Goan Spiced, smoked lamb shoulder with authentic potatoe vindaloo 🔥🐐🇮🇳🐑🔥🍛

As you may have already guessed, Flamin’ Joe’s is all about spicy food and experimental bbq, so what happens when the two are combined 🤔

This delicious curry has little to do with its high street cousin – although it is very hot, there the similarity ends! A true Goan vindaloo is rich with vinegar and garlic (the name itself comes from the Portuguese for these two), fresh and vibrant with hot red chilli, sweet with onions and tomatoes, and earthy with potatoes. Going a bit left field and replacing the large dried red chillis used in Goa with Facing Heaven chillis from Szechuan will add smoky, mouthwatering undercurrents.

Ingredients

4 onions, thinly sliced
8 cloves garlic, thinly sliced
Thumb-sized piece of ginger, minced
4 tomatoes, chopped
2 medium sized potatoes, peeled and halved
4 large red fresh chillies, thinly sliced
Finger-sized stick of Cinnamon
4 Facing Heaven chillies (substitute with dried birds eye)
4tsp Vindaloo Curry blend (Spice mountain)
2tsp Kashmiri chilli powder
1tsp tamarind concentrate
1tbs tomato paste
2tsp Jaggery (substitute with palm sugar)
50ml apple cider vinegar

Lamb Shoulder

Prepare your spice rub (vindaloo spice mix and salt), rub your meat with some apple cider vinegar and liberally cover the meat with the salt and spice rub, making sure to get in the little cracks as much as possible. Leave this to adhere while you set up your smoker.

Also, decant some more apple cider vinegar into a spray bottle to keep the meat moist periodically during the cook. I add a few chunks of crushed ginger also to round the flavours out.

Lamb responds well to hotter temperatures, so you’re going to want to set your smoker up for cooking between 250° – 325°F. You could go lower but I find the hotter temperature does a better job of rendering the thick layer of fat and crisping up the skin.

Place the lamb fat side up on the grill so it can render and keep the meat moist while the spiced rub crust forms.

There isn’t much to do for the next 4 hours except keep an eye on your temperatures and spray your meat down every hour. Luckily lamb is very forgiving, and even if the smoker gets up to 350°F there’s no need to worry.

Once your thermometer is reading 195° – 203°F for pulled take your lamb off the smoker and wrap it in foil so that it can rest for 15 – 20 minutes.

Once rested, the bones should just pull away and you can shred the meat accordingly. Use this point to adjust your spices, salt, vinegar etc…

Method

In a heavy, deep pan heat 2tbs coconut oil. Now throw in the Facing Heaven chillis and the cinnamon, give them a good stir, and then add the onions. Fry the onions on a moderate heat for 15-20 minutes, stirring frequently, before adding the garlic, ginger, red chillies and salt to taste.

Keep on frying until they are all beginning to brown and give off that lovely smell. Now add the tomatoes, the potatoes, the jaggery, the tamarind and the tomato paste.

Here it’s time to add your Vindaloo powder and chilli powder, and keep frying till the spices give off a nice aroma.

Add a little water here to prevent burning, and keep on stirring vigorously, getting everything mixed up.

Add the cider vinegar at this point, together with enough water to cover the meat and veg. Turn down the heat and cook the Vindaloo on a gentle simmer for 45 minutes keeping an eye on consistency – the sauce should be at a point where it pretty much sticks to the back of a spoon.

Add a little water toward the end of the cooking time if needed. Turn off the heat and add a good handful of freshly chopped coriander to the pan, and stir.

Serve the meat and potatoe vindaloo with plain white Basmati rice, and plenty of it along with some julienne slices of ginger pickled in some apple cider vinegar.

Cornish Pasties Pie 🇬🇧

I have always been afraid to approach pastry, I have always held the opinion that if I wanted a pie, sweet or savoury then my mum was the go-to person and she’d be more than happy to accommodate… when finally the day came where I was sat in her kitchen just as she was about to start the sacred ritual of pastry making. I quickly took the initiative to grab my notepad and pay attention to see if I could unravel the enigma… at last success!!! And here’s what I discovered…

Making the Rough Puff Pastry

I make it first thing in the morning or the night before and leave in the fridge. Or batch make to freeze, taking out the night before. But pastry needs to rest in the fridge.

