The Ultimate Smoked Oumph!

The Ultimate Smoked Oumph!

About this project

The Ultimate Smoked Oumph!

4 servings

Ingredients

500 g Oump The Filet
A nice marinade/glaze (choose a marinade you like, either readymade or make your own)
A barbecue grill with a lid, adjustable airflow and thermometer
A fire-resistant container for water
Wood chunks for smoking, we use apple wood
Barbecue briquettes

Coal-baked sweet potatoes with lime butter
As many sweet potatoes you can fit on the grill
Oil
Salt
150 g plant-based butter
2 tsp. ground coriander seed
1 tsp. chili flakes
2 tsp. paprika powder
1 lime (peeled)
1 dl roasted onion

Instructions:

Start by boiling the marinade with water (approx. 1 dl marinade for 4 dl of water, or more if you want to smoke more Oumph! at once, which is recommended, as it takes a while and makes it so much more awesome!). Add the fillets directly from the freezer and let them simmer for at least 5-10 minutes. Cool down in the liquid and leave it, ideally for a few hours. In the meantime, you can soak the smoke wood for instance.

When it’s time for a BBQ, you’ve got a few options. We chose the snake method, which consists of stacking the briquettes tightly together in double rows – the longer the snake, the longer the barbecue time. The coal snake is often placed along one of the edges of the grill. A few decimetres is enough. The soaked wood chunks are placed on top of the coal snake. BEFORE you stack the coal to form a nice snake, fill the ovenware with water and put it UNDER the grate in the opposite edge of where you plan to place the coal. Light some coal to make sure it’s really glowing. Place the glowing coal at the beginning of the snake, make sure that the first briquettes have started to glow properly and that the wood has started to smoke. Put your precooked fillets as far away from the heat source as possible. Put on the lid so that the vent holes are located as far away from the coal as possible, i.e. above the fillets. Try to control the heat and maintain 110 degrees, and smoke for a few hours. Brush with glaze now and again.

You can either eat everything at once or put the fillets in a dish with a tight lid and leave it in the fridge overnight, as the smoke flavourings develop significantly overtime.

Obviously, you could also smoke it on a gas barbecue with a smoker box. Search for the best BBQ advice on the net and familiarise yourself a bit – it’s not that difficult and totally worth it!

Serve with whatever you like. We made awesome coal-baked sweet potatoes with lime butter:

Rub in oil and salt on the outside of the potato. Place them around the embers (i.e. not on top of the grate), and turn them a few times. It takes about 45 minutes to get them completely soft. Feel free to use a lid on the barbecue and start with the potatoes before everything else is grilled, as they will be done while you grill the rest.

Butter: Whip up the butter, mix everything else. Add generous amounts to the hot potatoes!