Skagg2000

ProQ chimney starter assisted with a Rothenberger torch & mapp gas. Probably overkill, but the only alternative I have to newspaper which blimiin gets everywhere.

Cheers n Gone Nick

Good old dustpan & brush here

When the Ash is cold

Cheers n Gone Nick 

Lidl have Ghee at the moment £3.99

My Streaky came out the vac bags this morning, now air drying for a couple of days. Quite please with the results for a first attempt. Thanks for the advise on the way @Icefever

I might take some & cold smoke it, though i'm not overly keen on smoked bacon unless it's a light, slightly sweet flavour. Maple or Beech maybe?

Cheers n Gone Nick

1 hour ago, smokeyjoe said:

if you have got good meat, s+p is all you need, i think we all tend to automatically reach for a rub when a good simple seasoned piece of meat takes some beating.

 

 

 

 

Agreed. These days I generally stick with a simple SPG rub

Cheers n Gone Nick

Here is another one that's popped up on Gumtree today. This one is on the south coast, West Sussex  kind of way. Still to far for me. 

The link is HERE

Cheers n Gone Nick

So I've got a joint of pork neck in the freezer from these guys which is around a kilo & a half, but because it's heritage breed it's carrying a fair amount of fat. I'm not sure what to do with it & thought maybe you guys might have a suggestion or two?

 I'm presuming as it's neck it will be quite tough & therefore benefit from low & slow but by the time all that fat has rendered down it's gonna be a messy smoker!

Cheers n Gone Nick

I'm in the mix

Cheers n Gone NIck

Yeah, gone are the days where you could reckon on paying around a quid a kilo for restaurant lumpwood

Cheers n Gone Nick 

20 minutes ago, doof205 said:

It's not huge but galvanised metal releases some toxic gases I believe. Ideally you want something stainless steel I'd think.

Valid point. I've used it for ages in the Cheap Jack Joe & all family members are currently still with us with no apparent adverse affects 

Most metals will impart some form of residue when heated. Cast iron does it, albeit in a positive way for some, that's where the lucky iron fish came from that was used to add iron into the diet of those with iron deficiency.

Consider the amount of non stick Teflon that has been consumed by people over the years from non stick pans etc. All the carcinogenic mollicles we are consumed through the process of bbq'ing or smoking. 

There is probably more crap in some of the fuels that people use that could cause greater harm long term

I guess you just have to put the risks into perspective. Thanks for highlighting the point though.

Cheers n Gone Nick

Looking good. I'm a fan of scotch eggs period. Just read a recipe for indian kofta scotch eggs for the bbq / kamado

Cheers n Gone Nick

5 hours ago, kaenziro said:

New member here also, having been convinced by this thread to pick up a little egg at Lidl.  I didn;t want to wait for a deflector to be delivered so I picked up a fairly chunky little aluminium non-stick saucepan at Morrisons and screwed off the head.  It fits nicely , seems to be working well, and cleans easily, but I am only resting on metal wire presently so I need to fashion some neat clips like some of you have done. 

I like to jump straight in so 7hr Pulled pork shoulder joint and 6hr fall-apart lamb shoulder cooked so far.  The egg just sits at 130-140 for hours and hours with a few chunks of restaurant charcoal, it is incredible!  

 

Galviband is your friend for this & all kinds of other applications

Cheers n Gone Nick 

So my classic turned up today, which was great. I bought it to have a pen that read degF as my original read in degC. I was told / read somewhere that the older Thermapen 3 was fixed in terms of reading, hence buying a newer one to get degF. So the unit arrives & no obvious instructions to change the reading, although it says it's selectable from factory settings. A quick online chat with ETI & it turns out that the dip switch 1 which is marked as not used is the one to set F or C. Apparently they don't highlight it to keep their US distributors happy somehow.

So having change the new pen to F my thought turned to my existing one, sure enough, that also can be changed to F from the default C.

I'm not sure if this is common knowledge but thought id share it with you guys in case it's of use. 

So now SWMBO has a pen in the kitchen set to C & I have one for the american recipes set to F

Cheers n Gone Nick

6 minutes ago, tedmus said:

It's a great book that. The piri piri chicken and shawarma recipes from it are really good.

Piri Piri is on the menu for dinner tomorrow funnily enough

Cheers n Gone

Not for me. Now hedgehog from the garden, ethically sourced and low food miles maybe..... Just kidding I couldn't harm our prickly friends in the garden. 

