Sarah Duffy

Coco cabana? 

£9 for 500g barrel chunks and think t was 17 for 9kg coals

1 hour ago, Smokin Monkey said:

Sarah, did it have one of our WoodSmoke Forum cards in the delivery?

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

1 minute ago, Raptor72 said:

What did u get

 

Yeah I’ve just ordered 4 x1.5 kg of mixed woods from smoke wood shack 

Cherry, apple, hickory, oak

few others I quite fancied but I imagine these will kee me going for a while

7 minutes ago, Raptor72 said:

Yeah I’ve just ordered 4 x1.5 kg of mixed woods from smoke wood shack 

Mine arrived this morning! 

14 minutes ago, Smokin Monkey said:

I’ve cooked Lamb Breast, and must admit there are layers of very tasty meat, but between them is fat and the white membrane.

I cook the breast then remove the fat and membrane, to leave the meat, then over high heat crisp the meat. Very similar to a Chinese dish of Crispy Mongolian Lamb. Spicy Mongolian Lamb

Ah yes. Burnt bits essentially? 

Yes i stripped back fat and membrane! Lots of it.

10 minutes ago, Raptor72 said:

 

Can’t remember off top of head but can look later. 

10 minutes ago, Raptor72 said:

 

Drop him an email? I’ve just ordered!

21 minutes ago, Sarah Duffy said:

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

Well, the stuffing was nice but not with the lamb

58 minutes ago, sotv said:

Never thought of Lamb in a fatty but a flattened out neck or shoulder of lamb fillet as it doesn't have too much fat content, might work better with say a lamb mince and herb mixture  or a rogan josh style spice paste mixed in with the lamb mince along with roasted red peppers in the middle, wrapped with the bacon plait rather than a belly or breast of lamb. I reckon the rogan josh might work? so long as the paste didn't turn  too runny when mixed with the mince, whilst cooking. Makes mental note for next year.

Thanks for the experiment though to prove that lamb belly or breast won't work though ?

Breakfast fattie looks well tasty though.

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.

44 minutes ago, Smokin Monkey said:

Was it still too fatty? 

44 minutes ago, Smokin Monkey said:

Was it still too fatty? 

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

46 minutes ago, sotv said:

Never thought of Lamb in a fatty but a flattened out neck or shoulder of lamb fillet as it doesn't have too much fat content, might work better with say a lamb mince and herb mixture  or a rogan josh style spice paste mixed in with the lamb mince along with roasted red peppers in the middle, wrapped with the bacon plait rather than a belly or breast of lamb. I reckon the rogan josh might work? so long as the paste didn't turn  too runny when mixed with the mince, whilst cooking. Makes mental note for next year.

Thanks for the experiment though to prove that lamb belly or breast won't work though ?

Breakfast fattie looks well tasty though.

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

The lamb

Love it! Buggered up the bacon weave as it was too small. Know for next time

This, on the other hand... just crisping up the bottom. Don’t know why I put it in foil tray!

2 hours ago, Smokin Monkey said:

You never know, as long as most of the fat renders out it should be good.

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. 

I have plans for a Cornish pasty inspired fatty for Saturday. Just deciding how I’ll do it. Nom nom

Just now, Smokin Monkey said:

You never know, as long as most of the fat renders out it should be good.

We shall find out in a few hours I guess ?

Breakfast fatty in! This one I’m excited about. Can’t wait to see/taste how the smoke enhances it.

38 minutes ago, Smokin Monkey said:

Watching this one ?

I fear it’s going to be vile if I’m honest. Bit of an experiment ? 

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

18 minutes ago, Neil Craven said:

Rind on home cured is epic each slice has crackling on it 

It looks pretty epic!

6 minutes ago, Sarah Duffy said:

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)

What about online? I used to use an online shop for kangaroo, camel and ostrich meats and never had issues with the cold delivery.  

2 hours ago, Sarah Duffy said:

Ah ok!

Why does it need the stirring? Just curious and google failed me

17 minutes ago, sotv said:

I have been using streaky with rind on for ease of plaiting and the rind practically dissolves during my preferred methods of lo&slo for the fatty. Unfortunately the only supermarket I could find rind on bacon was Morrisons, but they seemed to have discontinued it instore and online..grrrr. Will have to ring round local butchers to see if they do it. Can't believe rind on bacon isn't more readily available. Suppose people can't be bothered to snip it off if they don't like it. But there should be a place for both on the shelves imho

 Did a load of different ones for a family function a few months back, if looking to try a different type of one. Tomato Sausagemeat, with slices of chorizo, grated mixed four cheeses (available at morrisons and other supermarkets) and sundried tomatoes out of a jar in the middle, was by far the most popular of them all  and the colour was amazing when sliced open and it was just a thrown together with things that were leftover  as mentioned in an earlier thread after the other 4 planned ones had been made

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)