Skagg2000

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

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

All done bar the eating. 

Cheers n Gone Nick

1 hour ago, Icefever said:

We love cooking gammon....we do the brown sugar recipe. Brown sugar in the bottom of a slow cooker,  sliced apple, then the joint. Just leave it alone for up to 4 hrs.

 

Ice.

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

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

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

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

These are my go to books for smoking & bbq reference.

What are your must have books?

Cheers n Gone Nick

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

Today's burgers with some mac n cheese from a previous cook. 

Dirty, messy. Tasty... Fantastic

Cheers n Gone Nick

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

On 5/10/2020 at 10:21 AM, Smokin Monkey said:

Nice looking Burger, people knock Burgers, especially carpet burgers, but if you can recreate a Burger Chain burger with quality ingredients, then why not 👍

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

22 minutes ago, Justin said:

Hope you post recipe for drumsticks on chicken threads. Thx.

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

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

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

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

Streaky Bacon underway. Day 2 of 14

Cheers n Gone Nick

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

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

hehe, there is / was a potato on the end. you can see it as it's burn't!

Cheers n Gone Nick

13 hours ago, tedmus said:

There is a guy on the Budget Kamado Owners FB page offering to make 3mm stainless deflectors for £20 delivered, similar to the one I bought from Germany.

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

3 minutes ago, Wade said:

@Icefeveris not keen on his bacon smoked - so once it has been rinsed and dried, that is the time to smoke - 8-24 hours depending on the smokiness you prefer. After that vac pack and leave for 4-5 days in the fridge before freezing.

Ice prefers his bacon green (unsmoked) but others prefer smoked. Both are good - it just depends on you personal preference.

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

On 5/18/2020 at 6:18 PM, Icefever said:

I managed to finish the #2 video on curing bacon...

 

Ice.

@Icefever how long do you air dry the bacon before placing it in the fridge or is that part of the air drying process once you have towel dried it?

Cheers n Gone Nick

So it's now de boned & skin removed, as you say @Wade minimal waste which was good. I've use some of Surfy's curing mix & it's now sat in the fridge vac packed. 

Roll on 14 days or so!

If this goes well I'll be trying back bacon next.

Cheers n Gone Nick

They can be found online albeit it a bit expensive. I found a metal fabricator locally with a plasma cutter & they cut one for me from 4mm mild steel for a tenner.

Cheers n Gone Nick