It was time to smoke stock for the BB Bistros this weekend. I absolutely love this exercise, although it is hard work and time consuming, there is nothing like spending your day with smoky fire and a few drinks with awesome company!
We started with approximately 30kg of pork neck. @Braaiboy is an absolute butchery master due to his love and appreciation of fine meets. In the wink of an eye, he trimmed the excess skin, sauced the meat with Jimmy’s and then seasoned it with his secret @Braaiboy spice.
Sheldon, our Golden Retriever begging for a piece!
The Braaiboy spices is are mouth-watering blend of seasonings that adds unique, bold and exciting flavors to his dishes. The secret recipe has been tried and perfected over 12 years, is closely guarded and not easily disclosed!
Once the coals were ready, @Braaiboy filled the smoker’s bottom with water and added the pork neck, distributing it in the smoker in two layers.
Then it is regulating the heat for the next 4-5 hours, every now and then adding coals and making sure the temperature is not too hot and the smoke evenly distributes through all of the succulent layers of pork meat.
Once thoroughly cooked, the pork is removed from the smoker, wrapped in foil and then returned to the smoker for at least 6 – 8 hours. With enough Black Label beer close by, the time luckily passed by quickly!
When the pork was done, we removed it from the smoker and allowed it to cool off a little bit, to enable us to pull it.
The meat is so succulent, that it just falls apart between your fingers when pulling it. Once pulled, it is packed and sealed, ready to be distributed to the bistros.
Finally, after the pork was finished, we started smoking the chicken wings. This is a relatively new menu item at BB Bistro and has quickly become a crowd favorite, due to the different sauces and spices @braaiboy has been experimenting with.
It follows the same process, covering the wings with the secret @braaiboy spice, putting it into the smoker and regulating the heat throughout the process.
The wings are usually done within 1 – 2 hours, segmented and packed into portion sizes.
It was the early morning hours when we were finally finished, luckily, we didn’t have a shortage of Jack Daniels during the cold winter night!
#### I hope you enjoyed my post! Just another day with the man who braai’s every day! How lucky am I???
Follow @braaiboy for his amazing recipes and videos, his tantilizing dishes will change your life!
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Looks good. I've always wanted to get a smoker but the challenge is the wood chips to use as we do not have too many options here in the Philippines.
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