James Wales

@Smokin Monkey could I have 1 in large and a kids 8-9 please if you make children's 

Super enjoyed it, yes the weather was appalling but the food and company made it amazing. I would love a t shirt Steve. The Yorkshire monsoon nearly sunk us all

How well did the weather treat us 🌧️🌧️🌧️😂😂

It will be good to see what you cook justin, I'm sure whatever you do will be good mate, I'm doing football (nfl) food and a little offal, just to keep the masses happy

I might do an offaly treat for the final night 

They are lots of hotels in and around holmfirth im sure you could book 1 of them.

Sorry for the late reply I didn't know if I was going to make it as last time is wasn't offally good (beef heart Justin), only joking, I'm just starting a new job in Sept so just had to wait but I'm quite sure I can arrange to have it off so it's all go.

No not yet how many should I book ?? 

I have a custom made offset reverse flow stick burner for sale, this is a solid piece of kit, it is 5mm thick steel I think the firebox may be more.it retains and holds heat really well.if you are a member on FB group offset BBQs it is made by Ricky dove.It is a serious bit of kit. Make yourself some true American BBQ. It has a few rust spots that I will re-paint.

It has only been used a few times so is nearly new I will be selling for between 400 and 425  any offers welcome. The image is below hopefully. I have 2 many to grills too little space lol. I live in Wakefield, w York's. It will cost far too much to courier so pick up essential.

Not this time but i have in the past. It works really well

After having a few discussions with my butcher about what exactly an "american chuck roast"we settled on a rolled chuck joint, I'm still not sure its what they get in America but i was happy enough It was 2.8k, £8.25 kg  so around £22. I decided to rub with angus and oink the general, jess pryles black carnivore rub and a bit of dried sage and rosemary.

I put it in my drum at 275-300f until the internal read 165f. I used some walnut and oak to smoke with as i wanted a really smokey flavour.

As i was going for a slightly Mexican flavour profile on the beef i decided to do what i call "rainbow rice". For this i par boil some rice so it is nearly cooked i then mix with chopped tomatoes with juice, mixed peppers, cherry toms, sweetcorn, red kidney beans, spring onions and red onion. The reason for not cooking it all on the bbq is that i have had problems overcooking and undercooking the rice.

this way it  just takes 30 mins to warm through and the rice should finish cooking in the residual steam. 

When the beef hit 165f i wrapped it with bovril, some more rub and a bit of ale i was refreshing myself with at the time

I let it cook like this wrapped until the internal was 203f then let it rest. It was beefy and smokey on tasting with a little kick. perfect for nachos and burritos.

Nachos were just served with melted cheese, spring onion and sour cream

With the burritos i wrapped some of the rice, lots of the beef a little cheese and using a little contraption i brought back from turkey which is a sandwich toaster for the bbq grilled them. wholemeal wraps obviously??

Enjoy

I LOVE crackling and had some skin leftover from one of my recent cooks so cut it into slices got the drum HOT HOT HOT

I air dried in the fridge for about 8 hrs. I didn't temp test the drum but had the basket under the tray. 

WOW 

Thanks for the input. I might just have to save a bit of money and get a decent one. 

I'm thinking reverse flow will probably be more economical

I'm really looking at getting an offset smoker although the decent ones on the market are exceptionally expensive. Has anybody got any plans or experience of building an offset.

Has anyone ever imported one from America it seems that would be cheaper than the prices some in the U.K are. How much is import duty??

I would like one of a similar size to a Oklahoma joe any help on plans or other hardware that's worth the money would be great.

I won a hamper through a facebook competition from a company called ross and ross. The rub for pulled pork looked really good so i decided to use it and must say that it is really nice. 

I decided as i was doing a few events this month to buy half a pig. I think it was about £80 for 35kg

I rubbed the pork with frenchs yellow mustard then rubbed all over with the ross and ross rub cooked for about 9hrs 250 -300f in a BDS

I basically cooked the whole forequarter of the pig. Bone in shoulder, the chime as we know it up north (neck), shank cut off and taken to just where the ribs start.

Good colour and bark really enjoyed it

2 types of kebabs cooked at the weekend.Tikka and mango, lime and chilli. 

Tikka kebab

5  tablespoons natural yoghurt

¼ level teaspoon cumin seeds

A good handful of chopped coriander

¼ level teaspoon coriander seeds

2 limes zest and juice

2 cardamom pod

A pinch of black pepper

1½ level teaspoon ground turmeric

4 clove of garlic, crushed

2½ level teaspoon grated fresh root ginger

1¼ level teaspoon chilli powder

¼ level teaspoon salt

2 teaspoon kasmiri chilli powder

2t teaspoon hot curry powder

2 tsp natural red food colouring(optional)

1.5k chopped chicken thighs in chunks to go on skewers.

