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  1. Yesterday
  2. Good going. Looks great.
  3. 4 bone pork loin joint from John Davidsons. I had this uncovered in the fridge for 24 hours to dry the skin out. Scored it and gave it a good dusting of salt and seasoned the meat. Weber set up for indirect cooking (cooked this all indirectly). Started it off skin side down for around 20 minutes then stood it up with the skin facing the coals until 140f internal. Grilled some courgettes and baby leeks and did some sweet and sour peppers. Also made a salsa verde. Crackling was fantastic and pork really juicy.
  4. Just been shopping and noticed Salmon Sides at £10 for a single side 1Kg Pack. I don't know if this is of interest to others, its usually about £15 ish per kg. Smoked salmon is £20/Kg, so guess where mine is going! Will be following Wades instructions! Ele.
  5. sotv

    Lamb Shawarama

    Sounds good, got a ribeye roast out the freezer today, to try a beef version on the spike tomorrow, minus the yoghurt, for a recipe I have found. May take it off around the 160-165F mark.
  6. Yes, they were relocated to a brand new building as part of the London Olympics construction. I used to go to college in that area 40 years ago and it was an area you did not want to walk around alone at night. What a transformation... it is a lovely area now. I learned my smoking and slicing from Daren - here he is being challenged to a salmon slicing contest by Gordon Ramsey https://www.google.com/search?client=ms-android-samsung-gs-rev1&sxsrf=ALeKk02PtLFhogIQdFYqlZJrIDR4N-GN7A%3A1600674719603&ei=n1toX-KjJIL5kwXFm5CAAw&q=forman+and+field+salmon+slicing+gordon+ramsay+vi
  7. Last week
  8. Skagg2000

    Lamb Shawarama

    Hii I let it go to 170f the recommended 185 seemed rather high and running the risk of dry meat. 170 is high for me I like my lamb medium to well do usually closer to 145f As I butterflied the leg yesterday and marinaded it then I knew where the meat had been so wouldn't have worried about a lower I Cheers n Gone Nick
  9. sotv

    Lamb Shawarama

    Looks great, a proper tower of meat. Out of interest did you cook it to an IT?
  10. Skagg2000

    Lamb Shawarama

    So inbetween a few other outside job in the garden today i set up the ProQ with some globaltic lumpwood & olive wood for flavour I had a go with this Lamb Shawarma using a Lamb leg I butterflied yesterday & set in the marinade overnight. Came out rather nice, extremely tender & the smell when it was resting in the kitchen was amazing
  11. I have one on my fornetto and it works great, does take a while to get set right but once you do it’s great.
  12. I’d try on another device just so you know it not your phone.
  13. I know Forman and Field, a very well respected maker and seller of smoked salmon in London. I believed that had to relocate to make way for the redevelopment of the East End of London for the 2012 Olympic Games. If you are able to buy your sides of salmon from a wholesaler like M and J seafood you might be able to ask them to leave the gill in. As always I find your posts Wade to be very informative, thank you.
  14. I bought a second hand Bradley digital. Wasn't a real bargain as I had to replace a few parts that had rusted through. This was my first ever smoke, and Kielbasa seemed a simple recipe, plus I have the sausage making gear. Recipe was simply, shoulder pork, small bit of beef (abt 15%), salt, black pepper, Cure#1, marjoram, Garlic powder, sugar. I will vary the recipe next time. I made 1.8Kg after cooking. Basically 4 hours smoking, starting 130F, raising 20F every hour. Then poached in water at 165F for 40 mins. However, I found this still did not raise the IT to 165F, so increas
  15. Where are you ordering from @Justin?
  16. I've not used one, but have been tempted getting one. The reviews in the states seen generally very positive. Some useful mods you can do too to improve it, like adding magnets to the inside so it stays in place when you lift the lid etc Looking forward to hearing how you get on
  17. Yep.I did on wsm with smokefire and two probes in the meat. Very smoky as wood blocks oak. Maybe go a step down. Might try mesquite next time.
  18. Really happy with today’s effort. They were delish!
  19. just checked your profile and looks great👍 Sorry for the late reply but I clicked the notification, then got distracted and forgot to check at a later date🤔
  20. Looks good. Might have to give that another go.
  21. Wow. Tender smoky rare beef. Big smoke taste. Gorgeous
  22. Took 70 mins to hit 55. Wrapped and in coolbox until this evening. Serving with salad. Will photo then. No idea if it will be tender enough. Next time I will cook it at 110 not 130 which was my original thought but I was unsure how long it would take. With hindsight would have been fine
  23. Impressive, really good job...
  24. Not seen this before, and Im in need of a good bag, any thoughts Big K Restaurant Grade 12kg Apple Wood Lumpwood Charcoal @ £22 all in https://www.amazon.co.uk/Big-Restaurant-Grade-Lumpwood-Charcoal/dp/B08C1Q7S24/ref=sr_1_58?dchild=1&keywords=restaurant+charcoal&qid=1600514365&sr=8-58
  25. I have hard stopped, uninstalled app reset up and still no graph on Samsung A40
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