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wmatthewman

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wmatthewman last won the day on June 6

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  1. I tend to tone the salt down on this one
  2. This is the rub recipe. A mate from Boston USA sent it to me. I will be trying his pork rub soon too 5 tablespoons paprika 3 tablespoons salt 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon black pepper 1 tablespoon dried parsley 2 teaspoons cayenne pepper 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1/4 teaspoon hot chili powder Optional: 1/2 cup brown sugar
  3. wmatthewman

    Hi All

    Thanks. I bought the Landemann to try out proper smoking before laying out a big expense on something proper. A mate has an Egg that is fun to play with
  4. Very and moist too. I put a water bath underneath it too
  5. Yes it was rolled originally but i decided to unroll. Not sure of the internal temp of the meat but i know it was cooked! I kept the BBQ at 125.
  6. Hi all Just joined the group and thought i would post my first cook on the Kentucky. I did this for 5 hours at around 125. the rub is a recipe from an american friend
  7. Afternoon all Just Joined the forum and thought i would post one of my cooks. My first attempt at Brisket on my Landemann. Cooked at about125 for 5 hours. The rub is a Texan recipe a friend sent me from america.
  8. wmatthewman

    Hi All

    this was my first attempted at Brisket on the Landemann. Managed to keep the temperature around 125 for 5 hours. Rubbed it with a recipe that an american friend gave me
  9. wmatthewman

    Hi All

    Thanks. Another quick question. What is the best Charcoal to use for slow cook smoking?
  10. wmatthewman

    Hi All

    Morning I am based in East Kent in a lovely little place called Westgate On Sea. I started Barbequeing a few years ago and I am now starting to get in to smoking. I have a Landemann Kentucky smoker and have started doing Brisket etc to varying success. Could do with some advice on how to seal the BBQ better!!! Oh and any rub recipes etc etc!
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