Gizzard

I have the summit charcoal which is the predecessor with the snap jet on the side. Great bit of kit but a bit leaky air wise (IMO) so temp control can be a bit tricky when its windy. Although I've nearly fixed that with aluminium tape!! 

Its a step up from my old kettle, I for one, am a fan! 

Nada - Must be unique to me and my mate 😄

On 8/1/2020 at 4:05 PM, Gizzard said:

Ahh I see what you mean now. That's extra sauce once plated up.

I didn't take an upwrapped pic. Will do one once the son arrives.... 👍

Glazed rib pic I forgot to send.... They look great so I just slap some extra spicy sauce in to eat... Girls only like A+O pitboss

i

Hi All,

A question on stalls and temperature drops.

Me and a friend have both experienced this where a stall turns into a drop that doesn't recover. If you wait it just gets dry so I've started wrapping earlier if it goes down.

Is it normal that some smokes can be over cooked and under temp?

Is there a link to the meat thickness? This happened on 2 thinner cuts of brisket where there was less meat mass.  Big pork shoulders seem to work as expected on internal temps.

Curious of what you gurus think.

Cheers 

Wayne.

2 hours ago, Sluggy said:

This particular one Was

800g cheddar ( Red Leicester, Double Gloucester and a bog standard Cheddar. Use anything that melts.

1 chorizo sausage,

 6 Lincolnshire sausages 

1 tin of mushroom soup

1 tin chopped tomatoes 

1 bunch of spring onions 

All from Morrisons except the chorizo, Aldi

Skin sausages, dice chorizo and fry until crumbly ( I use a potato masher to squish)

Drain the fat of very well, soak on kitchen towel if need be, if you don’t it will float on finished product.

Dice cheese for ease of melting and bung everything in cooking tray/dish 

Bung on bbq/smoker or indeed in a pan on the stove until all melted, not looking to cook as it’s already cooked,I  just get it to sizzle point.

You can add whatever you like to it, I go with a base of cheese, tin of tomatoes and a tin of mushroom soup and sausage meat.

Other than that anything else i fancy, I rarely make it the same twice.. example chorizo made it a little too salty for my liking but the wife loved it.

Add a few chopped chillies or peppers maybe herbs and spices. 

Just don’t go crazy on veg as it can water it down too much, a little goes a long way or anything that needs long cooking as it’ll be crunchy unless precooked.
 

If things get too thick just stir in some milk.

 

 

Cheers 👍

Jebus chaps amazing looking food!!!

Seriously need to up my game... 

@Sluggy need your Queso recipe 😋!! One that includes cheese you can get in the UK!! All the ones I've seen are US based and I can't find them.

Thanks for the support and advice... Had a good day - IRL and virtually!!! 👍👍👍

I'm done.... 10 hours is enough.... 😁

3 minutes ago, Gizzard said:

After the last mop only gave them an extra 35 mins to firm up as son was supposed to be turning up....but didn't!!!!  Rested for 30mins. Wrapped in foil in a beach towel

That seems to work otherwise they get too cold.

I'm way closer to novice than a pitmaster... But my ribs are safe.... Brisket is yet to come off the grill 😬

Cheers Justin 👍

Ahh I see what you mean now. That's extra sauce once plated up.

I didn't take an upwrapped pic. Will do one once the son arrives.... 👍

19 minutes ago, Justin said:

Nice, would but last mop on a little earlier before taking off heat so they go more sticky. Bones look like they are nice and pronounced under the sauce. Nice bbq mate. 

 

How long did you rest them?

After the last mop only gave them an extra 35 mins to firm up as son was supposed to be turning up....but didn't!!!!  Rested for 30mins. Wrapped in foil in a beach towel

That seems to work otherwise they get too cold.

I'm way closer to novice than a pitmaster... But my ribs are safe.... Brisket is yet to come off the grill 😬

Cheers Justin 👍

Ribs came out pretty good..... She who must be obeyed liked them so that's a winner in my book!!

Ribs are resting few hours more for the brisket...... 🤞

14 minutes ago, Smokin Monkey said:

 

And Gizzard, my the Brisket Gods be with you!

 

Back up chilli planned should they abandon me!

They're off!!!!

Bought some rolled brisket from Morrsions... Hopefully ends up as burnt ends... 

Eat vegans..... 2 birds one stone! 

5 hours ago, U can do that again said:

Will join in on Saturday, which will be challenging as one who only likes plain naked chicken & a couple of veggies. Sunday should be more rewarding as planning pork belly found in the freezer.

Yeah I have that tough home crowd too.... Never give up! 👍

I'm in, smoked babybacks for me. I'll kick it off early Saturday morning.

Thanks for all the replies - Did my own SPGish at the weekend and I'm pleased with it. 

2 tablespoons Maldon sea salt flakes

2 tablespoons ground black pepper (Indian preground)

2 tablespoons soft brown sugar

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Mid smoke I tried a bit and thought I'd over spiced it as it was hot. After the full cook it was amazing. The heat seemed to dissipate and leave a great flavour. Bought a shaker so I can have some ready to go for next time!

4 minutes ago, flearider said:

heres another chart to make your own .. 

I might have to subscribe to that 😄 cheers 👍

So I've made a couple of rubs myself from online guides which seem ok.

Going to try the simple salt and pepper this weekend but wonder if I should just buy an off the shelf rub?

What's the preference of everyone here? home made or off the shelf? 

If it's homemade what's your best recipe and if it's off the shelf any recommendations??

Cheers

Wayne.

So keep the rind on?? 

Deep breath.... Gulp.... Could be 7 quid up in smoke.... Honestly I love the practice and seeing what comes out ... Appreciate the support!

Mouth is watering already!

Found this at Morrisons in Cambourne..... Guess what's getting smoked this weekend 😁

Good man!

Appleton Estate signature 16 quid in Morrsions so I buy three each time I go...its antibacterial and therefore an essential purchase 👍