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» BBQ Weekend...
Today on the grill... EmptyFri Mar 01, 2019 6:27 am by Icefever

» SOS - Save or Stillini
Today on the grill... EmptyMon Feb 18, 2019 8:40 am by Mash

» Anyone for Stilton.
Today on the grill... EmptyThu Jan 17, 2019 4:34 am by Icefever

» Today on the grill...
Today on the grill... EmptyTue Dec 18, 2018 9:18 pm by Mark85

» Cheddar cheese.
Today on the grill... EmptySun Nov 18, 2018 6:45 am by Icefever

» UDS.............
Today on the grill... EmptyThu Oct 11, 2018 4:54 pm by Icefever

» BBQ Weekend...
Today on the grill... EmptyTue Sep 04, 2018 3:25 pm by Icefever

» It's Smoking cheese day.........
Today on the grill... EmptySun Sep 02, 2018 3:34 am by Icefever

» RE-named section.
Today on the grill... EmptySat Aug 18, 2018 8:10 am by Icefever

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      Today on the grill...

      Mark85
      Mark85

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      Post by Mark85 on Sun Aug 19, 2018 2:32 am

      Pork shoulder and a lamb shoulder done overnight last night.with oak and hickory mixture

      Took 13.5 hours for the pork to hit temp when cooked at 110c but it tasted goooood
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      Icefever
      Icefever
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      Post by Icefever on Sun Aug 19, 2018 3:02 am


      Wow, looking good Mark...lovely bark has built up....and you're showing off your claws...I need a pair... Very Happy Wink

      What kit did you use? and fuel for that longer burn, I'm finding it hard to get that length of burn. I have restaurant lump wood, Briquettes, Coconut Briquettes, kiln dried logs to use but still can't get what I think it should be.
      Mark85
      Mark85

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      Post by Mark85 on Sun Aug 19, 2018 4:22 am

      I use a WSM with either Weber briquettes or Aussie heat beads, they’re only slightly more expensive than supermarket briquettes if you buy a few bags online at once and they burn much much much longer and hotter if you are grilling burgers. I don’t like lumpwood because it seems to burn quicker and more erratically

      For this cook I used 1 chimney of unlit briqs in the smoker with 2/3 a chimney of lit briqs on top with 3 or 4 Rubix cube sized chunks of wood. I set the vents as normal for 110c last night at midnight. The lamb was done first then the pork at about 13:30pm today. Then I opened up the vents and managed to hit 150c to cook some chicken thighs for an hour or so.

      That’s a lot of cooking from about 4kg charcoal id say! I closed all the vents when I was done to put it out and haven’t cleaned it out yet but il bet there is still some fuel left in the bottom I can use next cook...
      Mark85
      Mark85

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      Post by Mark85 on Sun Aug 19, 2018 4:26 am

      The rub was just something basic I threw together out of the cupboard

      Salt
      Pepper 
      Smoked paprika
      Garlic powder
      Onion powder
      Brown sugar


      The star of today’s feast was a Coca Cola bbq sauce I made and added several handfuls of fresh raspberries from the garden that were over ripe
      Icefever
      Icefever
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      Post by Icefever on Sun Aug 19, 2018 4:41 am

      Nice straight rub, you can only do so much with the same main ingredients Wink   Were making sausages, later on, the missus got a large chunk of pork out the freezer yesterday.  

      I've got to cut the rind of 2 slabs of belly for the fat,  that's for the saus....then the belly will start curing, I've got to watch the timeline as we're off to Portugal soon.

      ps...the rind is bound for scrattings mate.
      Mash
      Mash

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      Post by Mash on Sun Aug 19, 2018 6:58 am

      I have a ram hoggit coming in the week. I feel a garlic punctured leg roast coming on. Hot smoked in the brick oven. Yum
      Mark85
      Mark85

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      Post by Mark85 on Sat Aug 25, 2018 3:16 pm

      Mash wrote:I have a ram hoggit coming in the week. I feel a garlic punctured leg roast coming on. Hot smoked in the brick oven. Yum

      A whole one or half?

      The farmer that takes my spent grain for animal feed sold me half a pig once, I wasn’t impressed with the quality considering the big price she charged me, especially when she gets 5 or 6 trailer loads of feed a week for free.

      Gonna do an overnight smoke tonight on a pork shoulder with a bit of a different rub, Iv based it on Italian sausage, mostly because I have a big bag of fennel seed and no immediate plans to make more absinthe  Rolling Eyes

      Here’s what I’m using, I wizzed it all up in a spice grinder:

      1 part garlic powder
      1 part dried ancho chillis
      1 part salt
      1 part oregano 
      2 parts fennel seed
      2 parts brown sugar

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      Icefever
      Icefever
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      Post by Icefever on Sun Aug 26, 2018 5:40 am

      How did it turn out ??
      Mash
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      Post by Mash on Sun Aug 26, 2018 8:25 am

      The lamb ram was ½. I am always struggling to understand the price / quality of pork.

