Skagg2000

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

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

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

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

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 

On 6/29/2020 at 9:19 AM, Gaza the Instructor said:

That looks fantastic, brill effort. I have one hand on the brown sauce bottle ready.

now there is the great debate, brown or red...........

cheers n gone Nick

Crumbs!

5 hours ago, Icefever said:

@Skagg2000  You say the dust was dry....have you tried putting some dust in a small glass bowl and into the microwave for a minute or so??? you'll be surprised how much vapour comes out of it..

 

Ice.

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

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

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

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

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

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 

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

Just some yoghurt and mint sauce. The crucial stuff

Cheers n Gone Nick

As promised

I think they taste better warm rather than cold. 

Cheers n Gone Nick

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

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

49 minutes ago, Mikey B said:

Just in case anyone is looking for them

Range is selling Heatbeads £6.99 for 4kg

the store in Barnsley near me had loads of bags on the shelf 👍

Nice one, I'll have a look locally to see if Mr Dawson has them in the Plymouth store.

Cheers n Gone Nick

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

Decent price at Blue Diamond Garden centres if you have one nearby & don't have a Go Outdoors members card.

https://store.bluediamond.gg/product/outdoor-living/bbq-accessories/weber-briquettes-8kg/

Locations

https://www.bluediamond.gg/garden-centres

Cheers n Gone Nick

4 hours ago, U can do that again said:

Haven’t wrapped as yet as currently “management” cleans the water bowl, guess I’m lucky so far.......

Hehe, the management here gets well grumpy when i say I've used the 22" Fornetto smoker as she has a real dislike for cleaning the grates & bowl on that one as they don't fit the sink. Hes  actually seems pleased when I present the ProQ grates & bowls for cleaning. Bless.

Cheers n Gone Nick

So here was my first streaky both green & smoked. It was cold smoked with maple for 10 hours then packed & rested for 4 days, then sliced & frozen.

I think I may have forgotten to wash the smoked piece before smoking as it is a bit on the salty side.

Green

Smoked

Cooked

I now have 5kg of back curing. 

Thanks for giving the confidence through your videos  & giving me the inspiration to give this a crack Ice

Cheers n Gone Nick

It'll be fine, it's just carbon build up with will flake off if you give it a brush when cold. Instead of wrapping the top of the water bath some like to line it instead. I tend to wrap the top when using sand but line it when using water. particularly if i have flavours the water with herbs / beer to create an infusion. Infusions are a hotly debated topic when they add anything to the cook or not!

Cheers n Gone Nick