|Anything goes in The Snug, the GD's rebellious little brother. An off-topic den of iniquity for non-football/news related musings.
I'm not a fan of slow cooked steaks, one American chef said it perfectly, sous video or slow cooking makes things more tender as the fibres break down but it's at the expense of moisture loss, so you end up with a product that is very soft to chew but has a powdery/ claggy mouth feel. I much prefer picking a great quality, well marbled steak and searing it at a medium to hot temperature and then resting it really well (5-7 mins) in butter to bring it up to the doneness you want.
Last summer I got THE best, most random and unexpected gift of my life: an XL Big Green Egg. My girl friend's ex-Inlaws (absolutely caked) were going to put it by the side of the road for some lucky sod to collect "because it's too big...we want the smaller one so we can build it into our new outdoor kitchen" (**** off) so this lucky sod stuffed it in the back of the Q5 and drove it 5 hours back from South Carolina To Florida. That's right, the missus' baby daddy's parents gave me a $1200 ceramic Kamado grill for nothing completely for no reason completely out the blue. I'd never even met them before. You can fire it up, set it to temp, stick a pork butt in it, go to bed, get up the next morning, and it's done. Temperature doesn't move. Phenomenal. Anyway I'm going to become a ****ing master on it this year.
Homemade lamb burgers, spare ribs, wings, pork belly and some chicken thighs were cooked up yesterday
Might try something a tad more adventurous on Easter Sunday
This could be a winner
Was very, very pleased with that costco joint. Much more moist than I expected, given it was boneless and had been well trimmed of skin & surface fat. Could've been the better cooking chamber in this larger smoker, or possibly the more consistent cooking temperature from the better charcoal (which kept the smoker at full smoking temp for 12 hours from about 6-7kg of coals), but was very buttery and soft. Family loved it.
We also realised that we can't be doing with this pulled pork roll nonsense. Why fill up on bread when you've got pulled pork to eat? Our new serving is pulled pork, home made chips & home made coleslaw, with bbq sauce on the side.
Charcoal - 57cm Weber Kettle:
- Premium for £169 here http://www.gooutdoors.co.uk/weber-origi ... ue-p345894
- Standard for £139 here http://www.argos.co.uk/product/3450839
Premium has the ash basket, and I think it also has the grate with the lift-up flaps for getting to coals, which are pretty handy. Do NOT go for the "compact" model with the flat lid, it's useless and doesn't cook properly with the lid down.
You will also need:
- Chimney starter £10 http://www.argos.co.uk/product/3450839
- BBQ tools
You should also consider:
- Galvanised dustbin £15 http://www.ikea.com/gb/en/products/smal ... C%7C%7C%7C
- Meat thermometer
Someone else can assist with Gas BBQ's if that's your fancy.
For smokers, I can't recommend anything other than the 47cm or (ideally) the 57cm Weber Smokey Mountain. Both are expensive, both are excellent and will make wonderful pulled pork, smoked ribs and brisket.
57cm c. £400 https://www.riversidegardencentre.co.uk ... -57cm.html
47cm c. £360 https://www.riversidegardencentre.co.uk ... -47cm.html
At that price differential, you'd be best with the 57cm. Don't bother with the 37cm, it doesn't work.
Worth looking around for best prices for all these models, and consider 2nd hand (so long as it's clean and rust-free).
Ah right. Cheers
I know what you mean with the rolls, I never bother now with them
On sat with the kebabs i just chucked on a few of the mini tortillas on the grill, just long enough to blister, they worked a treat
Butterflied leg of lamb.
Cut off the bone myself, couple of crushed garlic cloves, juice of 1 lemon, few sticks of rosemary, salt and pepper, all rubbed in to the meat. Left in the fridge for 2 hours.
Fat side down on the grill for 5 minutes very high heat, flipped over for another 5 minutes to brown (watch the flame). Lid down and low heat (move to side of coals), turn every 5/10 minutes for 30-40 minutes. Perfectly pink.
Roasted parmesan and garlic crushed new potatoes, minted peas and beans.
Often do the lamb but with a smoked sweet paprika rub with harissa yoghurt sauce, couple of pitta breads...beautiful. Will save that for proper summer!
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