Justin Posted August 23, 2019 Share Posted August 23, 2019 Will be meatballs and pasta in skillet 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 23, 2019 Share Posted August 23, 2019 (edited) 1 hour ago, Simon said: How big was the gammon joint? When I did the 5kg it was so nice when done, took a few hours. Just over 3kg but cook it at 225F and to an internal temp of 165F (A little higher than usual, but we prefer ours flaky, almost pulled rather than sliced) Got a massive stall over 4 hours at 135F when I cooked it last time at that temp and had to ramp it up after 9 hours and still wasn't ready after 11 hours at woodsmoke 😀 I know you can roast it at higher temps, but once again, for our tastes, we prefer it lo&slo and eaten cold Going to do a Turducken on Monday or Tuesday also Edited August 23, 2019 by sotv 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted August 23, 2019 Share Posted August 23, 2019 It wasn’t the weekend but on Monday I did some chicken thighs. Marinated in yogurt and some spices Stuck on a makeshift rotisserie And results were fantastic. Put in a pita bread with some hummus or garlic sauce and some veg. Managed 3 meals with it. 3 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 23, 2019 Share Posted August 23, 2019 2 hours ago, Phlashster said: Best of british! Based on my experience, you will do it fine. It is a bit nervewracking the first time though. I have cooked a small piece of shoulder today, but i think it is going to be a bit tougher than i would like. It will be fine when sauced. Beef ribs to go on tonight for overnight low and slow. Lamb shoulder and Pork belly bites for the rest of the weekend. Making up for a recent dry spell Phil. PS thanks for helping me find this thread. I was looking for it earlier Found a recipe the other day, for Braised Beef Short Ribs in a Dutch Oven that are smoked first, that appeals to me and hopefully will try before the summers out. Quote Link to comment Share on other sites More sharing options...
Simon Posted August 23, 2019 Share Posted August 23, 2019 6 minutes ago, sotv said: Just over 3kg but cook it at 225F and to an internal temp of 165F (A little higher than usual, but we prefer ours flaky, almost pulled rather than sliced) Got a massive stall over 4 hours at 135F when I cooked it last time at that temp and had to ramp it up after 9 hours and still wasn't ready after 11 hours at woodsmoke 😀 I know you can roast it at higher temps, but once again, for our tastes, we prefer it lo&slo and eaten cold Going to do a Turducken on Monday or Tuesday also Yeah I think mine went over 9 hours in the end. The next long cook I’m thinking of doing overnight. I look forward to your pics. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 23, 2019 Share Posted August 23, 2019 Just did lamb shanks today. Blitzed the diced veg that was in it. Added back to the red wine braising sauce. Resuces by simmering and jarred it for the meatballs i will do in skillet on qeber kettle.. Might add some woodsmoke to the kettle too 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted August 24, 2019 Share Posted August 24, 2019 (edited) 3kg Gammon cooked for just under 14 hours at 225F to an internal temp of 160F. Used a cherry wood chunk for smoke and a Marmalade, honey and lemon juice glaze. Would estimate the gammon lost nearly a third of its original size after cook, but more than ample for the 2 of us and some for the neighbour. Edited August 24, 2019 by sotv 4 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted August 24, 2019 Share Posted August 24, 2019 Beautiful. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2019 Share Posted August 24, 2019 I will be round in a mo. Nicely done 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2019 Share Posted August 24, 2019 And lucky neighbour. 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted August 24, 2019 Share Posted August 24, 2019 1 minute ago, Justin said: I will be round in a mo. Nicely done And i will be joining you with this. 14Hr Beef ribs. Probing like butter and now resting. Smells immense. Yum. 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2019 Share Posted August 24, 2019 Very nice. Looks beautiful. Give a good rest in coolbox and it will be perfect.. Bravo Quote Link to comment Share on other sites More sharing options...
Phlashster Posted August 24, 2019 Share Posted August 24, 2019 Thanks. One of my favourite joints to cook. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 24, 2019 Share Posted August 24, 2019 Away this weekend, so looking at doing some simple Beer Brats for tea! Quote Link to comment Share on other sites More sharing options...
sotv Posted August 24, 2019 Share Posted August 24, 2019 2 hours ago, Phlashster said: Thanks. One of my favourite joints to cook. Looks great, cooked on the kamado? Quote Link to comment Share on other sites More sharing options...
Phlashster Posted August 24, 2019 Share Posted August 24, 2019 3 minutes ago, sotv said: Looks great, cooked on the kamado? This one was in the ProQ overnight. I cooked this on the Kamado today....Lamb Shoulder. First use of the A+O Shawarma rub. And once the Beef Ribs were done, some Pork belly bites on the Pro Q. And some ribs. It was a bone in belly so i practised separating. 👍 Quite exhausted now. But very happy. 🤣😋 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2019 Share Posted August 24, 2019 Meatballs. Sauce from veg red wine that i used to braise lamb shsnks yesterday added Now maple smoke Taking shape 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 24, 2019 Share Posted August 24, 2019 Beer Brats 2 Bratwurst 2 Chilli & Cheese Hotdawgs 1 Onion 1 Red Pepper 1 Orange Pepper 1 Can Lager 1 tsp Chipotle Paste. 5 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2019 Share Posted August 24, 2019 (edited) That looks nice. I was tempted to do brat and bockwurst but swimbo wants meatballs. Smoking away to flavour sauce. Edited August 25, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 24, 2019 Share Posted August 24, 2019 (edited) Loosened of sauce with a good splash of water from pasta pan Good redwine flavour and a taste of maple smoke. Just enough. I like it. Edited August 25, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 24, 2019 Share Posted August 24, 2019 Chipotle definitely steps it up. May do then at Northern Tailgate. 2 Quote Link to comment Share on other sites More sharing options...
sub333 Posted August 25, 2019 Share Posted August 25, 2019 Going to be a scorcher today. Got a 3kg pork butt on the go, with hickory and cherry wood (and a few beers while I keep an eye on things) 🙂 2 Quote Link to comment Share on other sites More sharing options...
David Posted August 25, 2019 Share Posted August 25, 2019 So took 2 hours on rotisserie this morning. We like lamb well done. Kept some of the dry spices aside on Friday and mixed with hot ghee today and basted towards the end of cooking. it’s now resting for an hour but I’m struggling to resist. 5 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 25, 2019 Share Posted August 25, 2019 Just now, David said: We like lamb well done. We like our Lamb well done as well, All those crispy bits on the outside! 👅💦 2 Quote Link to comment Share on other sites More sharing options...
David Posted August 25, 2019 Share Posted August 25, 2019 Served on flat bread with salad, limes and Raita of plain yoghurt, fresh mint and fresh lime juice. 5 Quote Link to comment Share on other sites More sharing options...
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