Recipes
BASIC BRINE
Brining meat before smoking typically tenderises and adds flavour to meats, and, helps to reduce cooking time. This basic brine mixture can be flavoured with anything you like - such as crushed garlic, lemon, peppercorns, herbs, teaspoon o good curry paste, brown sugar, soy sauce or ginger.
BASIC MARINADE
Here is a great, all-round marinade that is easy to prepare.
BASIC RUB
Here is a great, versatile rub that's easy to prepare.
DALMATIAN RUB
A rub can’t get any easier than this!
PAY DIRT RUB
Try this southern style rub when next barbecuing!
SANTA MARIA STEAK RUB
A wonderfully tasty rub that's brilliant with steak. Mix all ingredients together and keep in an airtight jar.
BIG RED RUB
A flavoursome rub with some kick. Mix all ingredients together and keep in an airtight jar.
SMOKED CHILLI OIL AND SMOKED GARLIC OIL
This is a highly versatile condiment that adds flavour to just any food. When next firing up your smoker, consider using free space to make smoky oils and use in your salad dressing, pizza bases or simple pasta sauce.
CLASSIC BBQ SAUCE
No smoked brisket or pulled pork can be served without a great BBQ sauce. Great for smoked meats.
SIMPLE BBQ SAUCE
Replace your boring tomato sauce bottle with this scrumptious home-made BBQ sauce.
HARLEM SAUCE
The best of Harlem bottled in this popular BBQ sauce.
TRI-FIRE: CLASSIC TEXAS BBQ BRISKET
Time to get serious and enjoy the delight that is smoked brisket!
TRI-FIRE: BEER-CAN CHICKEN, TEXAS STYLE
The best way to barbeque a whole chicken. Try this Texas inspired, sumptuous beer-can chicken.
TRI-FIRE: ROTISSERIE PORCHETTA
Use the Hark Tri-Fire™ rotisserie function to make this unbelievably delicious porchetta. Two days preparation is required but the result is well worth it!
TRI-FIRE: JALAPENO POPPERS
Try these delicious Jalapeno poppers comprising stuffed peppers, wrapped in smoky bacon.
TRI-FIRE: ARMADILLO EGGS
This is simply a man-sized version of the Jalapeno Poppers recipe. When sliced through, the jalapeno forms the yoke and the crispy sausage meat, the egg white & shell.
GAS SMOKER: CEDAR PLANK SALMON
For something different, try smoking these healthy salmon fillets on cedar planks to really take the flavour rating up a notch or two.
GAS SMOKER: JALAPENO POPPERS
Try these delicious Jalapeno poppers. Stuffed with deliciousness and wrapped in smoky bacon.
GAS SMOKER: STUFFED POTATO WITH SWEET CORN & CAPSICUM
When smoking your favourite seafood or meat, don’t make boring jacket potatoes. Try this mouth-watering, flavour packed potato dish instead!
GAS SMOKER: SMOKED PORTABELLO MUSHROOMS
Smoky, buttery Portabello mushrooms. A wonderful accompaniment to any meat dish.
GAS SMOKER: SMOKED GARLIC
Whenever you have spare room in your smoker, add some garlic pieces so you always have smoked garlic on hand.
GAS SMOKER: SALT
Always think of smoking salt whenever you have spare room in your smoker (low temperature is best). A perfect condiment for any table.
GAS SMOKER: TOMATOES
Smoked tomatoes are a perfect accompaniment to a mixed grill or as the key ingredient in a smoky, pasta sauce.
GAS SMOKER: LEMONS
When next firing up the smokers, consider throwing in some of these citrus wonders to make delicious preserved lemons!
GAS SMOKER: APPLES
Smoked apple can be served as a delicious sweet or turned into a versatile smoky apple sauce.
GAS SMOKER: SMOKED OYSTERS
When you next have some fresh oysters, considering smoking them, then storing them in reserved liquor and olive oil to eat over the week ahead.
GAS SMOKER: SMOKED SAUSAGE [BOEREWORS]
Try these delicious sausages smoked gently smoked over low temperatures. Simple but delicious!
