Justin

Nice, was the hut a kit or did you build it yourself? By the way can you make the 1st Northern Tailgate mid September? Be nice to meet you had have a chat. Com cooking with us and ti will inspire you, I promise, it did for me. I llearnt stakcs despite being a reasonably experienced kettle bbqer.

Anyone else cooking? I note from facebook: Paul: Depending on how my hot links turn out today I’ll probably do some of them, thinking about jerk pork too. Neil: I'm thinking lamb kebab for Saturday and that's as far as I go. With salad and naan bread James: Lamb tikka with grilled cauliflower and chickpea salad. Moroccan lamb with roasted veg cous cous. Flatbreads(shop bought) chicken and bacon wrapped pork fillet. Cola glazed smoked gammon. Martin: Porchetta stuffed with haggis and whiskey soaked cranberries, not sure what with yet and some variation of moink balls, possibly stuffed with jalapeno poppers or mozzarella

yes we can manage, I was reminiscing about the lovely shelving.I have just ordered a mains adapter for my cold box cigarette connector. Think I will be drinking red wine! That should be interesting breakfast time

No pressure mate, we can manage either way

Confused chilled trailer or no. Electric Coolbox, I have mine to but i has cigarette lighter connection, I can order an adapter but of course it has no shelving. Blimey the chiller trailer really was a bonus! All those cold ciders! Fingers crossed but we can make do of course too

glad you said that. The chilled trailer was so helpful last time.

I spoke with butcher there about flat brisket. He said yes point end but only salted.. should not be salted?

Done

I will be doing Rather scarily Just doing Sides to balance against the huge range of meat we saw at the last event. Friday roasted Pepper and Bacon Bruschetta and pear and parma ham bruschetta for Nibbles on Friday as well as kebabs.not sure what sort maybe masala again maybe lamb shish. Sat Breakfast eggs provencale again, Sat Feast Cornbread, Roasted Pepper with Grilled onions and feta salad Red flannel Hash German Potato Salad Devilled eggs with hot sauce Pudding Tarte tatin Pineapple upside down cake

I know it is on facebook but cooking menu. Can we have a new thread on here on this. I will start it

Yes mate, followed your advice, thank you.

Popped down there and all sorted. BULB energy online statement saved as pdf then saved as word, easy peasey to amend and re pdf. Invoice make it up. Large amount of charm . Jobs a good'un. 10kg frozen spare ribs in yellow box £36.. 3.60 a kg

Wow lovely hut. Next is to join us all mate, welcome aboard

What is the point of having stone around? The pizza sits on the bottom. the steel will heat up on the sides and top and emit heat. The stone is to stop the pizza sticking and to diffuse the heat? Plus the firebox one goes over charcoal and gas, the bakerstone one is gas bbqs only ? There is the weber pizza oven too dedicated one and and a sleeve like the rotisserie sleeve but with a slot and shelf for pizza/

Mind you the bakerstone one includes other things which is good unless you already have them..

https://www.bbqworld.co.uk/firebox/firebox-bbq-pizza-box-black-edition.asp £70

hi tech nice

More cashfow

Nice mate and good question. I am ready to cold smoke but I am concerned at the heat even in the evenings it is up at 24 degs before even lighting the wood dust . Still it is what it is, so I am sure it will be easier come Smokevemer, cold smoking galore the winter though need to shelter the cardboard box! Might be smoking in the garage. That should be ok come winter. Definitely getting some cheese on and vacced fro some colleagues at work who are keen to taste,. Sorry i was not on from last coupe of weeks, projects at work ballonned, so I was in London a lot and was tired when I was getting home, plus some travel to boot..

Mine is belly pork so flappy and streaky, meaty though. It will be fun cutting it. Very sharp knife action. Will change kitchen paper wrap before i go to bed. I can not hang it to dry in my fridge

Good tip

Just gave it another two water baths, then patted dry and put back in fridge

Also I got very little cure liquid when I opened vac pac. Last time I cured pork in a Tupperware container there was masses of liquid

Just rinsed it in water bath and patted dry, taste peppery slightly medium salt. Tasty, Very peppery. I am rather susceptible to salt taste as rarely add salt to any cooking. So to me it tastes a bit too salty? I guess back is supposed to be salty pork? I would smoke it tomorrow but the sun so hot, temperature too high already. In wrapped in kitchen paper and in fridge on plate. Will check and change paper again tonight

My fridge has glass shelves not to mention full of food so to hang it I was thinking hang it in the wsm, It is not cold but does it matter, it will dry out quick. Or lay it on a dish in the fridge whit some kitchen paper.