Skagg2000

Meater have recently released an improved probe. The Meater2 Plus. This addresses some of the short coming of the original product, now cope with much higher temperatures, is full waterproof etc.

More on it here
https://store-uk.meater.com/products/meater-2-plus

I wonder if you cn=an just buy the probes to upgrade original purchases?

Cheers n Gone Nick

haven't posted anything for a while so thought I'd share my latest effort.

Had some Costco ribs in the back of the freeze, the bonus was they were a pack of 4, when I was only expecting 3.

I forget how good baby back ribs can be when you get them right, I also forgot how much of a mess they make in the ProQ! 

Cheer n Gone Nick  

Saw this this morning on Amazon Warehouse

https://www.amazon.co.uk/Kamado-Joe-BJ-TISSERIENA-JoeTisserie-Black/dp/B06XCGTT9D/ref=sr_1_169?m=A2OAJ7377F756P&pf_rd_i=8873237031&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=1a4c980d-ab27-40eb-b3c9-efb698018f44&pf_rd_r=G3NGBT5D5FVS9033V5WK&pf_rd_s=merchandised-search-4&pf_rd_t=101&qid=1678618582&s=warehouse-deals&sr=1-169

£264 with 30% off at checkout for prime members

Might be of interest to someone

Cheers n Gone Nick 

That's fantastic! When do they hit the shops? I'm in. 👍

I still use one of my vintage Kenwood Chef units with a mincer attachment for mincing / grinding meat. An A720 or A920 attachment can be picked up cheap on Ebay. It's slow & steady, but does the job. Can also be used to stuff sausages once you have mastered the knack!

Cheers n Gone Nick 

On 7/18/2022 at 10:27 AM, Icefever said:

Skagg, what about Booker C&C....if you have a card, or know someone who can take you in with them, they allow a friend in to shop.

 

Ice.

 

 

It's on my list next time I'm that way Ice. Makro have them occasionally, but they don't carry much meat I find.

The challenge locally with farm shops is they tend to buy a carcass that suits the demand for the week, therefore they often aren't a very good size.

Cheers n Gone Nick

Hey,

I've bought the packs of baby back ribs in store at Costco & always found them decent. As it's a 250mile round trip to vist I wondered if anyone has tried these from the online offer. Not the cheapest, but reasonable.

https://www.costco.co.uk/Grocery-Household/Chilled-Foods/Meat-Meat-Boxes/Taste-Tradition-Pork-Rib-Box-7kg-Serves-up-to-10-People/p/324319

Any alternative suggestions for supply? 

Cheers n Gone Nick

Hey Ice, Great to hear from you & envious of the chook's. I've always fancied some myself.

Take care my friend & hope this weekend goes well.

Cheer n Gone Nick

5 minutes ago, vk2003 said:

But this begs the question, why are you cooking rice in your Kamado?

Isn't that one of the key uses of the Kamado from it's Asian origins?

Cheers n Gone Nick

My go to is my Rothenberger torch from my plumbing days. I use it with mapp gas. Great for flashing the chimney starter & finishing steak as well as sweating a soldered joint or two if need be

Cheers n Gone Nick

It struck me the other day, of all the different BBQ's / Smokers I own from Fornetto, to ProQ, Kamado, & gas ranges, it's the trusty old Weber kettle that's my go to. A tatty old thing from the year 2000 bought off Gumtree with rusty holes in the bowl & chipped enamel, yet it still serves me well & produces decent results.

What's yours?

Cheers n Gone Nick

It struck me the other day, of all the different BBQ's / Smokers I own from Fornetto, to ProQ, Kamado, & gas ranges, it's the trusty old Weber kettle that's my go to. A tatty old thing from the year 2000 bought off Gumtree with rusty holes in the bowl & chipped enamel, yet it still serves me well & produces decent results.

What's yours?

Cheers n Gone Nick

Man, Shawarma always looks so good! I need to get some batch cooking underway to get some in the freezer for curries.

