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  1. andymiddle

    Christmas menu

    Hi guys. I need to come up with a Christmas menu for my smokehouse restaurant. Any ideas on starters and Mains please?
  2. andymiddle

    Traditional American Christmas food

    Hi guys. I am the headchef at a family run smokehouse in England and am in need of advice for our Christmas menu. Last year I smoked turkeys with collared greens etc. This year however I am trying to stay away from Turkey and showcase traditional American Christmas smoked food and sides. Any...
  3. andymiddle

    melt in your mouth brisket?

    Can anyone tell me the cooking process for a nice melt in your mouth brisket. Currently I rub the brisket and smoke it until it's 70 degrees Celsius. Take it out and wrap to cool. It comes out juicy and falls apart, but as it cools turns harder and chewy.
  4. andymiddle

    tater tots

    Hi guys. I am the head chef at a family run smokehouse in England and we sell tater tots as a side and appetiser. At the moment I am making a puree of onion, cheese and sweetcorn which is then stuffed into a handformed ball of grated potato. I then smoke and fry to finish. Any recipes or ideas...
  5. andymiddle

    sausage filling recipe?

    Has anyone got a recipe for a nice pork sausage filling that will have a smokey taste before I smoke them. I am smoking sausages but they seem to be lacking a deep rich smoke taste.
  6. andymiddle

    New UK Guy

    Hi there. I am a chef working at a family run smokehouse in England. We serve brisket, pulled pork and ribs which are all smoked in a cookshack fast eddy pellet smoker. Just looking for general tips.
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