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  1. tombirmingham

    Beef Chuck or something like it....

    Have not had a low and slow BBQ since before Christmas. As I have previously mentioned, at home it is usually me that eats as my girlfriend is a veggie. Any smaller smokes or cuts of meat recommendations ? A cut that provides good leftovers is most welcome too.  May just go for a pastrami as...
  2. tombirmingham

    A little charcoal lighting tip

    Ahh lighting inside the smoker, I use my chimney on the patio floor - didnt think of that one ! Good shout. 
  3. tombirmingham

    First time ribs with Q-view

    ....any online stockists for this ? Cant find anywhere that are selling them !
  4. tombirmingham

    First time ribs with Q-view

    Well done, going to get some babybacks on the go myself !
  5. tombirmingham

    Smoking fish - An old dog can still learn new tricks

    Awesome Wade ! So awesome, forgets a lot of the mainstream smoking philosophy which is great. I am fly-fishing next weekend in a trout river, maybe this could be the one !!
  6. tombirmingham

    Cold Smoke this weekend.....

    With the weather dipping I am going to cold smoke this weekend for the first time. I am going to smoke cheddar cheese, garlic, chilli peppers and some salt. Just to get a feel of it I am not going to go for fish just yet. With the weather being wet and dreary at the moment, what would...
  7. tombirmingham

    First Attempt at Bacon

    Makes sense, for cost effectiveness and learning about processes - yours seems the best option Wade. Thanks for the tips and guidance. Will be doing some curing over the Winter with the correct weather etc. Just as a side note....any books you recommend, have the Steve Lamb River Cottage book...
  8. tombirmingham

    Smoked Pichana

    Might hot smoke a full fish, going for salmon soon for Christmas - have orders for a few sides, plus cheese of course !
  9. tombirmingham

    Smoked Pichana

    Here is the smoke, forgot to get some shots of the inside of the joint but there was a decent smoke ring and I got the all important smokey flavour. Mobile phone went ridiculous as I was making the sandwiches so I couldn't do it, will remember next time. I am going to go for a hot smoke of fish...
  10. Smoked Pichana

    Smoked Pichana

  11. IMG_20151018_093020.jpg

    IMG_20151018_093020.jpg

    • tombirmingham
    • Media item
    • Comments: 0
    • Album: Smoked Pichana
  12. tombirmingham

    First Attempt at Bacon

    Hi Wade, could you send over that spreadsheet to me too ?  Weird how the RC cure is so much higher in ingredient weight than yours, avoiding reading like a dodo - why is that ?  https://www.rivercottage.net/recipes/dry-cured-streaky-bacon for reference :)
  13. tombirmingham

    Smoked Pichana

    Well just finished my first smoke I am pleased with, picked up a £10 topside from an organic butcher at a farmers market - would give the smoke a 6.5 out of ten - left it for 30 minutes or so and it shot up to 69c which was annoying - not sure why this happened. My wet marinade helped add some...
  14. tombirmingham

    Smoked Pichana

    Waitrose have sold out which is annoying !! Going for a typical roasting joint, probably a topside. Have a wet rub of olive oil, s&p, worcester sauce, garlic powder/onion powder and a little cayenne. 
  15. tombirmingham

    Smoked Pichana

    Thought you would be all clued up on this one, if Waitrose do not have a picahna I am going to go for a beef roast anyway and just go with that - I am still in learning mode, fancy a good beef sandwich on Saturday night ya see !
  16. tombirmingham

    Smoked Pichana

    http://www.waitrose.com/shop/DisplayProductFlyout?productId=344686 - just to avoid any confusion this is the picanha I am going for, I'd go for another roasting joint if anyone else has any recommends - a supermarket joint would be best, not to big as it will be for me only. Thanks !
  17. tombirmingham

    Smoked Pichana

    Hiya Team, Going to smoke a pichana on my proq this weekend, I fancy a nice meaty beef joint that I can leave for 5/6 hours - just want to see what people have done before with this and have they seared before/afterwards etc ? For a medium rare, what would be a good internal temperature for the...
  18. tombirmingham

    Brummie Smoker New Guy

    Yes, I have a smoking notebook, similar to a bread one I have for making sourdough - surprisingly the same recording types - bar the smoke and fuel.  Thanks for the feedback and information, I trusted an organic butcher to get this done so I thought he would know the cut when I said jacobs...
  19. tombirmingham

    Brummie Smoker New Guy

    Thanks Kiska, appreciate the advice and feedback. 
  20. tombirmingham

    Brummie Smoker New Guy

    So just had my dinner, had the beef ribs with some slaw, a bottle of Bathams Bitter and not much else. I think there were some wayward situations and overall I enjoyed the experience, I am still amazed at the Pro Q ability to hold temp. I went out for a coffee and sadly the smoker went up 30c...
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