If your autumn agenda includes cleaning the barbecue and stashing it in the shed until spring, may we suggest striking it from your to-do list and entering our competition with Hot Smoked instead?
Those who think barbecuing is a summer-only endeavour obviously haven’t tasted hot-smoked chicken or low-and-slow-style brisket. Once you’ve cooked over coals using wood smoking chips to slowly infuse the meats with natural smoke flavour, any other prep method pales in imitation.
So we’ve teamed up with the pros at Hot Smoked to show one lucky winner what they’re missing. The Brisket Hot Smoking Kit includes everything you need to kickstart your adventures in flavour, including expert step-by-step instructions to ensure smoky perfection. Brisket is the ideal first project for smoking newbies because the prime, but often tough, cut is perfect for slow cooking on the barbecue.
Inspired to give it a go? Time to throw your hat into the ring, cowboy.
What material is slowly burnt to add smoke flavour to food on the barbecue?