Justin

https://www.finecooking.com/article/lesson-8-lump-vs-briquette-charcoal

Yes good point, I used to use lumpwood all the time. But it was very hot all the same as I had a breeze blowing. I put spare bits back on for 5 mins and they charred more nicely so that is lunch tomorrow. Will use lumpwood next time. I will get flaken cut next time for this dish too, save the effort on butterflying short ribs. Live and learn on these dishes. That is the fun of it

We served with all the syrup because we like it but i think better if on a plate a little syrup and whipped cream. We did not have any fresh mint but I think that will help the flavour too. All the same everyone wolfed it down

Cooked for 7 mins but in I think should be more like 12 mins high heat direct particularity for the bones. Weber says 5 mins.....bit chewy but really tender where it was properly charred. Flavour very nice indeed, Will cook again. Have few chilling right now and they will be in pitta bread for lunch tomorrow

I have it in the sous vide right now, 20 mins to go.

I always use them in weber because I can move them in and out under skillet to vary heat, like I did to make the caramel for the tarte tatin at Woodsmoke 18

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Anyone tried doing something like this? Just found it on picture for the book on amazon. It is a freebie page

Just an idea bu if we could put up pricing paid for meat that members buy that would help other member to source?

Not made it for a long time but found the old piece of paper in my recipe pack and figure post it to reliven it here I will do it again sometime, Is delicious if you like Gravlax, unfortunately my wife is not a fan. So easy to make

I have just marinaded butterflied beef ribs for 4 hours. I cross hatched shallowly the ribs once butterflied to make more tender. Butterflying: cut partly through meat by bone then again until you end up with 1cm thick steak with rib at one end of course Korean Beef BBQ Marinade is food processed garlic (4 cloves), 3 spring onions, two pears, (all roughly chopped then finely chopped in processor) then add 500ml water and rice 175ml soy sauce, 75g granulated sugar and 4 tbsp rice wine vinegar. Blitz it up, then Marinade beef in this in bag or bowl in fridge for 2 to 4 . Lift butterflied ribs from liquid and let liquid and solids slide off before grilling I will grill these tonight on Weber direct high heat for 10 minutes with lid open turning occasionally until nicely charred on both sides and cooked to medium rare/medium. Remove from bbq and sprinkle with sesame seeds. We will see if they will be tender enough. Photos to follow

I have some of these in freezer so will be doing this later this week I am going to serve with Merchant gourmet french lentils How to cook lamb rump sous vide Brought to you in association with Sous Vide Tools Lamb rump, with its strip of flavourful fat running across the top, is an incredibly tasty cut but can sometimes be tricky to cook due to its irregular shape. Cooking it sous vide, slowly and at a constant temperature, ensures a perfect result every time, and the meat can be finished off in a pan for a gloriously caramelised flavour. One rump – sometimes also referred to as lamb chump – is a more than generous portion for one person, and would happily serve two people with a substantial garnish. 1 Preheat the water bath to 62°C 2 Season the lamb rump with salt on the flesh side then place in a vacuum bag with a little olive oil. Vacuum seal the bag 3 Place the bag in the preheated water bath to cook for 45 minutes 4 Remove the rump from the bag and drain on kitchen paper 5 Place a frying pan over a high heat with a little vegetable oil and cook the lamb rump skin-side down until caramelised and golden brown 6 Leave to rest for a few minutes, then slice into portions and serve Variations Try adding different flavours to the bag before sealing it – thyme, rosemary and garlic are all classic flavours to pair with lamb and would work beautifully. Alternatively you could try rubbing the rump with spices such as ras el hanout before cooking to give your finished dish a bit of a kick. Instead of pan-frying the rump you could finish the lamb on a griddle or barbecue, giving the meat a smoky, charred flavour.

Roxy's S.C. Mustard Sauce All credit to Roxy through MACS BBQ for this beautiful recipe; Sauce to add to pulled pork is a mustard vinegar sauce. Add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after it's been pulled. When making a sandwich add some more of the sauce with a shake or two of the rub used to season the butt. This sauce is a perfect match with coleslaw that you can put in the sandwich as well. Ingredients 1 cup apple cider vinegar 1/2 cup english mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon Tabasco Method Combine ingredients and simmer for 15 minutes, stirring occasionally - for a smoother sauce, blend on high for a few minutes.

Salmon Gravlax (makes about 800) is: · 1 piece Salmon - 900g skin on (preferably not tail end) · 3 tbsp kosher salt · 1.5 tbsp granulated sugar (Tubinardo sugar is good if you can find it as it has similar granulation to kosher sugar and mixes nice) · 1.5 tbsp cracked black pepper · 1.5 cups fresh dill Inspect salmon and remove any scales and pin bones (use tweezers to remove pin bones) In small bowl mix salt sugar and cracked peppercorns. Cut a piece of plastic wrap long enough to wrap salmon comfortably. Lay on work surface. Sprinkle half the slat mixture down centre of wrap approximately the length and width of the salmon. Top with half the dill. Lay salmon skin side down on top. top with remaining dill and then sprinkle remaining salt mix on top. Pull up plastic wrap around salmon to enclose. Place wrapped salmon in sous vide pouch and seal. Put in fridge to 3 to 5 days. (this is a fairly light cure, so it is hard to over cure the salmon. 3 days is fine but if want to serve 4 or 5 days later then that is fine too) Open pouch and remove salmon, remove plastic wrap and the dill, carefully remove any pepper embedded in salmon, and then wipe with paper towels To serve slice very thinly crosswise, cut through the flesh to the skin and then then cut slices off the skin leaving the skin intact in one single piece. Re-wrap any unused unsliced salmon (skin on) and seal in a clean sous vide bag. Store in fridge for up to 1 week or freeze in sealed pouch for up to 2 months, thaw overnight in fridge before using. (Do not discard skin. Seal in sous vide pouch and freeze for another recipe use like Gravlax Salad with Cucumbers, New Potatoes and Crispy Gravlax skin). SCALING: To make gravlax you can use as little as 450g or as much as whole single fillet. Weigh the salmon and use 7.5g sugar and 15g kosher salt for each 450g of salmon, adjust pepper and dill appropriately

