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Steve j

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Steve j last won the day on November 20 2018

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  1. ill probably do pork loin and back to basics chicken
  2. Dad and lad Steve & Paul in a pod
  3. Yeah smoking monkey's right I had 4 3/4 vents but I didn't seem to be getting enough air flow so I used a big poppa vent and enlarged the top vent, problem solved 👍
  4. Steve j

    Bbq pan

    Tacky max worth investigating I've had some good stuff from there, santoku knives, pans etc👍
  5. Used in the resteraunt trade mainly, tends to be for presentation more than anything
  6. They look spot on justin👍
  7. Steve j

    Bacon

    its entirely to personal taste, i've smoked some for 40 hrs its trial and error to get the taste you want. start off about 20 hrs and see how you go justin
  8. Government listening device ?
  9. I have one of the aldi ones cost £40, if you ignore he thermo on the top and get it round to too hot it's perfect cooks pizza in a couple of mins. Well impressed
  10. Steve j

    Lamb keema fatty

    Cheers Steve the recipe was as follows 2lb minced lamb 4 tsp coriander  1 tsp cumin 1 tsp turmeric  Kashmiri chilli powder to taste, I used 1 tsp but it is fairly mild compared to most chilli powders 1"of ginger finely chopped 2 heaped tsp Garam masala salt to taste 1 tsp at least TANDOORI CHICKEN 5 cardamom pod 1 tsp cumin seeds  1 tsp coriander seed 1/2 tsp turmeric 1/4 ground cinnamon pinch ground cloves 2 tsp Kashmiri chilli powder  25 g fresh ginger finely grated 2 cloves garlic crushed salt to taste a good grating of nutmeg 1 tblspn fresh lemon juice  75 g full fat yoghurt 2 chicken breasts Method for keema mix minced lamb and spices together well  Tandoori chicken, split cardamom pods and scrape out seeds add cumin and coriander in pestle and mortar and pound to powder, add all other ingredientsand mix well spread over chicken breasts and marinade over night. Roll out mince lay chicken in middle and wrap in mince, then wrap in bacon plait smoke until I/t 75 c
  11. Cheers Steve the recipe was as follows 2lb minced lamb 4 tsp coriander 1 tsp cumin 1 tsp turmeric Kashmiri chilli powder to taste, I used 1 tsp but it is fairly mild compared to most chilli powders 1"of ginger finely chopped 2 heaped tsp Garam masala salt to taste 1 tsp at least TANDOORI CHICKEN 5 cardamom pod 1 tsp cumin seeds 1 tsp coriander seed 1/2 tsp turmeric 1/4 ground cinnamon pinch ground cloves 2 tsp Kashmiri chilli powder 25 g fresh ginger finely grated 2 cloves garlic crushed salt to taste a good grating of nutmeg 1 tblspn fresh lemon juice 75 g full fat yoghurt 2 chicken breasts Method for keema mix minced lamb and spices together well Tandoori chicken, split cardamom pods and scrape out seeds add cumin and coriander in pestle and mortar and pound to powder, add all other ingredientsand mix well spread over chicken breasts and marinade over night. Roll out mince lay chicken in middle and wrap in mince, then wrap in bacon plait smoke until I/t 75 c
  12. I'm going to try a Indian style fattie, pastrami, wings, and some type of pork filet
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