Smokin Monkey

Docs trying to find out if it’s the Tablets I am on or the Drinking!

And this is my first day of work since this all started!

Not another Lock Down, been on the Wagon for 2 weeks now as Blood Test show high levels on something or another. How can I get through another Lock Down with out a Drink?!!!!!!

Can’t beat a good old “Chuck”

Can get complicated, I would fit a non return valve then a needle valve for fine control, but unless you know what you are doing, leave well alone! 💥

So, if I had to pick something that I would cook from all the cooks this weekend, it would be this, These look amazing, along with the Asian Salad!

Hi Adam, everyone hates the Stall. The stall is caused by the evaporation of liquid on the meat's surface. This evaporative cooling works just like when you sweat while working hard. The stall can get frustrating because it lasts for hours. It is because the heating rate of the meat and the temperature of the smoker matches that of the rate of evaporative cooling.

Well guys, think that was a success! Enjoyed seeing everyone’s cooks over the weekend. Sluggy said, repeat next year, I hope we are doing it live and cooking together next year! Thanks for all that joined in! 👍

Looks great @Justin

This is my Moroccan Lamb Kefta Tagine Lamb Mince & Chopped Onion Spice Mix All mixed together Formed in to Balls Brown the Balls in Tagine base Balls removed, browning an Onion Spices for the Sauce added and cooked for 1 minuet 1 Tin Chopped Tomatoes and brought up to a slow simmer Meatballs added to the sauce Lid on and cook for 30 minutes Eggs added and cooked for 4 minutes Sprinkle of Parsley and ready to serve with giant Cous Cous

Great Friday night cooks guys! Flank Steak looked amazing! Cajun Salt Crackling for breakfast? A bit hardcore but looks great. I will have a portion later with a Beer! BBQ platter from Scott looks a crowd pleaser all the way. And Gizzard, my the Brisket Gods be with you!

@Justin it’s not a Joy Stove, it’s a Lotus Grill rip off I use the rings off the Joy Stove. They are really economical on Charcoal and you can vary the heat output by the little controller on the front. It operates a little fan than pushes air up through the Charcoal

Massaman Beef Curry cooked on site at what would of been the National BBQ Weekend. My little Charcoal Stove similar to a Lotus Grill Beef sealed in a Cast Iron Skillet Onions in and browned. Now for the Massaman Paste (made at home) Paste cooked through, time for a tin of chopped tomatoes. Then some Beef Stock. Bring to a simmer, Then lid on at simmer for as long as you want, minimum of 1 1/2 hours. Chuck in some Potatoes and simmer for 30 minutes Add some Coconut Milk Chopped Parsley Five minutes later, serve with Rice and Flat Bread! And for those that have been to one of our Events before, yes right on meal time it Thundered and Lightening, and through it down with Rain!

Hi Scott, hows it going?

Little Charcoal cooker set up and ready to start the Massaman Beef Curry !

Where is everyone?

I am!

Yes nice pallet of Goodies!

Haha, looks like your not having a good week with your ideas! 😂😂😂

@adam, there is no pressure, just do what you can, I might do Bacon Sandwich!

I always cook Belly Pork at our weekends!

@Justin as asked if anyone would be interested in a Webex Room (Same as a Zoom meeting)? Would be around 18.00 on Friday & Saturday.

Rules, if I set any rules, you lot would break them anyway! No free and easy, just cook what you want, when you want and take a picture! That’s it! And let’s use the #woodhomesmoke20

Shashlik Kebabs Friday night and Moroccan Lamb Kefta Tagine Saturday night.

Come on, who’s up for this? I will be doing a cook, and posting pictures up, (might have a surprise in store!??) All those that take part will get a WoodHomeSmoke Sticker!