Sarah Duffy

1 hour ago, Wade said:

I use smoked bacon for my fattys as it does add an additional smoky flavour to the outside. The whole idea of a fatty is layers of different textures and flavours. I did use unsmoked a couple of times and it was still good but I prefer them with the smoked bacon.

Thanks. Will stick with smoked then!

14 minutes ago, Neil Craven said:

Fresh blood needs constant stirring from the moment it's collected till you use it not something that makes it user friendly 

Ah ok!

9 minutes ago, Smokin Monkey said:

You will not get fresh pigs blood. They may butcher their own pigs, but I am pretty sure they do not slaughter them.

Ah ok! I have no clue.. just googling ?

i doubt it would really matter. He likes any old black pudding so I’m sure he will like whatever I knock out. May save it for Xmas actually... buy me a bigger smoker and I’ll make you black pudding... sounds like a fair deal to me

Need to try source fresh blood maybe? I’m reading that it has quite the edge but they can’t harvest anymore. Friends have a pork  farm who butcher their own somim wondering if they can maybe do something that’s fresh enough 

22 minutes ago, Thenegativeone said:

This is pretty close to the recipe I used (albeit with a few changes) and I found it needed much heavier seasoning for my taste. Obviously your mileage may vary and I’d recommend starting with a tried and true method first then experimenting from there. But have a go! It’s soething different and how many people can enjoy their own black pud on a fry up?!

I imagine it’ll be ‘do it once for byron’ kinda thing then and pretences he has can be thought about the once per year I make it ? or he can do it blegh 

Just now, Smokin Monkey said:

Smoked will add extra Flavours, as you tend to cook at a higher temperature, the smoke is less.

Ok thanks. Might try one with and one without. Assuming the smoke is hickory then anything I use should be fine on top of that

Just now, Smokin Monkey said:

Then only un-know quantity is the dried blood. The rest is Pork Back Fat, from your local farm, Oats and Barley. See two parts of your five a day!

Yes I imagine he will be able to sort me out. He’s a big black pudding fan so I don’t doubt he will be resourceful 

7 minutes ago, Smokin Monkey said:

No the Streaky Bacon is cured, but it has a higher fat content than Back Bacon, which will give you more basting fat as it melts.

Ah yes, sorry. I get streaky to wrap with but just wondered if to get smoked or unsmoked. 

8 minutes ago, Smokin Monkey said:

 Now Sarah, first part of that statement can be taken in two different ways!

If you can block out what goes into Black Pudding the Flavours are amazing.

This is my Black Pudding Recipe

 

No comment ?

i generally find that if I make something from scratch I’ll be more likely to enjoy as I know what’s gone into it. I love peppery food so I ‘should’ like black pudding. Just the not knowing and reading about what may or may not be in it puts me off. Much the same with donner meat as I knew someone who worked in a factory.. just don’t even go there (this is the exception as I can now block it out and stuff down a kebab when drunk)

 Even such as pre made beef burgers and sausages etc .. I just have little interest unless they’re from my local farm or I’ve made them myself. I like to know exactly what’s in my food and the only way is to do it myself! I rarely buy meat anywhere but local farm now. I go in with my list and I’ll see him chopping and grinding my mince to order some days. I see what’s in there and what little processing it’s had. 

Perhaps ill enjoy it if ive made it. Thanks for recipe! Will give that a bash sometime this month if I can source what I need. 

Just now, Smokin Monkey said:

Yes go for unsmoked streaky bacon. When it cooks the fat rendering out of the bacon will keep,the fatty more moist.

Ah of course. Because it’s not cured? Thank you. 

Oh I need to try this! Love getting messy when the kids are out of the way. Hate, HATE black pudding but Byron loves it! I may try a bit but will likely stick to eating only my own scabs ?

Planning to prep some fatties over the next couple days. 

Bacon: I always get smoked bacon but if I’m smoking it anyway, am I better off just sticking with unsmoked streaky bacon? 

Not sure if smoked would give a more intense flavour or potentially ruin/clash with what I’m adding to it? 

37 minutes ago, Raptor72 said:

I’ve got coco cabana briquettes picked up from maldon .will look at the spirit chunks especially rum . With pork and jerk chicken 

Yes I fancy the rum! How did you find the briquettes? I read a review which wasn’t all that but still like to try for myself

2 minutes ago, Justin said:

i can not see the product list to buy form either. Lots of info but no shop. Personally hen i see website like that, it does not take me log to think really then go find it somewhere else.  Needs impact to sell.Shop link should be first info about it second. Website needs a revamp 

Yes I’m same really. When trying to order while being scrambled on by  18 month old.. need quick and easy ?

