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  2. sotv

    Proq orderded.

    I am sure you already know but I would definitely give it a "seasoning" charcoal basket burn first.
  3. There are some very good videos on YT making your own, we've enjoyed having a go at our own. When you see these pitmasters throwing buckets of dry rubs at the meat it must cost a fortune?? Link.....
  4. I have a very good condition used frontier elite for sale. Only reason for sale is I have just bought a Komado i only did a couple of cooks on it last year. So it’s still in really good condition. im looking for £150 collected from Kettering northants. Il get some pictures up ASAP once I’ve given it a clean
  5. I must admit I looked at a couple of makes, reviews and videos, and went for the frontier after talking to Sotv as he's had one for 3 years or so. I'm now planning my first cook on it, looking at a tri-tip. Ice.
  6. That takes half the fun out of getting some new gear if the other half agrees to it!
  7. Just sold the motorbike, the insurance wanted over £440, add £91 tax, a tank of fuel and I was looking at £550 just to sit in the garage, Sold that and ordered the ProQ yesterday with Rosemary blessing. Ice.
  8. Hello, I've been looking to buy a few rubs and sauces, but it's very difficult to know where to start. Almost all the ones I've seen claim to have won countless awards/trophies, but there's very little to go on. And most of them seem to say "Great with beef/pork/chicken/fish" which isn't very helpful! The ones I've already bought are: Bad Byron's Butt Rub Sauce Shop South Carolina BBQ Sauce Butcher BBQ Liquid Brisket Injection The rub and the sauce are great. The sauce, in particular, has a nice piquant vinegar thing going on. I'm not a huge fan of overly sweet sauces – I prefer some heat (not loads) and something sharp and piquant (I always have chimichurri on steak, for example, not blue-cheese or creamy sauces). Are there any others people would recommend? I was on bbq gourmet and they have dozens of options, so would be great to narrow this down. All advice welcomed!
  9. Wade

    Proq orderded.

    A great piece of kit. You will have hours of fun
  10. Which smoker are you using? The cooking chamber probe should be roughly level with the bottom of the meat and about an inch or so from it. Too close and the cooler meat will cause the probe to give you a lower reading. You are looking to measure air temperature around the meat and so it is important that it should not be touching the meat or directly touching the cooking grate. Try to maintain a good air flow through the smoker and, if necessary, add some foil baffles inside to help distribute the air flow evenly. The position of the top vents will have a big effect on the air flow through the chamber.
  11. Today
  12. The Piggy Bank has taken another hit!
  13. Yesterday
  14. sotv

    Proq orderded.

    Congrats and here's to many hours of happy lo&slo cooking on it.
  15. I usually put it about an inch away from the meat. Not sure if that's right or not, but makes sense to be next to the item that's cooking
  16. I've gone and done it....I've ordered a Proq frontier to replace my Brinkman bullet smoker. Looking forward to my first go on it. Ice.
  17. Icefever

    Pastrami

    Thanks for that...but just had another look and.....no longer available mate... could be just Warwick??? I know Dave the master butcher there I'll give him a bell and see if he'll order me some???
  18. APB on my Egg when I need to do a clean-up burn its all vents open wide and no daisy wheel and I get that baby upto 750C. To get high temps it needs a high input of oxygen. If you do this beware of not burping it when opening the lid. Just open about an inch to let some of the very hot air out, close then fully open. If you don't then be prepared for scorching of your arms! Jan
  19. Thanks for that , I’ll look into it have found the grates https://www.cast-iron-grate.co.uk/
  20. My son has come out in chickenpox this morning so our friends aren't coming as their son hasn't had it. I've chucked one in the freezer, and had a weird experience with the other. I couldn't be bothered to get the BBQ out the garage for one chicken with no guests so I just chucked it (1.75kg) in a fan oven at 120c, in the bag, and set a timer for two hours to check it. My son asked what the thermometer was for after an hour and a half so I thought "why not?" and let him check temps, it's bloody cooked! I've stabbed it half to death, everywhere, it's 65deg C throughout. Does anyone have any thoughts? I read something this morning getting ready for my smoke session, but I would never dream it possible to cook a chicken at 120C for an hour and 20 minutes and it be done. It was in a bag and rubbed for a couple of days, perhaps it steamed itself? Just thought actually, I bet my oven thermostat is miles out. I'm not deleting this now I've written it all, you can all have a laugh at my confusion 😁
  21. Diggerg

    Pastrami

    @IcefeverThey are chilled not frozen. 1/2 salt brisket flat. They are listed under the fresh beef listing.
  22. Where do people stick their temperature probes generally? I have a Maverick ET733 and usually put the pit probe in the centre of the cooking area. But this is the last spot to get up to temp, which means that the temp is higher the closer to the edge of the cooking zone you get. So I'm wondering if I'm actually running hotter than I should, by placing the probe in the least hot part of the smoker (usually under the meat). For example, this morning I started a brisket (following the ique award winning recipe) which says 250f for the first 6hrs (pit probe was in the middle and under the brisket) After 1hr the temp was reading 235f, so I moved the probe to lie next to the brisket instead and the reading went up to 262f! Where do you folks stick it? 😀
  23. I just found it interesting, I still use that 'juices run clear' mantra when conventionally roasting poultry or pork, and it's basically just an 'erring on the side of caution rough guide' for cooking noobs without a thermometer 😂
  24. Icefever

    Pastrami

    Just been on our local Booker site, can't find this salt beef flat joint. I'll give Dave the butcher a call and see if they are having any in?? Ice.
  25. Interesting read, along the same lines as an article I read on beer can chicken... food for thought?? Ice.
  26. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-chicken-ready-when-juices-run-clear-and-why
  27. Last week
  28. Diggerg

    Pastrami

    All I can say is i ummed and arrred but in the end just gave it a go. Not disappointed in the least. Might not be to everyone's taste but I made it.
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