If you want a little more funk and fermentation, seal the jar again and leave for 2 more days. 

• Once you are happy with the flavour that kraut is ready to use. Store in the fridge when not using and it should last a month or so but we think you’ll eat it a lot quicker than that

• Heat a smoker to 150 - 160 degrees (C).

• Lay the sausages in the smoker. Smoke until the sausages are cooked through. The skin will slightly wrinkle and have a firm texture to it. 

• Serve the smoked sausages with the brusselkraut and your favourite mustard. 

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Smoked Carrots with Sesame Yoghurt & Chilli Oil

Smoked Carrots with Sesame Yoghurt & Chilli Oil

Recipe By Courtney Roulston

Ingredients

• 1 kg bag Coles carrots 

• 1 ½ tbs Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste 

• 1 tsp ground cumin 

• 1 cup Jalna yoghurt 

• 1 tbs tahini paste

• 1 small clove garlic 

• 2 tbs lemon juice  

• 1 tbs Coles finest Canadian maple syrup 

• 2 tbs pepita seeds 

• 2 tbs chilli oil

• ¼ cup Coles mint leaves, chopped 

Method

• Pre heat the smoker with woodchips. Toss the carrots in 1 tbs of oil, cumin and a pinch of salt and pepper. Place the carrots into the smoker and leave to cook for 1 hour, or until the carrots are tender. 

• Place the yoghurt into a bowl and whisk in the tahini, garlic, lemon juice, maple syrup and a pinch of salt.

• Place the pepita seeds and remaining oil into a pan over a medium heat and toast for 2 minutes, or until puffed and crisp. 

• Spread the sesame yoghurt onto the base of a serving plate. Top with the smoked carrots and drizzle over chilli oil, pepita seeds and mint. 

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Smoked Cauliflower with Yoghurt & Pickled Currants

Smoked Cauliflower with Yoghurt & Pickled Currants

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles cauliflower, trimmed 

• 3 tbs Squeaky Gate extra virgin olive oil 

• sea salt and black pepper to taste 

• 2/3 cup Jalna yoghurt 

• 1 tbs pomegranate molasses 

• ¼ cup pepita seeds

• 1 tsp whole cumin seeds

• ¼ cup flat leaf parsley, leaves picked 

Pickled Currants

• 1/3 cup currants 

• 1/3 cup Coles finest white wine vinegar 

• 1 tbs maple syrup

Method

• Pre heat the smoker with cherrywood chips. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife down into the core. Bring a pot of salted water up to the boil and place the cauliflower in the water upside down. Cook for 6 minutes then remove from the water and allow to dry. 

• Drizzle the cauliflower with 2 tbs of extra virgin oil and season with salt. Place in the smoker and leave for 50 minutes or until cooked through and smoked coloured with smoke all around the outside. Remove and set aside to rest. 

• Meanwhile, warm the vinegar, maple syrup, a pinch of salt and 2 tbs of water in a small pot. Place the currants into the pot and take off the heat. Set aside and allow to pickle for 20 minutes. Drain and reserve the pickle liquid.

• Whisk the yoghurt in a bowl with ¼ cup of the pickling liquid until smooth. Toast the cumin seeds in a small pan over a medium heat until fragrant. Lightly crush in a mortar and pestle. Toast the pepita seeds in the same pan until crispy and place into the mortar and pestle and gently crush. Place the seeds into a small bowl and drizzle with remaining oil. 

• Cut the cauliflower into 4 thick wedges and place onto a serving plate. Drizzle the yoghurt and pomegranate molasses over the top. Scatter with pickled currants, seed mixture and parsley before serving. 

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Radish & Citrus Salad with Smoked Olive Oil Dressing

Radish & Citrus Salad with Smoked Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 2 cups Squeaky Gate extra virgin olive oil

• 1 bunch of radishes, sliced thinly on a mandolin

• 1 kohlrabi, sliced thinly on a mandolin

• 1 orange, skin removed and sliced into rounds

• 1 blood orange, skin removed and sliced into rounds

• 1 grapefruit, skin removed and sliced into rounds

• 1 lemon, sliced into rounds 

Smoked Olive Oil Dressing

• 1 cup smoked extra virgin olive oil

• 1 lemon, juice

• 1 tbs Coles honey

• 1 tbs Coles grain mustard

• salt 

Garnish

• 1 bunch of dill, leaves picked

Method

• Heat smoker until it reaches between 130 – 150 degrees (C). 

• Pour the olive oil into a flat tray or a skillet and place into the smoker. Smoke for 20 - 30 minutes.

