Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation since 08/22/2020 in all areas

  1. I rarely take photos of my BBQs these days but my daughter has just forwarded me these from last Sunday. We were catering for 20 family and friends - outdoors of course. Ribs going into the smoker and the finished ribs These were "Meaty Ribs" trimmed as St Louis style so the rib tips were not wasted My "Dynamic Duo" of kettle BBQs. The Weber 57cm for initial searing and the Weber 67cm with a Vortex for final cooking. A great way to get large amounts of meat all ready at the same time. My only regret was that I used a commercial Rub and BBQ sauce on the rib
    7 points
  2. As it's gone all quite for the last day or so I'm posting a couple of photos.. 🤣🤣 Ice.
    6 points
  3. Firing up today to smoke a couple of half racks of pork ribs. One dry rub and one with home made bbq sauce. This is my set up in pics. I built a couple of wings onto my existing shed to give some shelter. I have also got a clear tarpaulin coming that hopefully should give me a little bit of shelter.
    5 points
  4. Looking great there, I just done some ribs too.
    5 points
  5. Marinated a boneless Lamb shoulder overnight. Filled Stoneground Pita Breads with Parsley, Mixed Salad leaves and beetroot stalks and a Pico de Gallo mix along with the Lamb Shawarma. Did 1 with a Tahini dressing on top and 1 with mayo as first time made it and wanted to see what went with it. (Tahini worked really well) Did Smokeboost for 1 hour and 350F for just over 2 hours , to an IT of 180F Recipe
    4 points
  6. Wow. Tender smoky rare beef. Big smoke taste. Gorgeous
    4 points
  7. You have been talking to Mash to much and he is the only man I have met who can peel an Orange in his pocket, with Boxing Gloves on in 30 seconds flat.😁
    4 points
  8. 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
    3 points
  9. Here are a couple of pizza pics cooked on the monolith...just to help 'plant the seed' that it was a good buy even though you got it from gumtree hehe😜😂🤣👍 chorizo, pepperoni, red pepper bells and cheese three cheese garlic bread
    3 points
  10. You need to talk to James at https://www.smokewoodshack.com/. Tell @Smokewood you are on Woodsmoke Forum and he will advise you of the best sawdust to buy for your pellets.
    3 points
  11. There’s been a big increase with members purchasing Pellet Smokers on the Forum. I purchased a GMG Jim Bowie with the Stainless Steel Lid (non-Wi-fi) in August 2014. Used it regular for the first 2 years, then the novelty dropped off, this including some technical issues. Had problems with temperature control etc, igniter tube burning out, and some other problems I can’t remember! Been cleaning the BBQ Shack out today, and looked across at the GMG under its cover as it’s been for the last 6 years! And thought, let’s give it a go. Removed the cover and it looks pr
    3 points
  12. We got to seeing this last night...watched 2 lots so far, some of those meats just melted....I'm going for ribs this weekend and will have a go at Tootsie sauce.. Ice.
    3 points
  13. Got the Old Tandoor Oven out, and made a “British” Classic, Chicken Tikka Masala
    3 points
  14. Did this and super tasty if you like fish dishes, the sauce worked really well. A one pot cook in a skillet with lid. If you fancy giving it ago recipe here I chose Hake as it is my favourite white fish, but sure any type of white fish would work. Used these fish stock cubes, great flavour as Clam Juice is hard to find over here and homemade bacon bits in place of the pancetta, otherwise as is.
    3 points
  15. Quick update. All done bar blasting and painting. Got to polish all the stainless too. 😎
    3 points
  16. Hi I have for sale 4 compressor air tanks which all have failed pressure testing and are not fit for purpose for compressed air. They are however perfect for building an offset smoker or standard BBQ. They're all about 2.5mm thick steel which will last pretty much forever. Pics attached. They are all located in Luton, or Milton Keynes for collection, or I can have them delivered by courier for between £10-£25 depending on size. 90L tank is approx. 96cm(L) x 35cm(Diameter). £90 50L tank is approx 60cm(H) x 35cm(Diameter). £50 100L tank is approx
    3 points
  17. hi all, Been a while since i posted, so just a post to show what i did (and i think i got this one good this time! :D ) I used briq's (bar-be-quick) and some weber charcoal, minion method, and throughout the 6hr smoke, added more briq's and moved the coals around to break up the ash, with the occasional sticking my head into the door to blow air in (typical, no wind on the day i get the smoker out!) I got 3 racks from a butcher (£5 per rack from a butcher van), cut them into a st loius style, then bought a rack from sainsbury so i could try another new rub.. I used different flav
    3 points
  18. Good going. Looks great.
    2 points
  19. Well finally got the Bradley up and running. Tried a Keilbasa recipe as it was fairly simple. All done and now in the fridge. Will vac pac and freeze most of it tomorrow. Did 2kg as its all the pork I had in the freezer. Anyway, it turned out very well. Very slightly too much pepper if anything. So made a note for next time. So I'm pleased I managed it. Not sure its going to last me very long! Ele.
