sub333
-
Posts
187 -
Joined
-
Last visited
-
Days Won
4
Content Type
Profiles
Forums
Store
Gallery
Articles
Blogs
Events
Downloads
Everything posted by sub333
-
Yes, hugely prefer shoulder to leg. Leg seems to be the showpiece cut, but I think shoulder has more flavour and is more forgiving for the cook. Breast is delicious, too!
-
If I did lamb shoulder on the top grille, could you put thick-cut slices/chunks of potato on the grille below, sitting above the water pan? That way, the fat would drip down onto the spuds and they'd cook at the same time. Must be worth a go! ๐
-
Was so simple! Got home from work, filled up the CSG, by 8/9pm it was ready! Great tip about putting the cheese on paper, to avoid grille marks. Have just used oak so far, so will try beech or alder next time. That vac-pack you use, @Justin was a great recco - works perfectly and was only 20 quid or so. A great purchase!
-
Congrats! ๐
-
Thank you. Yes, that's the Cheddar I've smoked. Will leave on clingfilm for a while before vac-packing it tonight ๐
-
Tried the 2hr smoke this weekend โ really good! Will leave the 3hr smoke for another week or so. Have got some more cheese cold-smoking now: A slab of Comtรฉ, some more mature Cheddar and some Grana Padano (intrigued how this one turns out). I'm using oak dust โ if I use another type of dust, will I notice a big difference? I've bought a few different ones: beech and alder (mainly for salmon), and some cherry, apple and hickory.
-
Update: it was tasty but overcooked ๐ My Themopro probe gave one reading, but when I checked again with a Thermoprobe, was much higher (too high!). Rested it for a good hour, and it was delicious, but a lesson learned.
-
Am trying brisket for the first time today ๐ Could only get a rolled piece, but took off the string, unrolled it, injected it and then added the rub. No idea how it will turn out, but it's smelling so good so far! I may have to do what others have done and turn it into burnt ends, but let's seeโฆ ๐
-
A few. Started with Weber briquettes, which have worked very well. They seem to light in the chimney very quickly and get up to temp, and they stayed hot for 9hrs or so last time. Also got some heatbeads, which took a bit of effort to get going in the chimney, but once they got there they were fine. Also bought some charcoal (lumpwood, I think?) from B&Q on a deal โ haven't tried it yet. Was 20% off over bank holiday.
-
Nice! What's your burned ends recipe? I have a piece of rolled brisket that I'm going to unroll and smoke. I presume it won't take nearly as long as doing a fat piece...?
-
Hi Stevie, I bought my first smoker a few weeks ago, a ProQ Frontier. Very happy with it so far ๐
-
Hi Dave, welcome. I'm just up the road in Berko. This is a great forum with a stack of great advice โ very glad to be part of it ๐
-
Berkhamsted
-
Excellent, thanks for the tip. Just ordered three bags ๐
-
I have a Thermpro, but tbh, I checked it after 1hr and it was fine - should have checked it earlier, but it was OK. But normally I use two probes - one for the pit and another in the meat.
-
That's v interesting. Right, time to try a different technique!
-
Thanks, will try that next time. Does the skin still crisp up ok? Maybe some time in the fridge to dry out?
-
It was very tasty. The breast meat was overcooked, definitely, but not massively so. Still drier than I would have liked, though. Dark meat was delicious - moist and a touch of smoke. Skin pretty crispy, too.
-
Thank you, will do. Annoyingly, I think the temp probe may have been touching the thigh bone (or the beer can ๐) - doubled-checked with another probe and temp was way higher, more like 180-190F - but will rest it before carving. The skin is nice and crispy and it smells wonderful!
-
ProQ Frontier Elite.
-
Trying this for the first time this afternoon on the ProQ Frontier. I used @Wade's rub recipe with plenty of herbs from the garden plus some onion and garlic powder - a very fresh, aromatic rub, not spicy. Only snag was that the chicken didn't quite fit under the lid, so had to press it down a bit, which isn't ideal - would the solution be to cook it on the grill below (ie the one just above the water pan) to give it more room? I have no idea how that would affect temperature etc Will report back tonight! ๐
-
Very happy with how it turned out! It was 145F internal after just 1hr - I should have checked it earlier, was hoping for 125-130, but let it rest then seared it right above the coals. I needn't have worried - was nice and pink inside and tasted delicious. I served it with Asian coleslaw and some spuds roasted in beef fat ๐
-
Got a nice cote de boeuf that's had a rub on overnight. Can't see much online, but am planning to cook it slow(ish) to 125หF internal, then take off the top two layers of the Frontier and crisp it up on both sides on the grill right above the coals โ does that sound like a plan? I've seen some articles online that say you can cook it 'dirty' by placing the beef right on the coals, but that only works with lumpwood, and I'm using briquettesโฆ
-
I'm planning to cook a cote de boeuf at the weekend. Can you give me an idea of temps required? Low and slow then crank up the heat to char outside? Any tips much appreciated!
-
Yay! Enjoy. Am smoking chicken on Saturday, then a cรดte de boeuf on Sunday. I said to my wife that we could do short ribs at the same time, only to be told that that was ridiculous and that we're not Desperate Danโฆ ๐
