Pork Belly with Apple Puree, Carrots and Broccoli

Pork Belly with Apple Puree, Carrots and Broccoli Time to Prepare:         3 – 4 hours Yield:                            300 portions Ingredients: 12kg Pork belly (Pressed and cured then spice rub) 2kg Cherry wood chips 2kg Hickory wood chips 1kg Dry rub spice Apple Puree […]

Bourbon-glazed Cold Smoked Salmon

Ingredients: 1 kg salmon fillet, skin on 1 tablespoon Bourbon 1 orange, zested and sliced into rings 1 cup kosher salt 2 cups dark brown sugar Method: Lay the salmon skin-side down on a cutting board. Remove any bones from the flesh and wipe clean of scales. Rinse the salmon with the whiskey and allow […]

Jason Lilley’s Smoked Brisket Roll

Yield 10 portions  1 free range beef brisket point, trimmed of excess fat 1 cup rub: rub recipe – see recipe below ½ bag Jack Daniels wood chips, soaked overnight in water 10 portions house slaw – see recipe below 10 country loaf rolls – see recipe below 200g salted farm butter Brisket Rub Ingredients […]

Onion and Thyme Jam with Smoked Gouda

Ingredients: 4 onions, cut into 2cm rings 2 Tbsp olive oil ½ cup brown sugar ½ cup apple cider vinegar 1 tablespoon fresh thyme Salt and freshly ground black pepper Instructions: Set the EGG up for direct cooking without the convEGGtor at 90°F. Season the onion slices with salt, pepper and drizzle with olive oil. […]

Planked Brie with cranberry relish

Ingredients: 1 wheel of Brie ½ cup Cranberry relish 1 orange, sliced into thin rounds 2 cedar planks 1 bottle white wine for soaking the plank Method: Set the EGG for direct cooking without the convEGGtor at 190°C. Soak the cedar planks in white wine and water for 30 minutes. Place the planks logo-side down for 3 minutes. […]