greeney2 wrote:This may be a rather stupid question Rath, but in the USA we have a lot of Oak trees, and oak is one of the woods of choice for wood cooking. Is oak a wood of choice for Austrialia, or something else not found in North America? Is Oak common in Austrailia? Another wood found in our deserts is Misquite, is that found in Austrailia too? Many people also like to use citrus wood, which Calfornia and Florida have plenty of.
Oak, not so much in Australia tho im sure there are a few fools who use it. mesquite yes mostly Hikory an such
It Depends on what your going for.
If you have a good quality cut of meat, id just use hot coals, charcoal, or heat beads.
the heat is better & does not affect the flavor of the meat.
But like i said, it depends on what you like & what your going for, and how you choose to cook it.Direct MethodIndirect MethodSmoke CookingRotisserie Cooking
As a rule i stay away from using woods to cook with because like i said, they affect the taste & flavor of the meat.
But there are times i seek to flavor the dish & then i would use the smoking meted as required. Ill give some examples ..............
methods of flavoring food.
Sauces & Gravy's
Natural ( do nothing )
if you have a quality cut of meat, why on earth would you wish to destroy the taste & flavor of a quality cut of meat.
say a ........
200 gram Angus beef, eye Fillet, aged 28 - 36 months & grain feed for 100 days.
An Angus beef, Rib on the bone 600 grams Aged 24 - 28 days & grain feed for 120 days
an Australian wagyu Scotch fillet, Grass fed for the last 300–500 days of production.http://www.thewagyu.com/products/kurosawa
Serve the cut of meat with a well cooked sauce/gravy.
such as a ?
Red wine sauce,
Jus Lie & balsamic gravy
Green peppercorn sauce
& it's all good baby.But if i was wanting to smoke the meat or seafood, then i would use a wood based propellent to cook the dish & not
so much the coal or heat beads.
If i wanted to smoke .....
Poultry or Pork. i might use something like mesquite & apple cherry.
Beef & Lamb, i might use ... Mesquite & Hickory.
Seafood ...... mesquite & Alder wood. or fennel seeds / lemon myrtle.
( Regular smoking woods like hickory and mesquite can be a little strong for fish in my opinion. )
But don't forget Australia has an abundance of native produce to choose from to.
So like i said ....... it all depends on what your cooking an who for, as to what rubs, or wood for smoking one might use.Papperbark Smoked Kangaroo fillet with Juniper Berry glaze. served with wild purple basil, tomato & onion salad with a wild lime dressing, & wattle seed and olive oil over new potatoes with river salt
ORSmoked, Barramundi & Lemon myrtle,
450g baby barramundi
1/5 of a Paperbark Roll
a generous pinch Lemon Myrtle
a generous pinch of Alpine Pepper
10g Wild Lime Confit
1. Use the side of the piece of paperbark with a minimum of loose fibre or stringy bark and spray it with oil
2. place the baby barramundi on the paperbark
3. season with Lemon Myrtle and Alpine Pepper
4. wrap the paperbark around the barramundi folding the length first and then the ends
5. tie the ends with twine to ensure the flavours don't escape during heating
6. place on to a BBQ hotplate on medium to high heat for approx 25 minutes; turn after 12 minutes
7. test the doneness by feel (cooked fish loses the firmness of raw fish)