    2 points
  20. Really happy with today’s effort. They were delish!
    2 points
  21. I had this going about 8 hours and it is rock solid I have dialled up to 160 now down to 90. Rock solid. Very impressive and all from my rav pack battery which was half full. Half bowl of water from kettle at start is still just under quarter full. I reckon with a full battery and a full bowl of water I could do a super slow 24hr easy enough. Briquettes were part used from last smoke on wsm I left a arc free of briquettes at vent with SF. All other vents closed including top. I would open top if medium wsm temps and open another bottom vent a bit if high wsm temp
    2 points
  22. Ice, thanks. Similar to Pad Beef from Bookers, used that before and excellent in a slow cooker. Again all meat very little fat. Ele.
    2 points
  23. Sounds great @Justin, im curious about the thailand sate sticks😁 Some pics of your chicken soup...im assuming your making stock with the leftover chicken? Something I need to try out! @Colin39 you have reminded me I need to do a chilli corn carne (chilli topped with cornbread) soon😋 Im making homemade Italian style pizza in the kamado on Saturday night, so that should be good. Possibly do some ribs on Sunday aswell😎
    2 points
  24. BTW. The burgers I cooked were wagu burgers from Bookers. I have generally not been impressed with the wagu burgers I have eaten in restaurants over the years or have bought from supermarkets... but these were AMAZING. I would thoroughly recommend them.
    2 points
  25. Must be lovely to go in the shed and find something like that, if I went in mine all I would find is half a dozen broken strimmers I have collected over the years and never took them down the tip 😀 I enjoy my pellet grill, I am a total convert. I know a lot of backyard BBQ'ers frown at them, but I have never been able to cook so many different meals on one type of machine as I do now and it makes me want to cook outdoors more than indoors than I ever have. Love using mine.
    2 points
  26. Done these on the grill a couple of times (Rooster + Maris Pipers) they turn out really well crispy on the outside and fluffy in the middle and the paprika adds tons of flavour to them. A nice little side to go with steaks, chops or fish. Recipe here
    2 points
  27. Hi Ice, I'm fairly handy at mending things so should be OK. Spent ages looking at the prices of stainless sheet etc, and the amount of work to make a louvred heat shield, and decided to buy it! Stainless is hard to do louvres in by hand. The smoker was fairly black as was expected, but it covered up holes in the water basin, holes in the drip tray, and holes in the louvre'd heat shield. So a Dog Bowl from Ebay, and the racks and shield from Bradley, added to the cost. The Bowl was £13 from Bradley +Vat + Postage, or Stainless Dog Bowl £5 delivered off Ebay, oh and bigger too! But it all
    2 points
  28. In a word sotv MONEY which equals power in our crooked society. Horseracing is not a Sport, you can't just do it like you can Golf. It's Money and criminals and money laundering etc. They call it a Sport because you have to pay tax on a sport. If Darts was classed as a past time a certain Mr Taylor would be owed millions in back tax, so it's a sport.
    2 points
  29. A series always worth a watch, focusing on Pitmasters from around the world in its latest series.
    2 points
  30. Hi, defrost slowly in a fridge in a sealed container so no raw chicken juice can possibly touch anything else. Dry well in kitchen towel then use. The flesh won't have exactly the same texture when cooked as fresh chicken wings but they will still taste good !
    2 points
  31. If you decide to go this route, get a "friend" to register on Thermapen site. They can then send you a referral for which you will get 20% off any purchase the "friend" will then receive 10% commission of the purchase. Brings the Signals & Billows in at under £200
    2 points
  32. I add it to my compost as well as using the little bits for drainage in my pot plants (summer mainly) but the ash also gets put into my large potting bucket and mixed in with soil. Reduces the acidity of soil (think limestone/chalk etc). Burnt bits also deter snails in the borders as they hate the edges.
