#101
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Hot and fast or low and slow?
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#102
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Mental hot and fast
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#103
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We might have to ban you from the smoking thread if you continue with such sacrilegious talk.
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. |
#104
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Go for it. Crispy black outside and deep pink in the middle - that bone should help out.
Have fired up my redoubtable ten year old tin top for some lamb and pork tonight. Still saving for my BGE.
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#105
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To be fair to the monk, he did add 'And BBQ' as an addendum to his thread title.
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"I feel a bit sorry for her with them two kids, she's had it hard." "She likes it hard, that's her trouble." |
#107
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Quote:
Will be the best thing you have ever purchased mate! Still stunned by eh results I'm achieving!
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#108
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To view the link you have to Register or Login
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. |
#109
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Quote:
'When there is plenty of oxygen around, myoglobin is pink. When there's not, it turns grey or tan. According to the encyclopedic and engaging AmazingRibs.com, this is why meat that's been sitting around under plastic in the store turns grey – it will turn pink again if you let it breathe.' This is, for me, the biggest downside to using a water bath when cooking for perhaps four hours plus. It doesn't affect the taste one iota, but it can look as though I've cremated it when carved! They are right though, it does start to recover it's colour fairly quickly.
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"I feel a bit sorry for her with them two kids, she's had it hard." "She likes it hard, that's her trouble." |
#110
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Looking to try out my (comparatively cheap) offset smoker sometime soon. I see the recommendations earlier in the thread for the Pitt Cue book - will the recipes be okay for that?
Also, where does everyone buy the wood for smoking with - is it available at garden centres, or do you need to use specialist shops? Finally, does anyone have a beginner recipe for brisket using an offset smoker? Thanks |
#111
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Any advice for how to get the BBQ really, really hot? I ended up purchasing a charcoal Weber Mastertouch and used it the other day.
I'm very happy with it but the hottest I could get it to was about 220. Not bad at all for meat and so on but I'm going to put a pizza stone in there and so I really want to crank it up to as hot as it can go. |
#112
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Anyone after some hot rib sauce should try this stuff out - To view the link you have to Register or Login
I have a bottle of the 'holy ****' sauce and it is spicy but has a lovely smokey taste to it. Top stuff. |
#113
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They've stolen the name I was going to use for the hot sauce I am currently making (growing the peppers atm). I've had that name in my head for at least a decade, but only just got around to getting a greenhouse.
Bastards
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. Last edited by Adlerhorst; 13-06-2015 at 02:36 PM. |
#114
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These bad boys went in the egg last night. Cooked fast and high over Oxford charcoal company Birch
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#115
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Pork Shoulder and Pork Ribs going in Smoker for 8 hours.Cooked over oak. Will post results later!
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#116
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What smoker have you got?
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#117
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I have the Pro Q excel 20. Nice and Large, but a bit slow to get up to temp at times!
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#118
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Ribs were disappointing, but the pulled pork was very nice.
Cooked at a higher temp than i would like to avoid the stall as time was important. Turned out well enough. Rub was hotter than anticipated but seemed to be a hit and the homemade coleslaw cut it anyway! |
#119
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Radio 4's Food Programme recently did a programme on traditional barbecue, you smokers would probably find it an interesting listen, link below, it's also available as a podcast on itunes:
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When I held her head as she puked absinthe off the Charles Bridge it was a tender and a glamorous sight |
#120
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There's a BBQ restaurant in Leeds, which is opening in Shoreditch this summer, called Red's True Barbecue. Very good food' and I'd recommend a visit when it opens!
Anyway, they have released a cookbook now, which includes recipes for some of the restaurant dishes. Having got both To view the link you have to Register or Login and the Pitt Cue book, I think the Red's one is the better of the two - simpler, more normal recipes for the most part, but covering a lot of meats, as well as fish and other bits (making jerky, including building your own box, brewing beer, desserts, pickles etc). I'd recommend it based on the look through I've had and having eaten there many a time! |
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