This method does work with other types of fish as well. It's not critical that you brine the fish first and this step can be skipped if you wish, you can also adjust the brine to include your favourite sauces or herbs that you enjoy.
- BBQ Smoker
- 1 Whole Trout
- 2 Tbsp Your favourite Chilli sauce
- 1 Tbsp Salt
- If you are going to clean the trout it is probably best to cut fish's head off and remove the insides, however, for presentation I personally like to keep the head attached.
- Rinse the fish in some salty water making sure the blood line is removed as best possible.
- Mix the brine (Water, Salt and Sambal Chilli Sauce) in a dish that the Trout fits lengthwise into.
- Let the fish brine for between 30mins to 2hrs before smoking allowing the brine to penetrate inside the fish.
- Prepare the grill 20mins before removing the fish from the brine, start the Pellet Grill or Smoker up and set it to 70°C (150°F).
- Remove the Trout from the brine and lay it on paper towel to dry it off.
- Let the fish smoke for 30 - 45mins at this low temperature. This will help dry the outside of the fish and begin imparting the delicate smokey flavour into the fish.
- After 30-45mins increase the temperature to 105°C (225°F) for a further 20-30mins.
- A standard 8-10 inch Trout will take approx. 1hr to cook. Once your fish is cooked to your liking remove it from the Smoker and let it cool slightly before removing the skin and bones.
BEEF SKIRT STEAK
The Skirt Steak is a thin cut of beef that comes from the muscles that surrounds the diaphragm. Skirt steak is a long cut and often comes covered by a membrane that is more often than not removed prior to cooking. This cut is more renowned for its flavour than its tenderness. Obviously this depends on the source of the meat but try a few and work out which once you like best.
Servings: 4 People
- 500-700 grams Skirt Steak
- 1 tbsp Salt
- 1 hot barbecue
- Get your barbecue fired up and roaring hot. You're looking to get it hot as a mother to sear that steak.
- Add salt right before cooking or atleast 45mins before.
- Place the steak over onto the grill over Medium to High heat for 3 – 5 mins each side.
- Flip the steak over and sear the other side.
- Once cooked to your liking, remove it from the grill and let it rest for 5mins (min) before slicing.
TERIYAKI BEEF JERKY
This is an excellent beef jerky recipe and well worth the wait! You are able to use many different flavours of Pellets but I like smoking with Applewood & Sugar Maple BBQr's Delights Pellets.
- 1.5 Kg Top side Beef
- 1 Cup Teriyaki Sauce
- 1/4 Cup Soy Sauce
- 1 tbsp Your favourite BBQ sauce
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Chilli powder or flakes
- Trim all of the fat off the meat.
- Cut the top side Beef into 6mm - 1cm thick slices.
- Cut the slices into lengths about 3cm wide.
- Pound the meat lightly to tenderise it.
- Mix the ingredients in a bowl and then add the mixture into a large ziplock bag. Remove as much air as possible, zip it up and place it into a bowl in case it starts leaking.
- Refrigerate overnight or for 8 - 24hrs.
- Preheat your barbecue, kamado, offset or pellet Grill to about 70 °c
- Place the beef strips inside the grill, spreading them evenly.
- Smoke for 6 - 8hrs turning the beef about halfway.
- Mist with some Apple/Chilli/BBQ juice mix to add some moisture. I have found this is a great time to sprinkle some chilli flakes mixed with salt onto some of the strips to give them a bit of a kick.
- Once the beef has reached your desired dryness, they are ready to be shared and eaten.