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  1. homeruk

    It's arrived!

    looks very much like my first smoker and about the same weight too, had some good results with it but watch for strong winds which give big fluctuations in temperature  you can do a blinding chicken tikka with the fire box, just get some 8mm  square skewers, , load up your tikka, get the fire...
  2. homeruk

    Grated or Sliced Mozarella on a Pizza

    i dont have a proQ so cant comment on it but i would have thought you would need the pizza stone well away from the direct heat and use a heat deflector also between them or you will just get a burnt pizza base before the top has cooked When i cooked them on my kamado using the pizza stone the...
  3. homeruk

    Grated or Sliced Mozarella on a Pizza

    base recipe i use all the time.... 200gms bread flour 25 gms cornmeal 150gms 37 degrees water 1/2 tsp salt 1/4 tsp onion powder 1 tsp sugar 1 tsp fast action yeast 1 tbl olive oil make up as a bread and rise once before using tomato base.. 1 tin plum tomatos  1 tsp sugar salt to...
  4. Grated or Sliced Mozarella on a Pizza

    Grated or Sliced Mozarella on a Pizza

    • homeruk
    • Album
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  5. pizza1_zpsh8h44tph.jpg

    pizza1_zpsh8h44tph.jpg

    • homeruk
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    • Album: Grated or Sliced Mozarella on a Pizza
  6. pizza%20raw_zpsj1zcaleo.jpg

    pizza%20raw_zpsj1zcaleo.jpg

    • homeruk
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    • Album: Grated or Sliced Mozarella on a Pizza
  7. homeruk

    Grated or Sliced Mozarella on a Pizza

    one thing to remember with pizza is keep the toppings dry apart from meat fat from salami, ham etc which adds flavor decent mozzarella is a no no on pizza it gives off a lot of liquid when heated and you just get a soggy pizza no matter what heat its cooked at ready grated cheese sadly is the...
  8. homeruk

    Bacon smoking

    here is a recipe ive come up with over the last few years by dabbling about with the spices which does it for us here you will need to scale it down accordingly as this is how i have wrote in in my book of love (recipe book) the piece I based the recipe on was 1560gms in weight so if you...
  9. homeruk

    Hello from Dorset.

    Hi and welcome to the forum 
  10. homeruk

    resting

    appears bookers do the salt beef also, type in 997270 in the search bar on the bookers site 
  11. homeruk

    resting

    Ive always done my own salt beef and inject 10% by weight then vac pack for 5 days using as little as possible of the cure brine there has been some tests done on leaving meat in large amounts of curing brine for longer periods which dont read well hence 5 days and as little brine as possible...
  12. homeruk

    resting

    resting..meat not me! done a couple of pastrami at the weekend, once it hit 200f and wrapped and left it, tried a slice or two after 90mins and was ok but no wow factor left it wrapped for another 4 hours and wow! its a different beast, fall apart still juicy and you wouldnt believe it was the...
  13. homeruk

    man fire food

    did anyone see triple D just before last nights MFF? he was in london at a few places for a change
  14. homeruk

    pastrami and short ribs

    was at makro earlier seeing what was available brisket wise, plus had my eye on some beef short ribs i noticed last trip brisket they have is all rolled and small scrappy pieces so left that but picked up some ready cured salt beef, great looking flats at just over 4kg a piece..got 2   and at...
  15. homeruk

    Sealing my smoker

    I would not leave them out of the fridge overnight, maybe an hour max, was there any hospital visits after eating them 
  16. homeruk

    man fire food

    anyone else see this tonight on the food network channel? start of a new series seemed good with lots of recipes 
  17. homeruk

    makro

    Maybe a pot luck thing but the two bookers i visited i was not impressed with them very run down and small butchers departments find makro much better all round
  18. homeruk

    makro

    has a  slower wander around makro today rather than a fly in grab and get out as usual and noticed they do pork shanks at £1.99 a kg also ox cheeks and beef short ribs which looked   with the nice yellow cream colored fat on them at just £4.99 kg will have to pick these up next trip cubed pork...
  19. homeruk

    some work done

    is the fireplace black food safe? 
  20. homeruk

    pork collar

    I use meatheads memphis dust rub recipe..its on the net although i only use half of the ginger as i find it a bit over powering and also add salt to the mix I am in hampstead work in east london, been smithfields lots of times but for eating at the cafes etc
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