DOC’S CELEBRATION episode#: 5089

Smoked Spicy Lemon & Herb Leg of Lamb

2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied 1 small sweet onion peeled and chopped 2 tablespoons garlic minced fine (30ml) 3 tablespoons fresh lemon juice (45ml) 2 teaspoons finely chopped lemon zest (10ml) 1 tablespoons Spanish paprika (15ml) 3 tablespoons fresh chopped rosemary (45ml) 1 tablespoon coarse ground pepper (15ml) ¼ cup plus 1 tablespoon olive oil (75ml) 2 teaspoons coarse salt (10ml) 6 cups of hickory wood chips (1.5 litres)

To a blender add onion, garlic, lemon juice and zest, paprika, rosemary. Start blender and add oil in a slow steady stream. Add the pepper.

Place the lamb on a baking sheet and rub the paste all over. Wrap with plastic and then place into the refrigerator overnight to marinade.

The next day prepare smoke pouch. Place 4 cups (1 litre) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (500ml) of dry wood chips.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.

Remove lamb from the refrigerator and rub all over with the salt.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the lamb on the side of the BBQ without direct heat. Smoke the lamb over indirect heat for approximately 3 hours or until desired doneness. Replacing the smoke pouch when smoke dissipates. The final hour you do not have smoke. If a smoker flavor is required make an additional smoke pouch.

>>back to top

Roasted Carrot Soup

2 pounds medium sized organic carrots peeled and cut in half lengthwise (1kg) 2 tablespoons olive oil (30ml) Juice of 2 limes 1 medium onion cut into small dice 1 tablespoon ginger grated (15ml) 1 tablespoon butter (15ml) 1 tablespoon sugar (15ml) 4 cups chicken stock (1litre) ¼ cup white wine (125ml) Salt and pepper to taste ¼ cup plain yogurt for garnish

Peel the carrots and cut them in half. Place them on a baking sheet and drizzle with half of the olive oil, fresh lime juice, salt and pepper. Toss until coated.

Preheat the grill to medium heat. Oil the grill and place the carrots on for approximately 3 - 4 minutes per side until charred.

Remove from the grill and let carrots cool.

In a soup pot set over medium heat add 1 tablespoon of olive oil allow to heat for 20 – 30 seconds. To the pot add onions, minced ginger and butter. Sauté until onions become translucent. Add a pinch of sugar and some white wine to deglaze. Roughly chop carrots and add to pot. Add chicken stock, stir and simmer for 20 minutes to allow flavors to mingle together. Remove from the heat and puree the mixture with hand wand. Season to taste with salt and pepper.

Pour the pureed soup through a sieve over an empty pot. Reheat soup on low heat and stir in some yogurt. If necessary thin out soup with warm water or more chicken stock to reach desired consistency.

Serves 6

Tomato salsa
3 tomatoes seed and diced fine
1 tablespoon fresh finely chopped mint (15ml)
2 teaspoons balsamic vinegar (10ml)
1 teaspoon olive oil (5ml)
Salt and pepper to taste
Baguette sliced into ¼ inch rounds.

Chop tomatoes and fresh mint into a bowl. Drizzle with balsamic vinegar, some oil and a hint of salt and pepper. Mix together and chill.

Slice baguette into rounds and lightly toast in a 325F oven. Spoon salsa on top and serve with Roasted Carrot Soup.

>>back to top

Smoked Pork Belly

2 pound pork belly cut into 2 x 6” squares (1kg) Marinade: ¼ cup Jack Daniels (60ml) 3 sprigs fresh rosemary roughly chopped 1 tablespoon garlic finely chopped (15ml) 1 tablespoon grainy mustard (15ml) 3 tablespoons olive oil (45ml) 2 teaspoons chili flakes (10ml) 1 teaspoon cracked black pepper (10ml) Drip Tray Ingredients: 1 medium sized onion sliced into ½” slices 2 sprigs fresh sage, chopped ¼ cup Jack Daniels (60ml) 2 cups water (500ml) 12 cups of Apple wood chunks (3 liter)

In a bowl add chopped rosemary, garlic, mustard, oil and chilies. Mix together until well combined. Place the pork in a large sealable plastic bag and pour the marinade overtop. Seal bag and toss gently to coat evenly. Place bag in the refrigerator to marinate overnight.

Remove pork from refrigerator. Pull pork out of bag and place on to a baking sheet. Discard of marinade and pat the pork dry with a clean paper towel. Let it come to room temperature before putting it on the grill to slow smoked.

Prepare smoke pouch. Place 8 cups (2 liter) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 4 cups (1 liter) of dry wood chips.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make 4 pouches pouches.

Prepare the barbecue for indirect grilling. Place the drip tray on the side of the grill that is off. Add sliced onions and chopped some sage, Jack Daniels and water to the drip tray.

Put the grate back over the tray and preheat the barbecue to 220ºF/110 ºC. Place the pork down on the cool side of the grill over the drip tray. Place the smoke pouch on the side of the grill with direct heat. Smoke the pork over indirect heat for approximately 4 hours. Changing the smoke pouch when smoke dissipates.

Remove from grill and let rest covered in foil for 15 minutes. Slice thin. Serve with a fresh tomato salad with baguette or with Pasta Salad with Citrus Dressing (see recipe on next page)
.
Serves 6-8

>>back to top

Pasta Salad with Citrus Dressing

1 red pepper cut julienne 1 yellow pepper cut julienne 3 green onions sliced thinly on a bias thinly 1 cup sweet peas cleaned and julienne (250ml) 1 package pasta – rice stick vermicelli Dressing: 1 tablespoon red onions chopped fine (15ml) Juice of 1 lime Juice of 1 orange Juice of 1 lemon 1 tablespoon rice wine vinegar (15ml) 2 tablespoons white sugar (30ml) ¼ cup Thai basil, chopped (125ml)

Cook vermicelli by placing into a pot of boiling water for 1 minute. Strain and run under cold water. Place noodles into a bowl.

In a small bowl combine red onions, lime juice, orange juice, rice wine vinegar, sugar and basil. Mix together and pour over cooked noodles. Add in chopped peppers, green onions and sweet peas. Mix together.

Serve with pork belly sliced thin.

Serves 6

>>back to top