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  2. Hi everyone can you help me find distributors/buyers of coconut charcoal briquettes in the middle east? your information is very helpful for my survival ️ 😁✌️ thank you
  3. Have you ever tried using coconut charcoal briquettes?
  4. Last week
  5. Are you still using it as I'm looking for something similar and your link still works, although it has gone up! It looks the nuts! Cheers Mick
  6. Hope eternal. Welcome back dude.
  7. Anyone have a code at the moment. There are some bit I want to get.
  8. Buy Premium Hardwood BBQ Pellets,Each bag is 10kg,More convenient to use. Made in Tasmania, these pellets burn hotter and longer than firewood, with minimal ash to clean up. The BBQ pellets come in 4 flavors: Apple, Cherry, Charcoal, and Whiskey Make food taste even better when on the grill or cooker with the EcoPellets BBQ Pellets. These BBQ Pellets allow the user to create exactly the kind of cooking environment they need that will be worthy as a backyard cooking device. BBQ Pellets can be used to add flavors to a variety of meats, veggies, and other foods when cooking. Benefits of Renewable Heat Pellet Fuel: Low Carbon emitter Burns hotter and cleaner EcoPellets Tasmania BBQ Pellets have no artificial flavors, spray scents, glues, or chemicals Easy storage in convenient compact recyclable bags ECO Friendly Can be used with any brand pellet grill 100% Australia Tasmania Made Reduces smoke emission Sustainable and clean Buy now ecopellets tasmania BBQ Pellets www.ecopelletstasmania.com
  9. its very nice. Its really makes my mouth watering. I want to try this and eat.
  10. Do you remember the weight and approx size of it? thinking of ordering one from Costco for Boxing Day (4-5kg) supplied by the same company you got yours from. Just unsure if the length will fit in my cooker and if it would be better to order 2 smaller ones to cook side by side. I'm used to Porchetta being pork loin wrapped in a pork belly with lemon/herb stuffing. But this Taste Tradition's one seems to be a boned and rolled suckling pig, which sounds lovely if so?
  11. Earlier
  12. Freeze it before or after cold ismoking, or, vacuum pack and boil in the bag. Completely safe.
  13. Just what you need on the Sunday Roast Rib, Fresh Horseradish Sauce.
  14. Bought a whole piece of skirt steak today, after trimming it down left with 3 good steaks and a good selection for fajitas at a future date. Cooked it with Lambs Kidneys and Stuffed mushrooms, skirt and hanger have got to be my favourite 2 pieces of steak and they cook so well and so tender on the Smokefire
  15. This is my Spatchcock Chicken with Moroccan Flavours cooked in a Wood fired Oven.
  16. 16 mesh coarse ground pepper and diamond kosher salt or Lawrys seasoned salt.
  17. Hi all, new here but done a few smokes recently. Im struggling to find the right sort of pepper to use in rubs. I've tried using a standard asda grinder but I'd be on ages to get 3tsp worth. I've also tried the pre ground stuff but it's so strong it makes the food inedible. What is everyone else using? Same question goes for salt really,I'm using a pre ground fine sea salt from Saxa and it seems to work well.
  18. Slots9

    Slots9

  19. Looks great! Strange how I was thinking about lemon pepper chicken last week (because I aint had it for a long time) and was in the mood for some. May have to try this👍 By the way...leftovers this way please next time😁🍻
  20. love wings, they look good, might have to try lemon pepper.
  21. First time doing pulled lamb, very nice. Took just over 9 hours (Smokeboost for 2 hours and 240F for the rest) coated in Jess Pryles Hardcore Carnivore. Wrapped in foil with a cup of lamb broth for final 2 hours and 45 minute rest. Half a shoulder (1.25kg) probably reduced weight and size by a quarter after trimming but enough meat to serve 3-4 people still. Served with Steamed Bao Buns (Boiling Water, 10 minutes on the Weber Wok at 425F) and spring onions and garlic mayo
  22. New Sunday #Shorts out today! How can you improve the humble Chip? Sprinkle with Chip Spice! #chipspice #dutchycooking #shorts
  23. No not yet, will get around to it someday! 😂
  24. Just a heads up folks, I bought the Inkbird BBQ controller for my Aldi Kamado and it seems to be work great. There is a cracking offer on ebay at the moment which I've detailed here: I don't have any affiliation to the offer whatsoever.
  25. Just a heads up for anyone interested: The TLDR is that with the current multibuy offer on ebay, you can buy 3 Inkbird BBQ controllers for £119.99 each (£135 if 2 are bought). They are normally north of £200. I have just bought one from amazon for £180 with discount code and it seems a kissy bit of kit - comes in a nice box and fits the Aldi Kamado. I'll take some photos if you want. I'm not affiliated with the ebay seller or the company, I just know a cracking deal when I see it - if 3 of you can bang your heads together you'll get a bargain. I was going to get them with a couple of pals but they weren't interested. https://www.ebay.co.uk/itm/324642410424?chn=ps&_trkparms=ispr%3D1&amdata=enc%3A1AaHzxr8tQ4yqr7oY-DfbMQ77&norover=1&mkevt=1&mkrid=710-134428-41853-0&mkcid=2&itemid=324642410424&targetid=1394627228387&device=c&mktype=pla&googleloc=9046605&poi=&campaignid=14474580847&mkgroupid=129148110160&rlsatarget=pla-1394627228387&abcId=9300649&merchantid=114948869&gclid=CjwKCAjw2P-KBhByEiwADBYWClNFTdwnNXdrl6d3KiNgqtA4ZJh6oF-nNWQBGtA1NHEUz9QOW4Z3WRoCOyAQAvD_BwE The company has great reviews and seems to sell lots of inkbird stuff - been around since 2010 (in fact as I'd been looking at it, ebay sent me an email, unprompted, saying this company was an experienced seller.) The controllers have decent reviews on Amazon and are normally £199 each, currently £180 with voucher: https://www.amazon.co.uk/gp/product/B08PFF7V1B/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 Worth considering.
  26. Whoop! Whoop! Thread resurrection alert! I'm using a (new) M4Y electric slicer which I suspect is sold under many other names on the usual websites, I paid just under £100. The problem I'm having seems to be a common one, it doesn't cut all the way through and stays joined at the tail. The block of uncut meat also sticks to the face of the blade and is either flipped out onto the worktop or loops 180 degrees and comes back at me. I've tried cutting at 3, 3 1/2 and 4. I've left the meat in the freezer until very firm too. I wondered if the blade was sharp* but proved it was after cleaning by slicing my thumb open. Where am I going wrong? * How do you sharpen a circular blade?
  27. Five days ago I hung several pieces of belly and loin to dry after curing. In the past I've tried different methods after curing including 1) just patting them dry then hanging, 2) rinsing and drying then hanging and 3) rinsing/soaking and then drying 3) After soaking I found the bacon pretty bland and felt I'd washed off the flavour. 2) After rinsing and drying it was okay but could perhaps have a little more taste. 1) The bacon which had only been patted dry of course had more flavour so I went with that again this time but two or three pieces aren't drying in the fridge (at 2C). Have I left too much salt on and is it still drawing moisture out from the meat?
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