Joondalup Weekender - - New Living -

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.face­­out­doorchef.

Visit unit 3, 116 Win­ton Road, Joon­dalup, call 6401 3660 or go to www.the­out­doorchef.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.