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Showing content with the highest reputation since 02/03/2021 in all areas

  1. Hi everyone, I managed too do my first ever proper cook today , it was only a spatchcock chicken on a second hand kettle but it was my first go at proper bbq, I was so pleased with the results and so were the kids, it all got eaten so it must of been good I used big k lumpwood charcoal , just over a chimney full , I managed too keep the temp over the chicken around a steady 275-300 which I achieved, first time at trying too regulate temp, The cook time was approx 2hr A big thank you too @Icefeverfor the help and advice I'm buzzing
    7 points
  2. So the pork was a success. None left, even my fussy kids ate it. It stalled for a couple of hours at around 65°c so I took it off and wrapped in foil. Extended the snake and put it back on. I fell asleep and went back to it at 11pm. The temp prob read 81°c. Not as high as I expected but the bbq temp was dropping out and the charcoal was all but burned out. It pulled really easily and was super juicy and tender. I guess the temp got up higher and then dropped with the outside and grill temps? Would it have pulled easily at 81° otherwise?
    5 points
  3. It went on at 10. The top vent wide open and holding steady at 110°c. The rub is this https://www.thespruceeats.com/best-odds-pulled-pork-rub-335885
    5 points
  4. Yes Simon...sorry for late reply...up & running. Ribs at the 2 hour mark, these were then wrapped and back for another hour or so....total run just under 4 hours. Started to eat and then remembered the last piccie....served with jacket spud, pit beans & fried onions with Philly cream cheese stired in. Ice.
    5 points
  5. Hi I'm Tom and I'm a BBQ/Smoking enthusiast from the county of Shropshire. I first got into general BBQ about 8 years ago thanks to a book my wife got me as a birthday present. Since then I've gradually drifted more and more towards American style smoking in an offset. I started off with a Landman Grand Tennessee, which I unfortunately did not take good enough care of and it rusted right through in the firebox after 7-8 years. I'm now on an Oklahoma Joe Highland, which is a much better smoker in my opinion even though it really does seem to need those sealing modifications to be effective
    4 points
  6. Don't bin your fridge! Put a single tube greenhouse heater in it, put a PID on that and turn the whole fridge into a temp controlled Fermenting cupboard. Make some BEER or Cider to go with that Bacon! Its a good insulated box, and not to be wasted! Ele.
    4 points
  7. Time to bump this..... With the news this morning saying that lockdown is in sight....🤞......dare...I say DARE we even think about Woodsmoke 2021. If everyboby can have a picknic in the park??? dare we think that we could have a tailgate by June/July????? We have the time to think and start the ball rolling.....WOODSMOKE 2021. Ice. 😎👌
    4 points
  8. All the online butchers seem quite expensive to me given that I can’t look at the meat before buying. i guess I should try and work with the local butcher.
    3 points
  9. Hi Guys, Over lockdown I set myself a little challenge to try as many online butchers and fish mongers to find where I can get the best meats and fish from. I've spent a small fortune but it has been worth it. Some have been amazing, some have been god dam awful but here it is, I would like to share my top list of go-to's when I order. Let me know what you think! Brisket: https://www.tomhixson.co.uk/beef/cuts/brisket-557.html https://www.johndavidsons.com/pitmaster-bbq/brisket-love https://gridironmeat.co.uk/product/native-breed-beef-whole-brisket-2/ Ribs: ht
    3 points
  10. I think one of my favourite cuts to smoke as they are so easy. Couple of chunks of cherry wood in with the charcoal and smoked on the kamado for around 6 hours, temp kept between 250 - 280f. Smear of hot sauce as a binder then liberal coating of salt and pepper. Spritzed a few times with water during the cook, no need to mess about with short ribs I think.
    3 points
  11. All sorted with mine now materials ordered,design all done just need to dismantle a pizza oven I built a few years ago extend my pergola and build my shack under one end The inside going to be clad in reclaimed corrugated tin and pallet wood with reclaimed scaffold board floor Hopefully starting in 2 weeks
    3 points
  12. Tomorrow will be the first cook of a rack of ribs on the trusty ProQ....2021.....bring it on. Ribs are in the fridge waiting.....I'll prep them later on ( got 3 hours work this morn)...then they can sit chilling over night. Then tomorrow will be BBq day 2021.... watch this space....😉 Ice.
