Brinkman

but nobody expects the Spanish

1 minute ago, Icefever said:

You know what to do next time ??  take them sausages from Lidl....

There wont be a next time, not now not ever.?

Warwick, alas poor Warwick, I

1 minute ago, Icefever said:

   boy o boy you must have been pi**ed...... 

No, never touched a drop as I was driving.?

and if I'm not I'll 

1 hour ago, Wade said:

Nothing wrong with cooking ribs this way. It is not a million miles away from the way that many restaurants/pubs do it.

But I'm normally well on the way to being a tad tipsy when I eat them in the pub?

On 8/5/2017 at 4:33 PM, Smokin Monkey said:

Not quite Sou Vide.

Sinners Ribs.

Forgive me Lord Of The Smoke for I have Sinned.

Ingridients

2 Costco Rack Of Ribs

2 Tbs Liquid Smoke

Your favorite Rib Rub

150ml of your favorite BBQ Sauce

Cover your Ribs with the Rub.

Add the Liquid smoke to a Slow Cooker/Crockpot and set to high.

Place the ribs in the pot with the meat to the pot walls, one on onside the other opposite.

Put the lid on a cook for 3-4 hours depending on your cooked preference.

once cooked, sauce your ribs, then place in a hot oven for about 10 minutes to glaze the ribs.

 

Ribs in slow cooker with rub applied

Ribs after four hours.

Ribs served with sides of Coleslaw, Jacket Potato, Onion Rings and some Green Stuff.

I did this the very first time I failed to smoke a rack as I should have! Gave up because I was unable, on the day, to control the temperature and whacked them in the slow cooker out of desperation, lovely they were. it was at that moment the memsahib asked the killer question "why did you waste all that money on the smoker" I love her really, honest.?

4 hours ago, jockaneezer said:

We got invited to a friends bbq and I knew it would be a traditional British affair, dodgy chicken drumstics, lurgey burgers and cremated sausages so I did a pork shoulder the day before to show them the error of their ways. When I was doling out the pulled pork, I explained to them about the 7 hour slow cook over cherry wood and the intracasies of the rub, one of the girls said  " Ohh, this is fab, tastes just like tinned hotdogs !"

Had something similar last weekend, dried up roast pork, crackling so salty I thought I was following down Lot's wife's road. I had taken a whole bunch of knockwurst which I'd lovingly made and smoked, I love these little devils and so am a little touchy about any adverse comments, and got the same thing "oh these sausage things are like the ones you can get in Lidl" No there bloody not you utter twonk! was what I wanted to say but settled for sulking in the corner of the garden. Grrrrrrr? 

On ice, I'll be there

double pie and mash please

7 minutes ago, Raptor72 said:

True ! I’ve been wondering for ages about getting something. My local pub has a box cheeks dish . And I was thinking about combining the smoking and sous vide . I guess it sort of helps with reverse sear

I'm seriously researching as I type! My mind is working on using a commercial deep fat fryer that is taking up room in a kitchen cupboard because the wife don't like the smell of frying! This could work, combined with the clip on unit, to work as my first bath!! Deep enough, length not perfect but more than adequate for steaks, fish, pork loin, etcetera.?

1 minute ago, Icefever said:

What can I say Brinkman that hasn't been said already.....other than to quote Wiki...

" Goussault and Pralus independently worked on the development of sous vide in the 1970s and eventually became collaborators. It was Goussault who pioneered the marriage of vacuum sealing with low-temperature cooking. Pralus, considered the father of modern sous vide, cooked at higher temperatures." 

It's a bang it in a bag, pop it in the water bath and forget it.

True very true. To be honest I never realised you could use pretty much any container to cook in! As I said I'd only ever seen, in use, industrial versions which were all big stainless steel tanks with heating elements hidden underneath, a bit like a giant fish fryer? Never knew you could get units that clipped on the side of any container you happened to have available? I am interested, very...