1 minute ago, Justin said:

is there a small discount ?

Not a clue? I’m just about to order a few bits from Smokewood Shack tho if there’s a promo for there?!

11 minutes ago, Smokin Monkey said:

Click on the advert at bottom of page, will take you to their website.

Yeah I looked at it a couple weeks back but struggled to find the products list and didn’t check back!

2 minutes ago, Justin said:

I rember. Sarah. You know it when you smell it, or indeed smoke it.

Oh penny dropped... ?

45 minutes ago, CoCoCabana said:

Good Morning Sarah, as Wade  says we do have a selection of barrell chunks ( size is about 3 x 1”).

Single malt whisky such as Glennfiddich,Bowmore and Laphroag (Isle of Islay so peaty)

Barbados Plantation Rum 

Bourbon Whiskey such as Jack Daniels and Tennessee Chattanooga 

These are original Barrell chunks there’s no need to soak they’ve been soaking in the contents for at least 10 years .

We also do smoking herb  pellets Thyme, Oregano and Hops 

if you  become interested drop me an email on: 

info@cococabana-Grillbriketts.com

Thank you. Will drop you a mail later. I would like to try the briquettes too

23 minutes ago, Wade said:

LOL Yes. A few heads on the campsite did turn at the Smokers Weekend when we started using them

What’s hasish ?

1 minute ago, Smokin Monkey said:

Smokewood Shack for me.

Apple is good, and Silver Birch seems to be the “Fad” wood of the moment.

Was thinking Apple would go well with pork. So much choice! 

Need to order some wood chunks. Smoking mostly pork and chicken. Any favourite Woods/suppliers? I’ve only ever cooked on charcoal and recently tried hickory beech mix.

looking at some Wiskey oak chunks at the mo.

Recommendations would be much appreciated.

1 hour ago, Raptor72 said:

Be interested in other people’s experience with steak ala sous vide 

Judging by how everything else has turned out, I think the problem with texture was simply the quality of steak. I’ve got some rump out of the freezer from the farm. I’ll bet they’re better than the sirloins I got from the other butcher on Saturday.

After I took them out of the bath, I let them sit for about 10 mind before I seared. Got a better sear then. I like mine nice and brown on the outside. Also reduces the internal temp slightly (pop in fridge for 10) so you don’t take it over when you sear. 

1 hour ago, Justin said:

Fantastic, no looking back now. Check out the rice pudding, nice one. What recipe did you use?

I just kinda winged it really. Never made

before so just check up for general milk/rice ratio. Used brown sugar and it went all caramelly and lovely. Could have done with longer tho and more

fluid.

Awesome first week with Sous Vide. (And a couple of smokes) Just perfect for what we need. I’ve not touched the hob and oven other than searing meat. Slow cooker also not touched this week. Only the air fryer really for sweet potato and butternut fries! Dinner times plus multiple picks ups this week has been so relaxed! 

Cooking 6 steak dinners last night was pretty much a breeze. All came out the same just had to stagger searing.

We’ve had...

Veg: carrots, parsnips, asparagus, green beans, runner beans, cauliflower, broccoli, new potatoes (pic in pot was before I learnt how to sink the floating bags)

meat: lemon pepper chicken, bbq marinated chicken, ham joint (planned to smoke but busy with work so ended up throwing in sous vide 13 hours), steaks, salmon (various seasons)

Desert: rice pudding

trial and error as with anything but I’ve about got the veg and meat how I like it. Steak was ok, texture off but they were an emergency buy from a butcher I haven’t used before. Pretty convinced the quality of meat wasn’t too good as I can knock up steak from the usual supplier and the texture is always top notch. 

Loads more sous vide and smoking experiments planned for next week! One or two smoke and sous vide collaborations if I get caught up with work. Nom nom nom!  

3 hours ago, Icefever said:

There's no stopping you now girl. ..... 

We do tend to do just the meat,  so not sure about veggies,  I read that some root veg can be a bugger but hey what do I know..

Ice.

First challenge was floating bags. Googled and sorted that one.

so far I’ve done carrots, brocolli, cauliflower, parsnips, green beans, runner beans

ive tried some from fresh and some I blanched, packed and froze. Carrots seemed fine both ways. 

Playing with times and temp as they cooked very differently to when I’m steaming! Will take some time I imagine. Might steam as usual for now and Suous Vide one veg at a one to perfect before adding in anither