markie_q

12 hours ago, sotv said:

Forgot i got a set of these Stainless Steel Spatulas and a scraper (got 2 of them as use 1 as a bread kneader also) for the Plancha. Seem really well made, looking forward to cooking breakfast and pancakes with them, along with some homemade baked bread in the Proq in the Dutch Oven. 😀

 

Liking some of the attachments extras ProQ doing for their smokers now, like Weber do. It doesn't have to bee all about the lo&slo meats it is becoming a versatile bit of kit for other styles of outdoor cooking for me to try out.

I like the hanging attachment in my proq frontier. Regularly use them for handing chicken halves and ribs. At Xmas also tried a new technique, for me, of moving the water pan up a level, so I could low and slow on the top shelf and hot and fast on the lower shelf. That way whilst the turkey cooked, I could do pigs in blankets too

3 hours ago, sotv said:

Got a ProQ Plancha, a Lodge Cast Iron 5 Quart Cast iron Dutch Oven and Some Cavenders Greek Seasoning (non sugar) to try. Will be hunting around for a few more non sugar rubs for health needs in the coming months, but it is a start.

Gone through my rub cupboard and most are Angus and Oink and have sugar as one for the first two ingredients. 

I do have a few no sugar ones from a company called https://tastespice.co.uk/

I've got a chicken one, a steak one and a Cajun one that are all sugar free. 

Only tried the chicken one so far and it's pretty nice. 

1 hour ago, sotv said:

Got a ProQ Plancha, a Lodge Cast Iron 5 Quart Cast iron Dutch Oven and Some Cavenders Greek Seasoning (non sugar) to try. Will be hunting around for a few more non sugar rubs for health needs in the coming months, but it is a start.

A good haul there! Love my plancha, a smokerigg version for Weber, probably my most used BBQ accessory.

I'll have a look at my rub cupboard when I get the chance and see if I have any without sugar. 

20 hours ago, Smokin Monkey said:

Couple of Boxes of BBQ Rubs as well.

The Smokey Carter rubs and sauces are really nice. 

No pit barrel cooker for me 😞

19 minutes ago, Adman said:

I got some of these gloves after watching the Buffalo slicer video on Youtube, and knowing how clumsy I can be. I always use them when using the slicer.

I usually put some latex gloves over the top to keep them clean and dry, especially when washing the blade.

Just wearing them seems to remind me to be careful. It's hard to forget when you have blue latex hands...

 

I saw them on the video before I got mine too, but foolishly thought I'd be more careful 😁

Good tip with the latex glove over the top too. 

Had a box of those delivered yesterday

4 hours ago, Icefever said:

I've just ordered a pair off the Big A.......better to be safe then fingerless. 

I'm hoping they'll also double as part of a Michael Jackson costume 😁

2 hours ago, Raptor72 said:

I’m not a fan of gloves either . However the likelihood of an accident is greater for us. 

I think I might invest in one 

The glove Wade posted looks a lot nicer than the old chain mail ones I remember from years ago. It's arriving tomorrow, so will see how it goes

59 minutes ago, Smokin Monkey said:

I got “Bit” by my slicer, bit like Wade.

Finished slicing, removed blade, and put in washing bowl, carried on cleaning machine, thought just wash hands.

Put hands into bowl , brought hands together or wash, but blade was , not flat in bowl, and managed to cut two fingers on each hand.

Best part about, I knew in the back of my mind I was going to do it!!!!

Ouch! I think the worse thing is the disappointment you have in yourself afterwards

I've just ordered them. I'm not a fan of wearing gloves, but desperate to slice the rest of the bacon 😁

I bet that must have hurt Wade!

4 hours ago, Justin said:

Bacon jedi to the end. Use a knife next time......or maybe not.

I like my slicer, it just doesn't play nice

2 hours ago, Wade said:

No Cry Cut Resistant Gloves

Do you use these? In my head I was imagining chain mail

1 hour ago, Smokin Monkey said:

Ouch, that looks painful!

It's sore, but not as painful as you'd think. Good thing with a sharp blade, a nice clean cut. 

31 minutes ago, Justin said:

Lesson learnt. No lasting damage hopefully. Manly scar and a story worth a few beers.

My other half is still telling everyone how, despite the blood running down my arm, my bigger concern was asking her to make sure she wrapped the rest of the bacon up as soon as possible.

4 minutes ago, Wade said:

Wow! what happened? You were not trying to slice without using the meat gripper were you ??? I hope there was no permanent damage.

I was stupid! No lasting damage hopefully. Not an enjoyable three hours in a&e though, but doctors and nurses were amazing as always. 

The meat stuck to the blade cover when I pulled the carriage back, so I foolishly lifted it back and just caught my fingers. It all happened so quickly .

I think that's what happened. I've been banned from using it again until I buy some gloves as I can't be trusted anymore 😁

The slicing did not go well 😁

Those slicers don't play nice. 

All fine though, could have come off a lot worse. 

KungFu BBQ is very active on Twitter and Instagram too. He's a chap called Nathan and all of his food is amazing. Very approachable and gives great advice. Possibly has the biggest cookbook collection in the world 😁

30 minutes ago, Raptor72 said:

Lol no stick to oven for Xmas day 

Spatchcocked and on the pit barrel 😁

This is a great deal. Wish i could get away with ordering one. 

It's been in four days today, so will try and slice it tonight. I'm planning on slicing and freezing. Although not ruling our slicing and eating it all tonight 😁

I've 24hr smoked some bacon and put it back in the fridge vac packed. How many days should I leave it before slicing?

My buffalo also does this, and do as Wade says.

It's not ideal, but was very handy when a friend asked for very lean back bacon 😁

I've got the got the Weber one and it works fine and seems good quality. It was reduced last year at Riverside garden center online for £50.

Ive got my eye on one of those that have a rim around the lid, so you can load coals on top. 

On 12/9/2018 at 8:21 PM, Raptor72 said:

https://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2011/06/homemade-smoked-mozzarella.html

That's a great blog. I'm going for two hours with apple wood tonight

Thanks for all the replies, some great info. 

We have an uuni and love pizza parties

Hoke made does sound good.

How do you think I should store it once it's smoked? It's usually kept in liquid before you buy it, do you think it would dry out too quickly if vac packed?