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sotv

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sotv last won the day on July 10

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  1. I use this recipe to make homemade broth i use for braising meats in the smoker or Stews in general done in the house, that I found on the net. Can take a bit of time, but produces a good nice flavoured broth. I have a 3.2L slow cooker so quantities can be adjusted according to the size of the slow cooker 1.5 kg of bones (from butchers shop or use bones that you have leftover from a Sunday roast, chicken lamb etc) I use the marrow bones you can get from Morrisons works out about a £5 for 1.5kg 2 Celery Stalks 2 Carrots 1 Medium Onion 2 Garlic Cloves 2 Crushed Egg Shells 1 tbsp of Salt 2 tbsp of Apple Cider Vinegar 1.5 Litres of Water Herbs of choice I usually use Sage, Thyme and Oregano but Rosemary or Parsley goes well also Throw everything in the pot and the chopped vegetables and herbs and cook on low setting for 24-36 hours (Can be up to 72 hours if desired). Strain thoroughly and can be kept in fridge for 5 days if sealed or frozen into ice cube trays in the freezer if not a suitable container available and used accordingly. You can top-up with water if desired if boiling dry or you want more finished quantity but 36 hours of low cooking on mine produces just over a pint and a half of nice flavoured broth for me and meets my needs, without any topping up.
  2. sotv

    Lamb Scrag End

    Did you do it in the end? and how did it turn out if so.
  3. Haven't really got any spare kit. But happy to pop up the supermarket before Friday, and get a good selection of the Bullseye sauces for the raffle.
  4. Sounds good, Wade. Out of interest what temp are you planning to cook yours at? My 4kg piece, I was hoping if I can keep my temps under 250F planning on 5-7 hours cooking time to reach internal temp of 160F and leave for 30 mins + to rest. Does that sound about right, only done one half the size before and it was one of those supermarket mass produced wet cured ones. if so i can get a bit of a lie in perhaps, as the Osso Bucco shouldn't take much longer than 7 hours 😀
  5. Ordered my meat doing a Dry Cure Gammon with a Madeira Glaze and Beef Osso Bucco, both things meant to be quite forgiving if my temperamental ProQ decides to run a bit hot on the day. 🤞
  6. That exact one or something similar? Got to get something to clean the surface and that looked the best of what I could see?
  7. Thanks for the offer Justin, but happy to order some for myself, in case you have need of it in the future. @Icefever What sort of quantity do you think I would need to seal the two stackers and the 2 doors? and would I apply it to the edge of the stacker that goes inside the other one and the rim lid of the ProQ that fits inside the top one? Any opinions on this brush, for cleaning the surface of the stackers, thought about a steel drill bit brush one first, but indifferent reviews. but the BBQ cleaning brush I linked seems well reviewed and on a Prime deal at the moment.
  8. Sorry for double post, thought it might be better to post in this thread, where it maybe seen better, by anyone that can help me out with this on the Friday? Cutting lengths for gaskets and sealing it up myself on a ProQ Frontier isn't really my forte and I know it will end up a mess 😀 Thought about trying Aluminium foil tape as an easy stop gap, not sure how long it would last inside the ProQ though Alternatively if anyone is going to Billing and is confident doing this sort of thing and willing to show me and help me to seal it all on the Friday night, happy to purchase what is needed, beforehand with guidance what to buy beforehand and bring it along with me.
  9. Thinking my ProQ isn't sealing properly, due to the temp fluctuations I get when using the smartfire, around the stackers and doors?. In the states you can get ready made customised gasket sets for your particular model of smoker/bbq. Has anyone seen any UK vendors selling these and more specifically for the ProQ Frontier? Cutting lengths for gaskets and sealing it up myself isn't really my forte and I know it will end up a mess 😀 Thought about trying Aluminium foil tape as an easy stop gap, not sure how long it would last inside the ProQ though Alternatively if anyone is going to Billing and is confident doing this sort of thing and willing to help me seal it all on the Friday night, happy to purchase what is needed, beforehand with guidance and bring it with me.
  10. sotv

    First brisket

    You may have been closer to 225F than you thought? I don't know how accurate the lid thermometer is on the new ProQ but a lot of analogue thermometers are not the most reliable. Mine on the older ProQ is is usually around 20F out (lower reading than actual reading). When finances allow investing in a digital thermometer is worth considering especially if they have hot and cold alarms that you can set for the pit temperature, to warn you of any big temp fluctuations, during the cook.
  11. Looks great, saved that rub in my basket for Amazon for future purchase when my current Greek Seasoning I usually use has run out as it has tripled in price since the last time I bought it.😞
  12. Never been a fan of toad in the hole (school dinners I think) but that does look amazing. Like the onion cooking method, how long do you sit them in the coals for, to cook?
  13. sotv

    First brisket

    Still looks very edible and pleasing to the eye though. 👍 Where were you reading the internal temp of the frontier from above or below the meat? if above, that looks almost big enough to act as a second heat deflector for the frontier, which may have been the reason for the low temp reading? Worth considering using sand instead of water, with a covering of foil over the sand, still keeps the internal temp steady and doesn't need any maintaining during a long cook. Could always split the brisket between flat and point and spread the cook over 2 levels in your frontier or places like gridironmeats sell points and flat seperate 3Kg each approx . Never cooked a slab of meat above 4.5kg on the frontier on 1 level, interesting to see although you weren't 100% happy with it, it can be done.
  14. Never done lamb burgers, but love feta, usually add some chunks to lamb kleftico or in the middle of chicken breast wrapped in Parma Ham Started mixing Pork Mince with Beef Mince 15/85 ratio for my burgers with a teaspoon of ground cumin and red pepper flakes to the complete mix, nice flavour, usually do a 50/50 mix of these 2 minces for Gyro meatballs, and found most of the ingredients from these work well with the burgers for my tastes
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