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martin_b

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martin_b last won the day on January 24 2019

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  1. Interesting.. I've got my own limited company, would that be good enough? Or would the fact I'm an IT consultant exclude me?
  2. Ops.. Somehow I missed the preceding post, that list seems a good place to start!
  3. Does anyone have any suggestions as to where I can buy on-line a BBQ meat selection pack? Or is Smithfields considered an essential journey?
  4. Thanks and got to say I agree, Im also thinking along the lines of a Napoleon rather than a Weber, I really want a hinged lid and a height adjustable grill.
  5. Hi all, I have a Callow that I use for Long and slow smoking and a Weber Kettle that get used for everthing else BBQ wise. The Weber is now due for replacement, (its about 8 years old and spent all its life outside.) I did fancy getting a Kamado type, but as a " casual" BBQer would i really gain anything over getting another Weber and saving a lot of money I could spend on meat?
  6. Thanks Ive got an inkbird so I'll use that and cook them together.
  7. Gents, The wife has got a couple of smallish <2kg supermarket joints one pork shoulder and a beef brisket. Is there any reason I couldn't slow cook them together, and save some heat beads?
  8. All done took about 8 hours.. had a few problems with the callow no longer been round, it got blow around over the winter so I need to attend to thoes beofre I try again. One quick question the pork was lovely and moist and I have some left. Whats the best way to reheat it with out drying it out?
  9. Hi Guys Ive got a small pork shoulder joint, ( 1.8kg fat removed) that I'd like to slow cook for pulled pork. Are there any special considerations when doing a joint this small? Ive done large bone in joints before but not one this small.
  10. martin_b

    Biltong

    Hi Chap's Not smoking I know but does anyone here make Biltong? My first attempt was a disaster, and I need help with the cure. (way to much vinegar in my first effort)
  11. No Iodine sea salt. ( also used for the table salt mills as well as for the Salmon)
  12. Guy's, Ive always bought my curing salt in 25KG bags, but my sugar in .5kg bags from the local supermarket. Can anyone rcommend a good supplier and brand of bulk sugar? TIA
  13. Looks fine, but its now in the freezer. Just two supplementary questions, is it ok to smoke overnight for 12 hours, then store in the fridge and smoke a second time.? and what do you recommend doing in winter? ( add heat artificially?) cheers Martin
  14. Many thanks Wade , very useful. As it happens I did smoke overnight and according to my thermo' we started at 22C and finished at 19C the following morning.
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