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Showing content with the highest reputation since 02/26/2019 in all areas

  1. 4 points
    Smoking this tomorrow, some prep done this evening, photos included Made the stuffing consisting of fried onions, mushroom, Cumberland sausage meat mixed with breadcrumbs once cooled, which is then layered between each piece of Turkey, Chicken and Duck breast Rolled up the meat and stuffing into a large sausage shape with clingfilm and will leave in the fridge overnight Will do a 9 x 9 bacon weave in the morning and cook for approx 6 hours at 225F . Will add further photos tomorrow.
  2. 4 points
    It doesn't have any accessories other than the main cooking grill, but they didn't say they're included so no problem there. Its a rebranded Auplex Kamado for info. It is smaller than advertised, they advertised it on the website with a 53cm cooking grill but it turns out its 46cm. I wanted something with alot more room than my little WSM so I spoke to them and asked to return it, They checked the website and said "yes I can see it says 53cm cooking grill on the website so thats fine you can return it as its our error, just ship it back to us." I pointed out that postage on a kamado would be a little bit expensive and I shouldn't be paying that out of my pocket for their error so they said they will call me back. They went and changed the website to say 46cm, had a manager call me who said the website listed 46cm all along, insisted the website has not been changed and that its not their problem. If I wanted to return it, I have to arrange and pay for my own shipping. Bloody cheeky. Luckily I had a screenshot from before they changed it to prove otherwise or I would have been shafted. I emailed the screenshot to them, they've called me back, apologised and said i was looking at a "different part of the site" or something (not sure how that works as I'm looking at the page they changed!) but have now agreed to collect it. KeyLargo (or anyone else who bought one), if you decide to return it and end up needing the screenshots as proof, here you go.
  3. 4 points
    1.2kg with wades general purpose rub. Smoked with one oak chunk Took about 1.5 hours at 130 to150 degs c.
  4. 4 points
    I started the process today for attempting a lamb shoulder kebab for the first time. Bought a whole lamb shoulder and removed the scapula and leg bone and trimmed up any excessive fat deposits. Scored the meat but not all the way through and pounded. Made a marinade of 1tbsp of raw Papaya paste, quarter cup of vinegar, half a cup of natural yoghurt, 1tbsp,of ground white pepper, 1tbsp of ginger paste, 2tsp of garlic paste, quarter cup of oil and covered both sides of the lamb. Looking to stuff with 1 cup of ricotta, 4 green chillis, 1 minced onion, quarter of a cup of corn flour, 1 egg, salt and half a teaspoon of Elaichi Jaiphal masala (1tsp of green cardamom seeds, seeds from 1 black cardamom, 1tsp of grated nutmeg, 1tbsp of mace & 1tbsp of black peppercorns - blitzed in spice grinder) Going to to attempt to stuff and roll tomorrow and will either cook on rotisserie or indirectly on a roast rack. - Fingers crossed!!
  5. 4 points
    Like everyone says, once you make your own Bacon you will never but Supermarket rubbish again.
  6. 4 points
    WOOHOO! Oh god I don’t know what to say, first of all i’d like to thank my mother for always believing in me, all my friends over at the woodsmokeforum who supported me along the journey to become, I can’t believe I’m saying it, rookie of the year! This award is going top shelf in my smoke shed👨🏽‍🍳
  7. 4 points
    Like Ice said, do not beat yourself up about it. We are all good at telling people, hey look how good this looks or wow try this it’s great, but not quite as quick to shout about the failures. I have made you a special award to mark the mistake of leaving out the Charcoal Rack in the Landmann!
  8. 4 points
    So all finished now and no complaints from the family. The little one certainly like it. The only seasoning I did was a small bit of oil and then salt and pepper and left for a few hours. At around 1200 I lit the coals. I kept the temp at around 130 and then put the Inkbird probe in set for medium rare. I left it for 2.5 hrs until the joint reached temperature and prepped the rest of the food. Served with roast potatoes, honey roasted carrots and parsnips, broccoli, and Yorkshire pud (I wasn’t brave enough to try them on the bbq this time.
  9. 3 points
    Sort of...I took a career change back in Jan, I now look after the gardens at the Manor house, one of the benefits is we can use as much of the walled kitchen garden that we want. A couple of piccies just to see what we have to play with....
