Mulgowie Smoker

A Brief History of Mulgowie Smoker

The Mulgowie Smoker is a traditional dish that hails from the rural town of Mulgowie, nestled in the picturesque countryside of Australia. Originally, this dish was concocted by local farmers using ingredients readily available to them. With the introduction of smoking techniques by European settlers in the 19th century, the Mulgowie Smoker gained popularity due to its rich flavor and long-lasting preservation qualities. Today, it is a sought-after dish that encapsulates the rustic charm of the Australian outback.

Ingredients

• Beef Slices - 500g
• Sea Salt - 1 tablespoon
• Brown Sugar - 2 tablespoons
• Garlic Powder - 1 teaspoon
• Black Pepper - 1 teaspoon
• Smoked Paprika - 1 teaspoon
• Cayenne Pepper - 1/2 teaspoon
• Onion Flakes - 1 tablespoon
• Wood Chips - for smoking

Ingredient Spotlight: Beef Slices

The beef slices used in this recipe should ideally be from the top round or flank. This lean cut of meat is perfect for absorbing the smoking flavors while maintaining tenderness. The subtle marbling in the beef helps retain moisture, ensuring each bite is succulent.

Preparation

1. Begin by preparing the dry rub. In a mixing bowl, combine sea salt, brown sugar, garlic powder, black pepper, smoked paprika, cayenne pepper, and onion flakes. Mix thoroughly until the ingredients are evenly distributed.
2. Place the beef slices on a clean surface and generously apply the dry rub on both sides, pressing gently to ensure the spices adhere well to the meat.
3. Cover the seasoned beef slices with cling wrap and refrigerate for at least two hours or overnight if possible. This allows the flavors to infuse deeply into the meat.

Cooking Process

Setting Up the Smoker

1. Prepare your smoker by soaking the wood chips in water for at least 30 minutes. This prevents them from burning too quickly and ensures a steady stream of smoke.
2. Preheat the smoker to 225°F (107°C). This low and slow method ensures that the beef slices absorb maximum smoke flavor over time.

Smoking the Beef

1. Once the smoker is ready, drain the wood chips and add them to the smoker box or directly onto the coals, depending on your smoker’s design.
2. Lay the beef slices on the smoker grates, ensuring they are evenly spaced to allow smoke circulation.
3. Close the smoker lid and maintain a consistent temperature. Smoke the beef for approximately 4 hours, checking periodically.
4. If the smoke diminishes, add more soaked wood chips as needed.
5. Use a cooking timer to keep track of the smoking duration.

Enjoying the Mulgowie Smoker

Once smoked to perfection, remove the beef slices from the smoker and let them rest for 15 minutes. This resting period allows the juices to redistribute throughout the meat.

To serve, thinly slice against the grain and accompany with homemade coleslaw or a tangy barbecue sauce. The robust smokiness of the beef pairs beautifully with fresh, crisp flavors, creating a harmonious balance that excites the palate.

Whether enjoyed as the star of a dinner or as an addition to a charcuterie board, the Mulgowie Smoker brings a taste of the Australian countryside to your table. Serve with your favorite beverage and soak in the rustic ambiance that this dish evokes.