Quality ๐ฅ Sauce from the ❤️ of Dragon Country ๐ด๓ ง๓ ข๓ ท๓ ฌ๓ ณ๓ ฟ
We have a range of hot sauces in production as well as fermented foods such as sauerkraut, kimchi, honey garlic, canned tomatoes, ketchup, mustards and fermented beverages like kombucha.
a generous handful of roughly chopped flat-leaf parsley
1 tsp sumac, plus extra for sprinkling
170g authentic Greek yogurt
zest of 1 lemon and 1 tbsp lemon juice
1 tbsp honey
Get your BBQ grill up to temperature and with a large pan, toast your pistachios, let cool and chop.
In a bowl, mix the pistachios, diced pork, herbs and spices together with a generous pinch of salt, then form the mix, set aside for the pork to absorb the flavours.
For the slaw, toast the sesame seeds in a frying pan for 1 minute; tip into a bowl. Toast the nigella seeds for 30 seconds and add.
Shred the cabbage and fennel; slice the radishes and apricots. Add to the bowl with the parsley, seeds and 1 teaspoon sumac; toss.
In a small bowl, mix the yogurt with the lemon zest and juice, the honey and some salt.
Using your large pan on the BBQ, cook the pork and pistachio mixture for 6-8 minutes, stirring frequently, until cooked through. Barbecue the wraps for a minute on each side. Remove the pork and pistachio mix from the BBQ; serve in the wraps with the slaw, with drizzled dressing, a little pomegranate molasses and a sprinkle of sumac.
Now I already know what you are thinking? Smoked beef tongue? I’ll pass. However, if you make this smoked beef tongue you will make all your friends tongues wagging for more.
There are several different ways to prepare beef tongue. Some folks will boil it, braise it or in my case smoke it. And when done cooking, you can slice it up for a sammich or make into tacos de lengua.
Tongue isn’t always the easiest to find but, there are many online organic butchers that can source them with some notice. Most cow tongues are in the three to four pound range.
Smoked Beef Tongue — Quick Guide
Here is what you will need for this recipe:
Cow tongue
2 cups of water
1 onion quartered
6 to 8 cloves (not clove powder, the real deal)
6 to 8 peppercorns
3 bay leaves
1 tablespoon of kosher salt
A pressure cooker or stewpot
Steps for pre-smoking your beef tongue:
Wash your beef tongue thoroughly
Place steamer rack into pressure cooker (stewpot alternative below)
Put beef tongue on steamer rack
Pour in water and all ingredients
Close your pressure cooker and use stew setting (if on an Instapot) or set timer for 45 minutes
You will want to let the pressure naturally release itself
The alternative stewpot method is to place your beef tongue into a stewpot and use enough water to cover the beef tongue. Then add all of your ingredients and cover your stewpot. You will want to simmer the beef tongue for two to three hours.
Once you have finished your pressure cook or simmering of the beef tongue, you will want to cool the beef tongue enough so that you can easily handle the beef tongue. At this point, you will want to peel off the skin that surrounds the beef tongue. You can smoke right away, however I put my beef tongue into the fridge for an overnight nap.
Cooled and Peeled Beef Tongue
Preparing Your Beef Tongue For Smoking
The first thing I always do when smoking any meat is to pull my meat out of the refrigerator before I start my smoker. I typically like to have my meats sit in room temperature for an hour before I begin smoking my meats.
Fire up your smoker and in this smoke, I used my Big Green Egg for smoking. You will be targeting a pit temp of 225 Fahrenheit.
While you have your smoker at 225 degrees it is now time to prep the beef tongue.
Here is what you will need for smoking your beef tongue:
Aluminum pan filled with ice
Pecan wood chunks or another heavy or hearty wood such as oak, beef or even hickory
Dijon mustard
All purpose or beef rub of your choice.
Place your beef tongue on to a plastic cutting board and slather a thin layer on one side of the tongue with dijon mustard. Next you will want to sprinkle on your rub. Flip the tongue over and repeat until the you have rub on the entire tongue.
How to Smoke Smoked Beef Tongue
Once you have completely rubbed your beef tongue, head back to your smoker. Place your wood chunks on top of the charcoal and then put your platesetter in feet up for the Big Green Egg. For those on a Kamado Joe, put in the divide and conquer system and the heat deflectors on top of the X-grate.
Next take your aluminum pan filled with ice and place on to your platesetter or heat deflectors. Place a stainless steel grate on top of the aluminum pan. The aluminum pan acts as not only a drip pan, but as the ice as it melts helps to keep the beef tongue stay nice and juicy.
Place a meat thermometer into the thickest part of the beef tongue. Do not place into the long part of the tongue as that is the thinnest part of tongue and will smoke the fastest.
Close the lid of your smoker and grab your favorite libation and now relax.