  10. 3 points
  11. 3 points
    Should really update this seeing as I started it! Ended up finding a local pellet supplier in Liverpool, called Liverpool Wood Pellets. They stock a brand called Lil' Devils and they come in at roughly £5-6 per 9kg bag if I buy in bulk and collect. http://www.liverpoolwoodpellets.co.uk/ourshop/cat_1462169-BBQ-Smoking-Wood-Pellets.html Tried fancy, expensive pellets and the rate my Yoder goes through them in winter just doesn't make it economical unless I'm using a cheaper supply. Results have been fantastic with Lil' Devils. Smoke ring always present and they impart a nice medium wood flavour on anything I cook. For reference a bag lasts upwards of 12 hours. Which, cost wise, is getting in to the charcoal territory for bang per buck. Excuse the barbaric cutting but you can see the smoke ring on these short ribs. Best I've had considering pellets were the source.
  12. 3 points
    Just saw my first electric Weber bbq yesterday in a garden centre, think it was called a "Pulse" or something, nearly £500 ! At least the bottled gas bbqers have at last got someone to look down upon now 😁
  13. 3 points
    Hi, New to the forum, having come looking for advice on niggling doubts about bacon cures. I got into smoking and curing with a Weber kettle I was given as a present, which I've mostly used for slow cooking pork and wings and such, and hot smoking salmon. Pork obsession led to curing bacon, which then led in two directions: to cold smoking and wanting to get into charcuterie. I've done several bacons, a disastrous guanciale, reasonable lomo, smoked cheese and cured salmon etc. Got my eye on a Pro Q bullet-type smoker at some point. Not sure I can justify the cost just yet, tho. The Weber kettle makes more than enough for my 'not particularly bothered about pork, actually, dad' family. Couple of pics attached of the current mark 2 smoker (should have thought about weight when I made it) and a gumtree drinks fridge converted into an inkbird-controlled hanging space/curing chamber (sadly empty but soon to be restocked now that I'm armed with some more info, courtesy of this forum). Hi everyone. Nice to be here.
  14. 3 points
    Nice bacon! I've just seen the kits in the shop here. They look very handy! I've had a crack today too based on Wade's instructions and measuring out cure and flavourings. A couple of small pieces of belly. Photos attached: calculating, measuring, bacon. Let's see what it's like in a couple of weeks' time! Thanks again everyone for your help!
  15. 3 points
    So, I stuffed and rolled the lamb. I had to put the stuffing in the freezer for a period so it could be shaped. Cooked indirectly and lightly smoked with the garlic and ginger smoke dust. Started on high temp and then reduced heat and foil wrapped. Served on a bed of mushroom biriyani There were positives and negatives - Positives - the lamb was very tender and had excellent flavour and I managed to achieve an ambient temperature of 234 Degrees C in the summit when it was 8 Degrees C outside. Negatives - The stuffing melted and dispersed.I will probably change the cheese next time, maybe to a feta or a paneer.
  16. 3 points
    All cut and stuffed. Time to get burning rods.
  17. 3 points
    Focaccia Bread Ingredients 1 Pack Of Store Bought Focaccia Bread Mix or 120 ml Extra Virgin Olive Oil 2 Chopped Garlic Cloves14 ml Chopped Rosemary14 ml Chopped Thyme1 ml Ground Black Pepper235 ml Warm Water1 Packet Dried Yeast1 ml Honey315 grams Plain Flour2 ml Salt Directions: Make Dough to Packet Instructions or Make Dough In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes. Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth. Set your Grill up for indirect Cooking, running at 200’C Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen). Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).Focaccia-Bread-Recipe-Step-2 Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly. Put on to the Grill, in the indirect zone, lid on and bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. Watch Video here Back to The Smokin Monkey Cook Book
  18. 3 points
    For chipotle chillies it is best to dry them in the smoker as the smoke plays an important role in the flavour. If you split them they will dry faster - and that is what I do for my smoked chillies. They are best dried/smoked at 60-70 C as this drives off the moisture without roasting the chilly. They can take up to 24 hours (or more) to dry - depending on air flow through the smoker. If you want to speed the process up then cut each of the chillies in half (leaving in the seeds) and cold smoke them for 4-5 hours as close to 60-70 C as you can using some fairly heavy smoke. Then place them in your kitchen oven to finish drying. You will need to leave the oven door slightly open (just a few millimetres) to allow moisture to escape. This will give the whole house a lovely aroma 🙂
  19. 3 points
    Thanks all. This was my first attempt and followed a River Cottage recipe. The flavour was fantastic, best bacon I’ve ever tried but it was a lot of work. I like the idea of vac packing so will give it a go next time.
