Sarah Duffy Posted March 29, 2019 Share Posted March 29, 2019 Mad start to the yearbut finally back to it. Late night smoke last night and just starting to load in tonight’s tea. Rib rack has been stewing away I’m the sous vide and then transferring to smoker. Fatty in and some other bits to throw on (gotta have some sausages and burgers). Brisket flat thawing to become burnt ends on Sunday along with a pork shoulder for pulled pork. 4 Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted March 29, 2019 Author Share Posted March 29, 2019 Yes I filled sous vide to the brim 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted March 30, 2019 Share Posted March 30, 2019 It looks like you had a good feast last night Quote Link to comment Share on other sites More sharing options...
Justin Posted March 30, 2019 Share Posted March 30, 2019 Nom nom Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 31, 2019 Share Posted March 31, 2019 Lovely jubbly Quote Link to comment Share on other sites More sharing options...
Justin Posted March 31, 2019 Share Posted March 31, 2019 Nice to see you back Sarah. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted March 31, 2019 Author Share Posted March 31, 2019 Thanks! The ribs were pretty naff. Think I’ll just smoke next time! Brisket burnt ends today. There’s a toast parsnip soup I make a lot so thinking I might try that on the smoker but might taste a bit rank? Quote Link to comment Share on other sites More sharing options...
Justin Posted March 31, 2019 Share Posted March 31, 2019 Worth a try though I like a bit of sweetness on parsnips so maybe a sweet rub and maple smoke? Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted March 31, 2019 Author Share Posted March 31, 2019 13 minutes ago, Justin said: Worth a try though I like a bit of sweetness on parsnips so maybe a sweet rub and maple smoke? Ah ok. Might try small quantity. Bit of honey perhaps. I don’t have maple. I have hickory, oak, Apple, cherry, various barrel chips and something else I can’t remember! Quote Link to comment Share on other sites More sharing options...
Justin Posted March 31, 2019 Share Posted March 31, 2019 3 minutes ago, Sarah Duffy said: Ah ok. Might try small quantity. Bit of honey perhaps. I don’t have maple. I have hickory, oak, Apple, cherry, various barrel chips and something else I can’t remember! Cherry might be good: milder and sweeter than hickory? Not sure. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 31, 2019 Share Posted March 31, 2019 Mind you maybe you do not want sweetness in your soup. Personal taste. Quote Link to comment Share on other sites More sharing options...
Sarah Duffy Posted March 31, 2019 Author Share Posted March 31, 2019 10 minutes ago, Justin said: Mind you maybe you do not want sweetness in your soup. Personal taste. The roast parsnip soup always is quite sweet anyway. So simple but delicious as the roasting caramelises it. Quote Link to comment Share on other sites More sharing options...
Justin Posted April 1, 2019 Share Posted April 1, 2019 Yes Quote Link to comment Share on other sites More sharing options...
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