You will want to smoke the beef tongue until it reaches an internal temperature of 150 degrees. I would highly suggest using a Thermapen or other instant thermometer to check multiple places with the beef tongue.
Total smoke time should be about two to three hours and I also flipped my tongue over at about and hour.
Beef Tongue Before Slicing
Eating Your Smoked Beef Tongue
Once you have smoked your beef tongue to an internal temperature of 150, remove from the smoker and let it rest for at least 10 minutes. Generally speaking, I like to let my tongue cool all the way down before I slice.
When you cool down your tongue it is easier to slice, but most of the time I just cannot resist.
You can thinly slice the smoked beef tongue with your brisket knife and this makes excellent sandwiches. You can also slice and then chop the beef tongue for making tacos de lengua.
Sliced Smoked Beef Tongue
What ever way you prepare your smoked beef tongue, you and your guests will have just eaten the most freaking delicious beef tongue ever.
You don't need any eggs for this bacon wrapped jalapeno popper stuffed chicken breast. Based this off a #BBQPitBoys recipe, thanks for putting this together.
For this Chicken Dragon Eggs recipe you need the following ingredients:
• Chicken Breasts
• Pork Belly Bacon
• Garlic Cream Cheese
• Shredded Cheddar Cheese (Your Favorite Cheese)
• Your Favorite Seasoning / Rub
• Roasted Red Pepper Paste
• Chipotle Paste
• Jalapeno
Method:
1. Slice the chicken breast in half and using a meat mallet or a rolling pin, bash the chicken flat until it reaches an even thickness.
2. Mix the pepper and chipotle paste together and spread over the pounded breasts.
3. Cut the jalapeno in half lengthwise. Remove the seeds, fill with cream cheese and shredded cheddar cheese and place along the natural fold in the chicken.
4. Wrap the jalapeno with pounded chicken breast.
5. Season the chicken breast with your favourite spice mix and wrap the chicken breast with the pork belly bacon.
6. Glaze the chicken half way through with the remaining pepper and chipotle paste.
7. Place over indirect heat and cook until the chicken reaches an internal temperature of 165°F [74°C]. I like to place mine in the smoker for that additional smokey flavour ๐ฅ๐จ๐ฅ๐จ๐ฅ๐จ
We have all heard of Smokin’ Ed Currie of the PuckerButt Pepper Company.
The man that attained hot-pepper cult status in 2013, when he premiered the Carolina Reaper, the hottest hot pepper at the time at up to 2.2 million Scoville Heat Units (SHU).
His world record-breaking achievement was surpassed in early 2017 by the Dragon’s Breath, a chili accidentally bred by a competitive Welsh gardener ๐ด๓ ง๓ ข๓ ท๓ ฌ๓ ณ๓ ฟ trying to breed an attractive plant for the #chelseaflowershow.
Now, Smokin’ Ed is back with what he says beats the taste bud-searing heat of both peppers.
The mythical “Pepper X” took 10 years to develop. It reportedly clocks in at 3.18 million SHU.
(For comparison, the Dragon’s Breath chili lands at 2.48 million SHU and a jalapeรฑo at just 5000 SHU)
#PepperX isn't officially the world's hottest yet—Smokin’ Ed is still waiting in anticipation for verification from the @guinnessworldrecords committee and still remains unconfirmed by as of June 2020.
4-5 lbs. pork shoulder (adjust recipe for larger pork shoulder)
Rub:
2 tbsp smoked paprika
3 tbsp coarse sea salt
2 tbsp ground black pepper
2 tbsp garlic power
2 tbsp onion powder
2 tbsp gran luchito smoked fajita rub
For the rub to stick:
3 tbsp Dijon mustard
2 tbsp honey
Glaze:
380g bottle gran luchito tinga taco
180g honey
2 tbsp gran luchito smoke fajita rub
2 tbsp Worcestershire sauce
1 tbsp gran luchito chipotle paste
2 tbsp apple cider vinegar
Mop mist:
Bottle of dry/medium cider
3 tbsp Apple cider vinegar
Equipment:
BBQ smoker
Water pan
Meat thermometer
Lumpwood charcoal
Wood chunks (I recommend apple and Oak)
Step-by-Step:
Step 1: Light your smoker and stabilize temperature at 225°F-250°F.
Step 2: Remove pork from packaging, rinse under cold water, and pat dry.
Step 3: Remove the skin and trim the fat leaving an even coating of fat that keeps the pork moist during the cook.
Step 4: Mix the dijon mustard with the honey and coat the entire piece of meat very lightly. This is going to add just a little sweetness to the pork but is mostly used as a binder for the rub and to help form that incredible bark.
Step 5: Combine the ingredients for the rub in a bowl and mix well. Coat pork generously with rub. As you can see below, don’t be shy with this rub. It’s going to add some amazing flavor to your pork.