    3 points
  13. List of members booked for the Midland Tailgate. June 4th-6th. Max of 30 Places @Smokin Monkeyx2 @sotvx2 @Icefever& @Ice Ice Lady @Justin 23 places left
    3 points
  14. Hi Tom welcome to the forum, nice set up and good idea to do a weekly Sunday dinner on your smoker. The wife thinks your doing her a favour, but you're getting all the enjoyment really. 😀
    3 points
  15. I was getting a little comfortable with making bacon and doing the same recipe every time, so decided to experiment by adding some Sumac and Bay leaves to see what they brings flavour wise to the bacon when done. Did a nice 2kg piece of loin with #1 cure, salt sugar, Telicherry Pepper, 2 tsps of Sumac and 4 bay leaves. Fingers crossed it works. The loin is a couple of inches thick so will leave for at least a fortnight to cure, before cold smoking
    3 points
  16. Having had the sous vide boxed away for over a year since we moved, I was keen to find which box it had been stored in, dust it off and give it a go. We’ve been craving Chinese a lot recently and for gluten reasons we’ve been opting to do a fair bit of fakeaway to replicate as best we can. Having seen a char siu experiment on Sous Vide Everything on YouTube, we decided to give it a go. For gluten reasons, we didn’t use fermented bean curd (that and colouring gives it the luminous red look) and had to stick with tamari instead of light and regular soy sauce, but the flavour was pretty good, may
    3 points
  17. Progress has been made
    2 points
  18. Turned out nice Honey & Soy Salmon with Asparagus and Baby Potatoes, 360F for 45 minutes to an IT of 145F, plank looked hardly used even with the messy glaze and 45 minutes of heat, well pleased with them. Going to order some more 😀 Both sides after use
    2 points
  19. Agree with Chae regarding online butchers. I've only really used The Village Butchers so far (since my local butchers is actually pretty good), but I've had decent beef short ribs, spare ribs (St. Louis cut), and chicken wings from them. Not tried them for Brisket though. I was a bit dubious shopping for meat online, and generally I prefer to use local shops if I can, but they've impressed me so far. There are plenty of others out there.
    2 points
  20. Also, re butchers - there are a lot of online ones that deliver depending on where you're based so might be worth trying that if you're not happy with things in your local area.
    2 points
  21. Hi Clive and welcome to the forum I think your experiences are very similar to many of us who go on to make our own bacon. The reason why most commercial bacon produces the white foam is that it is injection cured and ~10% of additional water is added to the meat as the cure is injected. When the bacon is then cooked the additional water is driven out of the meat, along with meat proteins, and it is the proteins denaturing that forms the white foam. When cooking a lot of bacon in a single pan so much water is released from the meat that you end up boiling the bacon slices before the wa
    2 points
  22. Did a pork shoulder yesterday and my wife said she would like to try apple sauce on her pulled pork, never done it before with apple sauce & it works really well unsurprisingly and easy enough to make your own and is just delicious. I normally mix in just the pork juices back into the pork from letting it rest after pulling and serve it with a coleslaw but thought I would try this easy to make vinegar sauce for it as well and once again it tasted pretty good. The apple sauce I made in the Instant Pot which allowed me to pressure cook it but no reason it couldn't be made in slow cooker
    2 points
  23. A pic of the snake. It’s 3 briquettes wide at the bottom and 2 on the top. With the leftovers of the last burn on top. A couple of pieces of apple wood on the top. 🤞🏻
    2 points
  24. Hi Young Tom and welcome to the forum Surfeys (sausagemaking.org) is a good supplier for cure. I also agree that the celebrity curing methods usually produce a bacon that is way too salty. A couple of questions regarding your bacon. What is the purpose of air drying it - are you looking to produce a "Parma Ham" style charcuterie or a standard dry cure bacon? Which cure did you use (#1 or #2) and how much did you use? If you are trying to produce charcutarie then the mold is easily addressed by lightly spraying with diluted vinegar (50:50) and wiping off any excess mol
    2 points
  25. I love my machine and it has opened so much more to outdoor cooking compared to my old bullet smoker for me. It undoubtedly had problems at launch this time last year (I experienced most of them) but had mine a year and if you bought one now they have really all been sorted out and with the regular app software and firmware updates it is running really well and this is how it should have been at launch really, you may find a few niggles but it has mechanical electronic and electrical parts and they're always subject to small problems along the way as with most things.. Put a piece of pork shou
    2 points
  26. Congratulations on your purchase. It's usually recommended on here to do a spatchcock chicken first as it's cheap and forgiving and will allow you to get a feel for it, the vents, water pan and coals etc so you can maintain that even temp you're looking for as the Razzo is new to you, before attempting other things
    2 points
  27. Under the current Covid restrictions, it seems likely that outdoor events and festivals will be allowed again from May....so with this in mind, a decision has been made with Admin to start the ball rolling and hopefully it will be held this year. We are in talks with the same site that we were going to use last year. We can't make an official booking until 15th March as they're closed to general public, due to current Covid restrictions, but come 15th March they can take official bookings but we are pencilled in from now, in the same designated area on the site that we asked for on our v
    2 points
  28. So, a little bit of light at the end of the Tunnel! As it stands at the moment, gatherings outdoors can be attended by up to 30 people, so who’s up for the 1st Midland Tailgate?