      Also put a munty in the freezer this week. Now that is good eating.

      Like the rub. Never thought of rub and smoke.

      H12rpo
      H12rpo

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      Post by H12rpo on Mon Aug 27, 2018 9:21 pm

      Wtf is a musty?

      Interesting.....how many of us have brick ovens ?
      Mash
      Mash

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      Post by Mash on Tue Aug 28, 2018 2:09 pm

      Sorry my shorthand - Muntjac. We do pretty well on wild food here. We grow, swap, shoot, forage & scrouge Very Happy Once the season starts I round up the gamekeeper for some pheasants. Probably do couple of dozen at a time. Pheasant schnitzel in butter, in a sourdough sub oooee.

      I have a brick oven. Originally 'cos I was tooo tight to keep buying BBQ's when they rust out.
      Mark85
      Mark85

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      Post by Mark85 on Wed Sep 12, 2018 10:44 am

      Did a delicious pastrami, excellent sandwiches!

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      I now have a big pork shoulder curing in the fridge for 2 weeks, what do we recon? should I smoke it to 80c with honey mustard glaze and then slice it thin when it’s cold like ham?
      Or should I go to 93c and pull it for salty hot sandwiches?
      Mark85
      Mark85

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      Post by Mark85 on Wed Sep 12, 2018 10:48 am

      By the way my Italian style pork was a big success, nice change from the standard American style bbq spices, especially served with a big garlic and vinegar sauce! Turns out you can be really quite heavy with the aniseed flavours, they mellow a lot during cooking
      Mash
      Mash

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      Post by Mash on Wed Sep 12, 2018 1:50 pm

      smoke it @ 80c with honey mustard and then slice it thin when it’s cold like ham Would be my way to go.

      I'm going to rev up smoker in the next few days and do smoked garlic chicken.
      Mash
      Mash

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      Post by Mash on Wed Sep 12, 2018 3:20 pm

      H12rpo wrote:Wtf is a musty?

      Interesting.....how many of us have brick ovens ?

      But late on this but..

      If you can get it Muntjac deer (munty) is good eating. Often the game dealers don't want them, 'cos they are a bit small.

      Brick oven here :-)

      Icefever
      Icefever
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      Post by Icefever on Wed Sep 12, 2018 3:25 pm

      Pastrami is one of my favourite meats, I want to do some asap....do you have the recipe for that Italian style pork ???
      Mark85
      Mark85

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      Post by Mark85 on Wed Sep 12, 2018 3:56 pm

      The pork I made is described and pictured in the 7th post in this thread, it was a Tesco meat counter pork shoulder that was around 2.4kg.

      The sauce I made was just cider vinegar, brown sugar, raw garlic, salt.

      I just wanted to avoid things like paprika, onion powder and large amounts of black pepper
      Icefever
      Icefever
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      Post by Icefever on Wed Sep 12, 2018 6:52 pm

      Cheers Mark...that will teach me to check back on the OP.
      Mark85
      Mark85

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      Post by Mark85 on Wed Sep 12, 2018 9:08 pm

      No problem mate, get on that pastrami because Reuben sandwiches are king
      Leatherman
      Leatherman

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      Post by Leatherman on Fri Oct 05, 2018 6:25 pm

      Not exactly on the grill. But just wanted to share my happiness, Kamado Junior is on the way. New baby in our family Very Happy
      Brewhunter
      Brewhunter

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      Post by Brewhunter on Fri Oct 05, 2018 10:56 pm

      Congratulations mate
      Mark85
      Mark85

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      Post by Mark85 on Fri Oct 05, 2018 11:14 pm

      Pics when it comes?

      Is that like £400?
      Leatherman
      Leatherman

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      Post by Leatherman on Sat Oct 06, 2018 7:18 am

      Yep, thats one. But they have now 10% off clearance sale. https://www.bbqworld.co.uk/kamado-joe/kamado-joe-junoir-joe.asp

      Cant wait to get on BBQ diet Very Happy
      Mash
      Mash

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      Post by Mash on Sat Oct 06, 2018 8:23 am

      I am looking forward to hearing all about it.
      Mark85
      Mark85

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      Post by Mark85 on Sat Oct 06, 2018 12:16 pm

      Running a big lump of pastrami today on the Weber with my Fireboard controller maintaining the temp for me. 
      Steady as a rock!


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