Once the temperature evens out (140 degrees) celsius, place rack of ribs, skin side up on the area with no coal/wood underneath. Your grill should have a lid that closes over the cooking area.Close lid. This slow-cooking technique brings out flavours in a variety of meat cuts, such as pork ribs, chicken and other larger pieces. Serve with hot steamed rice. Once the temperature evens out at approximately 140 degrees celsius, place two halves of the chicken, skin side up on the area with no coal/wood underneath. Smoke ribs for two hours or until tender.After the required smoking time has passed, depending on the size and weight of the meat used, open the lid. Do this until the rack is evenly coated with the sauce, and perfectly glazed.Add fresh chillies and pour sauce over smoked tofu.Smoked BBQ ChickenINGREDIENTS1 whole chicken with skin (1. In India, the wood that is available abundantly is casuarina and mango. Add vegetarian oyster sauce, shiitake mushrooms and stock, reduce to a thick sauce.Char Siu Smoked Pork Spare RibsINGREDIENTS1 whole rack uncut pork spare ribs (approximately 1 kg), 1 Wholesale Disposable PP Juice Cup Suppliers tsp black pepper, 1 tbsp oyster sauce, 1 tbsp Thai roasted chilli paste, 1 tbsp Sambal Oelek chilli paste, 1 tbsp light soy sauce, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, ½ tsp five spice powder, 1 tbsp rice wine vinegar, 2 tbsp liquid jaggery/palm sugar/brown sugarChar Siu Smoked Pork Spare RibsMETHODStir ingredients into a thick marinade. Drain shiitake mushrooms and chop coarsely. Smoke for half-an-hour to 45 minutes. Prepare meats ahead of time. It has a light and sweet profile, burns evenly and slowly. Brush grill with oil so the tofu does not stick. Leave a layer of fat on the rack, approximately ½ inch thick. Transfer rack to the hot area of the grill, baste with reserved marinade, turning constantly. Meaning, once you put your meat into the smoker, DO NOT open the lid until the time required has passed.Serve hot with extra BBQ sauce on the side, mashed potatoes and corn on the cob.Serve with your choice of stir fried vegetables, light soy sauce and steamed rice.

Fire up your outdoor BBQ/grill with a even mix of charcoal and wood. Be patient.Take chicken out of the fridge, cut down centre to butterfly it. METHODSmear entire chicken including cavity with mustard. Cover and keep for 12 hours or overnight. Do this until the chicken is evenly coated with sauce and is perfectly glazed. Wait until the charcoal/wood is evenly burning, move all to one side.In a saucepan, heat oil and brown garlic and ginger. Weber grills are ideal for home smoking. Leave uncovered in the fridge for two to three hours or overnight. Wait until the charcoal/wood is evenly burning, move all to one side of the grill, leaving one half with nothing underneath it to create a smoking area.Fire up the BBQ/grill with an even mix of charcoal and wood. Check temperature at frequent intervals, add more charcoal or wood.Combine pepper, cumin, coriander, chilli powder, garlic powder, salt and brown sugar to create a dry rub. Smoke chicken for approximately one hour per kilogram of chicken used. Your grill should close over the cooking area. Do this until the tofu is evenly coated with sauce and perfectly glazed. Reserve marinade.Close lid. Depending on what you are cooking, use wood that has low or high flavour profiles. Check temperature at frequent intervals, add more charcoal or wood to keep temperature consistent. Remove skin on the rack of ribs. Place the tofu on the area of the grill with no coal/wood underneath. Wait until the charcoal/wood is evenly burning and move all of it to one side of the grill, leaving one half of the grill with nothing underneath to create a smoking area with no direct heat underneath. Mix well and coat chicken evenly. If done improperly, you can dry out your main-dish meat into leathery jerky.Coat spare ribs in the marinade. At the Smoke Company, I have settled on mango wood as our choice of fuel. If done correctly, you will have a moist and delicious entree that will make your mouth water. Transfer tofu to the hot area of the grill and baste with reserved marinade, turning constantly. Opening and closing lids brings down temperatures and you will end up with a sub standard product.

Whether using marinades or dry rubs, make sure you treat the meat well ahead of the actual smoking time. The temperature evens out at approximately 140 degrees celsius in the cooking area. — The writer is a Bengaluru-based chef who recently launched his exclusive smoked meat address which is at par with international flavours and cuts.These tips will help you accomplish a barbecue feat with culinary finesse.5 kg and above), 1 tsp black pepper, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp Kashmiri chilli powder, 1 tsp garlic powder, 1 tsp fine brown sugar, 1 tsp salt, 2 tbsp French mustard or Kasundi, 2 cups The Smoke Company BBQ Sauce or any other. Coat tofu with marinade and leave for two hours. Soak Shiitake mushrooms in water.Close the lid. It was also a way of taking what would be considered a bad cut of meat and using time, temperature and spices to tease out the magic within those gristly and tough cuts. Transfer chicken to the hot area and baste with the BBQ sauce, turning constantly.If you’re looking, you ain’t cooking. Leave one half with nothing underneath to create a smoking area with no direct heat underneath.Reserve marinade..Fire up your outdoor BBQ/grill with an even mix of charcoal and wood.Smoked Tofu with Shiitake Mushroom SauceINGREDIENTS250 gm firm tofu, 50 gm dry shiitake mushrooms, 1 tbsp light soy sauce, 1 tsp Kashmiri chilli powder, 1 tbsp white pepper, a pinch five spice powder, 1 tbsp Chinese toasted sesame oil, 2 tbsp vegetarian oyster sauce, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, 2 fresh red chillies (sliced lengthwise), 1 cup vegetable stock1 tbsp cooking oilMETHODCombine the soy sauce, chilli powder, five spice, sesame oil and pepper and mix well.Smoking was traditionally a method of preserving meat. Keeping temperatures constant is a critical part of the process. Check temperature at frequent intervals, add more charcoal or wood to keep temperature consistent