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Oli Richards - The Surrey Smoker

@surreysmoking

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Proper ingredients 🥩🐟🌽⁣
Finished over fire 🔥⁣
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Low ‘n’ Slow · Steak⁣ · Korean · Braai · Seafood · Shawarma
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Cooking outdoors in Surrey 🇬🇧

POSTS STORIES REELS TAGGED

LOBSTER ROLLS 🦞🔥🥖 ⁣
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Keeping the Marbella vibes alive here 🇪🇸 ⁣
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Got these incredible Welsh live lobsters via @pesky_fish - dispatched at home and split down the length.⁣
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Shell-side down over the Napoleon Rogue 425 first. Then flesh-side just long enough to take some colour.⁣
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Garlic butter spooned over the whole time it cooked.⁣
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Picked the meat warm. Folded it through mayo, capers, hot sauce, a good hit of lemon.⁣
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Piled into brioche, toasted in the pan.⁣
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No bisque tonight — but those shells aren’t going in the bin. Stock’s already on…⁣
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#napoleongrill #bbquk #lobsterroll #firecooking #shellfish by @surreysmoking

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4 months ago

SMOKY PORK BELLY BURNT ENDS 🐷 💨 🔥 ⁣
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Hard to beat PBBEs, cooked on the KJ, smoked over oak / maple and finished in soy & honey 🍯 ⁣
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#ukbbq #foodporn #foodphotography #pbbe #foodstagram #christmasrecipes #porkbellyburntends by @surreysmoking

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12

2 years ago

BBQ HASSELBACK POTATOES 🥔 🔥 💨 ⁣
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Fast becoming my favourite way to finish spuds on the grill - these are so simple. ⁣
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Grab some medium size potatoes and cut 75% of the way down (this is way easier with a razor sharp knife). ⁣
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Pre heat your grill to around 200c, and get a tray of goose fat smoking hot. ⁣
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Drop your potatoes in, basting throughly in the fat, and sprinkle liberally with some rosemary salt (there’s a recipe in my stories). ⁣
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Revisit 15 mins later and baste in the gaps ontop of the potatoes. Repeat this every 15 mins, until they are crispy and golden.⁣
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#hasselbackpotatoes #roastpotatoes #bbqsides #bbqrecipes #stepbystep #homecooking by @surreysmoking

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4 years ago

BABYBACK RIBS 🔥 🐷 🍖 ⁣
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Classic rub. Brown sugar, smoked paprika, garlic, onion, black pepper, salt and a pinch of cayenne.⁣
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A little whisky wood and BigK ACH15 on the Kamado Joe Classic III. ⁣
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2.5 hours unwrapped at 120°C.⁣
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Spritzed every 40 minutes. ACV and water, 50:50.⁣
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Wrapped in foil to finish.⁣
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Dry rub or sauce? It’s dry rub in this house… ⁣
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#surreysmoking #bbquk #firecooking #kamadojoe #babybackribs by @surreysmoking

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19 days ago

TEN HOUR SMOKED BRISKET 🔥 💨 🐄

Super simple rub on this one - 1/4 celery salt, 1/4 kosher salt and ground black pepper. Rested in the rub overnight.

On at 110°C, fat cap up, plenty of oak and BigK ACH15 underneath.

Spritzed every two hours from hour four.

Wrapped in butcher paper through the stall around 75°C internal.

Pulled at 96°C.

Two hours rested in the YETI.

Trimmings rendered down for tomorrow’s roast.

Texture was insane!

#ukbbq #firecooking #kamadojoe #bbqrecipes #bbqlovers by @surreysmoking

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10

a month ago

CRISPY GRILLED MEXICAN CHICKEN THIGHS 🇲🇽 🔥 💨 ⁣
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Marinated these overnight in a killer combo of salt, demerara, coriander, smoked paprika, cumin, black pepper, chipotle paste, cloves, cayenne, garlic and onion granules, oregano. A glug of vinegar, tomato paste, drizzle of honey.⁣
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Low and slow on the Kamado over citrus wood, around 180.⁣
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Then straight onto the cast iron bars to char. Spring onions go on whole alongside, sliced after.⁣
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Lime juice over the top. Combined with an unreasonable amount of Valentina hot sauce. ⁣
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(The honey is the key ingredient for that crust. Don’t skip it)
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Tender, gnarly, smoky perfection…⁣
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#surreysmoking #bbquk #firecooking #kamadojoe #chipotle by @surreysmoking

