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BBQ & Smoking

Smoke and fire is the oldest way of making food taste better, and most of it is patience rather than gear. What you do need is a way to hold heat, something to make the smoke, and a cure or a rub that somebody has already worked out properly.

Arrosticini are the Abruzzese end of this. The stainless steel charcoal arrosticini grill is built for skewers rather than steaks, and the Cubo stainless steel skewer box cuts a hundred skewers in the one press. There is a slicing knife made for the Cubo box and for prosciutto. For jerky, Hi Mountain Jerky Cure and Seasoning comes in Original, Hickory, Hunters Blend, Sweet and Spicy and Cracked Pepper and Garlic, plus two five pack variety boxes if you cannot decide. Smoke itself comes as Lumber Jack pellets in a few sizes, or as Misty Gully Liquid Smoke in hickory and apple wood essence for when you are working indoors. Misty Gully Banquet Bags at 35 cm square are for dry ageing steak.

The one thing worth saying: slice jerky thin and against the grain, on something like the poly jerky cutting board that comes with its own knife. Thick slices dry unevenly and chew like rope.

Come and look at the grills at Laverton North or Epping. See also arrosticini and charcoal barbecues, smoking chips and pellets and jerky cures and rubs.

The one thing worth saying: slice jerky thin and against the grain, on something like the poly jerky cutting board that comes with its own knife. Thick slices dry unevenly and chew like rope.

Come and look at the grills at Laverton North or Epping. See also arrosticini and charcoal barbecues, smoking chips and pellets and jerky cures and rubs.