daytripping Posted July 1, 2015 Share Posted July 1, 2015 i think i'm getting the hang of this smoking thing. pulled pork this past weekend. absolutely amazing flavour. was like biting through butter it was so tender.heaped with homemade slaw. fantastic. next up is some smoked mackerel. That looks truly a thing of beauty LGIR!!! could so go that right now. Might have to look into investing in one of these smokers, yours and Dervish pics have made it so tempting. Link to comment
daytripping Posted July 1, 2015 Share Posted July 1, 2015 That looks shit hot as did your brisket. Making me hungry! Snap!! great minds min! Link to comment
RAZOR Posted July 1, 2015 Share Posted July 1, 2015 Had leg of lamb with mint mayo in wraps tonight. Finnnnneee. Link to comment
daytripping Posted July 1, 2015 Share Posted July 1, 2015 I'm not a fan of mint with lamb, love lamb but think mint gives it an off taste. Link to comment
dervish Posted July 1, 2015 Share Posted July 1, 2015 Aye know what you mean was creme fraiche and mint took the edge off it for wraps. More like a kinda greek dip thing. That said do like a bit of mint sauce but not too much it can be nippy as fuck. See if you've got a "normal" kettle type bbq can still do a similar thing. Just cook indirect. BBQ pit boys version(worth subscribing to on youtube, beer can burgers not bad either): https://www.youtube.com/watch?v=LZ4s0XuglSc (you don't need that holder thing, can put the coals to one side and put the bird to the other, also doesn't need to be beer in it) Link to comment
daytripping Posted July 2, 2015 Share Posted July 2, 2015 Cheers Dervish, the chicken in that vid looked awesome, I just have a firepit come BBQ right now but the kettle BBQ'S are cheap. will invest in one. Without the holder you'd just plonk the chicken in with a can stuck inside it? Imagine the holder would just be a couple quid off ebay, just wondering? Link to comment
dervish Posted July 2, 2015 Share Posted July 2, 2015 I dunno never used the holder thing. Tinnie with water in it does the same job. If you're just buying a kettle now maybe think about a proq frontier (or ranger). It's a fair bit but you can use it in all weather as a smoker (even in the snow). I wasn't sure if I'd use it much but do all the time in all seasons. Or if you're handy there is another option. You could make an Ugly Drum Smoker(UDS). http://www.instructables.com/id/Build-Your-Own-Ugly-Drum-Smoker-UDS/?ALLSTEPS Link to comment
dervish Posted July 2, 2015 Share Posted July 2, 2015 Oh aye option three is if you know folk who do homers can get them to make one out of stainless for "free*". *not for their company though One thing I really would say to get though is a thermometer (really a meat probe). You get ones called mavericks which are wireless and you can leave them in and fuck off and wait for it to tell you when it's done. For these things you always cook to internal temp (some pros don't but really I'm not keen on overcooking/undercooking because I dunno what I'm doing). There's loads but I have this one. https://www.youtube.com/watch?v=7tUDemmmubs Link to comment
Redforever86 Posted July 3, 2015 Share Posted July 3, 2015 I smoked a chicken and a bacon joint yesterday. Was going to take a photo to post on here but I fucked off to the pub and got pished while my ma watched the temperature. 1 Link to comment
Redforever86 Posted July 24, 2015 Share Posted July 24, 2015 Just put on some pork shoulder to make pulled pork for a family BBQ tomorrow. Should be ready in about 12 hours. Link to comment
dervish Posted July 24, 2015 Share Posted July 24, 2015 Great stuff what temp are you running it at? Must be pretty big or lower temp for 12 hrs? Link to comment
Redforever86 Posted July 24, 2015 Share Posted July 24, 2015 Trying to hit about 115-120 it's going vary over night when I'm not checking it so. Got two decent sized bits of pork shoulder in there next to each other. Hopefully it doesn't fluctuate to widely but it's a pretty forgiving cut. Also don't the bowl filled with water (find its just a pain in the arse to clean and the pork has plenty of fat, plus paranoid it effects the bark) so this might effect it. Hopefully it edible anyway. Hopefully be able to check it about 8am so can pull it out then if needs be. Link to comment
dervish Posted July 26, 2015 Share Posted July 26, 2015 Yaldy sounds good, how did it work out? I dinna bother with water either, I put an old casserole dish lid in the water bowl (wrapped in foil, to moderate the temp from lid openings etc). Also http://www.argos.co.uk/static/Product/partNumber/8615590.htmthese roaster are £15 (deal just now is if you quote HOME15 get more off so near £10. The smaller one fits in a proq frontier pretty snug so put that on the lower rack to catch all the fat etc then can make sauces/gravy in the roaster (no non-stick so you can scrape all the good bits off). £3 lidls chicken, never even bothered beer canning it just a dust of lidl piri-piri rub. Then took that pan out poured the goodness into a pan and made a roux, deglazed the roasting pan with chicken stock and turned into that sauce (aka KFC gravy knockoff) though put some green tabasco in it cos I'm addicted to that shit. Link to comment
