This is a recipe that needs some specific ingredients, don't scrimp, and go for it!
Scoop out raw bone marrow and blend for ten minutes with 1 garlic clove and the juice of 1/2 a lemon until smooth, glossy & fluffy.
Pass through a sieve then stir in a small handful of chopped fresh parsley, a big pinch of maldon sea salt and a good grind of black pepper. This makes 4 portions which can be frozen.
Set up the BGE at 300 deg F indirect, with foil-wrapped, soaked hickory smoking chips.
Add some olive oil to the Dutch oven, fry the onion, add 3 cloves garlic, 1tsp smoked paprika and 5 ground cloves
cook for a few minutes to soften onions and cook out spices.
Add chopped tomatoes, cider vinegar, brown sugar and smoke for an hour, checking to top up with a small amount of water every 15 minutes.
After an hour add chopped, BGE-smoked leftover ham, bacon lardons that have been fried for 10 minutes till crispy (with their rendered fat), ham stock, whipped bone marrow...
and a tin of mixed beans (washed in cold water and drained) and a good glug of home-made barbecue sauce.
Add a little more water, if necessary, then cook for a further 30 minutes, checking occasionally to make sure it doesn’t boil dry.
Store in a jar and leave for a few days to really develop the flavour!!!
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