Justin
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Everything posted by Justin
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It was good fun at this at the last weekend. Two days of judging and meeting up with Wade again was a surprise and a delight. Had a good time.
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Good effort. Well done
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Do not believe smoke level would be different as long as there is space for air flow but temp could be higher on lower depending on set up. I use a smokefire and at low temps it is not much difference across two zones do not worth worrying about
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I often think things taste better the next day but it maybe psychosomatic
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New Smokery starting up in Orchard View Farm - Aylesbury
Justin replied to Wade's topic in Chewing the fat
I will like to join in for this. I would arrange but not convinced enough interest? I am already arranging a beer and bbq event for 16/17 sept at Willomere camp site where used to have the spring tailgate. I have some of my brewing colleagues going who ao like to bbq. We are hoping to have a mini beer festival with good food -
Choices are yours. All sounds good. Depends what you want to achieve. Maybe smoke for a while then put it in the crockpot as per normal
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Just Bought One Of The New ProQ Cold Smoking Cabinets
Justin replied to sotv's topic in General Discussion
I shrink wrap smoked cheese abd leave it for at least 2 weeks in fridge usually even longer. That gets rid of bitterness -
NO BAKE CHEESECAKE | The Best SUMMER No Bake DESSERT
Justin replied to Always Yummy's topic in Desserts and Baking
1980s food. Lol -
I agree but no one taking that on. I tried regional to be but it did not come off.
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Thanks mate. Got the chicken stand with the cast iron grills from website cast iron grills.com or something like that
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I tend do indirect first then sear after if grilling. Reverse sear
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Nice. I did 8 min skirt steak as a Matambre on Sunday and was nice and even better as left overs. Very nice with some hot chilli sauce too. Overnight marinade
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Exactly. Alternative to pulled pork
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No need for that please
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Roasted Pork Tortas with guacamole. Weber recipe
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Peruvian slow cooked pork shoulder. Weber recipe
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I have done it using pork shoulder. Butterflied and the restring to hold it all together. Delicious.
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I have done it using pork shoulder. Butterflied and the restring to hold it all together. Delicious. Weber recipe.
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Porchetta
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I use a WSM with smoke fire which makes temp control simpler to manage.
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I will chat with Steve about setting up the national
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Mine is still as it was but I use smoke fire with water bowl but I line it with foil so it is easier to clean
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Still enjoying smoked salmon I did in December.
