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UK chef, new to smoking...
Welcome jax. This place is the only place I turn to now for info on smoking/bbq/curing. Everything ive made I consider a complete success thanks to these knowledgeable people. Enjoy! -
Lamb Shanks bbbaaaaaahhaaa
- paulmart
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Lamb Shanks bbbaaaaaahhaaa
Rub A LOT of garlic chopped A LOT of fresh rosemary chopped As much granulated onion as 3 fingers and my thumb could grap As much white pepper as 2 fingers and my thumb could grap As much kosher salt as 2 fingers and my thumb could grap ..because accuracy its tough on a sunday morning. Into... -
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- paulmart
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- Album: Lamb Shanks bbbaaaaaahhaaa
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- paulmart
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- Album: Lamb Shanks bbbaaaaaahhaaa
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- paulmart
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- Album: Pastrami, first time!
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Pastrami, first time!
Ok..im going to push it till 195 mark I tore a small piece off..delicious, but tough -
Pastrami, first time!
6.5 hours into'er and I guess its cooked Having a real battle with myself about whether I should pull it or not right now -
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- paulmart
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- Album: Pastrami, first time!
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Pastrami, first time!
My Maveric is Broken:( but im 5 hours in with an IT of 147. I just added my second chimney of Charcoal. the neighborhood has a hickory smell that must be driving everyone nuts:) its a balmy -8c (that's decent for Edmonton) Usually in the winter here its so dry with little oxygen so the... -
Pastrami, first time!
Kugel sounds phenomenal! I might give it a go! Thanks. This pastrami is for my friends birthday. Here's the cake my wife just made! -
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- paulmart
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- Comments: 1
- Album: Pastrami, first time!
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Pastrami, first time!
after 14 days in the wet cure I washed it off, let it air dry for around 5 hours. Rubbed it and put it in the fridge over night. here's the Rub I used ..per 4lbs of meat 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coriander powder 1 teaspoon mustard powder 1 tablespoon... -
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- paulmart
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- Album: Pastrami, first time!
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Pastrami, first time!
lol they both look good im so torn as to what to do lol -
question about bbq sauce
Thats right. About 30 minutes of simmering and you've got yourself a thin glaze. I let it simmer once for aroun 1.5 hours. It came out too thick. So I stsy around and hour or maybe a bit less. As you're constantly stirring, you are always watching it. So you'll know when to stop- paulmart
- Post #13
- Forum: Sauces, Rubs & Marinades