• In a bowl, mix 1 cup of olive oil with the lemon juice, honey, mustard and a pinch of salt. Whisk until combined evenly.

• To serve, lay half the slices of radish and kohlrabi then top with half the slices of the citrus, spoon over some dressing to coat all the ingredients. Repeat to lay out another layer of the salad. Garnish with the dill.

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Smoked Tomato and Avo Salad with Fish Sauce Dressing

Smoked Tomato and Avo Salad with Fish Sauce Dressing

Recipe By Michael Weldon

Ingredients

• 1 kg Coles tomatoes, cut into large chunks

• 1 tsp sea salt

• 2 tbs olive oil 

• 1 avocado, diced

• 1 red onion, sliced thinly and soaked in ice water 

Dressing

• ¼ cup olive oil

• 3 tbs fish sauce

• 1 tsp Coles brown sugar

• 1 garlic clove, grated

• 1 red chilli, diced finely 

• 2 tbs rice wine vinegar

Garnish

• ½ bunch of coriander, leaves picked

• 2 tbs sesame seeds, toasted

• 1 tbs black sesame seeds, toasted

Method

• Heat your smoker 150 degrees (C) with an even and consistent smoke level of smoke. 

• In a large bowl combine the tomatoes, olive oil and sea salt, mix together to coat. Place the tomatoes skin side down on the smoker. Smoke 25 – 30 minutes until the tomatoes soften slightly. 

• In a bowl mix together the dressing ingredients until combined. 

• To serve, spread the tomatoes, avocado and red onion over a large platter. Dress with the sauce making sure everything is coated. Garnish with the coriander and sesame seeds.

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Smoked Chicken with White Sauce

Smoked Chicken with White Sauce

Recipe By Courtney Roulston

Ingredients

• 1 whole chicken

Seasoning Rub

• 1 tbs pepper

• 1 tbs salt

• 1 tbs Coles brown sugar

• 1 tbs smoked paprika

White Sauce

• ½ cup Greek yoghurt

• ½ cup Coles mayonnaise

• 2 tbs Coles apple cider vinegar

• 10 drops hot sauce

• ½ tsp celery salt

• ½ tsp chilli flakes

• ½ tsp black pepper

• ½ tsp salt

Salad

• 1 bunch coriander

• 1 bunch parsley 

• 1 bunch mint

• 1 bunch basil

• 1 red shallot, finely sliced

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Combine the seasoning rub ingredients in a bowl. Season the chicken skin with the rub, as well as sprinkling a little extra into the cavity. 

• Place the chicken onto the smoker with the head end facing the smoke box end. Cook for 1.5 – 2 hours until the chicken has developed a deep golden-brown bark and the internal temperature reaches at least 70 degrees (C). Remove from the heat and allow to rest slightly.

• In a bowl combine the white sauce ingredients and mix together.

• To serve, cut the chicken into portions and serve with the white sauce on the side. 

• This recipe pairs perfectly with the Texas Potato Salad. 

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8-Hour Smoked Beef Short Ribs with Slaw

8-Hour Smoked Beef Short Ribs with Slaw

Recipe By Michael Weldon

Ingredients

• 2 short ribs roasts, 3 rib, trim convective and excess fat

• 1 tbs sea salt

• 1 tbs pepper 

Slaw

• ½ Coles white cabbage, grated

• 1 carrot, peeled, grated

• ½ cup greek yoghurt

• ½ tsp cayenne pepper

• 1 tbs Coles apple cider vinegar

• 4 pickles, thinly sliced

• pickle juice (from jar of pickles)

• salt to taste

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Season the ribs generously with the salt and pepper. Place into the oven and cook for 6 hours until the beef has a dark bark forming and begin pulling away from the bone. At this stage if the beef is pretty tender wrap in butchers’ paper to help hold the moisture in for the final cooking. Cook for another 2-3 hours until the meat is falling apart tender but still have enough texture to it hold together when bitten. 

• Allow the meat to rest for 15-20 minutes.

• Combine all slaw ingredients together and stir until combined.

• Carve the ribs and serve with slaw and a BBQ Sauce if you’re that way inclined.

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Smoked Beer Can Chicken

Smoked Beer Can Chicken

Recipe By Courtney Roulston

Ingredients

•  1 free range whole chicken 

• 1 x can beer 

• 3 tbs extra virgin olive oil 

• 1 tsp fennel seeds

• 1 tsp cumin seeds 

• 1 tsp paprika (not smoked) 

• 1 heaped tsp brown sugar 

• sea salt to taste

Method

• Pre-heat the smoker with woodchips to 120 degrees (C). Place the fennel and cumin seeds in a mortar and pestle and bash up into a fine powder. Mix with the paprika, sugar and a pinch of salt. Mix the extra virgin olive oil through until you have a wet paste. 