For one 8″ Pasty Pie you need:
12 oz Plain Flour
large pinch of salt
3 oz lard – room temperature
3 oz hard baking margarine – room temperature

Rub the fat into the flour and salt, not too finely. Add very cold water slowly until just enough to bring together. Gently knead with your hands until incorporated into a smooth ball, wrap in cling film and place in the fridge to rest.

Assemble all your ingredients:

12 – 14 oz beef skirt, cut into little pieces.
Swede, chipped small from a whole piece
Leeks, sliced finely
Onion, roughly chopped
Potatoes, chipped like the swede
Parsley, chopped
Salt and Pepper.
A little extra flour for dredging.

Make sure to slice your vegetables thinly and uniformly as possible so they can cook evenly and the flavours will be able to amalgamate.

Make your Pie:

Roll out just under 2/3rds of your pastry, keeping it round and even and making sure you have enough to hang over the lip for the crimping. Slide your rolling pin underneath, lift and place it over the tin.

Start the filling:

Filling the pie has to be done with a methodical approach so you can build the layers and distribute evenly.

Start with the swede, potatoes, leeks and meat, then repeat, sparingly season with salt, pepper and parsley in between and a little flour to absorb the juices.

Roll out the rest of the pastry crust. Lift with your rolling pin as before. Level out the edges and trim so everything is even. Press together and start the crimping, as the photo. Press towards the centre and make a slit in the centre top. You can brush with milk or egg if you wish. Place in your very hot pre heated oven 220 deg C for the first 10 mins to set the pastry. Turn down to 190 deg C and bake for 1 hour 20 mins, more or less, according to size and thickness.

Ultimate Cioppino 🐟🇮🇹🌍🇺🇸🦐

Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco.

Fish Stock 🐟🦀🦐🐟🐡🦑

You’ll hear people tell you that “you have to make your own stock!” and my opinion is that it’s lovely to make but if you don’t want to, you don’t have to. However, I have done exactly that!

Visit your fishmonger and they will be more than happy to give you the heads and bones of the fish they have been filleting (Oily fish like Mackerel are not ideal as they have strong tastes that overpowers the stock).
Once you have your fish, lay them out and portion into manageable pieces so they can be accommodated into the stock pot.

Add to this;

One large onion (quartered)
2 large carrots (peeled and rough chop)
4 celery stalks (rough chop)
Parsley stalks
3 bay leaves
Salt and pepper
And a whole lemon quartered

Fill the pot with water so it’s just covering the fish and veg and simmer on low/med heat, lid on for 2 hours to give the fat and collagen time to break down and impart it’s flavour in the stock.

Let the stock cool down and strain through a sieve to make sure that you catch any bones left in the broth and set to one side ready for the dish.

Tip: you can freeze stock for future use so invest in some suitable containers and keep the leftover liquid for another dish.

You can use any fish you like in this dish, I tend to stick to a meaty white fish like hake, clams, mussels, prawns, squid, etc…

Ingredients;

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
28 ounces of quality tomato passata
1 1/2 cups dry white wine
5 cups of your fish stock
1 large orange
2 bay leaves
1 tablespoon of pesto rosso
1 can of butter beans
1 can of cannellini beans

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, white wine, and saute 2 minutes until the liquid evaporates. Stir in the tomato paste. Add tomato passata, fish stock, orange juice, bay leaves and a slice of orange peel. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavours blend, about 30 minutes.

Add the beans, clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the prawns, squid and white fish. Simmer gently until the fish, squid and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt, red pepper flakes and a tablespoon of pesto rosso.

Ladle the soup into bowls and serve with a large crusty baguette 🥖

Smoked Piri-Piri Chicken 🔥💨🐔🇵🇹

Ingredients

2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic, minced
1/2 cup lemon juice
1/4 cup red wine vinegar, or apple cider vinegar
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (A few Carolina reapers for a hotter sauce)
1 1/2 tsp smoked paprika, or plain paprika
1 1/2 tsp dried oregano
2 bay leaves
1 1/2 tsp kosher salt
1 tsp black pepper
TO FINISH THE SAUCE (WHEN COOKED)
1/4 cup lemon juice
zest of one lemon, finely minced
1/4 cup red wine vinegar, or apple cider vinegar
1/2 cup extra virgin olive oil

Instructions

Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don’t worry if they are not fully cooked, they will get fully cooked in the sauce.
Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running

Notes

To make Peri Peri Chicken, brush a little of the sauce onto all sides of the chicken you are using. You can use bone in, skin on chicken or boneless skinless chicken. Place the chicken pieces in a glass dish and cover with plastic wrap.Let the chicken marinate for several hours or overnight.

