Thenegativeone

Looks like you all had a great time despite the weather! 

I’m gutted I couldn’t join you all but unfortunately life got in the way. 

So, everyone’s home, and everyone has had chance to unpack and reflect on the weekend, new friends made and new food tried!

With that in mind I thought it appropriate to start a thread for all attendees to share and request recipes that were cooked by others over the weekend, I know there’s a couple I want!

Feel free to share or request recipes here, of course, no-one is obliged to share if they don’t want to, I know family recipes etc can be closely guarded secrets and no-one should feel pressured to share anything they don’t want to.

PS: Mods, I hope you don’t mind me starting this thread, please delete or move if you feel this is inappropriate or in the wrong place.

Had an amazing time once again! Great to see everyone, familiar and new! 

Huge thanks to @Wade and @Smokin Monkey as well as Joyce and Jill for organising the whole thing again and putting so much work in, and of course a huge thanks to everyone who turned up to break bread and share drinks, stories, laughs and knowledge!

Heres to another great year and more to come. 👍🏻🍺

29 minutes ago, Justin said:

What time are you arriving arriving, I will be leaving soon.

About 4 I should imagine, just leaving Lincoln now

1 hour ago, Justin said:

Stick it on the table with a warning of lost years of your life await fixing it?!

I’ll let @Steve j field that one, I ain’t touching it with a barge pole 😂

1 hour ago, Icefever said:

The old man has an old Triumph he don't want.....honest...    🤣

 

Ice.

I think you’d have to pry the keys from his cold dead fingers 😂

Much appreciated @Justin 👍🏻

I’ve only just seen this thread but this seems like a great idea, if you’re still accepting prizes I’ll sort something out, not sure what yet but I’ll sort something.

On 7/15/2019 at 2:51 PM, Justin said:

LOL, I am trying to get rid of it, do not need it.

re Brush I have one of those, it is useless.You can have that if you want it or tryit out before buying

I could do with some if you want rid mate, I’ll reimburse you for it obviously.

2 minutes ago, Icefever said:

Well done...will it be finished for Billing???. mine is on hold for now got way to much other work on.

 

Ice.

If I can get a diffuser, I don’t know if I’ll have room to take it though as I’ll be traveling down with my dad.

So, I’ve been building a UDS (with a great deal of help from @Steve j just need a lid and a diffuser now, but I’ve popped over to test it out with his lid and diffuser to see what kind of temps I get and how it holds.

Of course it would be rude to fire it up without any food in so I stuck a spatchcocked chicken in too. Seems to be holding steady so far, wish me luck, I’ll update later with results!

Update: It went well!! 

Held temp really well, reacted to vent adjustment great and the chicken came out awesome 

mall in all I’d say a successful first run!

9 minutes ago, Smokin Monkey said:

You do know doing a Brisket means an early start on Saturday following the Friday night “Welcoming Drinks”

Yeah man, I’ve done it before and I can never sleep late anyway in a tent, think I was up at 4:30 last year 😂

Wow, looks like we’ve got a lot here! Anything people want to try that hasn’t been mentioned? I’m happy to do anything we’re missing. I was thinking beef ribs or a brisket for sat, along with a couple sides and maybe a pecan pie for dessert. Friday snacks I’ll probably just wing it

Edit: I’m gonna bring some of my homemade smoked black pudding to if I get chance to make some before then.

👍🏻

Happy new year to all, here’s to another year of great meet-ups, great food and great company 🤘🏻

2 hours 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

 

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?!

1 hour ago, Raptor72 said:

Wow I love  black pudding . Not sure I’d be allowed to make my own 

It’s a mess to make but fairly simple, I got 500g of dried blood for ~£8 off Amazon there’s no real safety issues any more than any other kind of sausage. Although my Mrs was not impressed when 1/2kg of dried blood turned up ?

1 hour ago, Smokin Monkey said:

I have not made any Black Pudding for a couple of years now. Defo going to try the Smoking approach next time!

Definitely give it a go, it does render the skins a little tough but I simply removed them before frying. I’d definately recommend a light wood for smoke, as much as I like oak and hickory I think black pudding is too much of a delicate flavour to stand up to that, I may try some heavier smoked stuff next to one though. Purely for science of course.

1 hour ago, Justin said:

I want to try this.  Send some over!  Trailiblazing again  mate.  No picture of the murder kitchen scene!

Unfortunately myself and my colleagues ate it all (to great reviews I might add ?) I am going to be making some more with a tweaked recipe though and I’ll be sure to freeze some and bring to the next meet. 

So in all my years, I’ve never come across or heard of a smoked black pudding, I figured either because it was a bad idea or maybe I’m just a trailblazer ? so I thought I’d give it a try. Here are my results:

Started by mixing up the ingredients from a  combination of a recipe I jotted down a long time ago with no quantities ? and the recipe that came on the pack of dried blood.

.

Once cool I stuffed into natural sausage skins (couldn’t get anything natural larger at short notice) and tied off with clingfilm as the mixture was very runny and I didn’t trust the links not to unravel.

N.B: this step was very messy and the kitchen resembled a murder scene afterwards!

Threw them on the smoker over cherry at around 100c for an hour until they had set.

The results:

The verdict:

Why is smoked black pudding not a thing? Although my recipe needs a little seasoning adjustment, the smoking really seems to pull out and enhance the flavours in the sausage without being overpowering. I’m looking forward to refining my recipe a little more and trying again to get the perfect product, but so far so good! 

Hi Sarah, great to have you all join us this year and I’m glad you enjoyed it! Hope to see you all at some of our future meets and until then, keep checking in here and joining in on the fun!

Had a crack at the pork @Justin did at Woodsmoke 18, with a few tweaks. Turned out spot on. Great flavour and the mango salsa cuts through the rich saltiness of the pork to balance the dish perfectly ??

16 minutes ago, Justin said:

Get some more back fat into them will make them more juicy?

Worth a try, I think it’s more the heat I cooked them at that’s the problem though

15 minutes ago, Smokin Monkey said:

As I can remember when I did mine they where a little dry, probably why I have not done them again.

Aye, the recipe says to smoke at 130f and creep the temp up slowly to maintain moisture, but as I had a pork shoulder on top that wasn’t an option, will try it that way next time.

13 minutes ago, Justin said:

what is that on the left of  the sausages on the kettle?

That would be the Pacific rim pork shoulder ? the post for that will be incoming shortly.

My first attempt at hot links. Turned out with a nice flavour, although I think I smoked them too hot and fast as they turned out quite dry. Smoked at 225f to an internal of about 76c. 

Definately need work on the cooking but the recipe is spot on