• Open the can of beer and remove around ¼ of the beer (optional: pour into a glass to drink). Rub the spiced oil all over the chicken, making sure to get into all of the cavities. 

• Slide the chicken onto the beer can so it looks like it is sitting upright. Place into the smoker and close the lid. Cook between 3-5 hours, or until the chicken is browned all over and cooked through. You can check the juices run clear from the thickest part of the thigh. 

• Remove from the smoker an allow to rest under foil for 10 minutes before serving. 

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Hot Smoked Rainbow Trout with Dill and Lemon Yoghurt

Recipe By Michael Weldon

Ingredients

• 800 g – 1 kg rainbow trout, gutted

• 1 tsp salt

• 1 tsp Coles brown sugar

• 1 tsp black pepper

Dill and Lemon Yoghurt

• 1 cup Jalna Greek yoghurt

• 1 bunch of dill, chopped

• ½ lemon, juice

• 1 tbs preserved lemon, diced

• 2 tbs olive oil

• 1 tsp sea salt

Garnish

• grilled sour dough

• dill pickles

Method

• Heat your smoker 150 degrees (C) with an even and consistent level of smoke. 

• Season the cavity of the fish with sugar, salt and pepper.

• Place the fish into the smoker and smoke for 45 minutes or until the fish is just cooked through.

• In a bowl mix together the ingredients for the dill and lemon yoghurt.

• Once the fish is cooked allow to cool slightly. 

• Serve the smoked fish on a platter with dill and lemon yoghurt on the side. Serve with grilled sour dough and dill pickles to make open sandwiches.

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Smoked Lamb Shoulder with Coriander Sauce

Smoked Lamb Shoulder with Coriander Sauce

Recipe By Michael Weldon

Ingredients

• 1 boneless lamb shoulder (around 2 kg)

• 2 tbs smoked paprika

• 1 tbs brown sugar

• 1 tbs cumin

• 1 tbs coriander powder

• 1 tbs cinnamon

• 1 tsp black pepper

• sea salt

Coriander Sauce

• 1 bunch coriander

• ½ bunch basil

• 2 garlic cloves

• ¼ cup olive oil

• 1 lemon, juice

• sea salt

Chopped Herb and Tomato Salad

• 1 bunch coriander, chopped

• ½ bunch mint, chopped

• ½ bunch basil, chopped

• 1 small red onion, chopped

• ½ punnet yellow cherry tomatoes, chopped

• 1 tbs olive oil

• 1 tbs white wine vinegar

• sea salt

Garnish

• pita

• extra fresh herbs

Method

• Heat your smoker to 140 degrees (°C) with an even and consistent level of smoke. 

• Mix together the paprika, cumin, coriander powder, cinnamon, brown sugar, salt and black pepper. Sprinkle then press the rub mixture over the lamb shoulder in an even layer and pat down. Place onto the smoker and smoker for 4 – 6 hours until tender.

• Combine the coriander sauce ingredients and blend until smooth. Taste and season with sea salt if needed.

• Combine all the chopped salad ingredients, mix until dressed. Taste and season with sea salt if needed. 

• Once the lamb is cooked allow to rest slightly. Slice or flake with forks.

• Serve the lamb and salad on a plate topped with the sauce or serve in a pita.

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Marinated BBQ Pork Skewers

Marinated BBQ Pork Skewers

Recipe By Khanh Ong

Ingredients

• 2 tbsp caster sugar

• 1 lemongrass stalk

• 2 cloves of garlic

• 6 spring onions white part

• 1 tbsp honey

• 2 tbsp of kecap manis

• 1 shallot

• 1 tsp sesame oil

• 1 tsp ground black pepper

• a pinch of salt

• 500g pork neck sliced to 1cm thick

• 2 tbsp vegetable oil

to serve

• 2 lebanese cucumbers

• vietnamese mint

• mint

• coriander

• crushed peanuts

• fresh chili

• banana leaf

Method

• Place everything besides the pork and veg oil into a blender and blitz until a chunky paste forms. Pour the paste over your pork and leave to marinate for an hour. Pop onto short skewers,

• On a griddle pan on high pour in ¼ of vegetable oil until hot then place ¼ of the marinated pork on it to cook for 2 minutes then flip and cook for a further 90 seconds. You want the pork to be beautifully caramelised and charred. (do this on a coal BBQ if you have one, if you don’t I usually hit the pork with a blowtorch just to get the smokiness up) Repeat with the remaining oil and pork, set aside.

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