Smoke low and slow (approx 250oF for 3 hours) based with leftover Piri-Piri sauce to develop layer’s on your chicken. When the internal temperature of the chicken reaches 165oF pull the birds out to rest while you put together a simple salad 🥗

Grilled romain lettuce with tomato, cucumber, black olives and pickled red onions topped with feta cheese, olive oil and oregano

Rump Steak 🥩 with papaya jerk marinade 🇯🇲

Steak, the greatest of all grill meats… But what steak to choose? Well Ribeye is my all time favourite steak to BBQ on top of the grill but I had a great deal on 2 big rump steaks this week and wanted to try something different 🤔

It only took me a few minutes to figure out what I wanted to try! Papaya marinade with pineapple and Exodust jerk seasoning supplied by Angus and Oink ( https://angusandoink.com/products/exodust-jamaican-jerk-seasoning )

Papaya is an excellent natural meat tenderizer. Use papaya (ripe or unripe) on tough cuts of red meat and the enzymes in the fruit will help break down the collagen, leaving you with a tender steak.

Papaya is rich in an enzyme known as Papain and this is the compound which has the ability to break down meat fibers.

So, Papain basically breaks down collagen, which is the main protein that connects tissues.

For the marinade:

1 X Papaya (ripe or unripe)
1/2 X Fresh pineapple
1 X Jerk seasoning (1 tbsp)
1 X Chilli (I used scotch bonnet)
1 X Fresh lime juice
1 X Freah Thyme (1 tsp)

You can add/subtract ingredients to taste, this is just a guide to compliment the papaya.

Less is more with this marinade, it surprised me how quick this tenderiser got to work on the steak. Just brush both sides of the steak with a thin layer of marinade and leave in the fridge for an hour (I found that any longer lead’s to the meat becoming a bit too soft, it may benefit tougher cuts)

Wipe off the marinade with a paper towel, brush lightly with oil and apply more of your jerk seasonings. Get your grill nice and hot (approx 250oC / 480oF) and make sure you clean and oil your grate to provide the best possible cooking surface for your steaks! And on they go… 🔥🔥🔥🔥

Grill over direct heat for 3 minutes per side and then move over indirect heat for approx 10 minutes for medium rare (depending on the thickness)

Now, we’ve treated ourselves to the steak, may as well go whole hogg 🐗 and finish the job… I used the top of the pineapple, brushed it with oil, ginger, garlic and thyme and then made a spicy coconut sugar rub 🥥 incorporating my man Chilli Of The Valley “Fluffy Little Kittens” Dust 🤯🔥🤯🔥 liberally coated the pineapple and popped it in the grill along with some whole tomatoes 🍅 and aubergine 🍆

Finally, I got the cast iron skillet out, crisped up some smoked pancetta 🥓, boiled some elbow macaroni, made a cheese sauce with a roux, milk, mustard, nutmeg and grated a mix of mozzarella, cheddar, parmesan and gouda 🧀🧀🧀🧀 and let that tick over on the grill, lid down to melt all that beautiful cheese 😍

And there you go! Slice it all up on a board, let people dig in and plate up whatever they like 🤤🤤🤤🧀👍🥓🍆🔥🤯🍖🍅🍍

Dirty bird fried chicken Cardiff 🍗🍟

Had a great afternoon with kids watching #Sing and getting stuck into @dirtybirdfriedchicken #poshbox … Big juicy chunks of fried chicken thighs smothered in #truffleoil #parmesan and chives and a side of crispy fries 🍟🍗 on a bed of rainbow 🌈 slaw and pickled celery 🤤❤️🔥

Would definitely recommend this place wherever it pops up, the secret is in the seasonings and most of all it’s in the fact that they use thighs and not breasts, this most definitely makes the difference in taste and moisture retention! 🤤