1 minute ago, Raptor72 said:

62 hours ? That’s planning ahead 

14 lbs of brisket is a whole lot of meat!?

You know what, I may just look a whole lot more deeply into this! I already have a vacuum sealer and rolls of the plastic stuff so I'm halfway there and to be honest I've never had a bad meal with food cooked this way. Yep I think this could be on the 'treat myself' list. Need to go and do some more research on exactly what I may need as opposed to what I want just because it has shiny lights, buzzers and such like!! Any and all suggestions are most welcome.? 

Cheers Justin I'm watching a video on UT of a guy cooking a 14 pound brisket! So he's smoked it for the first three hours then vacuum packed it and placed it in what looks like a large fish tank and cooked it at 140f for 62hrs! So based on what I'm seeing you can basically use any container that is both long and deep enough? Would that be fairly accurate?

28 minutes ago, Icefever said:

They're not expensive for what they are....ours cost around £60 I think....and 24hrs brisket is to die for its so soft it just melts in your mouth... 

Ice.

Brian how do you use, or I should say what do you use to cook stuff in? I've only ever seen the industrial versions with large baths and the heating element at the bottom! 

to the East of London

1 minute ago, Justin said:

HIP HIP HORRAY

Thank you sir, I, for one, feel so much better for that...

On 8/27/2018 at 12:56 PM, Brinkman said:

Ordered these yesterday, had a spare sheet of 304 stainless steel lying around after another build so have made some round tubes up, so all ready to go. I would put a photo up of my effort but for some reason one bluetooth refuses to converse with the other? I wonder if either think Tube relates to You??

Great success, these pellets gave a very fine and pleasant smoke ring to a leg of Lamb that was grilled today (Tuesday 4th Sep) using a very nice rub supplied by Wayne. 

Well done to Wayne. I'm in the good books with the memsahib for cooking a lovely leg of Lamb smothered in Wayne's suggested rub. I also followed you're wet marinade, with a tiny tweak, and started adding that halfway through the cook just to add a nice glaze. I recommend this rub to the house and request permission for a rousing chorus of hip hip hooray's very loudly!!!?

Just now, Smokin Monkey said:

Yes can do from Small to 5XL.

Oh even I don't need 5XL I just like T-Shirts to be a little baggy to allow for internal stretching!?

1 hour ago, Smokin Monkey said:

We have a T Shirt for that.

As soon as I loose enough weight and developed a six pack to be proud of instead of drinking one! Then and only then will I be looking for for that T-Shirt, well unless XXXL is on the menu!!?

Life, love, and the mysteries

3 hours ago, HeyBertHeyErnie said:

Dont' forget flipping it every five seconds 

Don't go there, if it wasn't being prodded and poked every five minutes then it wasn't cooking?

39 minutes ago, Wade said:

I would normally discourage people from buying a low end offset smoker (if they have not already bought one) but a lot of people do use them successfully and on the Forum here we will help people to get good results from them if they have already bought one. You will be able to get some great smokes from the Landmann but you just need to be prepared to invest a little more effort during the cook to maintain a stable cooking environment. The mods that you see are what others have found that work to reduce this required extra effort. It is a balance and often the price can be a big factor in the decision making process.. 

Agreed, offsets, they can be hard work, but to be honest, in my case, the OHJ was just as hard to handle! That was not due to the quality/thickness, well not as far as the metal went anyway, it was just a whole new way of doing things. I was used to slinging some hot coals on the grate and dropping some kind of meat on top until it smelt and looked good. Learning to control the fire/heat from an offset was for me a steep learning curve! Maintaining that heat in different weather conditions was yet another hurdle to be cleared and then, if you are unlucky enough, to get a bad batch of coals or wood not properly seasoned, suddenly everything you thought you knew is thrown into doubt!! Hence joining a forum such as this. Where others far more experienced can offer help and advise that would take the new user months if not years to gather from going it alone! I rest my case m lud.?