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  1. rodc

    Keeping wood for the long haul

    I saw this method of stacking the wood on a 'Bushcraft' (what I think you call Survivalism in the USA) website over here. Seems to draw the air through well to season the wood quickly.... http://www.bushcraftuk.com/newforum/...ad.php?t=31194
  2. rodc

    My Fatty Piston

    As I understand it the guy's just started up & it's not like it's a big company, more a cottage industry. Some leeway in case he's been caught out by volume/time to build etc might be fair (although he should be emailing if there's going to be long delays). Just my 2p's worth (about $0.025 ).
  3. rodc

    Dry Aged Ribeye Loin

    Over this side of the pond we call dry aged beef well hung beef. ie the butcher will hand a whole carcass or just specific cuts in his cold room until properly aged and tasty. This has become more popular after years of supermarkets wanting the meat bright red - but they now charge more for the...
    • rodc
    • Post #16
    • Forum: Beef
  4. rodc

    Budget reverse flow smoker build.

    Cheers for that - nice unobtrusive way to hold the shelf securely. That's a nice build. If you ever want some old (and current) pictures of Glasgow to show your folks, give them something to reminisce over, let me know what part they're from - I've got a mate that collects them & can email some...
  5. rodc

    Budget reverse flow smoker build.

    What can I say apart from WOW! That's some impressive work, if you get a chance to do some close up shots of the important bits (like how the ABT shelf slots in), they'd be appreciated.
  6. rodc

    healthy smokin

    I'd say that chicken/turkey (esp the breasts) can't be that bad in the healthy food stakes - redeuced salt & sugar for the rub & it's gotta be OK. Pork & beef seem to like the fat to break down for moisture - but something like the pulled pork pizza done recently with a lower fat cheese would...
  7. rodc

    Happy Birthday DanMcG & RodC

    Thanks a lot folks, I'm just back from watching my team play in Germany - my friends from the supporters club chipped in to pay for it as a surprise, it was a hell of a surprise!!! Boy they do good beer in Germany!
  8. rodc

    How Old Are You?

    39 for another 4 days - not looking forward to big four oh. At least I've been bald since my 20s (shaved head since then)
  9. rodc

    My daughter likes her steak rare, bloody

    When I first met an ex-girlfriends parents we had to drive to their shepherd's cottage about 2 miles out of town. Get there Maw's making scones on the woodburner stove, paw's oiling what look like some old rusty gardening equipment that looked like pruning shears with short curved blades. I...
    • rodc
    • Post #15
    • Forum: Beef
  10. rodc

    Brick BBQ Pit...

    Don't put the porch down Mark - some of us aspire to that let alone Ken's setup.
  11. rodc

    Where are you from Poll

    Wasn't complaining - it's an American way of cooking, and an American site. I'm just grateful you are all so welcoming & helpful to us foreigners
  12. rodc

    Where are you from Poll

    No options for us not from round those parts :) Scotland
  13. rodc

    PID fan controller for the drum

    That's a nice piece of work. You should check Geek With Fire's site (he's on the SMF forum) - he's an artist at this kind of thing. http://www.geekwithfire.com/Home/tabid/36/Default.aspx
  14. rodc

    UDS Build(s)...

    That is a nice tricked out smoker you've built Jerry, and a well explained build blog as well. I've bookmarked that for reference when I build my own.
  15. rodc

    Currant wood?

    Just been helping the Faither (Dad) pruning the black, red & white currant bushes with extreme prejudice. Lots of branches from 1in to 1/2 in thick. Did a test, burning a bit on the gas cooker, smoke was extremely sweet - sweeter than plum wood. Going to cut them up (4-6in peices) and leave...
  16. rodc

    This or a real LANG instead

    I asked Dutch this when he got his - I got a couple of good answers. I'll go try and find them.... Question: Replies:
  17. rodc

    Biggest turkey that is safe to smoke?

    I've a scanned copy of a magazine article which I can send to you. I also found this guide http://homecooking.about.com/od/turk...rkeysbs_10.htm - which does is slightly differently to me: I don't remove the backbone, I slice along it & start cutting the meat away from there (this gives more...
  18. rodc

    Biggest turkey that is safe to smoke?

    Just a suggestion, but I've had great success deboning the turkey before cooking it. I then stuff it with a sausage meat/sage/onion stuffing & a lot of butter before sewing it back up with butcher's string. I like to roast it pretty low and slow - upping the heat at the end to crisp the skin -...
  19. rodc

    BBQ on UK TV

    One of the UK's TV Chefs is doing a programme on food from the USA & he joined a team for a BBQ competition. Someone might recognise the team or even themselves.... If anyone's interested in it: http://www.channel4.com/programmes/j...ip/4od#2971741
  20. rodc

    My Lang is being shipped tomorrow!

    Thanks Gary & Dutch, I think I get it now. I just wish I could afford one, let alone the cost of shipping it to Scotland.... praying for a lottery win....
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