Chicken Involtini – THUROS Tabletop Smoker

Chicken Involtini

Chicken Involtini has been a favourite in our house for a long time. I have made them with a few different fillings but sometimes the most simple ones work best so today I am simply using some fresh Basil leaves and some finely grated apple smoked cheddar.

 

Ingredients

3x Large Boneless Chicken Breasts

1x Bunch of fresh Basil

50 grams Apple Smoked Cheddar, Finely Grated

3 slices of Prosciutto

 

Method

Place each Chicken breast between a sheet of baking paper and use a rolling pin to flatten it out. The baking paper will avoid the chicken sticking to your cutting board and help hold it together. The chicken should be an even thickness and roughly doubled in size when you are finished.

Remove the chicken from the baking paper and place them on a chopping board. Square up the edges of your chicken so that it is in a rough rectangular shape – this will make it easier to roll.

Add the fresh Basil leaves and grated cheddar over the surface of the chicken then roll them up as tightly as possible.

Finally, wrap a slice of Prosciutto around each chicken breast to hold them all together.

I made these Involtini in my THUROS Tabletop Smoker, set to a temperature of around 130C. If you are cooking these on a regular grill, you will want to use the indirect method at the same temperature. I added some Cherry wood chips to the smoker from Smokewood Shack as they give the Prosciutto a great colour and I love the flavour of fruit woods with Chicken.

Smoke the chicken until it reaches an internal temperature of 75C. In the THUROS, it took around an hour to hit this internal temperature.

I served these with a Risotto al Verde but you could also try a pasta dish with them. You can change up the fillings to suit your taste. I’ve made them with Spinach and Blue Cheese before and they were just as awesome!

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Sweet and Sticky BBQ Beans

Sweet and Sticky BBQ Beans

I’m always looking for new sides to make when we have the entire family around and these sweet and sticky BBQ beans from the Weber American BBQ Book are sure to be included in every family get together from now on. One of the nice things about these beans is that they can be placed in the smoker while you are smoking other meats.

I fried off the sliced bacon in a little oil until it was crispy, then removed it from the pan and left it to cool. The finely diced onion was then added to the bacon drippings to saute until they are soft and translucent. lastly, the garlic is added to the onions for a few minutes.

The main base for the sauce is regular tomato ketchup and a chilli ketchup. To this, you add black treacle, light brown sugar, Worcestershire sauce, cider vinegar and Tabasco. Also add the onions and garlic at this point. The recipe calls for spicy brown mustard which I substituted for wholegrain mustard. The sauce was brought to a simmer before the haricot and pinto beans are added.

The recipe states that the beans should be baked at around 170C for 35-45 minutes in an indirect heat but as I already had my WSM fired up, I smoked them at a lower temp of around 130C for around 1 hour. I used Cherry wood to smoke them for the first 30 minutes or so.

Once the beans had thickened nicely, I lifted them off and sprinkled in the crispy bacon to finish.

These went down a storm with the kids so they are sure to become a regular side dish at our family BBQ’s. As I was trying them for the first time, I halved the recipe which made more than enough for 5-6 people but now that I know they are so good, I’ll definitely make the full recipe next time.

This is the one of the first recipes I’ve made from the Weber American BBQ Book but there are so many that look good. If you want to check it out for yourself, you can get it on Amazon here.

Click here to view this book on Amazon

 

Pork Belly Burnt Ends

Pork Belly Burnt End

Pork Belly Burnt Ends are taking the UK BBQ Community by storm so I thought it was about time I jumped on the band wagon and gave them a go. I can’t claim any credit for the recipe but my method of cooking them is based on the method used by Malcom Reed from howtobbqright.com.

 

My braising liquid ingredients are a little different but the method is similar and the end results are just as tasty. I’ve put together a video showing the process and all the ingredients are listed below.

I cut the pork belly into 3 inch strips rather than into cubes as they are a little easier to handle on the grill during the initial smoke. I coated the belly strips in Angus & Oink ‘The General’ rub and left them to absorb the flavours for around 20 minutes.

 

Place the belly strips directly onto the cooking grate of your smoker, which should be set to around 120C, and smoke for 2 hours to develop the flavour and colour. When your pork belly has taken on the desired colour it’s time to take them off the smoker and cut them up into bite size cubes.

 

Place the cubes in a large roasting tin. At this point you want to add some flavourings that will mix with the fat rendering from the pork belly and give the burnt ends a sticky sweet flavour. For my braising mix I used around 2 heaped tablespoons of soft, light brown sugar, another coating of ‘The General’ rub, 2 large cubes of butter and around 2 tablespoons of apple cider vinegar. There isn’t a lot of liquid in this mixture but there will be plenty of fat cooking out of the pork belly to keep them moist.

 

Cover the tray with foil and place it back on the smoker for around 2 hours or until the bite size chunks are soft and tender.

 

The final step in the process is to remove the burnt ends from the braising liquid, toss them in BBQ sauce and put them onto the BBQ for 20 minutes, uncovered, to set the sauce. I used Angus & Oink Pitboss BBQ Sauce but 

Pork Belly Burnt Ends

Pork Belly Burnt Ends

 

As far as serving suggestions go, they probably won’t last long enough to do anything creative with them so just dig in and scoff the lot!

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Smoked Ham with a Sweet Mustard Glaze

Smoke Ham with Sweet Mustard Glaze

Other than at Christmas, I never really get a chance to make a Smoked Ham. It’s a joint that my whole family love to eat but for some reason it rarely springs to mind when I’m thinking about what to cook. My better half, Christine, isn’t a lover of overly sweet glazed ham so the traditional Honey glaze is out the window in our house.

