Sizzler – Smoking and Food Processing

Smoking is a traditional way of preserving fish and meats, as well as cooking and adding flavour. It gives a unique flavour to a variety of foods, with salmon, ham and bacon being the most common foods to be smoked.

You can further intensify the flavours on your barbeque by using wood chips to add smoke. There are many types of wood used in smoking with hickory and mesquite being robust woods popular with beef, pork and lamb. Mesquite provides a spicy taste while hickory has a sweeter flavour. Woody herbs such as rosemary and thyme are good with delicate fish and seafood but whatever your choice most wood chip flavours can be found at specialist barbeque shops. If like most of us you use a gas bbq, you will need a simple smoke box, or a foil container to hold the chips.

There are some simple steps to follow when cooking this way. Firstly the chips should be soaked in water overnight so that they will not burn but smoulder slowly. If you like you can add herbs and spices – or even a little brandy or whisky.

You need a hooded barbeque for smoking. To prevent dehydrating the meat and keeping it moist, place a drip tray, half filled with water under the roasting position. Put your smoke box over one of the burners and pre-heat the BBQ – when smoke appears, turn it down to low. Then position the food in the preheated BBQ over the drip tray. Smoking takes time – cook slowly over a low indirect heat for a perfect result.

Enjoy smoked ribs at Sizzler – Sizzler is a great place to get together with your family and friends anytime.

Visit www.sizzler.com.au for more information on Sizzler Restaurants.

*PAST SHOWS