Mix all ingredients together leave to marinade for 24 hrs. Then cook

 

 

Mango, lime and chilli chicken

 

4 limes juice and zest

3 mangoes diced up

3 garlic cloves

2 fresh red chillis (as mild or as hot as you like)

4 tsp of brown sugar 

2tsp cider vinegar

1tsp salt

1tsp pepper 

a large bunch of coriander

1 tsp grated ginger

1tsp fish sauce(optional)

1 scotch bonnet (if you like it really hot)

a good glug of oil i used rapeseed

1.5k chicken thighs cut up ready to go on skewers

 

Leave to marinade for 24hrs. Cook serve with salad, flatbread and a nice light ale

To get the cracking to crackle i turned the porchetta upside down in the drum and just let the natural heat variance of the meat being closer to the coals to do the job. Worked quite well

For a small gathering of people i decided to do a porchetta. I dont really know the weight of the belly but i would ask your butcher for a full belly with the ribs still attached. 

Trimming the ribs out is a fairly easy process and you should end up with something that looks like the picture below.  I crosshatched the meat side to let the marinade infuse into the meat

The marinade was a bunch of thyme, 6 garlic cloves, a bunch of rosemary, grated rind of 1 lemon and 1 Orange, salt, pepper,  2 tsp dried sage. After marinating for 24hrs. I began to stuff the belly. I first trimmed a pork fillet up and laid that on the belly.            

I then made a stuffing mixture of similar quantitys to the marinade in a bowl adding 2 white onions and 150g of mushrooms fried till golden brown and left to cool .500g minced pork, 150g dried breadcrumbs. The juice of 1 lemon and 1 Orange. Salt and pepper. I then encased the fillet and began rolling. 

The roll should be nice and tight ensuring that most of the stuffing stays in the belly, i then tied the belly at 2cm intervals to keep the whole thing looking nice and neat after rolling i let my porchetta set up in the fridge for another 24hr although i do not believe this step is required and you can just smoke it or grill it as is.

I smoked mine in my Bristol drum smoker at 300f for about 4.5hrs until it reached an internal temp of 170f. Everyone really enjoyed it i will definitely do this again

crispy crackling, soft belly, porky goodness.

I am catering for a party of around 25-30 people so nothing scary and i am doing a porchetta. I would really like people's opinions on what would be the best for a party. The first option is a rolled belly with seasoning, smoked low n slow then crisping the skin up at the end of the cooking process 225f for about 8 hrs. I could stuff the belly with loin and sausage meat cook indirect 300f without the skin or higher temp to get crackling. I could skin the belly and just go for glazed fat going low n slow. What has worked best for people in the past.

If i stuff it do i stuff and season the night before then left to air dry in fridge. 

Has anyone blow torched a joint like this after smoking to get good crackling.

What do people think about rubbing salt and bicarbonate of soda onto the skin to get a really good crackling.

I'm also doing pulled pork, what's the best BBQ sauce out there i like stubbs but interested what people think. 

Any input would be great. 

I have cooked a few racks of ribs and i think that the most popular method is to the detriment of the meat, i am taking about using the 3-2-1 method. This method will over cook your ribs unless you have a rack of Flintstone ribs. I think if you stick to 2-1.5-1 that is perfect for me, the ribs still have bite, they still have plenty of taste. Does this depend on your smoker?? Temps?? Type of ribs?? Probably but if all you have done is 3-2-1 then just try another approach at least once. I would like to know what other people's approach are to ribs. I cook mine at between 225-250 rub 1hr before then do 2 hours unwrapped, 1.5 hrs wrapped, 1 hr glazed and left to do there thing. 

Any updates on where or when we might be doing this. I have been ridiculously busy with work and feel like i should catch up with all going ons

Cheers wade I will give it a go next time. Mum's the word an all that.???

Cheers for info wade. After using supracure a few years back I did reduce the recommended % I found 5% to be too high in taste more than anything else, my first few attempts were a bit salty,  it is really interesting to know what is legally allowed ( commercially). In future I will cure only having the nitrate level at 150Ppm. Do u just keep it plain with bacon or have u developed some favourings I.e treacle and porter, maple etc etc.

I bought this cure quite a whole ago from hotsmoked. Maybe we should e mail them with the nitrate calculations as the instructions that came with the Cure gives 5% as standard on the supracure. Thanks for the nitrate calculations I will use them next time and will base my future calculations on producing commercial grade products. 

I do like this quote by McGhee on nitrates (on food and cooking) "nitrosamines are known to be peril DNA damaging chemicals,  yet at present there's no clear evidence that the nitrates in cured meats increase the risk of developing cancer,  still it's probably prudent to eat cured meats in moderation and cook then gently"  

Below is the instructions for the supracure I was mentioning took some digging out

No problem i will put up a few sauce recipes. Can't beat a good sauce on some smoked wings???