Some of the food we dishes up today at Exeter food festival was incredible. I thought you guys would love to see this. Not my dish but from Chef Dez Turland. Beef Brisket brined for 24 hrs, dry marinated in Moroccan spices then smoked - all I can say is OMG!!

16 comments,2 shares,15 likes
hvondrus
about 2 months

hi Hari i l take the lamb shoulder...it looks abdolutely amazing...thanks for sharing

traceyross
3 months

Amazing looking, bet it tasted great!

Andrew Cockburn
3 months

@Jo Dunn it’s been my favorite food ever since my first bite 35 years ago - I don’t count vesta meals and my mother’s chicken stew with added curry powder ;)

Jo dunn
3 months

Wow! Looks SO good! Awesome @Hari Ghotra!

Hope your Indian food is a life long passion and not just a passing thing @Andrew Cockburn

ediblegarden
3 months

You don’t need the electrical element either. Well dried sawdust (Free from glues etc) will smoulder nicely. I used to smoke herring into kippers in an old wooden wine barrel.
https://youtu.be/LUS1jeTGc68

ediblegarden
3 months

You can use a metal dustbin as a smoker, or convert an ancient fridge 😉

Andrew Cockburn
3 months

@jeremy79 thinking of getting a pellet smoker when the tine comes. @Hari Ghotra I don’t think that’s possible :)

Arthur vdH
3 months

That looks AWESOME!!!

Hari Ghotra
3 months

@Andrew Cockburn don’t ever lose your Indian food obsession though 😉

Hari Ghotra
3 months

Hey @jeremy79 that sounds really similar and I would love to try that! I reckon you guys do it sooo amazingly too! Sounds epic!

jenny52
3 months

you can always bring us a doggy bag back @Hari Ghotra lol

jeremy79
3 months

Andrew, it’s worth the money!

jeremy79
3 months

Hari, I would love for you to come to America and try our southern pulled pork! I also smoke a leg of lamb similar to that Brisket. I dry brine with kosher salt for 48 hours and then rub with either a Moroccan blend or El Hanout. It is amazing!

Andrew Cockburn
3 months

As soon as I work through my Indian food obsession I am going to get a smoker. Hmmm, might be a while ...