SWEET APRICOT SPARERIBS
by The Spareribs Project
SMOKED WOLFFISH CHEEKS IN THE OTTO
by Fire & Food
Smoked frog legs
Hey froggies! That's what the English call us anyway: "frog-eaters." Mind you, I think it's more of a stereotype than anything because I personally don't …
by Le Barbecue de Rafa
Smoked salmon - Mojito style
by Le Barbecue de Rafa
How do I winter-proof my barbecue?
by Barbecook
When can you hold a winter barbecue?
You can barbecue the whole year round, even in the winter months. Not quite convinced? We’ll soon have you on board with these unique ideas.HALLOWEEN …
by Barbecook
SMOKED MUSSELS WITH WHITE WINE
by Barbecook
COLD-SMOKED MACKEREL
Mackerel is, like many other oily fish, rich in omega 3 and is a healthy addition to a balanced diet. This species is easy to …
by Barbecook
TOAST WITH COLD SMOKED EGGS
Breakfast with a fresh egg plucked from the nest of our free-range chickens makes us cluck happily. We have already made a “dipping egg” in …
by Barbecook
COLD SMOKED CHEESE
by Barbecook
HOW LONG DO YOU SMOKE FOOD IN THE OTTO?
by Barbecook
SMOKED TOMATOES WITH BURRATA AND CAPERS
by Hot Cuisine De Pierre
WHAT SORT OF SMOKER WOOD DO YOU USE FOR WHICH JOB?
The Barbecook smoker lets you experiment with flavour, fire and perception. Not only can you cold or warm smoke in your Barbecook Oskar, you can …
by Barbecook
PORK BELLY SANDWICH
Time to get out my new smoker again. This time Oskar will be joined by a couple of sweet pointed peppers and a piece of pork …
by Hot Cuisine De Pierre
SMOKED BEETS WITH BUFFALO MOZZARELLA AND BASIL OIL
Maybe you spotted it on instagram: I have a new toy. A new friend, actually. His name? Oskar L.Oskar is the newest member in the Barbecook …
by Hot Cuisine De Pierre
Smoked pork tenderloin
A true grill master uses an authentic and distinctive preparation technique to cook the most succulent part of the pig. Thanks to Barbecook Oskar, we …
by Barbecook
Start to smoke
by Barbecook
Risotto of smoked celeriac
The last months of 2016 were dominated by smoking. It was clear in 2016 that smoking was all the craze again. I did it myself …
by Hot Cuisine De Pierre
Hummus of smoked pumpkin
In the last few months there’s been a lot of smoking going on at the Hot Cuisine de Pierre. You may recall the pulled pork …
by Hot Cuisine De Pierre
Smoked poussins with Kriek beer
When we think of smoking something, we often tend to automatically think of the classics: smoked salmon or smoked trout. However, smoked poultry is less …
by Barbecook
Smoked rainbow trout with rosemary
The tastiest dishes are often the ones where you don’t have to work too hard to make them. Outstanding simplicity is possible thanks to the …
by Barbecook
Moink Balls
Peal and dice the garlic finely. Mix into the mince. Add cheese, breadcrumbs, egg and seasoning. Shape into balls about the size of a table …
by Hot Cuisine De Pierre
Smoking: Pulled pork roll
Low & slow, that has definitely reserved a space in my look back at 2016. After the ribs, it is now time for the pulled …
by Hot Cuisine De Pierre
Home-smoked slamon with Bruichladdich Whisky
Before you smoke, you need to cure the product in a salt mixture. You fortify the salt with spices of your choice. I rubbed the …
by Hot Cuisine De Pierre
Cheesy smokey Parmesan, oh what a combo!
by Barbecook
Smoking hot shrimps with lemongrass
Smoking food used to be the best way to preserve it longer. Today smoking is really hot again! Not only top chefs are fans, even …
by Barbecook
Sausages
You can smoke sausages warm at a temperature of around 100°. You can also grill/smoke them at a higher temperature, like for example with a normal …
by Barbecook
How to use the Barbecook smoker
Picking up smoking is not unhealthy at all. On the contrary, smoking is one of the purest and healthiest ways of preparing food, because it …
by Barbecook