Recent content by bog man

Hi Schminky most meats and cuts lend themselves well to being smoked on a kettle or any bbq machine. I've had a 57cm homebase cheapy for years now and use it for both regular grilling and hot & cold smoking.   When I hot smoke for bigger cuts over longer times, I generally do it using the...

My middle eastern inspired lamb rub 50 ml  Extra virgin olive oil 1 tsp chopped mint leaf and oregano 2 tsp Sumac powder (or fresh ground) good pinch sea (kosher) salt & crack black pepper mix together well, place in zip lock bag add your lamb, massage in and leave for 4 hours minimum to...

Try this one for an indian based rub for lamb and chicken 6 inch piece ginger  chopped8 garlic cloves, roughly chopped2 tbsp each of turmeric, garam masala mix and cumin2 level tsp paprikaA handful coriander leaves, plus extra sprigs to servejuice of 1 Lemon250ml (1/2 pint) natural yogurt   put...

Im in Leeds weekend for a visit but no car damm  would have been interested to come along

Hi Monkey when & where iss this happening ? Warren

I'm probably putting my neck on the block here (ready for the Axe) but have you tried to reverse sear it , or using the 3-2-1 method as some do on ribs, timing is different of course, but may help the cause ?? Warren

Thanks for the welcome Smokin Monkey

looks a nicely cooked, tasty bird Aaron hope it went down well  Warren

Hey Gary Morning to you and thank you. We have good weather here also this weekend (a novelty more than a regular occurrence) dizzy heights of about 70 F and hopefully high 70's today (Sunday)  Warren

Hi Rabbithutch Cheers for the welcome and the heads up on pic's. I'll have to take some pic's an try make my bog standard kit interesting, food always looks good in my opinion  Warren

Thanks Mike Always looking to improve "the armoury",  Warren

Thank you Al

Hi Folks I'm Warren, and live in the mid North west of Ireland close to the the Peat Bogs hence my name, I have been a lurker for a couple of years now, took the plunge and joined so thanks for having me along I currently have a commercially made offset smoker, a generic brand kettle BBQ and...

Hi Gr0uch0 Have used Hawthorne or white thorn quite a few times and really enjoy the milder flavour it gives to meats (Chicken & Pork so far) but not tried it on anything else yet. I guess it imparts a flavour similar to Olive wood (which I use a lot) or mesquite which is expensive and...