Monke Magic

Smoked Peking chicken beersticks.
This did not dissapoint 👌

Welcome to the world Peking chicken beersticks 😁
Craig Currie this is your idea and it so works 👌👌
I got the recipe in the monke vault for this one.
Let's see how it goes smoked👌

Test patty down for tomorrows sausage,
This is really good 👌👌😁

As always I'm slow to get the ball rolling🙄, but here it is The chicken parmigiana sausage, who knows, we might give this a run in store.🤔
Thankyou Darrin G Boyd
I tried a test patty and this was amazing 👌.
Next up is Craig Currie Peking chicken 💯
I gotta say thankyou for the inspirations,
I've got a ripper for pork, but this one's in the bag for now 😉

So every one, chose 2 sausage flavours, so far, 😁
Chicken parmigiana and Peking chicken,
Totally dug these flavours will definitely do other suggestions as well,,
These are my 1st 2 flavours, you know who you are, will totally when set recipe name snags after your recipes ,
Whem get skins all systems go, great fun 😁😁

Hey everyone 😁
So this year, I want to be all about creativity in a sausage 😁😁
Throw some ideas and post the comments, 😊
Let's see what we can come up with and make it work, 🤔🤔
Throw the idea,
Here, is the curb ball, protein chicken 🐔🐔🐔
Most popular I'll make a snag, post the recipe and a vid to make it 😊

Been awhile between posts, but here's a new sausage I made tonight. The El Hacha Tex mex Taco coil🌮
Got some jalapeno, cheese, El Hacha, and some salsa ingredients.
Tried a test patty, really really good 😁

Hey everyone been along time between recipes,
So this is a beef hammer I cooked awhile back,
Here's the how to..
Apply your favourite beef rub
Smoker or bbq temp 120c.
Smoke the beef hammer all the way to 75c internal, then wrap with a little beefstock, red wine or a good stout.
Then continue to cook until the meat is an internal of 96c _98c.
Probe for softness.
Rest the beef hammer when meat is probe soft, then pull the meat away from the bone through the beef juices and enjoy 👌

Home made bacon, all sliced up, ready to pack away for boxing day 👌

Pretty happy about this 😊

If you already follow Monke Magic you'd know he's been perfecting the art of sausage making at home for the past few months and we're very excited we've finally convinced him to make some in the shop to sell!

PASTRAMI BEEF SAUSAGES available tomorrow in the cabinet but be quick! These won't last long!

If the uptake is good we'll try to twist his arm to let you all taste some of his other creations 🫶

See you all bright and early tomorrow!

Few little cooks of late, time to start get recipes going again 😁

Brisket burnt ends,
Well it is about time 😁

Merry Christmas everyone, 💯
Been a bit on the quiet side with recipes as of late, but will be bringing a new side to the page in beginning of the year with some instructional vids for all your fave recipes. 💯
Have a safe Christmas and happy new year 🎄

It's that time of year and I decided to smoke my first ham for the festive season.🎄
Smoked on ironbark, gave a beautiful depth but not over the top, subtlety is key, to not over do the flavours of the ham.
This was at 120c for 5hrs.
You could bring temp up to warmer, but when I placed in drum it was 6 degrees c.pretty much straight from fridge, after patting down removing excess moisture.
Cooked to internal of 66c.
The outcome a beautiful smoked ham. 😘

Pulled beef (Chuck) recipe
Let's go 💯
Smoker temp, oven, 120c
Place your fave beef rub on the cut of chuck beef.
Smoke, cook to an internal of 75c then place in a tray with 300ml hot beefstock and wrap tray.
Place back in smoker/oven and cook to beef to and internal of 98c or until meat probes soft.
Remove from smoker when done and rest for an hour, still wrapped in tray,
Place in esky or wrap towel around tray to keep warmth.
When ready to serve, shred beef into the juices in pan.
Enjoy 💯💯

There's nothing quite like ribs 💯

Chicken ribs,
Delicious and easy,
So many different ways to cook these but this is a very straight forward way.
Apply your favourite chicken Seasoning.
Oven, bbq, smoker temp 150c
Cook for 17 mins untill internal of chicken 75c.
Then done🐔💯

Rolled flank with sesame mustard chimmichurri with bread crumb and parmesan stuffing smoked than braised in a tomato mushroom terriyaki sauce.
My first time rolling a flank, not perfect but so cool to learn a new skill, and cook a great meal 💯

Elotes, getting my groove back 😊

Hey everyone, I've been quiet as late, been having a break, but back in 2 weeks with some great recipes, techniques and something up our sleeve stay tuned 😁😁

https://www.facebook.com/100063838666524/posts/463464729124812/

Pork collarbutt on the rotisserie , used Butchers Axe BBQ Ranger rub, and made a blood orange honey mustard glaze with Mama Melisse mustard honey.
Very delicious . 💯
Blood orange honey mustard recipe.
2 blood orange juice only
1tbl mustard
2 tbl honey
Mix together adjust sweetness to your liking 💯

Tomorrow 💯💯💯