  20. 3 points
    Hey up guys, Lit the old Tandoor and put a couple of Poussin in! First marinade - lemon juice, salt and Kashmiri powder. After 1 hour put into Tandoori marinade. Cooked on a low fire of Alderwood Charcoal. Wife decided to make Naan. (i was listening to NailBomb). but pleasant surprise. Sweet result.
  21. 3 points
    Just sliced and packed the salmon I smoked last weekend at the meet up at my house with Spencer and Simon. Sticky thinly sliced maple wood salmon.
  22. 3 points
    Looks like https://www.wowbbq.co.uk/ are having a bit of a sale on the website! 8kg Briquettes for £11. Considering Webers usually pretty non-existent margins! there are a few good prices on here!
  23. 2 points
    There's also some good calculators here https://smokerbuilder.com/forums/viewforum.php?f=144
  24. 2 points
    They have the same issue with the cooking Area. These companies are just taking the text direct from the manufacturer. Any one looking At these inexpensive Kamados please be aware. This is the same size as the Kamado Joe 18" classic. These do not have a 21"(55cm)cooking grill. 21 inches is the outside diameter. They also do not come with a heat deflector. That being said. It did a spectacular job on the brisket I cooked the other day. 1/4 bag of lump charcoal, 12 hours at 250f(121c) and it came out absolutly perfect. My first smoked brisket and i nailed it😊. Never had to touch it once i had the temp set. Sorry no photos... I forgot. Will try and get some when i do the pastrami.
  25. 2 points
    This a porchetta style recipe made from pork shoulder Serves 6 to 8 Heat indirect medium heat 180 to 220 degs c Grills in 2 to 2.5 hours Filling 125ml olive oil 3 sprigs of rosemary 16 large sage leaves 1 tablespoon finely grated lemon rind 1 tablespoon chopped garlic 1 teaspoon salt 1/2 teaspoon whole fennel seeds 1/2 teaspoon crushed red chillies Combine the above in a food processor to a smooth puree, Boneless pork Shoulder about 2.5 kg total wieght, butterflied the pork shoulder so that you rim off the thin lose bits of the shoulder and trim the thick sections from it so it is an even thickness when laid out open. Ideally you wil lend up with 300g to 300 g of trimmed meat form a boneless pork should weighing about 2.5kgs then put the trimmings in the food processor with the puree you have made and pulse 20 to 25 times. Place the joint kin side down and fill with the filling leaving a border clear around the edge of the pork. Push the filing into the grooves in the meat, Roll up meat form one short end to another creating an even and compact cylinder and tie with string both length ways and crossways Run the outside with 1 tablespoon of oil and rub in 1/2 teaspoon of salt and 1/2 teaspoon ground black pepper Let it stand for 30 mins at room temperature before grilling
  26. 2 points
    Prefer Heat Beads to the Coconut Briquettes.
  27. 2 points
    I use a large aluminium cake tin wrapped in foil sat on a 5mm stainless steel disc in my wsm and never noticed any problems. Tins not even discoloured so probably doesn’t get hot enough to cause concern.
  28. 2 points
    Just been down there and got all this for 40 quid. Top side for new tonight. Lamb diced for a stew. Pork belly cut straight from the pig in front of me to cure roll and hang. Scotch pies for lunch. Sourdough crackers got the Cornish yarg and wild garlic Cornish yarg cheese. A slow cook chicken curry spice pack . And finally some black pepper. Nom nom
  29. 2 points
    I spoke to the manager again today, they're having problems picking it up as it's off the pallet and in my shed, and the courier company they use won't take it without it being securely strapped up to the pallet and wrapped. They've got someone who can do it but it's a case of waiting until they happen to be in the local area so they can strap it all up, wrap it and take it away on the pallet. In light of this, I quoted a bit of consumer rights law and they have refunded me before collecting it as they are not sure when it will be collected, so that is good of them.
  30. 2 points
  31. 2 points
    Cooked this today again used a low alcohol cider . Have to say red Desiree potatoes make better roasties than Maris pipers
  32. 2 points
    So the coal goes on the bottom grate?
  33. 2 points
    Finally got to cook it tonight and I am a convert, Steak cooked really well to just slightly more than medium rare and flavoursome and so juicy in the middle. Cooked it from raw for just under 3 minutes each side after patting it dry and sprinkling with sea salt. Would probably try to cook it next time just before the charcoal turns to white/grey still with a bit of flame as there wasn't that much flaring, and although a good maillard on the outside formed a bit more flame and flaring would have done a better one. Used sirloin steak, but would choose a steak with a bit more fat to it next time like ribeye. Just did a reverse sear on my wife's well done precooked steak for about 90 seconds each side and she liked it and the fat went crispy, which made her happy. ProQ fitted my chimney starter perfectly and the steak didn't stick once even without oil on it and cleaned up really easily after use.. But I'm sure a decent grill over the top of a starter would work just as well, if not as secure.
