slimjim
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Thanks chap... I whipped over the skin with a blow torch after it rested, just to try and make 100% sure it was crisped up. Yeah, it was pretty crisp but there was SO much fat under the skin, STILL, after a litre poured out of it during the cook! Just fancied something different. Very happy I did it, happy with the result. but I'm not sure I'd rush back to do it again any time soon.
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Telford, Shropshire.
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Hey folks... been a while since I posted. I have been doing plenty of Jacobs ladders and pork shoulders... As well as a few chicken wings and huge tomahawks on my new super cheap (£20 DELIVERED bargain) Smokey Joe but as plenty of people have all ready posted about all those kinds of cooks (including me!) I haven't bothered putting them on here.... Was in my local butchers taking about bits and bobs. He asked what I fancied doing next... I said I thought I'd wait till the prices come down after NYE and maybe buy a Goose, as I have never cooked one AT ALL before. Let alone on the WSM. He went in the back and brought out a 5.3kg monster from the freezer! A customer had ordered it, with a deposit, but never picked it up. In order to keep it from spoiling, he froze it. So he let me have it for what is cost him, less the other customers deposit! Jackpot, as it was supposed to be nearly £15 a KG!!!! So after plenty of research..... I went for it. Lots of prep but it turned out crazy succulent. 48h wet brine (Apple/Orange juice, kosher) 24h dry, pricked then blanched, 356f with apple and hickory till it hit 170f internal. It gave out over a litre (4+ cups) of fat! Crispy skin, layer of fat, juicy meat. I'd call that a win! Fancy box. 😀 A decent size.... Some SERIOUS fat on this huge farmed bird Thought I'd add a little extra support, to make sure it kept it's shape during the defrost, brine and smoke. Double bagged, in a heavy box to keep the brine where it should be. 4 cups of apple juice, 1 cup of orange juice, 1/3 cup of maple syrup, 1 cup of kosher salt, topped up with water. (plus a couple of orange halves) Used plain water in the box around the bag, to force the brine to surround the bird. Defrosting, while it was brining worked a treat Also, put some weight on it to keep it submerged. After 48h in brine, this is 24h in the fridge to dry out. Perfectly defrosted. Stuffed it with orange and lime segments, as well as some thyme, bay leaf and red onion. After pricking the skin everywhere, to let the fat escape during the cook, I poured a couple of litres of boiling water over, to tighten the skin. Then dried it off again. Spot of OCD Weber briquette positioning. Yes, there is a LOT of fuel but I wasn't 100% sure how long it would take, plus it was a HOT cook. We usually use the bottom section as a fire pit to sit around and drink beers after we eat, with a few S'mores. ODC in the chimney too! Huge tray to catch the fat on the lower rack. After only 1/2 an hour with some apple and hickory. Look at all the fat all ready! Sat at 350/360f A few chestnuts.... This was only about half of the fat that came out!! Swapped the tray three times. If it had hit the flames I think it may have burned down the village!!!!! Pretty good temps in the last hour. Pulled off the heat at 180f (ish) and left to rest for 30mins while we had our appetisers. Yes, a little hot but I was busy seeing to the guests as well. Luckily (as you will see) the brine did it's job. Ended up taking just over 3 hours. I think this picture kind of speaks for itself. Very happy with the finished product. Would I do it all again? If I was doing a Goose again, yes. It turned out perfectly. It WAS a lot of effort and planning with the brining and drying, specially as it was a BIG bird and was a struggle to fit in the fridge. The 6 guests said it was the best Goose they had ever had, one of which had a grandmother who ALWAYS cooked Goose for Christmas. Personally, although it was cooked perfectly, it turned out I'm not a huge fan of Goose! 🤨 I think I'd have preferred Duck or Turkey. For the cost of it (even at my discount!) I could have bought a HUGE rib of beef and done that instead, along with a pork shoulder too! Which I think I may have preferred. All in all, a great cook, fantastic experience... just not for me. But you have to try it to find these things out! Thanks for reading my ramblings.... Hope it helps someone else.
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Thanks @Wade ... It was darn tasty too!
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Yeah, I did some research and it boils down to that gas bottles are a much higher pressure than mains gas, so you have to have bigger holes in your burners. Napoleon do them for this purpose but they are not cheap. https://www.gardenbox.co.uk/collections/gas-bbq/products/napoleon-prestige-pro-825-built-in-outdoor-kitchen-gas-barbecue Apparently, you CAN just 'drill out' the burners you have... but that sounds WAY too dodgy for me!