Step 6: Drop wood chunks onto hot coals and place pork on the top rack of your smoker, place your water pan **filled with water** directly underneath the meat to catch the dripping fat and add some moisture to the air. Insert your meat thermometer into the thickest portion of the meat to enable you to monitor the internal temperature of the meat.
Step 7: While pork is cooking, combine the glaze ingredients in a pan over a low flame, mixing thoroughly, allow to thicken slightly and set aside to cool.
Step 8: Remove the pork when internal temp reaches 160°F, this will take about 2-3 hours. You will notice how the fat is starting to render down and baste the meat.
Step 9: Place pork on a double layer of tin foil. A double layer is really important to avoid a mess on your grill. Add your Tinga glaze to the pork. When wrapping your pork shoulder, it’s important to do so as tightly as possible to prevent the pork from steaming—this will adversely affect your bark.
Step 10: Return to cooker until the internal temperature reaches 198°F-200°F (the pork will continue to cook after removing and the internal temperature should reach 205°F, this is important to achieve a breakdown of the collagen inside the pork. At this point, the pork should be probe tender (a toothpick should easily slide in and out of the pork with little to no resistance).
Step 11: Open the foil and let steam out. Let the shoulder sit open for about 20 minutes.
Step 12: At this point you can pull the pork, but if you have the time once the steam has dissipated, recover with foil let it rest for a couple hours in an insulated cooler. Simply wrap the foil covered pork in an old, but clean, towel to keep it warm while it rests.
Step 13: Pull the pork and ensure the juices that formed are mixed thoroughly into the pulled pork. Spray down with some of the apple cider mist to help cut the fattiness of the pork or some of the leftover tinga glaze.
Step 14: Serve hot on a roll with some raw slaw/dill pickles—or both.
Perfect for a cold, rainy day and served with creamy mash and BBQ baked beans.
Ingredients:
Beef mince 500g
Pork mince 500g
Smoked bacon 500g
Dried chillies:
New mexico red 2
Arbol 2
Chipotle 4
Guajillo 2
Ancho 2
Carolina reaper 2
minced garlic cloves 4
Smoked paprika 2 tsp
Ground black pepper 1 tsp
Salt 1 tsp
Brown sugar 1 tbsp
Grated ginger 1 thumb
Grated carrot 1 medium
Worcestershire sauce 2 tbsp
Tomato ketchup 4 tbsp
Beef stock cube 1
Bread crumbs 180g
Beaten egg 1
Firm mozzarella cheese 250g
Method:
* Take 2 of each dried chilli, take off the stalks and break up into small pieces placing into a large bowl or jug.
Cover with water and place cling film over the top to allow them to rehydrate, set aside for 1 hour.
* Dice the bacon and place in a large mixing bowl with the pork, beef, garlic, ginger, spices, half the salt, bread, carrot and egg.
Mix thoroughly until all of the ingredients are incorporated together.
Divide this mixture into two halves.
* Once the chilli's have rehydrated, remove some of the residual liquid allowing just enough to blend them up with a stick/stand blender.
Add your ketchup, worcestershire sauce, brown sugar, half of the salt and beef stock cube to the mix and blend again until the sauce is smooth and thick.
* Take a medium oven proof casserole dish and lightly oil the bottom.
Place half of the meat mixture in to the dish, making sure the mixture is distributed evenly.
Take a spoon and spread approximately half of the chilli mixture over the bottom layer.
* Cut your mozzarella into long half cm slices and divide into two.
Place half of the cheese in the centre of the mixture allowing a border to allow the top mixture to bind to the bottom edges.
* Take the second half of the mixture and cover the bottom meat, sauce and cheese evenly.
Cover with foil and place in an oven on low (160C = 325F = Gas Mark 3) for 1 hour.
* After 1 hour, remove the foil and the meatloaf should have shrank away from the dish a little with the sauce bubbling away at the edges.
Baste with any remaining sauce and place the last half of the mozzarella over the top to melt (I would recommend transferring to a grill/salamander at this point to allow the cheese to melt thoroughly and the sauce to slightly caramelise)
* Once done allow to cool slightly and I always serve with a mound of buttery soft mash potatoes and a tin of baked beans.
Little tip** take any residual juice from the dish and mix in to the cooking beans for that extra spice.
* In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic, coriander stalks and cook until fragrant, about 1 minute more, then add tomato pureรฉ, stirring to combine.
* Add minced beef and sausage, cook until no longer pink. Drain fat and return to heat.
* Add chilli powder, paste, chocolate, cumin, oregano, paprika, cayenne, and season generously with salt and pepper.
* Pour in the stock, lime juice, kidney beans and chopped tomatoes and bring chilli to a boil. Reduce heat and simmer 20 minutes.
* Season with more salt and pepper, if necessary.
* Ladle into bowls and toppings and serve with long grain rice.
