Skagg2000
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Everything posted by Skagg2000
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Homebase have a clearance sale on at the moment with a fair amount of BBQ stuf in it. It's all subject to stock in local stores so your might be lucky if you see something your interested in. BBQ Buddy 11" Carving knife with a granton edge. £5.50 https://www.homebase.co.uk/bbq-buddy-carving-knife_p547811 Fervor infra red steak grill £135 (I fancy this but not sure where to hide it when home so SWMBO doesn't find it! Couple of Masterbuilt Charcoal BBQ's too Cheers n Gone Nick
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This is on my list to do next week. Off to the pig farm tomorrow to pick up 10kg of back /lion not sure of the correct term. Some will be dry cure, some will be maple, some will be whiskey oak & some will be ths, black bacon. Swmbo say i have to make some more hogs pudding before I start anything else, apparently i have 100 yards on ox runner on the way! Jeez! Cheers n Gone Nick
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pizza oven Upgrading a La Hacienda Lorenza Pizza Oven
Skagg2000 posted a topic in General Discussion
I picked this up off Gumtree the other day for a few quid. It's ok, but i think it could be better. It's all very well placing the pizza on a stone in the oven but the pizza doesn't brown to well because the "upper" is steel & loses to much heat. My Bakerstone which is great, has ceramic stone on the roof to direct heat back down on the pizza. I'm wondering whats the best way to line the internal of the oven to ensure the heat is retained & direct on the pizza to heat some browning on the topping? Any Ideas? Cheers n Gone Nick
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My suggestion would be to use something like Oven Pride to clean the grills if they are that bad, usually a soak in fairy is enough to shift most build up. The steel heat deflector if it's about 4mm or greater would continue building up the oils to create a non stick seasoned surface to use as a Plancha. Given the size of the mini Kamado i'd suggest the foil method is probably best with smoking chips , well that's what i find! Otherwise I put small chunks in with the coals. Cheers n Gone Nick
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18" versus 22", what are the pros & cons please
Skagg2000 replied to Walt's topic in Charcoal Smokers
The Razzo is a nicely finished piece of equipment. I have the 22" it's fine in the summer for maintaining heat, but can be a bit challenging in the winter with low temps & drafts to fight against. Personally I use the ProQ which is 18" more often. The Razzo has masses of space, so if you cook big then it's great In my book an 18" Razzo won't disappoint unless you cook on a large scale. Cheers n Gone Nick -
Watching with interest to see how you get on. Sausages seem to be my achilles heal with the exception of Hogs pudding. I never seem to get the mix right to form a pleasant texture. Cheers n Gone Nick
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Decent price at £101.35 for these Wusthofs if anyone is in the market https://www.amazon.co.uk/Wusthof-Classic-3-Piece-Knife-Set/dp/B00005MEGJ/ Cheers n Gone Nick
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So I've had various Henkel & Wusthof knives over the years which have served me well, however in recent months I have bought a few cheaper knives which I have been more than impressed with. I bought a Mercer 11" Granton blade carver which is now my go too knife for so many reasons. I also have a Pro Cook gourmet knife for presission work which i'm more than impressed with. Whats your favourite knife for prepping meat? Forgive the spelling, i'm to many Glavia's in to care! Cheers n Gone Nick
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So I was watching sumat on TV last night which had John Torode BBQ'ing stuff at home in Aus with his family. He mentioned that the best way to cook onions was by marinading them in pineapple juice first. The juice releases enzymes that soften the onion & release the sugars resulting in gorgeous fried onions on the plancha. Anyone tried this? Sounds nice. I'll be giving it a go as I love onions. Any suggestions welcome Cheers n Gone Nick
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Duchy man that is awesome. I have the Statin's ready as the petite four to this! Tell me, do you reckon you can freeze the mushroom & cheese once prepared, then reheat? Anything with cheese has got my vote another nice vid cheers n gone Nick
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now there is the great debate, brown or red........... cheers n gone Nick
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Crumbs!
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Not tried that Ice. perhaps that's my issue. I keep it in the shed in a zip bag with the other smoking wood. Daft question, how do you tell the moisture is coming out when you microwave it? Cheers n Gone Nick
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So I'f i have the time & inclination i'll sort the bag. Big bits for the Fornetto & small bits for the Mini chef Kamado & the rest in between for the ProQ. That said, I do believe a mix of large & small is not a bad thing in a burn. Provided you can maintain airflow, smaller bits to fill the gaps & ensure a consistent burn aren't a bad thing in my book. Cheers n Gone Nick
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I wish I had only had to light it again twice! It seems to be going steady now though. blimmin stuff Cheers n Gone Nick
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Saw this today & thought of @Icefever as I think he has a Kentucky. The seems to be stock around some stores so you might be lucky if it's of interest to anyone. Cheers n Gone NIck
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Well the dry cure Back is done & packed. Just cold smoking the other joint with Maple though it's proving a PITA as the dust keeps going out, dunno why, it's dry I always struggle with cold smoking for some reason. Anyhow, please with the results so far, next step is to try it! Thanks again to @Icefever & @Wade for the advice & encouragement
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So I would read that as it's a UK mobile number. My email signature with my mobile at work starts +44. This is so those calling from outside the UK can reach me. I posted & asked for feedback on here because I too thought that whilst the product & the detail looked good, the shopping part of the site looked a bit vague. Cheers n Gone Nick
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Saw an ad for this stuff in my Insta feed. I wondered if anyone had heard of it or indeed tried it? Based in Estonia but seems to have UK distribution. £18 for 10KG bags or wholesale by the pallet. I might look into it as it does read well, i'd be interested in any feedback anyone may have. http://globaltic.ee/ Cheers n Gone Nick
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Just some yoghurt and mint sauce. The crucial stuff Cheers n Gone Nick
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As promised I think they taste better warm rather than cold. Cheers n Gone Nick
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So I gave the Lamb Kofta Scotch eggs a shot today. Slight twist using a tandoori Masala batter with the breadcrumbs. Very nice they were too though the would be nice with a selection of regular scotch eggs i think. Going to make haggis & black pudding ones next. I'll add a cut through shortly.......... Cheers n Gone Nick
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Taken the lamb, marinated in the rosemary, garlic, salt & pepper marinade, the rolled & tied ready to smoke tomorrow for about 5/6 hours with hickory. Balsamic glaze, new potatos & salad. Cheers n Gone Nick
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Nice one, I'll have a look locally to see if Mr Dawson has them in the Plymouth store. Cheers n Gone Nick
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SWMBO brought home a de boned shoulder of lamb which will end up on the smoker at some point over the weekend. Cheers n Gone Nick
