smash

5 hours ago, Ripple said:

Great offer, will the bluetooth thermometers work with iphone?  

I have some Bluetooth thermometers and they do work yeah. Really good to be fair.

I’ve bought the smoke controller and look forward to trying it.

Thank you I’m going to get the temp controller.

8 hours ago, Smeg said:

Not yet, missed out on one of the 20% or 30% off codes.  Ready to pull the trigger when another one of those hopefully comes up.   Installation seems easy enough on a variety of smokers and I've been happy with a number of other Inkbird products I own.

Yeah I think I’m in the same boat, also have a couple of other of their products and really like them.

Great looking dish and loved the stove.

Following inkbirds recent release of the inkbird WiFi & Bluetooth BBQ temperature controller,has anyone here gone ahead and purchased one?

How is it?

The price seems good compared to other brands 

2 hours ago, Ripple said:

Hi Smash,

Cheers, it was fantastic, we had the last of it in a stir fry last night.

I read a website by Douglas Baldwin and downloaded an article of his, see attached file and link to website.

I read so much conflicting advice about cooking times and temps that I didn't know which way to turn, as an engineer, I like to understand the science behind what I am doing and his articles were the first I found that did that.  It is well worth reading both the website and the article.

https://www.douglasbaldwin.com/sous-vide.html#Preface

Martin

Sous Vide guide.pdf 989.85 kB · 0 downloads

Thank you that’s brilliant.

Looks lovely, is there a decent guide to follow?

On 12/24/2020 at 8:05 PM, David said:

Not been on for while. Just thought I would post my intended cook for tomorrow.

Had  a Black Truffle delivered from Italy and have put it between the skin and the meat of a Label Anglais Special Reserve. Cooking on the Kamado tomorrow.

Looks great how did it turn out?

Just bought this from Millets for £75 delivered seems a good price.

Millets

3 hours ago, Wade said:

Transglutaminase (or "Meat Glue") is a common ingredient in processed foods. It allows manufacturers to take smaller off-cut pieces of meat that would probably be wasted and re-form them into larger, more practical size joints. It is also used to create novel combinations of meat. If you have eaten any of the deli-counter, perfectly round, sliced ham, or the pre-packed squares of sliced ham then they almost certainly contains meat glue. It is not only confined to gluing together meat. It can glue most foods that contain sufficient quantities of glutamine and lysine.

What It's Used For

• Makes "steaks" out of glued together meat chunks.
• Makes imitation crab meat, chicken nuggets, and fish balls.
• Creates reconstituted steaks, fillets, roasts, and cutlets.
• Makes uniform meat portions that cook evenly and reduce waste.
• Binds meat mixtures (sausages, hot dogs) without using casings.
• Improves mouth feel, water retention, and appearance of processed meats.
• Makes novel meat combinations like lamb and scallops or bacon and beef.
• Makes meat noodles (shrimp noodles) and other cuisine oddities.
• For use in molecular gastronomy.
• Thickens egg yolks.
• Strengthens dough mixtures.
• Thickens dairy products (yogurt, cheese.)
• Increases yield in tofu production.

In the US and EU/UK Transglutaminase is not considered an ingredient as it will already be naturally present in most foods containing meat. It therefore does not to be included in the ingredients list on food labeling. It is instead classed as a "processing aid". If it is present you will usually find the words "formed" or "re-formed" on the label.

. 

Great explanation thank you.

They look really nice. Silly question but what would meat glue be used for?

Merry Christmas, it’s forums like this that have stopped me going stir crazy this year.

Great stuff Wade, can’t wait to see the end result.

Just watched this again great looking breakfast burger.

😀

22 hours ago, novaswift said:

did anyone watch this? I thought it was utter rubbish 

I watched it up until the gator and other unusual ingredients.

It seemed kind of scripted and I didn’t enjoy it.

now chefs table bbq was a much better watch.

My wife makes this in a cast iron casserole dish, and it’s a great meal. Very similar recipe.

Looks good how did it turn out?

Great list thank you.

I’d try on another device just so you know it not your phone.

8 minutes ago, tedmus said:

It's quite a nice rub, no sugar in it so not sweet and has a nice bitter back note with savoury flavours, you can't really taste the coffee in it. Slight kick with the chilli but no overly so. I'll definitely be doing this again.

Recipe

Thank you I will save it, I don’t really get a lot of time to smoke or grill lately but when I do I will be sure to try it.

How does the coffee rub taste with the meat? Looks beautiful 

18 hours ago, Walt said:

Yes, the academy. 

Had a couple of job offers, one in Newcastle and the other near Chicago, so I went to America.  Then it was just easier to stay.  Moved to Boston and then near San Francisco.

 

 

 

Thanks, smash.  I'd  seen BBQ Barn was in Sidcup.  Good to know about Ruxley having supplies too.  

Decades ago now, I was one of the lucky ones (?!) to be sent to Bexleyheath School, so we're  as good as neighbours!  Afterwards, I headed north to Durham and then off to the US.....

I loved America, especially San Francisco. I suppose once you get that feeling to go home to England you have too 😃

3 hours ago, Walt said:

Thanks, smash.  I'd  seen BBQ Barn was in Sidcup.  Good to know about Ruxley having supplies too.  

Decades ago now, I was one of the lucky ones (?!) to be sent to Bexleyheath School, so we're  as good as neighbours!  Afterwards, I headed north to Durham and then off to the US.....

Hi Walt I don’t know that school maybe it’s now the academy? What made you go to the states? Did you enjoy your time there?

13 minutes ago, Walt said:

Hi everyone.  I've already found out a lot in the few days since I registered.

I've spent 33 years in the US but am now back part time in UK.

I've only ever used a Weber Smokey Joe and a gas grill, but am looking forward to trying some bbq smoking.

I'm  glad I've  joined the forum.

Hi Walt, welcome to the forum. I’m round the corner from you in Bexleyheath.

There is a BBQ ship in Sidcup called BBQ Barn which might be worth a look, or failing that Ruxley Manor garden centre usually has a good selection. 

Also forums are a lot slower than they used to be, the rise of social media such as Facebook, Instagram and the others has meant a massive decline in forum users.