looksgoodinred Posted August 18, 2015 Author Share Posted August 18, 2015 does anyone have a tried-and-true clootie dumpling recipe they'd be willing to share? i've wanted to try making one, but like most recipes, there's lots of variations out there. and given that it seems to be more than a three-hour investment of time, it'd be a shame to have it not be particularly good when it's finished. Link to comment
looksgoodinred Posted August 30, 2015 Author Share Posted August 30, 2015 With a puddle of vanilla sauce. It came out a treat! Link to comment
looksgoodinred Posted November 4, 2015 Author Share Posted November 4, 2015 oh yeah. i tried a crumpet the other day.what a rubbery tasteless mistake THAT was. i wasn't expecting anything over the top.. just thought it would be sort of bread-y tasting and i could grill it or just slap some butter and cheese or jam on it and it'd be edible. but rubbery. like a little pancake. almost made gag. and not much does. what a weird little piece of food. experiment done. won't be doing that again. Link to comment
The Cockney Don Posted November 4, 2015 Share Posted November 4, 2015 Luv a bit of tasty crumpet me does. Link to comment
Scrumpy Posted November 5, 2015 Share Posted November 5, 2015 Luv a bit of tasty crumpet me does. Prefer a fruity tart myself. OOOh missus! Link to comment
Reed or deed Posted November 6, 2015 Share Posted November 6, 2015 I stuck a toffee crisp up a girls fanny once then ate it afterwards .Does that count ? Link to comment
King Street Loon Posted November 6, 2015 Share Posted November 6, 2015 Wrapper on or off? Link to comment
Reed or deed Posted November 6, 2015 Share Posted November 6, 2015 Wrapper off min, cmon what do you take me for? Link to comment
dervish Posted November 9, 2015 Share Posted November 9, 2015 oh yeah. i tried a crumpet the other day.what a rubbery tasteless mistake THAT was. i wasn't expecting anything over the top.. just thought it would be sort of bread-y tasting and i could grill it or just slap some butter and cheese or jam on it and it'd be edible. but rubbery. like a little pancake. almost made gag. and not much does. what a weird little piece of food. experiment done. won't be doing that again. Ever been on foodwishes youtube? Is awesome I'm sure he's got a crumpet recipe, though he calls it a english muffin. Which is fine because after all you're the terry nutkins of your english muffins. https://www.youtube.com/watch?v=eFrEgyTZvV0 Link to comment
dervish Posted November 9, 2015 Share Posted November 9, 2015 Oh aye plus silpats are the daddy, silpans even more useful for pizza etc. Link to comment
looksgoodinred Posted November 11, 2015 Author Share Posted November 11, 2015 Ever been on foodwishes youtube? Is awesome I'm sure he's got a crumpet recipe, though he calls it a english muffin. Which is fine because after all you're the terry nutkins of your english muffins. https://www.youtube.com/watch?v=eFrEgyTZvV0 i like english muffins. and that does seem easy enough. ! i hadn't seen that youtube channel before, so thanks for the recommendation; i'll check it out! Link to comment
Poodler Posted November 11, 2015 Share Posted November 11, 2015 Got some sea bass from Daytripping yesterday. I used pancetta, fennel seeds and lemon zest on it. For the veg I boiled asparagus/ broccoli and soaked them in an olive oil/soy sauce/ garlic/ chilli drizzle. Sweet tattie mash with chilli/ coriander through it. Superb. 2 Link to comment
RAZOR Posted November 11, 2015 Share Posted November 11, 2015 i like english muffins. and that does seem easy enough. ! i hadn't seen that youtube channel before, so thanks for the recommendation; i'll check it out! Is that Rangers jeans you've got on? Link to comment
Bluto10 Posted November 11, 2015 Share Posted November 11, 2015 Next session I'll be rolling out the mixer and making some home made ice cream Link to comment
looksgoodinred Posted December 15, 2015 Author Share Posted December 15, 2015 super easy. took only 5 minutes. no baking. toss into the fridge overnight. presto! cheesecake!i made mine with the peanut butter spread and chopped peanuts (not being a Nutella fan). thank you Nigella! http://www.nigella.com/recipes/view/nutella-cheesecake Link to comment
dervish Posted December 15, 2015 Share Posted December 15, 2015 Looks good LGIR! What was the texture like? Got another top lad of youtube videos for the hatters if you're feeling like making chinese at home give him a look (not a massive amount of followers weirdly): https://www.youtube.com/user/vongs510 Anyways from his stuff have seen that chinese chefs use cornstarch slurries quite a bit (normally on chopped bits) currently trying some with garlic and mustard seeds on a whole chicken. Will report back. Link to comment
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