    2 points
  33. Thanks for all the advice. I smoked a couple of more racks of baby backs the other day. I wrapped them after 21/2 hours then gave them another 11/2 hours with some butter and Apple juice added, all at 250f. Much better results! They finished up much juicier. Not fall off the bone, but just a little bit of pull. 😁
    2 points
  34. lol to be fair it was so easy to control .. the thicker metal was awesome 10 hr's cook for the ribs best i've done .. and use so little fuel .. for £600 it's a hell of a smoker .. when work slows down will be getting it on again but 55hr weeks just not had time ..
    2 points
  35. That's your excuse for it @Wade, we all know you stood to close to the Weber...🤣🤣 Ice.
    2 points
  36. I have probe to measure temp and use a cocktail stick to test tenderness. Patience it the answer. Cook to temp not time
    2 points
  37. Btw. Most of the guests were in fancy dress and I was a chimney sweep - hence the blackened face...
    2 points
  38. I learned my salmon smoking technique from Forman and Field in London and adapted their technique to suit smaller batch and home smoking. The step-by-step method can be found here www.woodsmokeforum.uk/topic/23-traditional-smoked-salmon-and-trout/ . I use this method for my commercial smoked salmon and it is also very easy to use at home. The gill plate is usually left in place to help support the weight of the salmon as it smokes - however this isn't usually possible with ready filleted sides. The skewer passes through the skin and the thicker meat and the hanging string (or butchers hooks) p
    2 points
  39. Try hotter 275ish bone side down and wrap when bark is set
    2 points
  40. Make a 50:50 mix of granulated sugar and fime cooking salt. Rinse the fillet and shake off surface water. Cover both sides of the fillet with salt/sugar mix and lift it up and gently shake. What sticks is sufficient for the cure. Lay the fillet on top of a cake cooling rack (skin side down) over a roasting pan and cover with clingfilm. As the salt and sugar pulled the water out of the fish it will drain away into the pan preventing the fish from becoming too salty. Leave in the fridge for ~16-18 hours. Rinse off fillet well under cold water and pad dry with kitchen paper. Place in sm
    2 points
  41. Whole brisket ordered from local butcher, then visitors cancel, so decided to do just the flat and freeze the point. Salt & pepper rub prepared 3 days before, mix of coconut briquettes, Weber briquettes & lumpwood charcoal for 9 hours between 225/255f off at 200f. Wrapped in foil approx 90mins, full water pan served with spuds dug on the day, frozen peas and homemade bbq sauce
    2 points
  42. Came up in my search today. Might be of interest to someone if you are in the East Devon area https://www.gumtree.com/p/barbeques/bbq-smoker.-pro-q-frontier/1383031489 I'm in no way connected with the seller. Just posting to share information that may be found useful to someone Cheers n Gone Nick
    2 points
  43. That's fair enough. I hope all goes well and you are back up and running. I can't complain either, they have been very good to me so far and I know they'll eventually sort out the issues that I'm having.
    2 points
  44. I know a few of us on here have cast iron cookware we use, was wondering if you have a go to piece of cast iron that use more than any other. For me I originally though it would be a dutch oven (pretty redundant now) that I would use more than anything, when starting out. But have found the Combo Cooker set I bought is my go to for cooking on the grill and indoors, for its versatility. Although this could be called a Dutch oven it is a much more manageable and practical size for my needs that the 5L+ Quart sized one I have also The bottom skillet is great for one pot dishes, fr
    2 points
  45. Uruguayan black angus ribeye, roasted pepper salsa, thyme roasted baby spuds. Really good flavour from these steaks and the salsa was lovely considering I was just using some bits up I had lying around, will make that again.
    2 points
  46. Ribs are a great staple in the smoker. The do not take too long, smell great when they are cooking and are very forgiving. Thanks to @StuieUK and @Kev for sharing. Great photos Stuie
    2 points
  47. Looks like a great catch!! For others reading this, the Green-lipped mussels (Perna canaliculus), are native to New Zealand so they are usually sold already cooked and frozen. They are generally larger than the blue mussels native to the UK and New England seaboard. Was your crab meat from native UK crabs or was it from the Blue Crab? Crab meat from the Blue Crab is sometimes sold in the UK and usually pasteurised to give it longer shelf life. The Blue Crab (see photo) is native to Eastern US seaboard particularly around the Chesapeake Bay in Maryland. Unlike the me
    2 points


×
×
  • Create New...