Gastronomy Art
RED WINE OAK SMOKING
THE ART OF SMOKING
FROM BORDEAUX - FRANCE. TO THE WORLD.
Our "Gastronomy" concept is dedicated to the world of smoking around 100% natural recycled wine oak.
Bordery smoking chips, with a subtle aroma of oak and Bordeaux red wine, generate soft and deep aromas that will sublimate your barbecues.
DEMANDE DE DEVIS
"Hot or cold"
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All our products are recycled from the wine industry, in fact they are an alternative to the barrel in the winemaking process.
Developed by cooperages, we collect them from partner châteaux or cooperatives in order to offer them after drying as smoking solutions for your barbecues!
Infused between 3 and 6 months in the wine, the oak develops unique flavors!
Comment utiliser les produits Bordery pour fumer mes aliments ?
How to use Bordery products
to smoke my food?
1 // HOT SMOKING ON COAL
(CHIPS, DOMINOS, CHUNKS)
For your charcoal barbecues
Hot smoking involves exposing foods to hot smoke so that they are both cooked AND smoked.
The expression "Low and Slow" sums it up perfectly, it is a slow cooking at low temperature.
It is therefore necessary to use a barbecue or a cooking appliance capable of reaching and maintaining a temperature between 70 ° C and 130 ° C.
This technique is recommended for:
✓ Chicken, turkey and other poultry
✓ Pork
✓ Beef
1. Start your charcoal barbecue by placing a fire starter in the center of the pile.
2. After about 15 minutes your embers are ready!
3. Place a nice handful of shavings directly on the embers! For dominoes and chunks, directly on the embers for your long cooking!
4. Place your food on the grill after the smoking products for the perfect meat impregnation!
5. Once a nice smoke begins to spread, close the barbecue lid and let it smoke!
2 // HOT SMOKING WITH SMOKER BOX
(SHAVINGS)
For your gas barbecues
Start your gas barbecue
Fill a smoker tube half or full with shavings
Place the extended tube on the barbecue grill (Do not place the box directly above the burners, as the wood chips will burn faster.)
Using your torch, light the chips by sweeping the surface of the smoker box several times. (Let preheat 5min)
Place your food on the grill
Once a nice smoke begins to spread, close the barbecue lid and let it smoke!
3 // COLD SMOKING
(SAWDUST)
For your smokehouses
This second technique consists in exposing its products to cold smoke in order to smoke WITHOUT COOKING.
Previously, you will have taken care to salt (or brine) these ingredients to dehydrate them and you will have dried them well.
The temperature inside your smoker or barbecue must not exceed 30 ° C or even 25 ° C for salmon.
This method is suitable for a variety of dishes:
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Fish
-
Deli
-
Cheese
-
Rice
-
Garlic
-
Eggs
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Take your smoking coil to dispose of the sawdust
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Place it in your smokehouse
-
Arrange your food in the smoker or on your barbecue
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Light your sawdust with a torch
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Once a nice smoke begins to spread, close the barbecue lid and let it smoke!
Bordery sawdust is the fuel to use for cold smoking! The ideal is to have a smoking coil, available in your barbecue stores near you or directly on the internet.
If you like authentic and accentuated flavors, the Chêne Fumet Vin Rouge shavings guarantee an intense taste to the foods you want to smoke. Recognized for its more tannic flavors, they are widely recommended for lovers of pronounced oak flavors, the aroma of wine emerging subtly on fatty meats.
We recycle these oak shavings from partner châteaux in order to make them a smoking solution around wine. Designed for both hot and cold smoking, our Sawdust / Chips / Chunks / Dominos range allows you to choose the ideal fuel for your smoking tool (barbecue, smoker).
Lovers of good meats or grilled fresh vegetables, enhance the flavors of your food for exceptional and unique moments of conviviality!
Chunks & Dominos are perfect for long cooking!
The chips will be essential for your smoking in a smoker box or tube on all your types of barbecues!
Sawdust ideally designed for cold smoking, it will give a smoky taste of great sweetness to food.
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