David

Not from this year but I used to have 15 raised beds. Always propagated my chillies on Christmas Eve for the following summer. Used to grow tomatoes grafted onto aubergine root stocks. Don’t have the beds or green house any more but I do miss it. We used to have judged competitions in the village including rudest veg.

Looks great, good use of the plancha plate. I’m not a fan of egg custard because of the nutmeg flavouring often associated with it but I might try it with orange zest to make a version of Creme Catalana

Will buy some Kevlar gloves

As promised, Mother in laws recipe - no quantities with everything i’m afraid. This is her recipe word for word. Thick sliced potatoes lamb neck fillet 1 onion 2 carrots black pudding - 3-4 slices diced lamb stock butter lay some of sliced potato in bottom of casserole pot put in lamb, onion and carrot and black pudding cover with remaining sliced potatoes pour over stock season top of potatoes and dot with butter cook 160 degrees c covered for approx 1.5 hours Turn up oven and remove lid and brown potatoes serve with pickled red cabbage I would personally brown off the meat first and deglaze dish with a small amount of white wine, remove. Add the onion and carrots with a dusting of seasoned flour, cook out the flour then add stock and black pudding ( I also like parsnips) bring to the simmer and then add potatoes on top and cook in the oven but as I said everyone’s is different.

Cheers for the advice guys, I’ve just bought a 250mm Buffalo slicer.

Red tractor certification for spaniels!!!!

Good review

Yep, Wades instructions are bang on. I also put a full collar joint on to cure last Sunday.

I’ve been looking at these beasts with self sharpening.https://www.easyequipment.com/meat-slicers-food-slicers.html

Cheers guys, I think I will look at a food equipment auction.

I don’t use it much anymore but I do remember 48hour ribs.

Looking to buy a slicer - any recommendations?

Smoked for 4 hours last night with applewood - just right smoked flavour profile for us.

Have just stumbled across pictures of my first ever sous vide session - leg of lamb in 2013 and the spaniel enjoying the bone.

I’ve been using Gridironmeat and taste tradition for a long time now and although some of the products are quite expensive I would recommend their products and service. I’ve got my eyes on a Goosnargh chicken or two at the moment.

Dusted with the trusty ‘Butt Rub’. No injection. Smoked at 112 Degrees C with hickory and applewood and spritzed every hour with apple juice. No water bath. Wrapped at 72 Degrees C with 50/50 apple juice and water until it reached 92 Degrees C. Rested for 2 hours, Scapula fell out. Then pulled.

North Lincs- it’s raining now but the BBQ is under cover. It’s the charcoal Weber Summit, the box on the side is for a gas canister as it has the functionality to start the coals with gas flame in the bottom. The other thing hanging out the bottom of the bowl on the same side is the fan for the BBQ Guru.

Last week I smoked a brisket point but it still had some of the flat on it, I trimmed the fat off the point and placed it on the piece of flat and although it left slightly paler patches on the piece of flat it was evident that it was basting. You can see the slightly paler patches on the top in the picture. Just got to make sure it’s the right fat.

Quick cure for a hot smoke?

Sweet!

Basically Lancashire Hot Pot but with black pudding and swede or parsnips. Everybody has their own version. My wife is from the Lake District and it is a dish I get my mother in law to make every time we go up. My recipe is a deviation and a bit more refined but I will see if my mother in law will part with hers as it will be more historical / original and I will post both.

Nice one, I’m doing a butt on Friday on the Summit.

No worries just happy to contribute and I hope you all have a great time.

Hi Justin, it will be with you Thursday. Went for the IRF- 45 in the end.