    2 points
  29. Yeah, 3-2-1 is just a guide, there’s too many variables unless you can fix your temp exactly. You have to go by look. I’ve had ribs where I’ve foiled too early and they’ve gone too mushy for them to properly caramelise for the final hour and other attempts where 3 hours is too much and the bark is already over where I’d want it to be. It’s trial and error before you understand your equipment and preferences, much like my Uni days.
    2 points
  30. From my own personal point of view, buying a pellet grill this time last year has been the best investment I ever made. I cook on it at least 3 times a week now, often more so just lo&slo but cast iron cooking, skewers, Sunday roasts, paellas, fish, grilled sandwiches basically a bit of everything. Case of turning the power on, setting the temp and once it's reached it (15-20 minutes) start cooking, depending on what you're grilling/smoking the food stills needs the same attention as a charcoal smoker, but the temperatures are rock solid on it, little or no fluctuation and you can inc
    2 points
  31. Moves are afoot at this very moment in time....watch this space. Ice.
    2 points
  32. Hey guys, we prepared some deals. including Inkbird bbq fan controller---ISC-007BW you are looking for. please check the details. 20% dicount off for Inkbird ISC-007BW bbq fan controller: UUTC2VV3 https://www.amazon.co.uk/Inkbird-Bluetooth-Temperature-Controller-Thermometer/dp/B08PFF7V1B NOTE: 20% off code will expired at 26/02/2021 23:59GMT, don't miss it. 20% off for IBT-4XC Waterproof Bluetooth BBQ thermometer: (Was: £69.99 Now: £55.99) https://www.amazon.co.uk/Inkbird-Waterproof-Bluetooth-Thermometer-Rechargeable/dp/B07TXZ4T77 15% off for IBT-4XS Bluetoo
    2 points
  33. Bought the Weber Elevations Tiered Grilling System as I enjoy kebabs/kebobs etc. It was designed for the Spirit and Genesis grills, but fitted my EX4 perfectly and would fit in the EX6 no problems. First time using it tonight on a breezy dark night, so was difficult to monitor colour of meat during cooking but they turned out pretty well as I cooked them to an IT of 165F, Took about 35-40 minutes at 350F started with 6 but ended up with 4 as 2 fell off the skewers but all part of the learning curve, put them on the skewers either to thick or to much moisture in the mixture, but that'll all
    2 points
  34. I really like smoking with Hickory. It is a fairly sweet wood that gives a distinctive rounded flavour.
    2 points
  35. I would recommend the ProQ coco briquettes they do. They can stack neatly so you can Minion it. As they take ages to kick off, I use blue bag charcoal in the chimney starter to get the cubes going. Last cook of 2020 and I did a double ring, 2 high stack lit in the centre and didn’t need to top up in a 6 hour cook, plus there was enough left for a couple of hours of fire pit to social distancely invite the neighbours round in the garden.