  34. 2 points
    Hi Hywel and welcome to the forum Thank you for your kind words above. To help people like yourself to become confident in their curing is one of the major reasons we set up the forum. A few bits of basic background information and advice... There are strict UK/EU/UDSA regulations on the use of cures in commercially produced bacon and, as you would expect, these have safety margins built in to them. Over the last few years we have seen the amount of permitted cure almost half - from ~270 mg/kg (ppm) to 150 mg/kg (ppm). Even though this is the case, the EU and UK still allow higher levels of cure in "traditional" cured meat products. On the forum here we only recommend the use of the standard commercial cure levels and so you can feel safe using the calculations you see. Unfortunately there are no legal cure limits when producing home made bacon and many of the widely available cures (like Supracure), when used at the recommended rate, can result in cure levels being double the permitted commercial levels. Should you avoid these home cure mixes? No, not necessarily. Once you become comfortable calculating the cure you are using (which you should ALWAYS do - even if it just for your own peace of mind) you can often adapt their usage rate to bring them back into line. Supracure for instance, when used at 50% of their recommended rate (e.g. 2.5% instead of 5%) results in salt levels of 2.5% and Nitrite levels of 150 mg/kg - a good result all round. The good news is that many of the newer cure mixes that are coming onto the home market do conform to the maximum commercial UK/EU cure limits. If the cure that you are thinking of buying does not tell you exactly what is in it, first contact the supplier and ask them to tell you the contents in writing. If they cannot/will not tell you then don't buy it. If you are making bacon then make sure that the cure you buy contains only NitrIte and does not contain any NitrAte as well. Of the two it is the Nitrite that is the active component and for relatively short shelf life products (like bacon) is the one that you need. The Nitrate is only required in the longer shelf life products (like salamis and other air dried sausages, or air dried meats like "Parma" ham, bresaola or pancetta). Here the Nitrate acts as a Nitrite reserve - over time it slowly breaks down to Nitrite to keep the Nitrite levels topped up. Using curing salts that include both Nitrite and Nitrite in something like bacon only means that you are using up to twice as much curing salt that you think you are. Limiting the Nitrite/Nitrate in your bacon is not really about making the bacon "safe" but more about helping to reduce the overall amount of Nitrate/Nitrite that we eat in our overall diet. When you eat your bacon steak with a good helping of cabbage, carrots and maybe some braised celery, it is likely that each of the vegetable portions could contain as much (or maybe even more) Nitrate/Nitrite than the bacon itself. The more accurately you can weigh the cure the better however we can sometimes get over paranoid over accuracy. We need to remember that meat is biological tissue and so each joint/belly will actually absorb different amounts of the cure. When calculating the levels we are measuring the amount of cure we are applying to the meat ("ingoing") and not the final final amount in it ("residual") and that you are eating. It all works on averages and so the residual amount in the end bacon will vary. Official testing over the years has shown that the use of the published maximum "ingoing" amounts will result in the "residual" cure being within the effective protective range. For a 1 Kg slab of pork belly you would need 2.4 g of Cure #1 (6.25% Nitrite in Salt) to give you 150 mg/kg ingoing Nitrite. However if you only has scales that measured to the nearest gram then providing you weighed out more than 2 g but less than 3 g of the cure you would end up with Nitrite levels somewhere between 125-188 mg/kg - and these are well within the upper and lower safety margins. The closer you can get to weighing the 2.4 g of cure the better though. Regarding the curing container... As we are carefully calculating the amounts of salt and cure (to provide a consistent quality of bacon) we need to ensure that the salt/cure/brine remains in close contact with the surfaces of the meat. The Pyrex dish approach would work for the techniques where we simply relying on an excess of salt for the curing process, however it is not recommended for techniques where we are using curing salts (e.g. Nitrite). This is due to the uncertainty of the amount of the cure that will be absorbed. To minimise the use of plastic you can use the ziplock food bags and remove as much air from the bag as you can while curing. After use the bags can then be washed out and re-used for your next batch. Not a complete avoidance of plastic but it will minimise its use over time. The use of bags like this keeps the fridge clean and allow you to cure multiple joints in stacks - one joint per bag. The length of time you need to cure depends on the thickness of the meat. For most belly joints 6-7 days is usually sufficient