Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Smokensalt

    Houston, we have a problem

    Well, all looking very good for the final product. People ask me why I leave a layer of fat on my pork, well this is the answer, it's pure gold in a mouthful. Pitmaster privilege in all its glory. Tastes soooooo good.and a few strands of pork come with it. Omg. I needed some veg just to alter...
  2. Smokensalt

    Houston, we have a problem

    Pork in a boat now, still want a little.more up top, but a lot of fat, was my goal. Then going to wrap and crank it up.
  3. Smokensalt

    Houston, we have a problem

    Brisket pulled, wrapped in paper and foil.with some consommé and my usual ketchup, treacle, garlic sauce and back on the grill. The pork is still 160f, tempted to pull and wrap but still want a little more crisp on it. I genuinely want to marry the smells in my house ATM.
  4. Smokensalt

    Houston, we have a problem

    Cheers guys, all looking good, however had to go out came back and dropped 30c, coals had gone right down, topped up and hunky dory again. The smells are terr-flipping-ific. Our puppy has no idea what is going on, jeeps running out to try lick the KJ bottom vent. No no no
  5. Smokensalt

    Chuck Roast Burnt Ends

    No, thank you! Homer Simpson drooling here. Will try them tomorrow when the grill is clear. Can't wait :))))))))))
  6. Smokensalt

    Houston, we have a problem

    I agree with you but will add they all.spoke to every world leader to do the same. Grrrrr. Hey ho
  7. Smokensalt

    Dry Aging Preferences ??

    I'd def age in as big a piece you can as you need to cut a fair amount off the outside once properly aged. Good luck and photos when done :))))
  8. Smokensalt

    Houston, we have a problem

    So, it started this morning. Doing pork shoulder and larger rolled brisket 275f on the KJ and the smaller rolled brisket on my French rotisserie bbq. It's a lovely bit of kit but wish I had a stronger motor than the 1.5v D cell it runs on. Been on for 2.5 hrs so far with a bit of apple. Spg...
  9. Smokensalt

    Hello to all new to the forum

    Welcome from another newb in the UK, though your skills must be different level to run food trailers :))))
  10. Smokensalt

    Mixing Poolish (For Bread)

    I tried a no knead sourdough a few months back and was initially so sceptical but worked well. With the poolish working so well doubt I'll go back to sourdough and will try that next.
  11. Smokensalt

    Preferment Poolish

    That's some sexy looking bread
  12. Smokensalt

    Mixing Poolish (For Bread)

    Poolish is the way forward, so much more reliable and faster than sour dough starters. I use a very similar recipe for pizza dough but find the salt a little heavy so knock it back to 15g. its amazing seeing the sloppy hydration ratio turn into a pliable dough after some kneading once the gluten...
  13. Smokensalt

    Slow v fast brisket, thoughts

    Thanks, I do so much at once on the KJ to be efficient that I can't often specialise. Thw ribs looked dry louisiana but we're super tender and delicious. I'd done the ribs for hours, then added wings low for an hour in s&p & baking powder, skin on chicken breast in mango chutney, then once they...
  14. Smokensalt

    Smoked Brisket Wellington!

    My addiction is my therapy 😌
  15. Smokensalt

    Houston, we have a problem

    Guessing that's short ribs/Jacobs ladder? It's a mine field trying to get UK to USA cut conversions accurate. But anything ribs or brisket on a stick sounds like my cup of beef stock. Will investigate and try some. Thanks :)
  16. Smokensalt

    Chuck Roast Burnt Ends

    They look like heaven. What size are the cubes? I have some cut braising steak (apparently the UK equivalent of chuck) but think maybe too small, an inch or smaller. Or would inch cubes work.with this?? Why do I read this forum at midnight. Going to be 400lbs in a week.
  17. Smokensalt

    Houston, we have a problem

    Wow, OK. I'm just in denial, and not that river in Egypt. I thought brisket was $5/lb over there and so common place unopened packs were used as door stops. Fair enough the comp brand etc but that's almost similar prices to here, maybe 20/30% more. Never complaining at prices again, well I am as...
  18. Smokensalt

    Houston, we have a problem

    Not so much the brand, I am just kind of stunned with the insane price hikes on everything, I get covid, I get useless politicians, I get a lot of things but don't get the misery so many will go through before it stabilises, if it ever does.
  19. Smokensalt

    Smoked Brisket Wellington!

    Damn, that's just pure showing off now lol. Grand effort and another for the try me box.
  20. Smokensalt

    Slow v fast brisket, thoughts

    Interesting, hadn't actually though of that. I get full racks pretty cheap but they have the big thick strands of cartilage stuff, shoelaces as my you gest calls them. Taste amazing, but am going to do your method next week after this cook is finished. Mine are nothing to yours but still yummy
Top Bottom
Back
Clicky