GAS SMOKER: BACON-WRAPPED SMOKED TROUT
This classic trout dish marries succulent, fleshy trout with fabulous smoky bacon.
TRI-FIRE: PORK RIBS
These smoky pork ribs will become one of your favourite BBQ dishes!
GAS SMOKER: OLD SCHOOL BACON (NITRATE FREE)
This is a traditional bacon recipe free of nitrites that is cured in the fridge for 5 days prior to smoking.
TRI-FIRE: PULLED PORK
When it comes to ‘low & slow’ offset smoking, pulled pork is the first recipe to come to mind. An indisputable crowd favourite.
TRI-FIRE: PULLED LAMB / MUTTON
This is an Australian take on the classic pulled pork! Use mutton or lamb and be amazed by the deep, sweet and smoky flavours.
GAS SMOKER: SMOKED CHICKEN
This is far better than any smoked chicken you buy at your deli. Just delicious and perfect for filling baguettes and sandwiches!
GAS SMOKER: REVERSE SEAR STEAK
This steak is cooked somewhat in reverse. Firstly it is smoked slowly at a low temperature, then just before serving, it is seared at a high heat.
POULTRY BRINE
This is a terrific brine recipe for poultry. Play around with the ingredients, depending on what you have in the fridge!
TRI-FIRE: CEDAR PLANK SALMON
Grilling with cedar planks is an easy way to infuse salmon with aromatic, smoky, flavours.
TRI-FIRE: BACON-WRAPPED SMOKED TROUT
This classic trout dish gives a crisp smoky bacon shell and a soft succulent pink flesh.
TRI-FIRE: REVERSE SEAR STEAK
This steak is cooked somewhat in reverse. Firstly it is smoked slowly at a low temperature, then just before serving, it is seared at a high heat.
GAS SMOKER: SPICED BBQ CORN
This is a real crowd pleaser and what’s more it's dead simple!
TRI-FIRE: SPICED BBQ CORN
This is a real crowd pleaser and what’s more it is dead simple!
TRI-FIRE: STUFFED POTATO WITH SWEET CORN & CAPSICUM
When smoking your favourite seafood or meat, don’t make boring jacket potatoes. Instead, try this mouth-watering, flavour packed potato dish!
GAS SMOKER: CLASSIC TEXAS BBQ BRISKET
Time to get serious and enjoy the delight that is smoked brisket!
GAS SMOKER: PORK RIBS
Sticky but worth it! These smoky pork ribs will easily become one of your favourite BBQ dishes,
GAS SMOKER: COUNTRY HAM
Why not try this very simple, old style country ham recipe
GAS SMOKER: PULLED PORK
When it comes to ‘low & slow’ offset smoking, pulled pork is the first recipe to come to mind. The hero dish for any BBQ!
GAS SMOKER: PULLED LAMB/MUTTON
This is an Australian take on the classic pulled pork! Use mutton or lamb and be amazed by the deep, sweet and smoky flavours.
GAS SMOKER: BEER-CAN CHICKEN – TEXAS STYLE
The best way to barbeque a whole chicken. Try this tender, Texas inspired, beer-can chicken.
GAS SMOKER: SMOKED CHICKEN & PROSCIUTTO
There is no better combination than chicken, pesto and Prosciutto. Add sumptuous smoke flavours to the mix and you have a winner!
GAS SMOKER: OLIVE BRINED QUAIL
Quail is a refreshing alternative to chicken and this simple recipe is guaranteed to please your guests.
GAS SMOKER: SMOKED TROUT
A popular staple for your fridge. Smoked trout is wonderful on its own or as a key ingredient in a salad, pasta or quiche.
GAS SMOKER: SMOKY PORCHETTA
Whilst this isn’t a simple recipe, the result if you invest the time, will prove amazing. Crispy
GAS SMOKER: SMOKED ROAST POTATOES
The perfect roast potato - soft and smoky flesh on the inside, crisp and buttery on the outside.
