Sarah Duffy

10 minutes ago, Justin said:

Mind you maybe you do not want sweetness in your soup. Personal taste.

The roast parsnip soup always is quite sweet anyway. So simple but delicious as the roasting caramelises it. 

13 minutes ago, Justin said:

Worth a try though I like a bit of sweetness on parsnips so maybe a sweet rub and maple smoke?

 

 

 

Ah ok. Might try small quantity. Bit of honey perhaps. I don’t have maple. I have hickory, oak, Apple, cherry, various barrel chips and something else I can’t remember! 

Thanks! The ribs were pretty naff. Think I’ll just smoke next time! Brisket burnt ends today. There’s a toast parsnip soup I make a lot so thinking I might try that on the smoker but might taste a bit rank? 

Yes I filled sous vide to the brim 

Mad start to the yearbut finally back to it. Late night smoke last night and just starting to load in tonight’s tea. Rib rack has been stewing away I’m the sous vide and then transferring to smoker. Fatty in and some other bits to throw on (gotta have some sausages and burgers). Brisket flat thawing to become burnt ends on Sunday along with a pork shoulder for pulled pork.

First blow torch arriving tomorrow! Will give it a go. Hoping to burn out the smoker now that ive beaten it back into place. May try grilling too (all assuming the toddler allows this...) 

First go at this. Nice. I’ll ease off the pepper next time as it has quite the kick judging by my tester piece. Lmay be a bit much for Isaac and Byron. Fine with yoghurt mind. 

Firat one in tomorrow hopefully! 

If the family don’t like... well that’s just fine with me 😈

3 hours ago, Wade said:

There is no real requirement to clean the inside of your smoker, except for aesthetics, as it will naturally clean and sterilise the next time you fire it up. Just make sure that you remove any visible food residues and clean the cooking grates with soap and hot water. If you do want to do a "burn out" then simply bring it up to ~200C empty and let it run for an hour or so. After that remove any powdery residue with a soft wire brush. 

Ah ha ok thank you!

My smoker took a hit in some high winds before Xmas. Only minor things to fix to make it useable again but.. it needs a hell of a good clean. I read something about just doing a burn to clean? Any tips before I start getting the baking soda out and trying to soak and clean? Hoping to get it sorted on Tuesday so I can do pulled pork Thursday.

Thanks in advance!

1 minute ago, Justin said:

They given an icing sugar sort of sweetness on the pork. Lovely

I bet! Mangos are fantastic with pork. Sweet potato is always a good side.

And sous vide salmon is the bees knees! Great to be able to use many more cheaper cuts of meat now. 

Would like to get a blow torch to try but I’ve read many don’t like the flavour it adds

13 minutes ago, Diggerg said:

You should check out malcolm reeds oxtail recipe. Amazing.

Oxtails were a regular dish in my nannas house! Best gravy without doubt

Ooo I will try this when callow is fixed!

Happy new year! Yeah still sous

vide everything! I try to steam veggies but use sous vide veggies for convenience as needed. Tried countless ideas and suggestions but nicely steamed has the edge somehow.

no smoke yet as still haven’t had chance to sort out the callow. It got beaten up a bit in some high winds at the end of last year. Also needs a good clean.

our turkey and beef joint we’re both sous vide then browned off in the oven on high for 30 mins. The BEST turkey I’ve ever had. No addition of greases other than from the stuffing and bacon wrap but it was so, so juicy and just delicious.

desperate to get he smoker going again! Have masses of coals and chunks just calling me. Byron keeps nagging for a fatty. My first thing will be  a pulled pork; smoked and then sous vide. Plan to do same for a brisket flat

On 12/17/2018 at 5:36 AM, Icefever said:

Same here,  we both adore pork,  maybe our favourite meat.  We've been cooking pork this way for a couple of years now.  May I suggest you buy a boned & rolled shoulder and cook that.  We did earlier this year and it came out like pulled pork.

As we are told/read it's impossible to overcook, all the juices stay in the bag.

 

Ice. 

I have one in the freezer! Destined to be pulled pork smoked then sous vide... when I fix the smoker 😂

On 12/17/2018 at 2:58 PM, Mick said:

What temperatures are you cooking to?

I did 66

All the years I’ve played with pork steaks and I rarely can get them nice so I don’t bother. Why have I not tried sous vide already!! Salt pepper and a bit of garlic. Moist and broke with a fork. So tasty! Didn’t pause for pics. Will next time 😂

Not tried potatoes in it as we don’t really eat them. We have sweet potato fries a couple times a week but I like those cooked in the air fryer

Been playing a lot with temps and times. Two ways I do salmon and cannot decide which I prefer! Lots of playing around with veg so I can now make mixed packs as I know what cooks at roughly the same time. Defo easier but there’s something about steamed veg that gives it the edge with a roast dinner. I steam once a week and the other 6 are all sous vide veg for the most part. 

Ham joint going in shortly for it’s overnight cook. Also played a lot with this to et the texture I like. They’re quite large joints and 64 for 12 hours seemsto get it exactly how we like. 

Still daily! 

1 hour ago, Justin said:

Or as Wade says, use less salt in the first place, you can control that and negate the need to soak?

Salmon and cheese and ham are the main things I’d like to cold smoke. I have lots of work on at the moment but once caught up I will have some time to experiment 

5 minutes ago, Icefever said:

I agree, I mentioned it to Rosie only the other day,  we will soak the next one for a while before cooking. 

Ice

Yes depends where the joint is from I guess. I always used to find the supermarket ones too salty. Overnight soak should do it

11 minutes ago, Wade said:

Don't go buying any expensive equipment though as you probably have most of what you need.

I just want the snake thingy for the pellets plus some pellets!

9 minutes ago, Wade said:

Do you also make the gammon yourself? It is very easy - just like bacon. Here is a method for making Christmas gammon
http://www.woodsmokeforum.uk/topic/890-christmas-gammon/

I don’t but I’ve not found it too salty and can always do a milk soak if needed. 

I do want to start having a play with cold smoking. I think it’ll be after Xmas though as I need some kit