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  1. red robbo 69

    smoked my first chicken today

    Good stuff, did one last night with hasselback spuds (couldn't resist a nibble foe i took the pic)
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    • red robbo 69
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  3. red robbo 69

    Pork Shanks

    Well I intended to take the meat up to 77C as Kiska suggested, however I fell asleep on the sofa reading the paper and when I woke up the meat was at 84C, an unsatisfactory halfway house between  slicing and pulling. The meat was a bit dry, my fault for letting it cook too long, and I suspect...
  4. Pork Shanks

    Pork Shanks

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    • red robbo 69
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    • red robbo 69
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    • red robbo 69
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  8. red robbo 69

    Pork Shanks

    It still looks good wherever it came from
  9. red robbo 69

    Pork Shanks

  10. red robbo 69

    Pork Shanks

    Ah ok. Not sure I've ever come across them. Are they readily available?
  11. red robbo 69

    Pork Shanks

    What's the difference? Are bacon shanks cured?
  12. red robbo 69

    Pork Shanks

    Hi Kiska, Thanks for that. There's relatively little info on the net in comparison to other cuts of meat. I think it is hock, I've seen so many different names ( pork knuckles, hog shanks, pig wings to name a few), but shank is what it would be called in Northern Ireland where I'm originally...
  13. red robbo 69

    Pork Shanks

    Hi All, Bought a couple today, both about 1.5kg. Normally I'd braise them, but I'd like to try smoking them.  Any ideas about BBQ temp and what temp I should take them to? I'm also wondering if I should trim most of the fat Any advice welcome Cheers Robin
  14. red robbo 69

    wood seasoning/drying

    Hi Ben,  Was looking up tree surgeons around Medway/Maidstone myself and about to start making a few calls  Who did you get the wood from and did he charge? Thanks Robin
  15. Chuck out the pork

    Chuck out the pork

  16. red robbo 69

    Chuck out the pork

    Can I confess I was getting a wee bit fed up with pulled pork. Saw a lovely looking 2kg piece of chuck in Turner and George on Saturday and impulse bought.  On the Weber OTP this morning around 6am. Rubbed with Pitt Cue beef rub 10 hours at 225-230F. Started off with some mesquite chips for a...
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    • red robbo 69
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    • red robbo 69
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  19. red robbo 69

    Complete Newb

    lol i feel thoroughly chastised. told you i'd as some stupid questions. Reason I asked was because I have been using chips and have been on the whole fairly dissatisfied with them. I have tried soaked, dried and wrapped in a foil packet ,and apart from Weber mesquite chips, never quite got the...
  20. red robbo 69

    Complete Newb

    Thanks Wade, That's a heck of a lot of chunks on there. I realise that smoke flavour is a subjective thing: some like it very smoky, some less so (i like a fair bit), Bearing that in mind, my next smoke will be a 2.5 kg pork butt using apple wood chunks. I don't intend to foil and I believe...
Great deal on LEM Grinders!
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