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First try cooking on the mini spit
Great little grill and at £40 it's cheap as chips, the build quality is far better than I was expecting for the money too. The little electric motor apparently turns up to a 15kg piece of meat, the 2kg of chicken I had on there today was no problems for it. -
First try cooking on the mini spit
Bought a Jumbuck Rondo today and decided to give a Chicken Doner Kebab a go. The recipe used is the Kellybab one, it's a lovely finished product and was delicious. -
First attempt at pulled pork tomorrow.
Cool, cherokee and Scottish must make for a mighty temper . I'm glad you've tried proper brown sauce, most Americans I've spoken to have no idea what it is unless they've been to the UK. Malt vinegar is the essential condiment for chips. Pretty much all Brits eat chips with salt and... -
First attempt at pulled pork tomorrow.
Those sticks look good, I'll give them a go once I have the cold smoker, the eggs too. I like streaky but rashers are the way to go, can't beat a good bacon sandwich at breakfast with 3 or 4 smokey rashers. Can't believe you guys don't have them as a regular thing, far superior to streaky for... -
First attempt at pulled pork tomorrow.
Lol, never thought to try eggs, do they work well? I'm going to do a few more hot smokes then get hold of a cold smoke generator and do some cheese and bacon, two of my favourite things! I can see this whole smoker thing becoming a bit addictive. -
First attempt at pulled pork tomorrow.
I tossed the skin, I'm the only one of my family that would eat pork rinds and I need to lose some weight, the rinds would be too much of a temptation sitting in my cupboard. I did a short rib at the same time and that came out lovely too, very smokey(it was on the lower shelf of my ProQ if that... -
First attempt at pulled pork tomorrow.
Once I untied it I got the skin off very easily with a sharp knife, glad I did as there was a little too much fat underneath so trimmed that back too. It was extremely tasty and ended up very moist. With the higher temp I didn't really notice any stall which was good. I may give it a go at 225... -
First attempt at pulled pork tomorrow.
I ended up removing the ties that held it together and took the skin off too, took 7 hrs at 275 and came out really well. I was very pleased. -
Dry aged short ribs
Hi guys, It’s my first smoke tomorrow and I’m doing pulled pork and short ribs. I picked up some dry aged short ribs from my local butcher, they are lovely and dark and have loads of meat on. My issue is that they are a little uneven with one side being thicker by about 3/4 inch, is this... -
First attempt at pulled pork tomorrow.
Im doing my first pulled pork(it’s actually my first smoked anything) tomorrow, I picked up a rolled pork shoulder from my butcher (local, free range and organic so I’m hoping it will be good) and need to confirm how long it’s likely to take to smoke. It weighs about 3.4kgs is very even in size... -
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High salt rub?
Salt used on meat will tenderise it if left long enough. Meat is made up mainly of Myofibril(basically muscle fibres), salt applied to these fibres will cause them to swell and separate, this tenderises the meat as your teeth don't have to work as hard to break down the fibre structure. Salt...- Nathanman
- Post #2
- Forum: Sauces, Rubs & Marinades
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Why so sweet?
Some great and informative answers, it's all becoming clear, thank you. Chopsaw, I'm in the Surrey Hills in the UK, just outside Guildford specifically.- Nathanman
- Post #17
- Forum: Sauces, Rubs & Marinades
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Why so sweet?
Thanks guys, your answers go a long way to explaining my question. As it seems to be a flavour thing rather than anything else, I may stick with no or low sugar seasonings to start with.- Nathanman
- Post #7
- Forum: Sauces, Rubs & Marinades
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Why so sweet?
hi guys, I’m brand new to smoking (so much so that my smoker came today and it’s not built yet) and wanted to ask about the use of sugar in rubs. I’m a chef by trade and having checked out some rub recipes noticed they all have large amounts of sugar. I would never normally use this much sugar...- Nathanman
- Thread
- Replies: 28
- Forum: Sauces, Rubs & Marinades
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First Brisket Ever.....
Hi guys, I'm pretty new to the forum so can't comment on smoking the brisket but I was a chef for years so can comment on keeping knives sharp. If you have a good quality knife, all you need to keep it sharp is a good quality steel. When you first get the knife it's likely to have a 45 degree...