Cheers n Gone Nick

On 5/22/2020 at 4:53 PM, Skagg2000 said:

I'm a green man myself. I find smoking can easily overpower the delicate bacon flavours for my preference. Everything else though, bring on the smooke !

Cheers n Gone Nick

I just thought I'd add an update to this statement. Since cold smoking my own dry cure bacon I rarely have it green now. Being able to control the subtle favour & the wood used makes all the difference. 

The damage was probably done as a child being fed that overpowering smoked "flavoured" stuff from the supermarkets.

I'm officially a convert!

Cheers n Gone Nick

Cheers for the reply Pittmab, Hixson's is good but not what i'm looking for on this occasion, I'll have a close look at the Village though as they look interesting.

Cheers N Gone Nick

Hi Ho,

Unfortunately my local butcher for Brisket is no longer trading. I've tried a few others locally & online but not really hit the spot. Do you guys have a online recommendation for full packer cuts around 6-7KG you use? I'm not after your fancy stuff with the silly price tag & wagu in the description, just a good honest cut with a decent provenance.

Cheers n Gone Nick

Atomic Buffalo Turds. I slightly different take on Jalepeno Poppers https://www.foodfirefriends.com/atomic-buffalo-turds-abts/ or variations of.

Cheers n Gone Nick

The current favoured side dish in our household are ABT's. 

Cheers n Gone Nick

April, December or August it matters not to me, I like to be out there with something on the grill. I think what is stifling some peoples enthusiasm is the cost of a decent joint these days.

Weather aside, the cost of a decent joint is continuing to rise at an alarming rate due to all the various reasons we hear on a daily basis in the news. 

I'm cooking less than I was due to increase cost of the base product, I'm also considering more the impact my activities have on the environment. This mean I'm cooking less.

I'm by no means an eco warrior, but the fact that globally we are not currently on track to hold global warming below 3 Deg by 2050 concerns me for the future generations. Whilst my little smoker in the back yard is insignificant on its own, as a collective it can have a positive impact if used less.

It's a bit like the news today, the UK is on track to meet it's targets, but the UK alone cannot change the world.

All pretty depressing stuff, but we can no longer afford to bury our heads in the sand. This shit is now very real.

Cheers n Gone Nick

Lookin Good 👍

Costco is our go to for decent sized zip bags.  They might have them online if your not a member. Unless your marinating a big joint or sumat then we use the JML type storage bags, Haven't managed to suck the marinade up the vac yet! 

Cheers n Gone Nick 

Placed an order & paid for the goods with sausagemaking.org on 3rd Nov 21. Order placed confirmation, then nothing else. Emails not responded too, telephone number seems to have expired, messaged through there Facebook page & not response either. Needless to say no goods have turned up! Appears I'm not alone when looking at TrustPilot.

One to avoid for the time being at least.

Cheers n Gone Nick

So from my experience crazing on the glazing is superficial. However, if you can see cracks the extend from one end to the other either internally or externally these could be an issue. If you give it a light tap with something solid it should ring to a degree. If it sounds dull & flat, it probably has a crack in the casting.

Cheers n Gone Nick 

5 hours ago, Craig Price said:

Big fat bullet got bitten on Monday this week.

bundle at QuBox and managed to squeeze a couple of extras

Monolith Classic Pro Series 2.0 with cart in brick red

Monolith Cover

Pizza Stone

2 x bags Fuel

Pair of Feuermeister Gloves

Monolith Mono Lighter

£1482

Delivery hopefully on or before 21st June, just got to get a shift on with the garden makeover, new patio, decking and build as I go BBQ shack now

The only thing missing is a bottle of chilled beer, enjoy.

Cheers n Gone Nick

5 hours ago, Craig Price said:

 

 

I think I saw that video some time ago too. When I remember, I have put the wood in the bottom of the fire basket. I'm not sure if it makes any difference. My own thinking is that you want a continuous supply of smoke for the first few hours of the cook. If the smoke comes in to late in the cook because it's buried beneath the lump wood you won't get as good absorption / smoke ring. I therefore tend to mix it through the burn as a general rule.

Cheers n Gone Nick