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Steve j

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Everything posted by Steve j

  1. Steve j
    dates work for me
  2. Steve j
    Bad weekend for me cooking wise but hey sometimes things don't go to plan. Great company and food though , must try harder next year
  3. Steve j
    Great weekend, great food, great company. Put me down for a t shirt Steve in xl are they wet look?😂😂 had a hot shower and a Sunday roast in the local now settling down to watch the GP in the warm and dry, it's also pis***g down here, Thanks again all
  4. Steve j
    Might do ribs, Abt's and whatever Maybe satay chicken wraps fri evening
  5. Steve j
    Yeah I mentioned it 😉
  6. Steve j
    Finally got my a**e into gear and booked in 😋👍
  7. Steve j
    Pork Loin 2-3 lb centre cut pork loin (boneless) Brine 2 tblspn sea salt 1tblspn honey 1 teaspoon brown sugar 1 teaspoon hot sauce ( i use franks) 1/2 teaspoon black pepper heat 1 cup of water in a pan to a simmer add brine ingredients, stir until dissolved. remove from heat add 1 cup iced water then put in fridge to chill, slash top and bottom of pork in angled x pattern put in ziplock bag with brine press out as much air as possible. refrigerate for 4 hours turning occasionally. remove pork from bag rinse and dry. season with rub of choice smoke at 235f using apple wood or wood of choice until it of150.f is reached, about 2 hrs. remove wrap and rest for 15 mins enjoy
  8. Steve j
    here's one you can see here's the recipe for pickled cherries 600g cherries 500ml white wine vinegar 250 ml water 200g light muscavado sugar 1 stick cinnamon 1 bay leaf rinse dry and prick the cherries put the remaining ingredients into a large pan, bring to the boil and simmer for 5 mins, turn off heat and add cherries, leave for 3mins then pour into sterilised jars, seal and leave for at least 2 weeks before trying  enjoy
  9. Steve j
    here's the recipe for pickled cherries 600g cherries 500ml white wine vinegar 250 ml water 200g light muscavado sugar 1 stick cinnamon 1 bay leaf rinse dry and prick the cherries put the remaining ingredients into a large pan, bring to the boil and simmer for 5 mins, turn off heat and add cherries, leave for 3mins then pour into sterilised jars, seal and leave for at least 2 weeks before trying enjoy
  10. Steve j
    ha-ha you need to put the financial arrangements in place first!!!
  11. Steve j
    Fantastic weekend thanks to Steve & wade for organising it, great to meet old friends an make new ones. Just had a tea of left overs that Paul vac packed and they were every bit as good as sat nights feast. Roll on 2020
  12. Steve j
    Old old one how rude, we'll hav less of that. You're beginning to sound like wade 😂😂👍
  13. Steve j
    ill probably do pork loin and back to basics chicken
  14. Steve j
    Dad and lad Steve & Paul in a pod
  15. Steve j
    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 👍
  16. Steve j
    Burton upon stather, N lincs
  17. Steve j

    Bbq pan

    Steve j replied to Raptor72's topic in Chewing the fat

    Tacky max worth investigating I've had some good stuff from there, santoku knives, pans etc👍
  18. Steve j
    Used in the resteraunt trade mainly, tends to be for presentation more than anything
  19. Steve j
    They look spot on justin👍
  20. Steve j
    That's me and the boy booked in??
  21. Steve j

    Bacon

    Steve j replied to Smokin Monkey's topic in 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
  22. Steve j
    Government listening device ?
  23. Steve j
    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
  24. Steve j

    Lamb keema fatty

    Steve j posted a topic in Lamb

    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
  25. Steve j
    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
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