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What.... Really NO grief for using a gasser? ? Very much enjoying the new outdoor space... the only problem I have with the Outback is that I keep running out of gas! Next time I buy a gasser (which I am guessing is going to be a LONG time away) I am going to go all out and buy a Napoleon that I can link to the house main! That way I will never have to run out and buy another bottle last min again. Thanks for the praise folks. Just trying to do lots of different things.
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Excellent! I have a refractometer for testing the salt levels in my reef tank.
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We have a reasonably sized vine across the back of our garden fence... Never sure what do do with it, with regards to trimming back, harvesting etc.... I know it needs to be supported better next year, as it fell down in the wind yesterday and I have had to strap it back up as a temp measure. Any suggestions @Wade
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Ha.... tried a few puds... but this was the first attempt on the Gasser....
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No drag racing so far this year @Smokin Monkey ... I have some upgrades to get sorted next month, then I'm going to have a run or two ? -
Been off line for a while but now I'm back! ? Lots of changes at home. The three biggest of which are... 1. A canopy over my patio. It's pretty huge! 5m x 4m..... so lots of room for smoking and eating under. 2. A new Gasser!!! (Awaits the screams) It's a 6 burner Outback and I am VERY impressed with it. Even if the weather turns, I can keep going! With the canopy I have BBQ'd EVERYDAY for two months now, apart from the days I have been smoking ? 3. New Rescue doggos! Maddie And Murphy. Back in 2016, when we came to the UK Smokers weekend, we had our 11 year old English Bull Terrier Sky, who everyone loved. We lost her later that year to Kidney Failure. We were devastated. December last year we adopted two crazy 10 year old crazy Terriers called Maddie And Murphy. ...... Other than that, I have been cooking, BBQing and smoking as much as possible... even more now with the canopy. Generally experimenting with food and different ways to cook it all. Pork Shoulder Short Beef Ribs Double Decker... Pork and beef ribs Always time for a T-Bone My WSM cover fell to bits. I sent some pics to Weber via Twitter and they sent me a brand new one!!! RESULT! These things were very interesting (even though they were veggie!) Halloumi and watermelon skewers with tamarind dip Playing with the "Black Egg" conversion for fast and hot My local (2 miles!) butcher is just getting better and better at supplying meat. Most recently he has been doing me Skirt/Flap steak which I do VERY hot and fast. Burnt ends... Still touring in the camper Using the Cobb for BBQ while we are away in the van. Become quite a huge Cider fan As well as cider, I have kind of become addicted to these Padron Peppers, they go with everything! Breakfast on a regular basis.. Playing with the Rotisserie with a 'Kelly Bab' You can JUST see the infamous @Wade Pit Beans under there.... still a HUGE fan of the recipe. Although I do them a lot now, they are never as good as @Wade's This is me... I am a Muppet. Thanks for making me welcome. ? oh ...... and yes, I am STILL using the OCD/Hardacre method!!!
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Been a while folks! I have been getting on with quite a few smokes this year. Had a canopy put up over the patio, so I can now truly smoke 365. I'm averaging 2 smokes a month. Also shelled out for a (awaits abuse) new Gasser! It's a pretty big Outback and I LOVE it. Been BBQ'ing EVERYDAY for 3 months now. (Unless I am smoking) The benefits of a gasser. @Icefever ... I am in Telford. ? Tried to book the Aquadrome online... but the dates only go up to December. Will double check with the wife and call them ASAP.
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ooohhhh, tempting. ?
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A great point there @Wade ... Doing a little research on-line, it seems that not specifically the cold but wind plays a huge part of temp control. Luckily I have a setup in a sheltered corner of the Hardacre Estate, where there is little to no wind or direct sunlight. People have shown that very cold windless conditions have a negligible effect, where as even a slight/medium breeze can remove the heat at an unbelievable rate!
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More time for smoking I hope @Wade ...? The world needs more of your smokes! I have been very VERY lucky to sample all sorts of goodies from this Magician. Nuts, Cheese, Salmon, all sorts of meat. Plus the infamous "Best Pit Beans In The World" ..... All amazing, tasty yet perfectly balanced flavours.
