tedmus

4 hours ago, Icefever said:

I'm sure we've seen this video....I love really slow cooked onions, try cooking them for about 20 mins or so.....pineapple juice in cooking as been around for a long time, many years back I watched a chef inject the juice into a joint of pork to cook it..

 

Ice.

Guga has done a few videos using pineapple to tenderise various steaks.

1 hour ago, ProQFrontier said:

Thanks will do that too if I am doing whole cook unwrapped, just need to figure out how to keep the Pro Q steady at 275f!

When I've used the Callow bullet I found a terracotta saucer in the water pan worked better than using water for stabilising temps.

Forgot to add that they were spritzed every hour or so when the bark started to form after about 3 hours.

I did these a good while back and probably the best ones I've done. Cooked at 275f for around 7-8 hours until probing really soft. Rub was just salt and cracked black pepper and lots of it and didn't wrap them. I think the pepper and leaving them unwrapped was key to the bark forming.

Same happened with Fogon 👍

17 minutes ago, Handyjayes said:

I do feel bad about questioning whether this was a bonafide site now.. I wish they could get themselves set up with a 'secured' site...

Those big chunks look the business 👌👍

Was there a shipping charge or all inclusive?

Shipping was included. I paid £36 for two bags but seems the price has already gone up to £19 a bag on the website, not so good.

Not all that size but plenty of nice big chunks, looking forward to giving it a go.

Yeah, 40 miles away in work at the minute though, I'll get some later.

Delivered today, hopefully get chance to use some this week.

Fogon works great in my kamado.

Big pieces will burn for longer, how hot depends on the air you give them and how much exhaust there is.

If you shut your bbq down properly after a cook any unburnt fuel can be used next time.

Fuel efficient cookers like kamados will show this more but the same applies to all really. 

I've ordered a couple of bags today so will report back when I've used some.

Weber Go Anywhere would be a good shout.

I have a Clas Ohlson copy that comes away with us, it's also what I tend to use for doing burgers on.

St Louis ribs from John Davidsons, 70/30 Porky White Chick/Hot and Hostile, Dirty Barbie glaze all from Angus and Oink , tremendous.

3-1-1 over apple wood, butter, brown sugar and sauce in the wrap.

Change of plan for me, St Louis ribs instead.

Think I may get the beef short ribs from JD on tomorrow.

Adjustable height Santa Maria type grill in there maybe?

Got some Argentine style chorizo from John Davidsons, grilled them up and made some chimichurri from this recipe for choripan, really tasty. Chimichurri spread onto the toasted bread and a bit more dolloped onto the sausages.

Chimichurri

Choripan

Wood wools are what I use either to get a chimney going or the kamado. Home Bargains used to do bags of 40 for about 2 quid. Think my current stash was from Amazon, box of 200 for about a tenner.

Found these for £13.

Didn't get any pics sorry but had the hanger steaks tonight. Done over a really hot grill on the kamado and brushed with a herby baste.

Kept flipping to build a crust and took them off at around 53c internal, left to rest then sliced across the grain and tossed the slices on a board in the resting juices and the remaining baste.

Outstanding beefy flavour, have to say the best tasting steaks I've had. I love flat iron and cooked it many times before but this was on another level.

YMMV obviously.

Argentine sausages tomorrow for choripan. 

So far so good with this order.

I wouldn't recommend washing chicken, you risk splashing campylobacter all over the place.

I think one of the end ribs on the pork rack is doubled over inside the packaging.

4 hours ago, Tabs said:

If you haven't already demolished it any chance of some pics? Keen to see the St Louis and beef short ribs.

I'll dig them out of the freezer tomorrow and take some pics.

Had the pork chops tonight and they were delicious. Did them sous vide and finished in a pan.

Delivery arrived from John Davidsons this afternoon, looks pretty decent. Put the order in last Thursday, spent over £60 so delivery was thrown in.

£73 for:

El Gordito - Argentine Chorizo Sausage - 500g (Pack 6)

Ribeye Steak Burger - 2x 113g Qtr-pounders (2 per pack)

Pork Tomahawk Chop - 450g+ x 2

Hanger Steak / Onglet - 300g+ Steak x 2

Pork Ribs ~ St Louis Cut - 2.00Kg+ Rack x 1

Beef Short Ribs ~ Jacobs Ladder - 2.40Kg+ Rack x 1