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Eggcellent_adventurer last won the day on February 4

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  1. Eggcellent_adventurer

    Anyone made bacon before?

    I’m having my first crack at making bacon at the moment having brought my self a pro q cold smoke generator. I’ve just finished 5 days of curing in a salt, demorera sugar, black pepper, bay and juniper berry mix. It’s now wrapped in muslin and hanging in my shed for a few days. Im planning to use some maple wood dust in the cold smoke. Does anyone have an idea how long it should smoke for? Cheers Neil
  2. Eggcellent_adventurer

    First attempt at a brisket...

    Hi all I’m planning on attempting a Brisket for the first time next weekend. I’ve ordered a whole brisket (point and flat) from the butchers and am planning on keeping the cook simple for the first attempt. The plan is to rub Texas style with salt and pepper the smoke low and slow around 110c for 6 hours or so before wrapping in burgers paper and back on till it’s done. Is there anything anyone would recommend I do other than this? I don’t mind doing a bit of injecting. Cheers Neil
  3. Eggcellent_adventurer


  4. Eggcellent_adventurer

    Hi from London!!

    @Wade this weekend I cooked up a whole shoulder of lamb over some birch coals. 10 hours all in at about 105. Wrapped in foil after the first five hours. There was so much left overs I made a shepherds pie on Sunday and stuck that in the egg as well to get a smokey crust on the mash! Both were damn good!
  5. Eggcellent_adventurer

    Hi from London!!

    @Raptor72we’re in Crouch End so just down the hill from your family!
  6. Eggcellent_adventurer

    Hi from London!!

    Hi all!! Just signed up! I’m currently smoking away with a large big green egg and loving it!! Living in North London and hoping to pick up a few tips and tricks! 👊