Smoky Inferno BBQ Dust: Hanging Thor’s Hammer

Smoky Inferno BBQ Dust: Hanging Thor’s Hammer

Smoky Inferno BBQ Dust: Hanging Thor’s Hammer  + Smoky BBQ Sauce + Jacket Potatoes + Charred Corn Salsa

This is the one for smoke lovers. Smoky Inferno BBQ Dust builds a deep, smoky bark with serious heat. Hang the shank over the fire, then finish under a smoking lid to push it to fall-apart tender.

What you’ll cook

  • Style: Hanging beef shank over a Kadai + smoke-lid finish
  • Serves: 6–10
  • Doneness goal: Probe tender (the probe slides in with little resistance)

Ingredients

Beef

  • 1 beef shank “Thor’s hammer” (~3kg)
  • Smoky Inferno BBQ Dust: 20–40g (dusting amount)
  • Binder: 1 tbsp mustard or a light brush of oil

Smoky BBQ sauce (not too sweet)

  • 250ml ketchup
  • 2 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • Optional: 1 tbsp honey/brown sugar (go easy—Smoky Inferno already contains sugar)
  • 1–2 tsp Smoky Inferno (start small, add to taste)
  • Splash of water to loosen

Jacket potatoes

  • 6–8 large baking potatoes
  • Oil + pinch of salt (optional)

Charred corn salsa

  • 3–4 corn cobs
  • 1 red onion, finely diced
  • Big handful coriander, chopped
  • Juice of 1–2 limes
  • Optional: 1 jalapeño, finely chopped
  • Optional: 1 tsp Smoky Inferno (light)

Method

  1. Bind + season: Lightly coat the shank with mustard or oil, then dust evenly with Smoky Inferno.
  2. Hang and cook: Hang over the fire so it’s roasting, not scorching. Keep the heat steady.
  3. Smoke-lid finish: Once you’re happy with colour, add a chunk of wood and cover with a smoking lid (or move to a covered smoker) until probe tender.
  4. Rest: Rest 30–60 minutes, then slice or pull.

Sides & accompaniments

Smoky BBQ sauce

Warm everything in a pan and adjust to taste (more vinegar for bite, more Smoky Inferno for heat).

Jacket potatoes

Cook around the edge of the fire / in the embers until soft, turning occasionally. (If you’re short on time, start in the oven, then finish on the fire.)

Charred corn salsa

Char the corn over the fire, cut off the kernels, then mix with onion, coriander, lime, and optional jalapeño. Add a tiny pinch of Smoky Inferno if you want it to tie into the beef.

Serving ideas

Split jacket potatoes, top with corn salsa, then pile on sliced/pulled beef and spoon over warm BBQ sauce.

Pro tips

  • Keep the seasoning as a dust, not a thick layer—Smoky Inferno has salt and sugar, so a little goes a long way.
  • If your fire runs hot, raise the meat and cook slower for a better bark.
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