David Posted August 9, 2019 Share Posted August 9, 2019 Have rubbed these bad boys up with Togarashi for tomorrow’s cook / smoke. 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 10, 2019 Share Posted August 10, 2019 Will be watching this one 👀 Quote Link to comment Share on other sites More sharing options...
David Posted August 10, 2019 Author Share Posted August 10, 2019 Using the old guru with help from my Crustacean colleagues. 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted August 10, 2019 Share Posted August 10, 2019 Looks good always helpful to get a hand or claw to help. Your shelter set up look interesting. Does it do enough to keep the heavy weather off your kit? 1 Quote Link to comment Share on other sites More sharing options...
David Posted August 10, 2019 Author Share Posted August 10, 2019 35 minutes ago, hoogl said: Looks good always helpful to get a hand or claw to help. Your shelter set up look interesting. Does it do enough to keep the heavy weather off your kit? Indeed it does, I also have salmon cold smoking in the corner. 1 Quote Link to comment Share on other sites More sharing options...
David Posted August 10, 2019 Author Share Posted August 10, 2019 8 hours ago, Smokin Monkey said: Will be watching this one 👀 No salt or sugar in the blend so no wetting out over night. Smoked at 120 Degrees C with one chunk of Hickory. Would i I do it again - No. flavour ok, chilli heat bang on. Perfect as a savoury kiss, but not for low / slow dry heat. ( I never use water in tray). Damm the stuff is tasty though! Need to think of other applications. D. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 12, 2019 Share Posted August 12, 2019 They look good, what was the problem? Quote Link to comment Share on other sites More sharing options...
David Posted August 13, 2019 Author Share Posted August 13, 2019 On 8/12/2019 at 7:37 AM, Smokin Monkey said: They look good, what was the problem? The seasoning went very hard, maybe I could blend with a bit of sugar before rubbing on or even add the seasoning at a different stage of the cook. It’s generally used as a seasoning for sushi, noodle soups etc. I just though I would give it a crack long and slow. Might be better on a steak or something with a shorter cooking period. Any thoughts? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 14, 2019 Share Posted August 14, 2019 Sounds like it baked a crust on the Ribs. Dilute it down with some type of oil before applying? How much Sugar was in it? Quote Link to comment Share on other sites More sharing options...
David Posted August 18, 2019 Author Share Posted August 18, 2019 Cheers for response. There is no sugar in the blend, I thought if I added some it might help. One of the ingredients is seaweed so I thought this may be creating the crust - a bit like Nori when it’s wrapped around Sushi. I will try with sugar and with you suggestion of oil and see what I get. Quote Link to comment Share on other sites More sharing options...
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