Or you could do it mate? Demonstrate what you do as Wade has done? Recipe I have for Salmon Gravlax (makes about 800) is: · 1 piece Salmon - 900g skin on (preferably not tail end) · 3 tbsp kosher salt · 1.5 tbsp granulated sugar (Tubinardo sugar is good if you can find it as it has similar granulation to kosher sugar and mixes nice) · 1.5 tbsp cracked black pepper · 1.5 cups fresh dill Inspect salmon and remove any scales and pin bones (use tweezers to remove pin bones) In small bowl mix salt sugar and cracked peppercorns. Cut a piece of plastic wrap long enough to wrap salmon comfortably. Lay on work surface. Sprinkle half the slat mixture down centre of wrap approximately the length and width of the salmon. Top with half the dill. Lay salmon skin side down on top. top with remaining dill and then sprinkle remaining salt mix on top. Pull up plastic wrap around salmon to enclose. Place wrapped salmon in sous vide pouch and seal. Put in fridge to 3 to 5 days. (this is a fairly light cure, so it is hard to over cure the salmon. 3 days is fine but if want to serve 4 or 5 days later then that is fine too) Open pouch and remove salmon, remove plastic wrap and the dill, carefully remove any pepper embedded in salmon, and then wipe with paper towels To serve slice very thinly crosswise, cut through the flesh to the skin and then then cut slices off the skin leaving the skin intact in one single piece. Re-wrap any unused unsliced salmon (skin on) and seal in a clean sous vide bag. Store in fridge for up to 1 week or freeze in sealed pouch for up to 2 months, thaw overnight in fridge before using. (Do not discard skin. Seal in sous vide pouch and freeze for another recipe use like Gravlax Salad with Cucumbers, New Potatoes and Crispy Gravlax skin). SCALING: To make gravlax you can use as little as 450g or as much as whole single fillet. Weigh the salmon and use 7.5g sugar and 15g kosher salt for each 450g of salmon, adjust pepper and dill appropriately

Just tasted mild cheese I smoked 10 days ago, pretty good milky smoky flavour. Not my favourite but nice job all the same, mature will surely taste better but I am leaving that until the bank holiday. Will bring a Mature block and Red Leicester block to the 1st northern tailgate for taste test

I will be cooking this tomorrow. SOUS VIDE CURRIED CHICKEN THIGHS Makes 2 Servings 250ml yoghurt 1 to 2 tbsp of curry powder (use your favourite). 1 tbsp soy sauce 1/2 tsp hot pepper sauce, Tabasco or your favourite 4 boneless chicken thighs skin on or off each about 100g (No more than 340g per sous vide freezer bag) Salt or Mara Seaweed Ground black pepper Stir yoghurt, curry powder soy sauce and hot pepper sauce in a bowl Trim any cartilage off thighs if necessary. Add to yoghurt mixture and stir complete. (or put mixture in a freezer bag, add chicken, squeeze most of air out and know, massage gently until all chicken covered) Put in fridge and marinade for 24 hours (if a rush, at least 4 hours). Preheat water bath to 65 degs c Transfer yoghurt mixture and chick to freezer bag and immerse in bath using immersion method (i.e. immerse zip freezer bag to 1cm below seal and air will expel then zip up bag, seal. Cook 2 hours Remove from bag and transfer chicken and sauce to plates served with plain white rice and simple minted cucumbers. SCALING UP. Just multiply up but do not put more than 340g of chicken thighs in one bag so use separate bags if cooking more than this. Scale up to how many people you are serving for, Variation: After cooked, sealed transfer freezer bag to ice bath and chill for 1 hour (Ice bath at least half ice half water). Once child, can be stored in fridge for up to 6 days. 1. REHEATING To reheating put in preheated 57.8 degs c water bath for 20 mins. If you have frozen the instead of putting in fridge then that is fine, but allow 40 mins straight from freezer 2. GRILLING. When you want to use remove from fridge and remove chicken from bag scraping off most of the sauce, grill for about 10 mins (remember it is already cooked) or bbq etc...Should take about 10 mins or until browned Photos to follow

Welcome aboard, the peeps will help you to hit the heights of bbq and smoking amongst other culinary delights

not for me.

Weber briquettes burn ow and slow if you get the vents right for anything up to 16 hours and beyond...

Very helpful. I did not realise you can age meat at room temperature in muslin. Can i use air dry bags at room temperature?