BOMBE DE SMOKED MEAT PAT BBQ
Boeuf

MEAT PAT BBQ SMOKED BOMB

Preparation

3 a.m.

Cooking

3 mins.

Servings

3

Level

1

Les produits utilisés dans cette recette

Épices BBQ Douces - PatBBQ #0002# Épices BBQ Douces 175 g
Mild BBQ Spices
From $9.99

Ingredients

For 3 bombs:

  • 125gSmoked Meat Cold ground without reheating
  • 2“The Laughing Cow” cheese triangle
  • 1Dill pickle or 2 plain or sage avocado wedges*

Avocado wedges with sage:

  • 1 cuprice vinegar
  • 1 cupwater
  • 1/2 cupsugar
  • 1 tablespoonsalt
  • 1/2 teaspoonpink pepper and long pepper
  • 1/4 teaspoonchili flakes
  • 2whole garlic cloves
  • 1/2 teaspooncoriander seeds
  • 1/4 teaspooncumin
  • 1/4 teaspooncelery seeds
  • 10fresh sage leaves
  • 2lawyers

Pogo dough

  • 500mlcorn flour
  • 350mlof flour
  • 100mlof black beer La Confession – Microbrewery Le Secret des Dieux
  • 50mlcoconut sugar
  • 2 teaspoonsfrom powder to paste
  • 1 teaspoon mild PAT BBQ spices
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Preparation

  1. Finely chop the cold smoked meat and pickles.
  2. Make balls (50-55g) and cover with plastic wrap.
  3. Place in the freezer for 3 hours.
  4. Remove the plastic wrap and dip in the breading* and coat with breadcrumbs.
  5. Fry @350F 2-3 minutes or until golden brown

Avocado wedges with sage

  1. Bring all ingredients (except avocados) to a boil to melt the sugars.
  2. Let cool.
  3. Cut the avocados into large sticks.
  4. Place the sage in the bottom of a Mason jar.
  5. Place the avocados, pour off the liquid and refrigerate for at least 24 hours.

Pogo dough

  1. Mix to obtain a smooth mixture.
  2. Refrigerate for at least 2 hours.
  3. Place a coffee stick into the sausage through one end.
  4. Dip the sausage using the stick into the batter and immerse directly in the oil for about 5 minutes.

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