SMOKIN’ GOOD EATS
BARBECUE enthusiasts will love the intricate flavours and aromas created through charcoal and wood smokers, available at The Outdoor Chef.
While smoking can be done on a regular grill, a dedicated smoker offers the best results for succulent low-and-slow smoked meat.
Either charcoal or wood – such as WA Mallee Charcoal with no added chemicals or additives in 5kg and 15kg bags – can be used to create different flavours, and are available at The Outdoor Chef .
Staff at the store can offer advice on smoking methods and encourage customers to get to know their new barbecue or smoker and try different smoking woods to see what suits their taste.
They recommend apple wood for fish, chicken and pork, cherry wood for fish, poultry and pork, hickory wood for beef, lamb and chicken and mesquite wood for pork, beef and lamb.
The Outdoor Chef is having a Smoking Saturday on February 27 from 10am to 3pm for customers to see smoking demonstrated first hand and try freshly smoked pork ribs, rolled lamb, sausages and pizzas.
See the event details on the Facebook page, www.facebook.com/theoutdoorchef.
Visit unit 3, 116 Winton Road, Joondalup, call 6401 3660 or go to www.theoutdoorchef. com.au.