Please follow them on social media and go see them ASAP ✌️

https://www.facebook.com/dirtybirdchicken/

Frank’s Hotdog’s Cardiff 🌭🔥

@franks_hotdogs_

They say the key to a good #hotdog hotdog 🌭 is the snap and these babies got more snap and sizzle 🙌 than @rupaulsdragrace … generously topped off with molten cheese 🧀 crispy bacon bits 🥓 and served in that all important steamed hotdog bun 🤤 … Not to mention the same treatment for the crispy, salty fries ❤️❤️❤️

Well don’t Frank’s, you made an old man happy 🤯

https://www.facebook.com/FranksHotd0gs/

Buttermilk Fried Chicken Tender Burgers With Raw Slaw and Grilled Corn 🔥🍗🌽🌄🤤

So this one is a winner with tender fried chicken tenders in a golden brioche bun, packed heavily with a tangy raw slaw and a sweet, creamy buttermilk honey sauce ❤️

Video can be found on our YouTube channel: https://youtu.be/zC-2d–fgG8

FOR THE MARINADE

2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

FOR THE BREADING

1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
3 tablespoons buttermilk

FOR FRYING

3-4 cups vegetable oil, for cooking, the temp needs to reach 320/350oF before you start frying the chicken. Add a few pieces at a time and allow the thicker part of the chicken to reach an internal temperature of 165oF to make sure it’s cooked right through.

RAW SLAW

Thinly slice the following or any combination to suit your own taste. White cabbage, radishes, carrots, celery, fennel, parsley, white onion and spring onions. Combine these in a bowl with a vinegar dressing, we like to use 3 parts good olive oil to 1 part apples cider vinegar, squeeze of a whole lemon and salt and pepper to taste.

BUTTERMILK HONEY SAUCE

3 tablespoons of buttermilk
1 tablespoon of Greek yogurt
1 tablespoon of honey

ASSEMBLY

I don’t want to teach you to suck eggs! It’s your sandwich 🥪… You’ve come this far and your mouth is watering so put it together however you like… As you can see below, we spread the buttermilk sauce on the bottom bun, then the slaw, topped with Kraft cheese and then the chicken tenders with a good squirt of my #welcometothesmokeshow sauce to finish. We served this with a side of grilled corn and boiled salad potatoes with melted Welsh butter ❤️🤤🌄

Thanks for your support… like, share and subscribe to see more from Flamin’ Joe’s UK x

Middle Eastern lamb burger 🍔

These kebab inspired burgers remind me if the first time I smelled kebabs cooking over charcoal and I knew immediately that I had to find the recipe. They are very good! Serve with yogurt, brioche burger bun, halloumi cheese, grilled tomato and onion

The burger patties:

4 cloves garlic minced
1 teaspoon sea salt
1 pound ground lamb
1 thumb grated ginger
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon of rose harissa
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

The yoghurt sauce

3 tablespoons Greek yogurt
Chopped fresh mint
Grated cucumber
Lemon juice

The pomegranate molasses glaze

4 tablespoons pomegranate molasses
2 tablespoons honey
Juice of half orange

Toast the spices in a pan on the BBQ, add these with the harissa to the lamb mince along with the grated garlic, onion and ginger. Mix this together well and form 2 half pound patties. Place on the grill to sear…

Cut 2 thick slices of onion, tomatoe, halloumi, brush with oil and add to the grill beside the burger patties, make sure you keep an eye on how they are cooking, move towards/away from the heat to maintain a steady cook…

Add the yoghurt, mint, lemon juice and grated cucumber to a bowl and mix…

Add the pomegranate molasses, honey and orange juice to another bowl, keep close to the BBQ to based the burgers when you flip.

Check with your spatula that the burgers have seared, if so… Flip and brush over the pomegranate glaze…

Check your onions, tomatoes and halloumi, if they are close to completion then stack the tomatoe, on the onion, then that on to the halloumi, place on the cooler part of the grill to keep warm while finishing off the burgers. Flip again, brush with the glaze.

Cut the brioche buns in half, place them on the grill to toast for 1 minute…

Assembly:

Take the buns, spoon the yoghurt sauce on top and bottom, place the burger pattie on the bottom bun, then halloumi, onion and tomatoe and… Enjoy 🤤❤️🔥🍔

Smoked beef tongue 😋

Now I already know what you are thinking? Smoked beef tongue? I’ll pass. However, if you make this smoked beef tongue you will make all your friends tongues wagging for more.

