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. sotv

    resting

    Always fancied a go at doing Pastrami, but find it very difficult to find a salted beef joint and don't fancy the 2 week brining method. Did you use a salt beef joint and if so where did you get it from. My local butchers don't do it and the only Supermarket I can find is Ocado but a little too...
  2. sotv

    Big K Restaurant Grade Charcoal 15kg Multi Buy Box Offer @ Ocado

    New code off Ocado that is valid for the rest of the BIG K Promotion £25 off £100 first shop plus free delivery https://www.ocado.com/webshop/getStaticContent.do?siteId=64256 Had 3 boxes of it delivered yesterday. Good big chunks. Using up some old charcoal today, but will try it out and...
  3. sotv

    Big K Restaurant Grade Charcoal 15kg Multi Buy Box Offer @ Ocado

    Hopefully may be of use to someone, as seems pretty good value to me for a well reviewed brand of charcoal. Ocado selling it for £25,99 a box on a 3 for 2 offer till 13/6 https://www.ocado.com/webshop/product/Big-K-Restaurant-Grade-Charcoal/266898011?  so basically it is £51.98 for 45kg...
  4. sotv

    smoked lamb

    Turned out really nice. Followed this recipe in the end http://www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/ and only changed a couple of things. Used a whole shoulder of lamb (just over 2.5 Kg) cut into 2 halves instead of the leg of lamb and Emmental...
  5. sotv

    Any ProQ Frontier Owners On Here? Can You Help With A Couple Of Queries?

    It probably will be a struggle. But I already have the ProQ Pizza Stone so got to be worth a try. ProQ have posted a few pics on Facebook of Pizzas they have done on the Frontier with the stone, supposedly   and somebody has done another review of the stone...
  6. sotv

    Any ProQ Frontier Owners On Here? Can You Help With A Couple Of Queries?

    Although I have probably only done approx a dozen hot and cold smokes so far on my Proq, (more cold than hot) I am starting to notice it is showing signs of a black liquid starting to form inside and especially with cold smokes it leaks in drips out of the vents at the bottom and very small...
  7. sotv

    makro

    Unfortunately my nearest 2 Makro's are 20 miles either side of me, whereas the Bookers is within a mile. Hopefully it will be a decent one, if not nothing lost, as membership was free.
  8. sotv

    makro

    I joined my local Bookers this week, not visited it yet, but looking forward to popping in over the bank holiday weekend to see what the butchers counter is like.
  9. sotv

    Cooking Shellfish On A Bullet Smoker

  10. sotv

    Hanging And Securing Fish Tightly To Be Able To Smoke Them?

    i ordered one off https://hotsmoked.co.uk/accessories/five-prong-bacon-hook.html?___SID=U  got it for £12.25 needed something else off there so got free delivery for over £25. cheers
  11. sotv

    Cooking Shellfish On A Bullet Smoker

    Thanks, think I will try the minion method with about 8-10 heat beads in the chimney starter with some warm tap water in the pan and hopefully that will keep the temperature down enough.
  12. sotv

    Cooking Shellfish On A Bullet Smoker

    I am thinking I am going to have to start at an even lower temperature than meat smoking, for shellfish? around the 60-80C mark perhaps. What is the best way to achieve this sort of temperature on a bullet smoker. Close the vents  after the coals have taken would that bring the temp down?  or...
  13. sotv

    Hanging And Securing Fish Tightly To Be Able To Smoke Them?

  14. sotv

    smoked lamb

    Did a half rack of lamb ribs yesterday, too much fat for me and my wife, what meat was on them was very nice and I would smoke a less fatty piece of lamb from a different cut again, But all that gelatinous type fat layered between the meat when it comes to ribs, not for me i am afraid Tried a...
  15. sotv

    Gammon Shanks

    Might try a honey glaze next time, but it is such a solid and thick piece of meat, not sure how much would penetrate beyond the outer surface. Injecting might work but never tried that yet? Took just over 8 hours at 220F to get it up to 165F and would have needed 10+ hours to get it up higher I...
  16. IMG_20170421_182831099.jpg

    IMG_20170421_182831099.jpg

    • sotv
    • Media item
    • Comments: 0
    • Album: Gammon Shanks
  17. sotv

    Gammon Shanks

    Cooked one of the Gammon Shanks today, they smoke really well and loads of meat on them. The picture shows the meat being cooked off over the coals after smoking, The shank pictured in the top left cost £2.50 and filled more than a cereal bowl with meat once pulled from the bone, very impressed...
  18. Gammon Shanks

    Gammon Shanks

    • sotv
    • Album
    • Comments: 0
  19. IMG_20170421_200607932.jpg

    IMG_20170421_200607932.jpg

    • sotv
    • Media item
    • Comments: 0
    • Album: Gammon Shanks
  20. IMG_20170421_182831099.jpg

    IMG_20170421_182831099.jpg

    • sotv
    • Media item
    • Comments: 0
    • Album: Gammon Shanks
Top Bottom
Back
Clicky