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Smoking Meat...

Discussion in 'Brew Food' started by Cocko, 19/10/12.

 

  1. donburke

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    Posted 26/8/13
    cooked up some chinese bbq beef short ribs and pork neck in steamed buns on Saturday

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  2. jimmyjackpot

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    Posted 26/8/13
    Good lord DB that looks amazing!
     
  3. donburke

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    Posted 26/8/13
    hi jimmy, was delicious

    perfect weather for it too

    love these long cooks, plenty of beers to be had basking in the glorious Sydney sunshine
     
  4. punkin

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    Posted 26/8/13
    Can you post a recipe and process fro the buns mate?

    it looks like something i'd like to try and i have a few ideas for fillings.
     
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  5. Bizier

    Petite Mutant

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    Posted 26/8/13
    That is straight porn DB!
    I like your "cooking mag" open-aperture photography.
     
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  6. donburke

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    Posted 27/8/13
    I've made the buns a few times now using the following recipe, turns out great, follow the recipe and you will be pleased

    another thing, I suggest you burn your bamboo steamer a little by letting it run dry in the wok, not enough to start a fire, but enough to give a bit of smoke for that 'authentic chinese restaurant smell' :D

    recipe is sourced from here http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm

    This is basic recipe for making the steamed bun dough used in Char Siu Bao

    Yields 24 buns

    More Chinese Bread recipes

    More Dim Sum Recipes

    Ingredients:
    • 1 package dried yeast or 1 cake fresh yeast
    • 1 cup lukewarm water
    • 4 1/2 cups flour
    • 1/4 cup sugar
    • 2 tablespoons Crisco or vegetable oil
    • 1/2 cup boiling water
    • 2 tablespoons sesame seed oil
    Preparation:
    Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

    Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

    Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

    Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

    Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

    Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

    Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

    Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

    (*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).
     
  7. gava

    I do rather like beer.....

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    Posted 27/8/13
    HI Barls,

    I see thats an aldi smoker, I've done pretty much the same as you,although I ripped out the gas burner and but the colandar down in the pit.
    How do you go with temp? I find my bugs out around 160c my firebox is to small i think.. Is that why you still have the gas burner attached?

    -gav
     
  8. punkin

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    Posted 27/8/13
    Thanks DB, that's much different to the bun recipe i use that has sr flour and baking powder.
     
  9. punkin

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    Posted 27/8/13
    So how do you roll the circles to do it the way you have, roll to a cirle, crimp edges and cook flat or do you fold them first?
     
  10. donburke

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    Posted 27/8/13
    roll flat circles like miniature pizza

    brush with sesame oil

    fold in half to make a half moon shape

    use a fork to crimp the curved bit

    let rise then steam

    you are supposed to cut them open on the flat side, and the curved bit should stick together, but mine didn't work that way, the crimped curved bit didn't stick so I opened them that way, perhaps less sesame oil around the perimeter and it might stick
     
  11. punkin

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    Posted 27/8/13
    Thanks mate, i like the presentation you have that's why i ask. For BBQ Pork Buns i'll fold them in the way i always do.

    But some sliced meat and vegies and a dollop of sauce, your presentation is brilliant. Would also work well for peking duck and save making the glue pancakes (even though i love the glue).

    You should put this in the BBQ Pork Buns Thread down the page, this dough looks much more like the restaraunt dough, even though i love the baking powder one.
     
  12. barls

    causer of chaos and mayhem

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    Posted 27/8/13
    i use the burner 90% of the time. can get up to 280-300 but also can get down to almost room temp for cold smoking.
     
  13. Pokey

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    Posted 1/9/13
    I made some jerky in my Aldi smoker today.
    It came out pretty tasty, just need to keep it away from the kids.
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  14. Malted

    Humdinger

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    Posted 1/9/13
    Chicken soaked in salts and nitrates (a quick cure premix at recommended rate) for 3 days and some cheap kabana from the supermarket. Cheap snags are improved by smoking so surely cheap kabana would be awesome!

    Chicken and kabana before.jpg

    Hot smoked at 130oC for too long, on an upper shelf, with some dried timber trimmings off the nectarine tree, topped up with some pecan pellets and later some hickory and mesquite chips. Either cooler, or a shorter duration next time. I used a water pan but the breast looks a bit dry whilst the wing bits are OK given that they had skin and fat on (breast did not).

    Chicken and kabana after.jpg
    The back right corner is the hottest part - sorry kabana.

    Just cooling it all in the fridge now to enjoy later. Preliminary tasting whilst hot was very positive. I did some mussels in brine and garlic too but that is posted in punkins smoked mussels thread.
     
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  15. scon

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    Posted 9/9/13
    So I bought a 2.3kg hunk of brisket and will be making pastrami out of it. First step is brining it for 5 days, then a day of soaking in fresh water, then a rub gets applied and it gets smoked for 12 hours before being steamed for a few more hours and then it's ready. Methinks it's going to be a mighty Reuben sandwich.


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  16. scon

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    Posted 17/9/13
    ... continued.

    5 days later, rub applied then smoked, steamed, sliced and sandwiched.

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  17. Airgead

    Ohhh... I can write anything I like here

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    Posted 17/9/13
    Dude! :icon_drool2:
     
  18. Helles

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    Posted 29/9/13
    Any one smoked trout before
    I never have and was wanting a good brine/sugar recipe
    And any advice for the smoking

    Got these 4 rainbow trout out of Goulburn river over weekend
    Going to smoke them

    IMG_04781.jpg
     
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  19. barls

    causer of chaos and mayhem

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    Posted 29/9/13
    ask here and you will get the answer your after
    index.php
     
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  20. Pokey

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    Posted 29/9/13
    I hot smoke trout for a couple of hours, no brine beforehand just put some herbs or lemon inside and they come out really good. They aren't preserved though, not like a cold smoke
     
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