House Smoked Aioli
Ingredients List
Egg Yolk (Pasteurised) 2
Mustard (Dijon) 2 tsp
Vinegar (White Wine) 3 tsp
Salt (Fine)
To taste Garlic (Clove, finely grated)
2 Oil (House Smoked) 500 ml
Allergen Contents
Egg: ✔️ Sulphur Dioxide & Sulphites: ✔️ Mustard: ✔️ Contains Alcohol: ✔️
Method
- Chop the onions into quarters, toss with 1 tablespoon of oil, and season with salt and pepper.
- Slice the leek lengthwise, toss with 1 teaspoon of oil, and season with salt and pepper.
- Char the onions and leek over a BBQ or wood-fired grill, turning until they are blackened all over.
- Submerge the charred onion and leek in 2 liters of sunflower oil.
- Burn the whiskey barrel wood over a flame until it is fully lit.
- Submerge the burnt wood in the oil. Allow the flavors to develop in the oil for 2-3 days before using.
House Smoked Oil
Ingredients List
Sunflower Oil 2L
Onions 400g
Leek (White End) 1
Whiskey Barrel Wood 100g
Allergen Contents
Vegetarian Friendly: ✔️
Vegan Friendly: ✔️
Method
- Chop the onions into quarters, toss with 1 tablespoon of oil, and season with salt and pepper.
- Slice the leek lengthwise, toss with 1 teaspoon of oil, and season with salt and pepper.
- Char the onions and leek over a BBQ or wood-fired grill, turning until they are blackened all over.
- Submerge the charred onion and leek in 2 liters of sunflower oil.
- Burn the whiskey barrel wood over a flame until it is fully lit.
- Submerge the burnt wood in the oil.
- Allow the flavors to develop in the oil for 2-3 days before using.
Whiskey Barrel Smoked Brisket (Low & Slow Classic)
Why it works
Beef + whiskey oak = deep, rich, slightly sweet smoke that enhances the meat without overpowering it.
Ingredients
- Whole beef brisket
- Salt & coarse black pepper (Texas-style rub)
- Optional: garlic powder, paprika
Method
- Preheat smoker to 110–120°C
- Add whiskey barrel chunks for steady smoke
- Season brisket generously
- Smoke for 8–12 hours until internal temp ~95°C
- Rest at least 1 hour before slicing
Result: bold bark, smoky aroma, subtle whiskey depth
Whiskey Barrel Smoked Pork Ribs
Why it works
Pork absorbs smoke beautifully — whiskey barrel wood adds sweetness and complexity.
Ingredients
- Pork ribs
- BBQ rub (brown sugar, paprika, salt, pepper)
- BBQ sauce
Method (3-2-1 style)
- Smoke ribs for 3 hours using chips or chunks
- Wrap in foil with a splash of apple juice (2 hours)
- Unwrap, glaze, and cook 1 more hour
👉 Result: tender ribs with sweet, smoky finish
Whiskey Smoked Chicken (Perfect for Chips)
Why it works
Chicken needs lighter smoke — whiskey chips give controlled flavour.
Ingredients
- Whole chicken or thighs
- Olive oil, salt, pepper, herbs
Method
- Heat grill to 180°C (indirect heat)
- Add soaked whiskey barrel chips
- Cook for 1–1.5 hours until done
- Finish over direct heat for crispy skin
👉 Result: juicy meat + subtle smoky aroma
Cold Smoked Cheese (Using Smoking Dust)
Why it works
Cold smoking + whiskey oak = delicate, gourmet flavour
Ingredients
Hard cheese (cheddar, gouda)
Method
- Use smoking dust in a cold smoker (<30°C)
- Smoke for 2–4 hours
- Wrap and rest in fridge for 1–2 days
Result: smooth, lightly smoky cheese with whiskey notes
Whiskey Smoked Steak Reverse Sear
Why it works
Short smoke + high heat = perfect balance of flavour and texture.
Method
- Smoke steak at 100°C using chips/chunks
- Cook until internal ~48–50°C
- Sear on high heat for crust
Result: smoky, juicy steak with perfect crust
Pro Tips for Using Whiskey Barrel Wood
- Chunks → best for long cooks (brisket, ribs)
- Chips → quick smoke (chicken, steak)
- Dust → cold smoking (cheese, fish, cocktails)
- Don’t over-smoke — whiskey oak is rich and can dominate if overused