Justin

good idea, I have two Weber aprons as it is so not for me, mate

anymore competitions?

Sorry I had to delete photos. It was my error

Looking forward to seeing the Asado chicken. Real Drama

Ice and Ice Ice lady: We're going with Fish for this event, because of time restrictions on us as we don't get back from Portugal until that Fri. We hit Bristol airport around noon, drive to Warwick. Swap cars then drive to Holmfirth...so we decided to go fishy, We have a fish van every Wed so have ordered a Coley....ask for a big one. The others will be sea Bass or Bream won't know for a couple of weeks... Smokin monkey: Asado Chicken for a bit of fun on Saturday. Friday night will be Smashed Burgers, topped with Cheese and a serving of Pulled Beef Brisket, and some Green Stuff.

I know you are going to have a super break. xxx

Bresola marinade recipe?

Prague no2 needs to be mixed with curing salt? What are the ratios per kilo, no2 2,5g per kilo, curing salt the same so 2.50 of each per kilo? 5g per kilo in all?

OH, good luck with the procedure, hope the recovery goes well. re help I really enjoyed you cooking with me last time; thank you for that ;there are others who helped too so we shall see, i like making teams

I am up for this and wish to give it a try. Pork belly pancetta. Yummy.

Welcome aboard, Glad to have you join, enjoy

great. All those utensil as and tool gathering dust relive again.

Excellent, turning into a really success already, I will be in middle of kitchen again being industrious so will co opt some the better half's to help I think. Well done with the organising.

to go with the red flannel hash

I might do some poached eggs too

Anything else being cooked?

OK Flavorful is lovely lemony chicken, but texture tender though i like it a bit more drier, Griddle for 2 minute and eating hot will help I think. Am happy with the first result but i might leave in bath for extra hour next time and see what difference it makes. May also try zip bag rather than vac pack too to see how that changes it. Maybe a smaller chicken breast will change it a bit too.. all to experiment with

Wow, looks and smells lovely, not browning on griddle as it it as it is for lunch or a salad. White meat is cool. I will cut it open once it has cooled to see how well it cooked through. Picture to follow

Welcome aboard, glad to have you join, do contribute your cooking adventures, there is loads of excellent advice on here,

Just making some chicken for lunches. Nothing fancy, 2 slices of lemon,( it is large chicken breast) touch of rape seed oil, 1/2 teaspoon garlic granules, half teaspoon ground pepper. 65 deg c 90 mins (other 3 chicken breast in the pack vacced with rapeseed oil, lemon slice and one with oil, lemon, and sprig of thyme for another time)

You have not used your kettle for 2 years? Oh my there so much you can do with that, cold smoking

Ace, go for it

Nice one mate. Rosie's and yours repetoire is very good

A sous vide as well. You should go into catering. Nice