    2 points
  36. I might as well get this i before the nut smoking master @Wade gets here! There is the weber recipe I did summer 2018 tailgate. Hot smoked on kettle 1 tsp soft light brown sugar 1 tsp cumin seeds. Ground in matter and pestle or mill in grinder. 1/4 tsp ground cayenne pepper 500g salted nuts mixed nuts or peanuts 2 tsp ground but oil. Use kettle BBQ. 180-230degs c. Mix sugar, cumin, and cayenne pepper in foil tray. Add nuts and stir. Add oil. And toss mixture Add hickory chips to charcoal I use soaked chips) and smoke indirect heat for abo
    2 points
  37. Yes, you need to use dust in these small maze cold smokers. You need to form a block of smoldering dust that burns slowly around the spiral. Good move to use the grinder. I mostly use pellets in my smokers and if I need some dust I just put a few of these into a spice grinder. 👍
    2 points
  38. Hi & welcome to the forum Barstonlita, I won't bore you with a long reply about pellet smokers as you seem to have decided on a Kamado type smoker. But to address the point of smoke from a pellet grill, yes the smoke flavour isn't as pronounced on a pellet grill as a charcoal/wood one. But what I have found is the people I have served the food I have cooked have been far more appreciative of the sligtlyl milder/not so pronounced smoke flavour from the pellet grill in most cases than what I used to produce on my old bullet smoker, and as much as your doing all the cooking yourself, you
    2 points
  39. It's not unknow for folks to make up a fake invoice and take that to join...😎..not that I'm saying do that...😵. I believe they don't check any info unlike Costco....and they don't have a charge for the card...I'm a one man self-employed and I had no problems getting a card some 4 years back. We buy in bulk and save loads on basic items. Ice.
    1 point
  40. I started my own curing because commercial (supermarket) bacon was expensive, and yet spewed forth horrible white foam in the presence of heat, while shrinking to nearly nothing and tasting of nothing at all. Twenty years ago, I didn't find any useful information about the seemingly mysterious proprietary curing mixtures (Prague / Instacure) and no one (then) was worried about a link between nitrates and cancer, and I settled on some very old recipes that used saltpetre (alone) in conjunction with common salt. The formula that stuck with me was Jane Grigson's (in Charcuterie & French
    1 point
  41. We have an Instapot, did chicken & rice last week, turned out brilliant...we mostly do our apple sauce in a pan on the hob though.... Ice.
    1 point
  42. All Antti is a fellow brewer and bbq guru. He is friend of mine that I swap beers with. And also an active brewtube poster. No doubt a woodsmoke video coming up sometime mate. Welcome and ask any questions you want on the threads and looking forward to your advice too. This thread is interesting re your ex 6 mate, member have been on journey since it launch , lots of tips an experience on it. I sure they will all welcome your experience
    1 point
  43. I have some Bluetooth thermometers and they do work yeah. Really good to be fair. I’ve bought the smoke controller and look forward to trying it.
    1 point
  44. So I tried the Ribs. Went for the 3 2 1 method. . The Komado was excellent at holding the heat and it held at 270 degrees for the full 6 hours which is what I was aiming for. With hindsight I think the temp was too high as the result was a bit overcooked and dry I think but still quite nice. (but not nice enough for a photo on here) Last week I did Buffalo wings which were brilliant. I was happy with those. I am trying ribs again this weekend and am planning on reducing temp to nearer 225 and then just keep them on and monitor/spritz rather than take them off and wrap in foil etc. W
    1 point
  45. Welcome to the forum Rusty O....it's all on here, Ice.
    1 point
  46. +1 from Me. I suffered the same on occasion when cold smoking cheese. Iceman shared the microwave trick, no problems since. Cheers n Gone Nick
    1 point
  47. Hi Agatha and welcome to the forum Often the choice of smoker is down to an individual and, with regards to the end product, either of the ones that you mention will produce great BBQ. The main difference is often the skill of the person doing the BBQing (meat preparation, rub selection, coking times etc). Both of these brands are widely used at professional BBQ competitions, however so is the ProQ Excel. Often a competition team will have more than one brand of smoker running at the same time. WSMs and ProQs in adjacent stands at BBQ competition The Bristol Drum, ProQ an
    1 point
  48. I picked up one of those Tomahawks from Lidl on Friday. Managed to get a smoke done on the Saturday. Chicken - Garlic Salt & Black Pepper Steak - Garlic Salt & Black Pepper Sweetcorn - Butter, BBQ rub wrapped in foil 16:00 - Chicken breasts, Peppers and Corn on bottom rack. 17:20 - Steak and Venison Sausages on top rack over top of veg. Chicken around 30c+ 18:30 - Steak 54c , Sausages 65c+ resting on board loosely covered in foil. 19:30ish - Chicken 74c 19:35ish - Reverse sear with weed Burner until storm hit and send me in early. 😥 WSM
    1 point


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