however loin joints (back bacon) will usually require 10-14 days. Within reason you cannot "over cure" so if you leave either types of joint curing for 14 days (which is what I do) then you are fine. If you want to only cure the belly for 7 days then that is fine too. The curing time is not dependant on the salt content. The calculated 5% or 2.5% salt is the estimated residual salt that has diffused into the bacon during the curing period. When you first apply the salt/cure to the meat the surface salt concentration will be 100% - this will kill most of the bacteria on the surface of the meat and give even the most resilient bacteria a very very bad day. At that point the pork will be fine throughout the curing period so long as it is kept refrigerated. After the cure the slab of cured bacon will then be fine for about 6 weeks so long as it is kept refrigerated. The salt does most of the preserving work however the Nitrite has some very important roles too - it gives bacon its "bacon" flavour, it inhibits the growth of botulinum and it prevents the meat fats from becoming rancid. My advice is to keep the levels of salt in your bacon low. 2.5% is a level that suits most peoples tastes. This level still makes good lardons - and if they are not salty enough for your recipe then just adjust the seasoning accordingly. The two end slices of the bacon will be more salty than the inner slices so you could save these specifically for lardons. Avoid any recipe that involves using curing salts that tells you to add more salt each day and pour away any brine. The results from this method will be so unpredictable it is, at best, a black art - and almost verges on alchemy. This method would be fine though if you are only using salt to cure, without the use of any curing salts. I hope this helps to reassure you.
  35. 2 points
    I have tried in oven before. If you do not want them all smoky
  36. 2 points
    I can thoroughly recommend it
  37. 2 points
    Been seeing the amazing results that people have using a vortex on the Weber q... being the tight penniless git I am I found a SS bowl in Sainsburys for 3 quid..... nipped the bottom out and poortex it is..... going to do some wings and then drop the plancha on it for some burgers.... will let you know how it goes...
  38. 2 points
    I did it last week . Loved the flare ups as it charred nicely chris mason makes grills custom fit to chimney starters . I used the middle of my WBS grate . I let coals go white a bit . I was cooking rump from Humphries which had a nice bit of fat . I used tongs and a fork to hang them over flame when it flared .
  39. 2 points
    As would be smoked duck..... I'll get my coat..😉
  40. 2 points
    Don't beat yourself Golden, we've all done things and keep our mouths shut & look around just to make sure nobody see you.. Ice.
  41. 2 points
    In my head I was like ‘ah they might fall through that may as well put em on the bottom’ Not my brightest moment, nevertheless a piece of woodsmoke amateur history now.
  42. 2 points
    No grate??? no wonder it was hard??? ya gert silly ****** Nver mind I'm glad the problem was sorted?? Ice.
  43. 2 points
    I brought 4X4kg of these off of eBay for £25 including postage after seeing someone mention these on a previous post do I thought I would give them a go. I decided to use them today when I cooked a topside today (that in a separate post) and I used them in the Weber kettle. I lit them at 1245 roughly and have kept the kettle at a temp of 130 since then and they are still going well at almost 1800 with no noticeable spikes in temp. I’ll admit that I haven’t done that in-depth a test as some people have with other reviews, but this is the first time really noticed a steady temperature from my bbq, and I usually struggle to keep a low temperature. However the steady and low temperature may just be because I’ve been getting better at low n slow cooking, but considering the weather I have been impressed. From a quick glance online I found that the heat beads (most people’s go to briquettes) are at £35 for the same amount, so I guess it’s whether the extra £10 is important to people. I will use them again soon hopefully and if I notice any issues I’ll update the review. Hope this helps people.
  44. 2 points
    Nice and simple Roast Beef & Yorkshire Puds on the Weber
  45. 2 points
    I got the clip, blonde moment
  46. 2 points
    Look what’s arrived (yes that’s my pheasant in a brine on the side).
  47. 2 points
    I am glad I found this forum. I think I’ll tackle the lamb on the weekend!
  48. 2 points
    Link To The Filthy Pig Sign Company
  49. 2 points
    I went full force first time smoking with a brisket on Sunday. Wow what a great time I had, I used an offset smoker I bought from a guy who made it. Think I’ll look into doing a lamb shoulder next. Enjoy your smoking
  50. 2 points
    Oooooo I can’t wait. so hold up... charcoal and hardwood from Homebase will work fine in my landmann? So tempted to try brisket but probably not good for my cherry, that’s like trying to please an experienced woman my first time haha!


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