Skagg2000
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Everything posted by Skagg2000
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Hehe, yeah, sandblasting is a last resort I hope. Have you ever seem one like this? Cheer n Gone NIck
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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
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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
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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
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So I've been meaning to do this for a while & finally got round to it today. Hogs pudding is something held close to our hearts in our house, but it has to be right! I'm talking Devon hogs pudding, not white pudding from the Midlands or even Cornish Hogs pudding, it has to be Groats pudding. If it doesn't pop it's not proper. Devon hogs pudding has more oatmeal, no rusk in it, whereas others like over the Tamar are more sausage like with higher meat content. They all vary in recipe alot. It's got so expensive buying it from our local butcher i though i'd make my own. Anyhow, it looks good, feels good, smells like it should. The proof will be in the pudding when we have it for breakfast tomorrow along with a fried egg in a bottom oven muffin Pictures of it fried tomorrow. Cheers n Gone Nick
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I've never really bought into shop rub's & generally make my own. I have a pile of them bought for me at Christmas / birthdays etc but never opened. The downside of making your own from an online recipe or from a book is there is always something required you don't have in the cupboard. I do find though that these days I just go with a good old SPG rub on most things. your can use it as a base & embellish it with additional herb & spices as required. Cheers n Gone NIck
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All done bar the eating. Cheers n Gone Nick
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Yeah I remember seeing this before and was going to try it. Sometimes I think the smoke can be a bit to much with ham. Using the slo cooker is probably or families favourite way to cook. We have an old Tower Slo Cooker the brown and cream ones with removable earthware pot. Love it to bits as is so old as still going! 70's retro along with the Kenwood Chef and the 60's song for the runner beans Cheers n Gone Nick
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Needed some cold meat for the fridge so thought I'd stick a half gammon in the smoker. Injected with full sugar Coke yesterday sat in a bowl filled with Coke overnight Mopped this morning with mollases mixed with American mustard. Put on the smoker with apple wood at 235F Still cooking as I write. Cheers n Gone Nick
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it's lumpwood rather than reconstituted. They are in more uniform sizes which helps with a consistent burn in my opinion. Other than that it's just preference. Cheers n Gone Nick
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green olive firewood seem to be offering free delivery to SE postcodes for their 72kg lumpwood. BigK are doing free delivery on orders over £30. BCH-15 would be my preference if they have any on stock Cheer n Gone NIck
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These are my go to books for smoking & bbq reference. What are your must have books? Cheers n Gone Nick
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There is a nice red onion pickle recipe in the Byron burger book & dead simple. 100ml Red wine vinegar. 50g Caster sugar & 1/4tsp Sea salt. Stick it in a small saucepan, bring to the boil & simmer until the sugar is dissolved & consistency is reached. Add a medium red onion thinly sliced. Decant it all into vac bag or similar, set aside in the fridge for a few hours, I go for 24hrs. I like this as I find jams/chutneys can be a little too sweet for me in a burger. Cheers n Gone Nick
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Bank Holiday Weekend, What You Planning to Cook?
Skagg2000 replied to sotv's topic in Chewing the fat
Today's burgers with some mac n cheese from a previous cook. Dirty, messy. Tasty... Fantastic Cheers n Gone Nick
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Saw this. Seems a good price for the newer classic where you can switch between F and C https://thermapen.co.uk/thermapen-thermometers/48-thermapen-classic-sherbert-orange.html Great for reliably checking your food safety temps Cheers n Gone Nick
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I'm afraid burgers are my guilty pleasure. I've travels the world & ate burgers in all corners of the globe but have to say at this moment in time I think blightly is at the top of it's game when it comes to burgers with all the fantastic independents out their. I'll be making burgers tomorrow. Add some seasoning to some mince in the morings to allow it to bloom them simple smashed burgers on the plancha in the afternoon. Gherkins are a must have though Cheers n Gone Nick
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Bank Holiday Weekend, What You Planning to Cook?
Skagg2000 replied to sotv's topic in Chewing the fat
It's a bbqpitboys RECIPE. But their's seems to miss the rum so I chuck a healthy slug of spiced rum in for good measure. Cheers n Gone Nick -
Bank Holiday Weekend, What You Planning to Cook?
Skagg2000 replied to sotv's topic in Chewing the fat
Ribeye yesterday, butter chicken today. Smashed burgers and pizza on the bakers tone tomorrow and then Caribbean rum sticky drumsticks Monday Cheers n Gone Nick
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Had a crack & cooked this tonight, Murgh Hankani one of the new recipes on the Pro Smoker (Macsbbq) site. Highly recommended. I did cheat & use the Mini Kamado (affectionately known as the Cheap Jack Joe) to cook the chicken but wow, what flavours. Since lockdown & being furloughed i've cooked several indian dishes that take a little more time to prepare but by golly they are worth it. The recipe can be found HERE Cheers n Gone Nick
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Take your weber chips and put them in a foil wrap punctured with a skewer multiple times. It will work a treat. Cheers n Gone Nick
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Streaky Bacon underway. Day 2 of 14 Cheers n Gone Nick
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Nice conclusion, or will there be another episode? The defrost & carve, then the whole debate on the best way to cook bacon. Lol. I like to double seal when I use the vac rolls too. For some reason unless you do they always leak I find, unlike the bags which is strange. Do you hand carve the slices or use a machine? I have a Princess slicer thing but think it might be a bit unrefined for slicing dry cure bacon. Perhaps my 11" Granton carver might be a better option? Cheers n Gone NIck
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Just took a measure of the one I had made up a while back. Mild Steel 190mm Diameter 4mm Thick 16 x 5mm rectangle cut to us the ProQ T bar for lifting Rectangle cut 15mm in from the edge. Looking on online HERE the nearest stock item is 200 x 4mm without hole for £10.99 delivered. This will give 5mm clearance between the disc & firebox. I presume this will be enough but when I had mine made up elected to go slightly smaller to ensure a decent airflow. Hope this helps Cheers n Gone NIck
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hehe, there is / was a potato on the end. you can see it as it's burn't! Cheers n Gone Nick
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Just a thought before you jump in on this suggestion. Does stainless steel have the same properties as Mild steel, i,e can you season it and use it to fry on? My mild steel deflector doubles up as a plancha for frying & searing. If Stainless can't do this then it will only be useful for deflecting heat. Food for thought. Cheers n Gone Nick
