Handleiding Napoleon Apollo 3 in 1 (pagina 6 van 12) (Engels)

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When smoking food, you want to slow down the cooking process, avoiding the

temptaon to “ddle” with your food when smoking oen results in beer tasng

food. You will want to cook food at temperatures of between 200°F - 250°F (Hot

Smoking). You can smoke any type of food…..from vegetables to large cuts of meat,

even whole turkeys, and on a relavely small unit you can cook a load of food. The

Apollo

smoker incorporates many innovave features making them easy for you to

use. Some of the features and other food smoking terms:

Water Pan - A water pan posioned between the food & re which acts as a buer,

making it almost impossible to burn food. It also serves to stabilise the cooking

temperature and provides a moist cooking environment. Tip – Add beer, wine and/

or herbs to your water pan for extra avour.

Rub – Dry or wet, a mixture of spices and herbs that is applied (rubbed) to the

outside of the food.

Wood – Wood for smoking comes in various forms, chunks, chips, dust and pellets,

it also comes in many variees (avours) from apple to walnut, each imparng

a dierent taste. Tip – Use only wood that you know has not been treated, or

beer sll buy from an outlet that can advise you correctly…. see your authorized

Napoleon

dealer.

Cooking Grill/ Rack – This is where you place the food on the cooker/smoker.

Charcoal – Like wood, it comes in an array of shapes and styles, lump or briquees.

Charcoal provides the heat source and if used correctly should not impart any

avour to your food… let it burn unl the surface is covered with a layer of grey ash

(once you’ve become a seasoned BBQ’er, you can worry about using techniques

like the “minion” method to get longer burn mes). Tip – Always use high quality

charcoal, remember some contain binders that may not be good for you.

Charcoal Chimney Starter – This is an excellent invenon, it allows you to light

charcoal without the need for liquid starter, all it requires to get your charcoal going

quickly, safely and cleanly is some rolled up newspaper. It also allows you to top up

your charcoal basket easily. Tip – Wear closed shoes when handling hot charcoal.

Good quality BBQ mis are also essenal.

Probe Thermometer – An essenal tool for determining when the food is cooked.

Insert a probe into the thickest part of the food (be sure to avoid hing a bone

as this will give a false reading) you can then use the reading to see whether the

food has reached the desired temperature, a chart can be found further on in this

manual. Tip – The smoking process makes some meats turn pink, so don’t mistake

this for being raw.

Food smoking is easy!

1 measure ground fenugreek

3 measures coarse sea salt

4 measures demerara sugar

1 measure garlic powder

6 measures ground paprika

1 measure coarsely ground black pepper

3 measures ground coriander

1 measure yellow mustard powder

2 measures ground pimento

2 measures dried mixed herbs

Roxy’s Spicy Apple BBQ Sauce

3 baking apples, peeled, cored and diced

2 cloves garlic puree

1 tbsp. olive oil

1/2 cup water

1 1/2 cups ketchup

3/4 cup cider vinegar

1/4 cup molasses

1/2 cup turbinado sugar or brown sugar

1/2 cup cane syrup

1 tsp. salt

1 tsp. cinnamon, ground

1 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. black pepper, fresh ground

1/2 tsp. cayenne pepper

1/4 tsp. clove, ground

1/4 cup cider vinegar, reserved

1 onion

In a sauce pan over medium heat, sauté apples, onions and garlic in olive oil for

5 minutes ll onions become translucent. Add the water and reduce heat to low

and simmer ll the apples have dissolved, 20 minutes or so. Add the remainder

of ingredients and simmer on low heat for 45 minutes unl sauce is thickened.

Add remaining vinegar and incorporate. Place sauce in a blender and process ll

smooth. Cool sauce and refrigerate up to 2 weeks.

Mack’s All purpose BBQ Rub

Use teaspoons, cups or whatever to measure out the ingredients (just make

sure you use the same size of container for all) depending on what quanty you

require. This rub works on ribs, steak or poultry.

Mix all the ingredients together and don’t worry if you have le over, as it’ll

last a couple of months.

18.

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