There are several different ways to prepare beef tongue. Some folks will boil it, braise it or in my case smoke it. And when done cooking, you can slice it up for a sammich or make into tacos de lengua.

Tongue isn’t always the easiest to find but, there are many online organic butchers that can source them with some notice. Most cow tongues are in the three to four pound range.

Smoked Beef Tongue — Quick Guide

Here is what you will need for this recipe:

Cow tongue
2 cups of water
1 onion quartered
6 to 8 cloves (not clove powder, the real deal)
6 to 8 peppercorns
3 bay leaves
1 tablespoon of kosher salt
A pressure cooker or stewpot

Steps for pre-smoking your beef tongue:

Wash your beef tongue thoroughly
Place steamer rack into pressure cooker (stewpot alternative below)
Put beef tongue on steamer rack
Pour in water and all ingredients
Close your pressure cooker and use stew setting (if on an Instapot) or set timer for 45 minutes
You will want to let the pressure naturally release itself

The alternative stewpot method is to place your beef tongue into a stewpot and use enough water to cover the beef tongue. Then add all of your ingredients and cover your stewpot. You will want to simmer the beef tongue for two to three hours.

Once you have finished your pressure cook or simmering of the beef tongue, you will want to cool the beef tongue enough so that you can easily handle the beef tongue. At this point, you will want to peel off the skin that surrounds the beef tongue. You can smoke right away, however I put my beef tongue into the fridge for an overnight nap.

Image for post — Cooled and Peeled Beef Tongue

Preparing Your Beef Tongue For Smoking

The first thing I always do when smoking any meat is to pull my meat out of the refrigerator before I start my smoker. I typically like to have my meats sit in room temperature for an hour before I begin smoking my meats.

Fire up your smoker and in this smoke, I used my Big Green Egg for smoking. You will be targeting a pit temp of 225 Fahrenheit.

While you have your smoker at 225 degrees it is now time to prep the beef tongue.

Here is what you will need for smoking your beef tongue:

Aluminum pan filled with ice
Pecan wood chunks or another heavy or hearty wood such as oak, beef or even hickory
Dijon mustard
All purpose or beef rub of your choice.

Place your beef tongue on to a plastic cutting board and slather a thin layer on one side of the tongue with dijon mustard. Next you will want to sprinkle on your rub. Flip the tongue over and repeat until the you have rub on the entire tongue.

How to Smoke Smoked Beef Tongue

Once you have completely rubbed your beef tongue, head back to your smoker. Place your wood chunks on top of the charcoal and then put your platesetter in feet up for the Big Green Egg. For those on a Kamado Joe, put in the divide and conquer system and the heat deflectors on top of the X-grate.

Next take your aluminum pan filled with ice and place on to your platesetter or heat deflectors. Place a stainless steel grate on top of the aluminum pan. The aluminum pan acts as not only a drip pan, but as the ice as it melts helps to keep the beef tongue stay nice and juicy.

Place a meat thermometer into the thickest part of the beef tongue. Do not place into the long part of the tongue as that is the thinnest part of tongue and will smoke the fastest.

Close the lid of your smoker and grab your favorite libation and now relax.

You will want to smoke the beef tongue until it reaches an internal temperature of 150 degrees. I would highly suggest using a Thermapen or other instant thermometer to check multiple places with the beef tongue.

Total smoke time should be about two to three hours and I also flipped my tongue over at about and hour.

Eating Your Smoked Beef Tongue

Once you have smoked your beef tongue to an internal temperature of 150, remove from the smoker and let it rest for at least 10 minutes. Generally speaking, I like to let my tongue cool all the way down before I slice.

When you cool down your tongue it is easier to slice, but most of the time I just cannot resist.

You can thinly slice the smoked beef tongue with your brisket knife and this makes excellent sandwiches. You can also slice and then chop the beef tongue for making tacos de lengua.

What ever way you prepare your smoked beef tongue, you and your guests will have just eaten the most freaking delicious beef tongue ever.

Article sourced from: https://medium.com/@thesmokypoet/how-to-make-freaking-delicious-smoked-beef-tongue-e4b1ca221ca5

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