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markie_q

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Everything posted by markie_q

  1. markie_q
    I stopped soaking chips a little while ago for the same reason. Amazing ribs website does an interesting article on it, highlighting how little water they actually absord. There was a reason ships were built from wood. I find making a tin foil packet with a few holes poked into it, works well for a slower burn.
  2. markie_q

    Lamb Scrag End

    markie_q posted a topic in Lamb

    Picked up some Lamb Scrag End recently. Does anyone have any recipes for it?
  3. markie_q
    Want!
  4. markie_q
    Bargain! I picked up the American cookbook last time it was reduced. Worth it just for the cornbread recipe
  5. markie_q
    Hi Gary
  6. markie_q
    Congratulations
  7. markie_q
    Inkbird
  8. markie_q
    This was where I first heard about the difference in brisket by Jackie Weight. At around 2 mins in.
  9. markie_q
    Just to clarify, it's the Brisket muscle in particular, not the whole animal. As we obviously do have amazing marbelled beef in this country. However due to age, that one muscle just doesn't get worked as much.
  10. markie_q
    I think one of the issues is supposed to be the age of the cattle at slaughter. In the UK, cattle is slaughtered at a younger age than in the US and Australia, so the Brisket muscle isn't as developed and lacks the same degree of fat marbling, leading to a drier brisket. I think that's why the competition teams tend to use imported brisket.
  11. markie_q
    I've grown up with C, but cook in F, but also measure internal temp in C 😁 Neither are perfect, but I like imperial measures as they give far more option. Plus describing a couple of inches is much nicer sounding than saying around five centimetres
  12. markie_q
    Could be a number of things? How are you measuring the temp, is it the lid thermometer, or do you have a grill level digital one? Have you tried adding a water pan to act like a heat sink? You can then keep adding cold water periodically to keep the temp down Have you tried using one of the other burners on low to see if any is them burn lower?
  13. markie_q
    I picked up this https://www.amazon.co.uk/BearMoo-Sharpening-Combination-Waterstone-Sharpener/dp/B01IHOOXTY/ref=asc_df_B01IHOOXTY/?tag=googshopuk-21&linkCode=df0&hvadid=226606326869&hvpos=1o1&hvnetw=g&hvrand=1203611413553510709&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1006984&hvtargid=pla-423269013998&psc=1 Takes a little practice, but pleasing results
  14. markie_q
    Oh I didn't see the trays. I did pick up the heat gun yesterday. I'm very very impressed with it. Got the lumpwood going on a few minutes. Then whilst it heated up, I burnt all the weeds on the patio 😁
  15. markie_q
    You'll be fine. I did a pork shoulder as they're so forgiving, but from the very start the frontier has held steady temps amazingly
  16. markie_q
    I use a variety. I'm a big fan of hanging ribs, chickens etc, so use lumpwood for those. Spatchcocked chicken on the top shelf with no water pan is also great. When I'm doing a long cook, I've used Weber briquettes, heartbeats, Nature briquettes and cococabana briquettes. They all behave similarly.
  17. markie_q
    Had my proq frontier for just over a year, it's fantastic. So versatile. I'm sure you'll love yours.
  18. markie_q
    Peterborough
  19. markie_q
    Welcome Dave!
  20. markie_q
    The best tip I've heard is, if you inject a spatchcocked chicken, you should inject it from the bone side. That way the skin status on intact and doesn't tear when it's cooking. I've always been pleased with results when injecting. Especially Turkey.
  21. markie_q
    I usually put it about an inch away from the meat. Not sure if that's right or not, but makes sense to be next to the item that's cooking
  22. markie_q
    Just tried these for the first time too. I also did the eBay deal. They take ages to light, longer than even heat beads. But as you have said, hold low temps steady for hours. They do create a lot of ash. I was using them in a slow n sear and after four hours, had to shake out the ash. I'll definitely use them again.
  23. markie_q
    Bargain! My local one hasn't stocked them yet
  24. markie_q
    Hi Secla. Looking forward to hearing what you think of it. There are a few members that bought last year's version and the reviews all seen positive.
  25. markie_q
    £10 for 4kg Weber in my b and q. Need to find somewhere with a deal on
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