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Sarah Duffy

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Everything posted by Sarah Duffy

  1. Sarah Duffy
    Coco cabana? £9 for 500g barrel chunks and think t was 17 for 9kg coals
  2. Sarah Duffy
    I didn’t take one out BUT.. there was a card in the bottom of the box. Kids got to the box before I took it out so that may have been it
  3. Sarah Duffy
    Cherry, apple, hickory, oak few others I quite fancied but I imagine these will kee me going for a while
  4. Sarah Duffy
    Mine arrived this morning!
  5. Sarah Duffy
    Ah yes. Burnt bits essentially? Yes i stripped back fat and membrane! Lots of it.
  6. Sarah Duffy
    Can’t remember off top of head but can look later.
  7. Sarah Duffy
    Drop him an email? I’ve just ordered!
  8. Sarah Duffy
    Well, the stuffing was nice but not with the lamb
  9. Sarah Duffy
    Yes your suggestions sound good! I generally prefer spring lamb or mutton as the taste is more subtle. I like strong flavours with it too. Lots of mint or curry spices. Used to make loads of koftas! Need to see if I can find my old recipe.
  10. Sarah Duffy
    I was surprised how much fat had gone actually. I tried various bits of the meat which was tender enough but just tasted vile. The stuffing flavours were questionable anyway and that combined with the smoke was just vile
  11. Sarah Duffy
    Well also remember that I’m a newbie!! An expert may have success. I’m not a fan of fatty belly meats either unless they’re cremated. The flavours were all wrong too but it was given to me for a couple quid so thought a cheap experiment more to see about texture really and if the fat would crisp. It takes a high heat and a lot of salt for me to get the finish I like on belly pork
  12. Sarah Duffy
    The lamb
  13. Sarah Duffy
    Love it! Buggered up the bacon weave as it was too small. Know for next time
  14. Sarah Duffy
    This, on the other hand... just crisping up the bottom. Don’t know why I put it in foil tray!
  15. Sarah Duffy
    Not my jam at all. I’ll stick with minted lamb steaks or leg joints I think. Tender and flavoursome. The stuffing is nice but I don’t like the lamb.
  16. Sarah Duffy
    I have plans for a Cornish pasty inspired fatty for Saturday. Just deciding how I’ll do it. Nom nom
  17. Sarah Duffy
    We shall find out in a few hours I guess ?
  18. Sarah Duffy
    Breakfast fatty in! This one I’m excited about. Can’t wait to see/taste how the smoke enhances it.
  19. Sarah Duffy
    I fear it’s going to be vile if I’m honest. Bit of an experiment ?
  20. Sarah Duffy
  21. Sarah Duffy
    Well this one is in low and slow. and now to make the fatty. I’ll ramp up heat for that and to crisp the lamb bellY
  22. Sarah Duffy
    It looks pretty epic!
  23. Sarah Duffy
    What about online? I used to use an online shop for kangaroo, camel and ostrich meats and never had issues with the cold delivery.
  24. Sarah Duffy
    Why does it need the stirring? Just curious and google failed me
  25. Sarah Duffy
    Yeah I’d be surprised if a decent butcher can’t sort you out. i haven’t a clue what supermarkets have nowadays. I only go once every 6 weeks or so! I generally used to find the bacon is too thinly sliced/too much water and disintegrates on things I’ve cooked low and slow in the oven. With a butcher I can specify the the thickness I need it cut depending on what I plan to use for. I like thinner if I’m roasting and thicker for low and slow. (Talking oven here before I learnt about smokers)
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