Justin Posted August 1, 2020 Share Posted August 1, 2020 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? Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 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 👍 1 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 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.... 👍 1 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 I'm done.... 10 hours is enough.... 😁 6 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 I’d call that done!! See ya tomorrow 😁 6 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 1, 2020 Share Posted August 1, 2020 (edited) 8 minutes ago, Sluggy said: I’d call that done!! See ya tomorrow 😁 looks good! is that a maverick thermometer? I got home from the zoo not long ago and was expecting some leftovers from at least someone's cook....what happened everyone?! 😲 😜hehe😜 Looks like everyone has done a good job👍👍 Edited August 1, 2020 by AdamG 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 (edited) Pickle lamb kebabs . Marinaded 8 hours in pickle juice caraway seeds and ancho chilli flakes. Tastes like turkish shish. Nice. Edited August 2, 2020 by Justin 5 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 1, 2020 Author Share Posted August 1, 2020 This is my Moroccan Lamb Kefta Tagine Lamb Mince & Chopped Onion Spice Mix All mixed together Formed in to Balls Brown the Balls in Tagine base Balls removed, browning an Onion Spices for the Sauce added and cooked for 1 minuet 1 Tin Chopped Tomatoes and brought up to a slow simmer Meatballs added to the sauce Lid on and cook for 30 minutes Eggs added and cooked for 4 minutes Sprinkle of Parsley and ready to serve with giant Cous Cous 9 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 (edited) 11 hours ago, AdamG said: is that a maverick thermometer? Looks like everyone has done a good job👍👍 Yes it is ET-372. Looking to replace now as I think probes are lying to me a little. Everyone has done an outstanding job!! British bbq is not as dodgy as I was lead to believe 😉 Edited August 2, 2020 by Sluggy 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 1, 2020 Author Share Posted August 1, 2020 3 minutes ago, Justin said: Pivkle lamb kebsbs . Marinaded 8 hours in pickle juice carawsy seed and ancho chilli flakes. Tastes like turkish shish. Nice. Looks great @Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 Tangine looks super. Yum yum 1 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 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!!! 👍👍👍 3 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 47 minutes ago, Gizzard said: @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. 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. 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 (edited) Just put chicken in to brine for tomorrow's rotisserie. 1.8kg chicken. 1.2l buttermilk. 4 tblsp chipotle chillie sauce, 4 tblsp salt, 4 tblsp sugar, 2 tblsp chopped fresh rosemary 1 tblsp chopped fresh oregano, 1 tblsp fresh thyme leaves. 10 cloves finely chopped garlic cloves. Chicken in large freezer bag. Pour brine in to fill chicken cavity and bag. Tie bag tight and brine in fridge for 8 to 24 hours Edited August 1, 2020 by Justin 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 (edited) My homesmoke tailgate is more prep and marinade/brine than bbq but getting nice flavours and yesterday dutch oven, today kebabs and tomorrow rotisserie. Lovin it. Reward = my homebrew esb Edited August 1, 2020 by Justin 4 Quote Link to comment Share on other sites More sharing options...
tedmus Posted August 1, 2020 Share Posted August 1, 2020 1 hour ago, Justin said: My homesmoke tailgate is more prep and marinade/brine than bbq but getting nice flavours and yesterday dutch oven, today kebabs and tomorrow rotisserie. Lovin it. Reward = my homebrew esb Looks ace, as did your kebab. 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 1, 2020 Share Posted August 1, 2020 3 hours ago, Sluggy said: Yes it is ET-372. Looking to replace now as I think probes are lying to me a little. Everyone has done an outstanding job?? British bbq is not as dodgy as I was lead to believe 😉 I thought it was, I recognised the the shape, I have one similar that i used to use with my old grill (the white one that came before yours....et32 or 33? I cant remember now). Mine had syncing issues, sometimes it would work flawlessly then others it would take upto 30 mins to connect, once connected it never lost signal. I believe you are right, 'Outstanding' is a more suited word to how everyone has done so far👍😁. I will be doing a couple of cooks tomorrow but I fear mine wont look nearly as good as all of these🤔 1 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 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 👍 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 1, 2020 Share Posted August 1, 2020 Ice will pleased to hear he doesn’t need to find his C4..........as no crime committed by me unless such a simple menu is considered a crime one veggie had a egg& cress sandwich and only ate half............ naked plain chicken eater decided to try peri piri venison kebab, chilli lime chicken kebab and corn on the cob, served with homemade potato salad, watermelon & halloumi. pork belly Sunday has changed to I don’t know what 3 1 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 2, 2020 Share Posted August 2, 2020 Defrosted, silver skin removed and ready for the smoker. Prolly go with the 3-2-1 method as they are pretty chunky and do have a bit of fat to render out so a stint in foil maybe the best option. Banana for scale 😁 4 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 2, 2020 Share Posted August 2, 2020 17 minutes ago, Sluggy said: Defrosted, silver skin removed and ready for the smoker. Prolly go with the 3-2-1 method as they are pretty chunky and do have a bit of fat to render out so a stint in foil maybe the best option. Banana for scale 😁 wow! At first glance that banana looks like the size of those mini corn on the cobs in comparison👍 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 2, 2020 Share Posted August 2, 2020 (edited) Didn't get around to posting last night...meal was Tri-tip, potato wedges, pit beans & tomato-mushroom topping. Rest day today...😎 Ice. Edited August 2, 2020 by Icefever 7 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted August 2, 2020 Share Posted August 2, 2020 Nothing Friday as I was working until 2200. Did some chicken breast steaks and corn on cob on the Weber last night. Will be doing some sirloin steak tonight with potato wedges, asparagus, salad and broccoli. Will try to take a pic if I remember. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 2, 2020 Share Posted August 2, 2020 Well done Simon 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 2, 2020 Share Posted August 2, 2020 Just about fit!! 5 Quote Link to comment Share on other sites More sharing options...
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