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a month ago

🐑🔥🍷 MUST BE ROAST SEASON AGAIN⁣
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Lamb shoulder, rubbed down with finely chopped rosemary (2), celery salt (2), garlic granules (1), onion granules (1), freshly ground black pepper (1).⁣
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120c on the KJ Classic III until it hit 60c, then wrapped and parked in the oven while we went out for the day.⁣
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GRAVY. Charred veg, a good glug of Rioja, flour, the lamb resting juices and a bag of stock liberated from the freezer. Bones, skin and veg trimmings all went in. Reduce till silky. ⁣
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Green beans, roasted new potatoes, fennel and red onions alongside.⁣
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Comment RECIPE below and I’ll fire you the full method on DM. ⁣
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Roast and red wine. Not missing those heat waves one bit…⁣
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#surreysmoking #bbquk #firecooking #kamadojoe #lambshoulder by @surreysmoking

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2 months ago

BEEF SHORT RIBS (DINO RIBS) 🔥 💨 🐄 ⁣
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Fail safe beef short rib recipe for the bbq:⁣
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- Set bbq up for indirect cooking - 120c / 250f⁣
- Bring meat up to room temp and season with salt / pepper generously ⁣
- Onto grill, unwrapped ⁣
- Spritz with 50:50 ACV:H20 every hour⁣
- Wrap in pink butchers paper when internal temp hits 75c / 170f ⁣
- Pull from the grill when internal temp hits 93c / 200f ⁣
- Rest for at least an hour (ideally 2) ⁣
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Slice and enjoy 🔥 ⁣
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⁣#shortribs #bbqinspiration #bbqrecipes #kamadojoe #foodphotography by @surreysmoking

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2 years ago

GRILLED LANGOUSTINES AND CRISPY SEA BREAM 🐟 🦐 🔥 ⁣
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Two courses, one BBQ, zero waste. ⁣
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Grilled langoustines on raw salted fennel to start. ⁣
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Crisp-skinned bream over a tomato-olive braise to follow - using the claws we couldn’t crack from round one for extra flavour.
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The whole thing built from what was already in the fridge (from a slightly random Spanish supermarket trip). ⁣
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Smug sea-view optional… 🇪🇸 ⁣
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#seafood #grilling #seabream #langoustine #fromscratch by @surreysmoking

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5 months ago

SMASH BURGERS 🍔 🔥 ⁣
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Napoleon Rogue 425 running screaming hot. Plancha from @grillrost_com even hotter. Ball of chuck beef mince, no seasoning, drop it, smash it hard, and leave it alone. The crust forms when you stop fussing.⁣
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Salt and pepper after the smash. Single flip when the edges turn grey. Gruyère cheese, lid on with a little water for steam, thirty seconds and they’re done… Toast the bun, crisp the bacon, and add plenty of gherkins. ⁣
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This brilliant plancha does the work… Can already tell this is going to become a regular ⁣
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smashburger #napoleongrills #napoleonrogue425 #grillrost #planchacooking #bbquk by @surreysmoking

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5 months ago

🔥🇱🇧 LEBANESE CHICKEN THIGHS 🇱🇧🔥

These are outrageously good. Smoky, spicy, crispy edges and ridiculously tender in the middle. Proper crowd-pleaser stuff with very little effort🍗

Trim your chicken thighs first, lose the excess skin and any thin bits that’ll catch over the heat.

Then marinate in buttermilk + a good Lebanese spice blend. Think warming spices like cardamom, cumin, cinnamon, clove, fennel, ginger, turmeric and lemon. I like mine pretty punchy.

AND HONESTLY? Just buy the spice mix. Life’s too short. Angus & Oink do a great one.

Leave it for a couple of hours, then onto a pre-heated smoker at around 120°C. I used a little citrus wood which worked beautifully 🍋🔥

Once they’re cooked through, finish them hot and fast, either in a ripping pan or directly over the coals - to crisp everything up.

Sweet. Smoky. Crispy. Spicy. Zero leftovers

#BBQ #LebaneseFood #ChickenThighs #kamadojoe #Foodie by @surreysmoking

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5 months ago

TWO DAY BIRRIA BEEF TACOS 🌮 🔥 ⁣
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This is my *slightly* dressed up beef Birria recipe. ⁣
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Day 1 - take around 2kg of beef chuck, season heavily with salt / pepper and smoke over oak for around 6 hours (or until it reaches around 75c internal). Leave to rest and cool.⁣
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Day 2 - simmer beef chuck with onion, garlic, bay leaves, peppercorns + salt for 2 hours until tender.⁣
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Toast + soak guajillo, ancho + pasilla chillies. Blend with onion, garlic, tomatoes, chipotle, vinegar, oregano, cumin, cinnamon, cloves, paprika + beef stock until smooth.⁣
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Add the sauce to the beef and simmer another 1.5–2 hours until falling apart. Shred the beef and keep the consommé.⁣
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Dip corn tortillas in the red consommé, fry in a hot pan, add cheese, birria beef, onion + coriander, fold and crisp both sides.⁣
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Serve with lime wedges + extra consommé for dipping.⁣
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Smoky. Messy. Tender as you like. And definitely worth the effort… by @surreysmoking

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6 months ago