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Crafted in a ProQ 😎😋

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6 hours smoked Pork Belly. Made me some killer pulled pork! #bbqsmoker #proq #bbq (at Prestonpans) https://www.instagram.com/p/B_aoV0nnqf6/?igshid=1e1mj35vrbq98
Starting up the ProQ Cold Smoke Generator to Smoke bacon and salmon (https://meatsmokefire.co.uk/product/proq-cold-smoke-generator/) #meatsmokefire #liveoutdoors #bacon #smokedsalmon #proq https://www.instagram.com/p/B3WlMR8hZVx/?igshid=1q4cyggohdz6o
Adventures in Trout Curing & Smoking
Having been the lucky recipient of several filleted sides of trout, I froze the fish to wait for a ‘rainy day’ when I would have time to cure and smoke them. In fact the Beast from the East provided not rain but a few days of snow and huge drifts blocking our driveway at home near Exmoor provided the perfect opportunity to get on with it.
Trout seems to be one of those foods which is always in glut, not only in terms of supply but also recipe inspiration, so I was hoping to try something a little different and test out some new flavours. I created two cure mixes, an Asian inspired combination of ginger, chilli and coriander and an Indian mix of turmeric, cardamom and fennel. Using coarse salt as a dry cure base, and having defrosted the trout, I cured two fillets in the Asian mix with honey in place of the sugar and another two fillets in the Indian mix with soft brown sugar. I left them to cure in the fridge overnight. They had taken on quite different colours after this time, the Asian trout more pink whilst the turmeric in the Indian trout had created a rich orange glow.
Having removed them from the cure mix, both were submerged in cold water for 15 minutes, dried with kitchen towel, then laid on an open rack back in the fridge to dry out.
The next day, I got the smoker ready. Our ProQ Excel Elite is just perfect for the job, though it could have handled many times the quantity of fish. I used the regular sized ProQ Cold Smoke Generator and filled it with an 90% layer of Beech dust with around 10% of Douglas Fir. The latter is designed to be a mixer to help introduce colour, but it’s also incredibly aromatic so I thought this could be an interesting flavour combination and not too overpowering for the trout.
The trout were smoked for around 7 hours and then put back on the drying rack for the smoke flavour to settle.
Then they were thinly sliced (sharp thin knife cutting virtually horizontally towards the tail end of the fillet) and sampled.
Really impressed with the subtle Indian flavours of turmeric and cardamom whilst the Asian flavours did not come through as strongly. The addition of soy sauce was interesting, but I would adjust the salt cure content and use less if using both together again. That said, both were delicious.
RECIPE INFO
ASIAN CURED & SMOKED TROUT
Ingredients
2 x trout fillet (approximately 1kg in total)
90g coarse sea salt
2 tablespoons runny honey
1 tablespoon light soy sauce
few sprigs of fresh coriander
1 teaspoon coriander seeds
1/2 teaspoon of fresh ginger
1/2 red chilli
1 lemon
Finely chop the fresh ingredients - chilli, ginger and coriander, crush the coriander seeds and grate the lemon peel and zest and squeeze out the juice. Create a bed of coarse salt in a ceramic dish and lay the fillets skin down onto the salt, sprinkle more salt on the top. Mix all the other ingredients together and spoon over the trout, spread evenly and press in with the back of your spoon. Leave for 12 hours, or overnight, in the fridge.
Remove the fillets from the dish, rinse and then submerge in clean cold water for 10 to 15 minutes. Remove, pat dry with kitchen towel, then leave to dry for several hours.
Smoke for 6 to 10 hours, depending on how smokey you like your food. Choose a light or medium smoke flavour. We created a wood flavour mix, combining Beech with Douglas Fir. Remove from the smoker and leave to settle for a few hours before slicing thinly.
TURMERIC CURED & SMOKED TROUT
Ingredients
2 x trout fillets (approximately 1kg in total)
90g coarse sea salt
70g soft brown sugar
1 teaspoon fennel seeds
1/2 teaspoon cardamon seeds
1/2 teaspoon turmeric powder
couple of whole star anise
Crush the fennel, cardamon and star anise then add the bown sugar and turmeric powder. Place a layer of coarse salt on the base of a ceramic dish and place the two fillets skin down on the salt. Scatter more salt over the top and then add the spice and sugar mixture, spreading evenly and pressing into the trout flesh with the back of your spoon. Leave to cure in the fridge for 12 hours or overnight. Then follow the directions above.
Maddjazz & Proq - 2 Cups by Top Billin Music Support: Top Billin Digital - http://bit.ly/PremiumCrates5 Spotify - http://spoti.fi/2azXifA Apple Music - http://apple.co/29XMTub Beatport - http://btprt.dj/2a4RTyO Google Play - http://bit.ly/2a4b9xf Juno - http://bit.ly/2aepbvL Traxsource - http://bit.ly/29XNgVB Welcome the the 5th edition of our popular Premium Crates series. You may have noticed that we know a lot of great artists around the world and are constantly on the lookout for the undiscovered talent as well. Premium Crates is a series that brings together both, already world famous established artists and guys and girls who are just starting out. If there is a concept behind, the best we way we can describe is that there’s so much good music around nowadays and while we keep on finding full several-track releases from producers, we also get sent and hear a lot of one-trackers. And Premium Crates is the perfect place to out them together in one glorious pack. These are the weapons we’ve had on our DJ crates on our gigs in the past few months. Club music community keeps on growing and we’re steady holding up the flag high and proud with this compilation that combines bass music, grime, house, contemporary club cuts, dancehall and UK funky. What a club to be alive. http://topbillinmusic.com http://topbillinmixes.com https://twitter.com/topbillinmusic https://facebook.com/topbillinmusic https://instagram.com/topbillinmusic http://topbillinmusic.tumblr.com

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#Repost @bbqxl ・・・ How about this rack of Pork Ribs straight outta the ProQ smoker? Finger lickin' good hey! #proq #bbqxl #bbq #ribs #porkribs
After a crazy day of cooking for the Melbourne Barbeque Festival, vheking out the awesome units at Pro Q #bbqxlfestival #proq #melbournebbqfestival
My first attempt at an 18 hour smoked brisket. Lots of tips from my brother on this. #BBQ #brisket #ScottishBeef #ProQ (at Ardargie)