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seasoning.jpg
- andybigwood
- Media item
- Comments: 0
- Album: Simple spice smoked almonds
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Why Smoking & Drinking Are Important!
Funnily enough Leah, it was this thread that had prompted me to go out and smoke some almonds, which are now about half way through Andy.- andybigwood
- Post #4
- Forum: Winos & Wood Chips
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Looking for smoker.
I'm fairly certain it's made for charcoal as the main heat source, with the addition of wood chunks within the burning charcoal to get your woodsmoke flavour. That's how I use it anyway.- andybigwood
- Post #4
- Forum: For New Members
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coshell coconut charcoal reveiw w/ qview (picture heavy) and long
Hi Preston 897, thanks for doing this review. There is a company here in the UK that manufactures briquettes from coconut shell, and they're promoted as being very eco-friendly. Good to see how they look when hot, and also how they perform, which from my limited experience, appears to be like...- andybigwood
- Post #2
- Forum: Charcoal Smokers
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Looking for smoker.
Greetings from the UK Clark! I'm also just starting out with smoking food - with a mere 2 briskets, 1 boston butt, and some chicken legs and fish under my belt. I bought a Weber Smokey Mountain 18inch smoker which burns charcoal, and I can't recommend it enough! It's capable of holding a fair...- andybigwood
- Post #2
- Forum: For New Members
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Why Smoking & Drinking Are Important!
Hey Leah, just recently I've cooked a couple of briskets and a boston butt - separately that is, and as I'm only ever catering for 1 or 2 people, it takes time to eat through it all! Tending the smoker is a great way to spend time in the fresh air - I like watching the wildlife in the garden...- andybigwood
- Post #2
- Forum: Winos & Wood Chips
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All falls apart...
- andybigwood
- Album
- Comments: 0
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All falls apart...
School Chemistry Lesson Style Write-up Ingredients/Apparatus: 5lb Boston Butt Jeff's Rub Sage and Onion Finishing sauce WSM (18inch) using wet-to-dry smoke chamber method 2/3rds quart boiling water in a foil water pan above pea shingle 2/3rds filled water pan Lumpwood charcoal Basic...- andybigwood
- Thread
- Replies: 6
- Forum: UK Smokers
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Pulled-3.jpg
- andybigwood
- Media item
- Comments: 0
- Album: All falls apart...
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Pulled-1.jpg
- andybigwood
- Media item
- Comments: 0
- Album: All falls apart...
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Half-pulled-2.jpg
- andybigwood
- Media item
- Comments: 0
- Album: All falls apart...
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Half-pulled-1.jpg
- andybigwood
- Media item
- Comments: 0
- Album: All falls apart...
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Pre-foiling.jpg
- andybigwood
- Media item
- Comments: 0
- Album: All falls apart...
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Overnight-Rub.jpg
- andybigwood
- Media item
- Comments: 0
- Album: All falls apart...
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UK equivalent of Boston butt
Hi Darwin, the article I linked to gave the reason as protecting the meat from heat spikes during the cook, which made sense to me, but I also understand the logic behind the fat cap up, as you mention, the dripping fat keeps the meat moist. Anyway, I smoked my pork butt today - fat-cap down...- andybigwood
- Post #32
- Forum: UK Smokers
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BRAVERY TEST
I remembered Elvis singing about Polk salad Annie, so you have to share what that is sooner rather than later Mustard is an interesting one, because I grew up with English and French mustard - the English mustard being the one that burns your nostrils, which I love, used sparingly, on beef...- andybigwood
- Post #4
- Forum: UK Smokers
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UK equivalent of Boston butt
Well it loooks like this smoke projectwill be happening on wednesday of this week. My plan, and it was an assumption, was to smoke this butt with the fat cap up, but then I read this: http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke I can understand the reason for this fat-cap...- andybigwood
- Post #30
- Forum: UK Smokers
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BRAVERY TEST
Always interested to try something new Danny - I've had bacon cooked with greens before which tastes good, so the additiion of the chilli vinegar intrigues me. Thanks for sharing!- andybigwood
- Post #2
- Forum: UK Smokers
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Brisket #2.......getting there.
Thanks for your comments Wade - I pulled the flap at about 2pm which was 5hrs in, let it rest in foil for 3/4hr, then ate it for a late lunch snack. The flap had a line of thin fat running through it would did wonders for keeping the meat moist and it was tender too. You're right about the...- andybigwood
- Post #5
- Forum: UK Smokers