 

I wanted to put together a mustard based glaze that would still pack a lot of flavour but have a better balance of sweet and savoury. At Christmas I wrote an article for StoryQue magazine which featured an apricot and brandy glaze but I think I may have found my new favourite!

 

Ingredients

 

Boneless Gammon Joint

 

Your favourite BBQ Rub

 

Glaze

 

½ Cup American Mustard

1 tbsp BBQ Rub

2 tbsp Light brown Sugar

2 tbsp apple cider vinegar

 

Preparing the ham

 

For this cook I used a boneless cured gammon joint weighing around 2.5kg. I steeped the joint in a pot of water overnight, changing the water every few hours, to remove some of the salt. I prefer this method rather than boiling the ham to remove the salt.

 

To prepare the gammon joint, I removed the rind and most of the fat then scored the top to allow the rub and glaze to get down into the meat. Apply the rub on all sides of the joint and allow it to set for a few minutes.

 

Smoking the Ham

 

I smoked the ham on my Weber Smokey Mountain set to around 125C using pecan chunks. Place the ham directly onto the top cooking grate and try to maintain the temperature around 125 – 135C for at least 2 hours.

Smoked Ham on Smoker

The first stage of this cook is simply to get some smoke into the meat and slowly start to bring the internal temperature up.

 

After 2 hours, I added some more lit coals to the smoker to bring the temperature up to around 150C. At this point, the smoke has done it’s job so by increasing the temperature slightly it will speed up your cook time.

 

Making the glaze

Sweet Mustard Glaze

Mix all the ingredients for the glaze together in a bowl using a whisk to ensure the sugar is dissolved into the mixture. Have a taste of the glaze and adjust the quantities of sugar or mustard depending on your own preferences.

 

Glazing the Smoked Ham

Smoked Ham before Glazing

When the internal temperature of the ham has reached around 67C, place the ham in a large roasting tin and put it back onto the smoker. The tin will catch the juices rendering from the ham and also any of the glaze that runs off the ham.

Smoked Ham with First Glaze

Coat the Smoked Ham with a layer of the glaze and put the lid back onto the smoker. You want to apply the glaze every 10 minutes or so until the ham reaches an internal temperature of 72C. You will start to collect a mixture of juices and glaze in the bottom of the pan which is perfect for basting back onto the ham.

When the ham hits 72C, remove the tray from the smoker and cover it loosely in foil for 20-30 minutes before slicing. The rub you choose for this recipe is entirely up to you. If you are using a rub with a lot of sugar you may want to dial back the brown sugar a little or add a little extra mustard to balance it out. 

Smoked Ham on the Cutting Board

Smoked Ham Sliced

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Garlic Bread – Quick and Easy Tear and Share Recipe

Garlic Bread - Tear and Share

This quick and easy recipe for tear and share garlic bread is the perfect side to go with any pizza or pasta dish. It uses the same pizza dough recipe and technique from my BBQ Pizza recipe so you can simply increase the recipe to have a killer tear and share bread as well.

 

Ingredients

For the Dough

250g Strong White Bread Flour

½ tsp Dried Yeast

½ tsp Salt

150mls Tepid Water

1 tbsp Olive Oil

 

For the Garlic Butter

150g softened butter

3 cloves of garlic, Crushed

Small bunch of fresh parsley, chopped

Small bunch of fresh Oregano, chopped

Pinch of Sea Salt, to season

 

2 tbsp Grated Parmesan

 

Preparing the dough

To make the dough, Add the flour, yeast and salt to a large mixing bowl. You can use a food mixer with a dough hook attachment if you have one but it’s equally easy to make by hand. Create a well in the centre of the flour mixture and add the water and olive oil.

Slowly start to fold the flour into the water until you have formed a rough dough. Remove the dough from the bowl and start to knead it on a floured surface for 10 minutes.

Oil the inside of a large bowl using a paper towel. Form your dough into a round ball and place it into the bowl. The oil will stop the dough sticking to the bowl as it rises and make it easier to remove later.

Cover the bowl with a damp tea towel or cling film and leave it in a warm place for 2 hours or until doubled in size. I generally use my hot-press but a shelf above a radiator will work too.

 

Making your flavoured butter

This recipe will work with almost any flavoured butter so if garlic isn’t a flavour you like, you can try your own flavours. The method is exactly the same.

Add your softened butter to a bowl then mix in the crushed garlic, parsley, oregano and salt. If you were making the garlic butter ahead of time, you would roll this mixture inside cling film and place it in the fridge.

If you are preparing it just before you put the bread together, keep it at room temperature to make it a little easier to spread later.

 

 

Putting the Garlic Bread together

Remove your dough from the oiled bowl and place it on a floured surface. Roll it out into a rectangle that is approximately 5mm thick. Spread your softened butter over the entire surface of the dough, being careful not to tear it.

Starting with the long edge, roll the dough into a long, Swiss roll shape then slice it into 1 inch thick slices. Rub a cake tin with butter on all sides to stop the bread from sticking as it bakes. Place each slice of rolled dough into the cake tin, making sure they are pressed tightly together. Before placing the cake tin on the BBQ to bake, brush the top of the bread with a some melted garlic butter and dust with Parmesan.

Tear and Share Garlic Bread

 

The bread should bake indirect for around 25-30 minutes at 190°C. The bread will have a crisp exterior, similar to your pizza crust but should be soft and doughy when you tear it apart. The measurements in this recipe should make enough for a family of four but the recipe can be easily scaled up if you are cooking for party or get together!

I’d love to hear what different flavoured butters are like so if you try them, let everyone know in the comments how it turned out.