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Smokin Monkey

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Posts posted by Smokin Monkey

    Hi from Dorset

    in Roll Call

    Posted

    Welcome to the Forum Baby Blue.

    For a first cook, I would not try Venison. Venison is a very lean meat, and unless you are on the ball, it will dry out and dent your enthusiasm.

    Go will a Chicken for the first cook, it’s cheap and not a disaster if you mess it up.

    • Like 1

    Help/advice with charcoal bbq

    in General Discussion

    Posted

    OK first off Welcome to the Forum.

    Secondly, try and move away from Instant light charcoal, Why, its impregnated with a starter agent (fuel) that burns and leaves a taint to the food.

    Move to Bricketts or Lumpwood Charcoal and use your Chimney to start it, simply scrunch some newspaper  or similar in the bottom ring and light.

    If you have a photo of your BBQ it would also help to see any problems, but I think the Foil is blocking air flow. Fire depends on air, no air, no fire, no heat.

    There is many different ways to cook on a BBQ with a lid, Direct (food above the charcoal) indirect or two zone cooking Charcoal on one side of the BBQ and food on the other side) or a mixture of both.

    Set BBQ up for two zone cooking

    B9429985-1AC6-480D-9204-90B0A26FC752.jpeg.cd068f9cf10071051f0415774c5f7bbd.jpeg

     

    Start wings in the Indirect Zone, lid closed, then when they almost cooked, move to Direct Zone to get a Char.

    This way the Wings are cooked correctly and then a controlled Char.

    • Like 3

    ProQ Butter Chicken, Murgh Makhani

    in Poultry

    Posted

    2 hours ago, Icefever said:

    Love it.  😂 hope you don't mind I think I'll call ours that also...in fact sat by it at the moment outside on the lawn. Used it yesterday to cook our sirloins', going to use it again later for some ribs off a side of bellypork that I collected on Thur.

    We have plenty of chicken so a curry midweek will go down a treat....watch this space.

     

    Ice.

     

     

    Belly Pork? Let’s see some pics!

    • Haha 1

    Cast Iron Cookware Restoration

    in General Discussion

    Posted

    This is one answer it got of FB
     

    “Stick that thing over a campfire, & let it get pissed off for a while. Move it to a cooler spot if it starts making weird sounds. My Cajun Grandma cooked on that thing over a backyard fire pit while I grew up in Louisiana. Best food ever! I’m sure it had to do with spices, though. Now that I’m all grown up, I’ve realized that cooking is nothing more than breaking down food with heat so our little human bodies can process it. Char & cayenne just add to the enjoyment!
    Cook on!!! 🤗”

     

    And

     

    ”That is awesome, can you grab some more pics like underside/stand and such? ”

    Cast Iron Cookware Restoration

    in General Discussion

    Posted

    I sandblast my restoration projects with no problems. Gets it back to how it was manufactured.

    Its OK as long as you do not us a very abrasive sand, use polishing sand, takes a bit more time, but you get a good finish.

    Got this Rare Norwegian Waffle Press and Stand to clean and re season next week.

    5B3ADE2E-0BA4-447E-8661-9EF8D460B79B.thumb.jpeg.381f43737cd022d2afaa37ea97e4093c.jpeg

    DBD8314E-9ACD-4C7D-943A-13E225C37D39.thumb.jpeg.ef58b6398e864a092ef11d274e7fa0f8.jpeg

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