Cheers n Gone Nick

On 5/30/2020 at 1:16 PM, Smokin Monkey said:

This is one answer it got of FB
 

“Stick that thing over a campfire, & let it get pissed off for a while. Move it to a cooler spot if it starts making weird sounds. My Cajun Grandma cooked on that thing over a backyard fire pit while I grew up in Louisiana. Best food ever! I’m sure it had to do with spices, though. Now that I’m all grown up, I’ve realized that cooking is nothing more than breaking down food with heat so our little human bodies can process it. Char & cayenne just add to the enjoyment!
Cook on!!! 🤗”

 

And

 

”That is awesome, can you grab some more pics like underside/stand and such? ”

Decent stuff for the money

Cheers n Gone Nick

Thanks for taking the time for looking out the additional information. 

I'd noted that best duty are South African owned. Seems they bought best duty and another brand in1984. 

What threw me was that the old lady I bought them from said 1940s so I presumed this was from a previous earlier life of the brand. I couldn't see anything like it on the best duty. Za website. 

Either way seems useful, I'll have to look up a local place to sand blast them as we done our vest manually cleaning it but it's not great

Cheers n Gone Nick 

2 hours ago, Smokin Monkey said:

That’s a reply to your pictures!

 Cheers n Gone Nick

1 hour ago, Smokin Monkey said:

This is one answer it got of FB
 

“Stick that thing over a campfire, & let it get pissed off for a while. Move it to a cooler spot if it starts making weird sounds. My Cajun Grandma cooked on that thing over a backyard fire pit while I grew up in Louisiana. Best food ever! I’m sure it had to do with spices, though. Now that I’m all grown up, I’ve realized that cooking is nothing more than breaking down food with heat so our little human bodies can process it. Char & cayenne just add to the enjoyment!
Cook on!!! 🤗”

 

And

 

”That is awesome, can you grab some more pics like underside/stand and such? ”

Pictures of the thing I have or referring to sumat else? 

Cheers n Gone Nick

That waffle maker is a thing of beauty. Agree, it seems to be a version of the cook it all. Can't see anything on the Best duty site, unless the brand was owned elsewhere prior to 1984.

Anyway let you know how it comes on as their is no cooking today, well, just some Scotch Eggs.

Cheers n Gone Nick

28 minutes ago, sotv said:

Kent Rollins is your man, love his channel. This is just one example of his restoration videos, other videos go into more detail if required. Does some decent cooking videos as well.

Nice one, din't think of using Salt.

Cheers n Gone Nick

Just now, Smokin Monkey said:

You just need to give it to me and I will take care of it! 😂

If you can not get the paint and rust off, get it sandblasted with fine polishing sand, then re season.

 

Hehe, yeah, sandblasting is a last resort I hope.

Have you ever seem one like this?

Cheer n Gone NIck

I picked up a collection of cast iron bits & pieces from an old lady the other day. In the collection as well as the usual cobbler shoe last & fire irons there was a best duty dutch oven on a stand. She said it was from the 1940's but I don't think it's that old however, I've not seen one like it before. The lid has a ribbed griddle on one side & flat griddle on the other. Not sure how you would use that on the pan itself. The problem is it's been used as a garden ornament & has been painted black. I've had the lad out with a wire sander on the drill to get rid of much of the paint but , what should the next steps be before I begin a reseasoning process? Is it worth dipping it in a paint remover or will this taint to iron? likewise what about using the dishwasher to "sterilise" it? Or just get it as hot as hell?

Cheers n Gone Nick

This is only tenuously connected to this thread, but I was so pleased with the outcome I just had to share it  It's Chicken 65 & comes from The Curry Guy Easy book by Dan Toombs. For those that like a curry I have been really impressed with every recipe I've made from this book.

Cheers n Gone Nick

So here is the finished result cooked for breakfast this morning.

So whilst some do closely guard their recipes for Hogs Pudding this one was one I found on the internet for a 1938 recipe. It can be found HERE. There are many variations but this one is as true to a proper Devon groats pudding I could find.This recipe is in llb's & oz's & has an error on the salt quantity. I found a metric corrected version HERE

I swapped out the rusk for oatmeal, used tender lion for the lean & back fat. Next time i'd probably add a bit more oatmeal to get more of a pudding consistency rather than meaty sausage & add some more back fat.It's all personal preference though.

The casings are ox runners. These puddings are easier to make than a proper sausage, the mix isn't as critical as with a sausage, hitting the emulsification point to bind the meat & create the right texture, which is something I struggle with when making sausages. The casing being Ox are also really forgiving.

Enjoy

Cheers n Gone NIck