Home smoking/BBQ

[dessiato]

I smoked some cheddar, tofu, cod, and mackerel on Thursday. The cheese and tofu are currently in the fridge maturing. The fish has been eaten. I used beech chips. It’s too mild for my taste. I did it at 70C for four hours. I plan to do it again, with oak, which is my favourite flavour.

The arborist is coming next week to sort out our pear and apple trees. I want to keep the wood to dry and use next year. I expect a year air drying in the stable should be enough time. I assume outdoors it’ll not dry enough for next year.

Today I’m just doing a basic bbq for a friend and her kids. But I’ve got about 2kg of langoustines fresh off the boat (still kicking) for the adults.

 

[alex_]

What rubs does everyone use for their meat? I've only used the one so far from this site, which is very tasty, but curious about others. I've been adding salt the night before and applying this before the cook.

Meathead's World Famous Memphis Dust Rub Recipe

This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.

amazingribs.com

Yes the stuff from this site is great.

 

[spitfire]

I smoked some cheddar, tofu, cod, and mackerel on Thursday. The cheese and tofu are currently in the fridge maturing. The fish has been eaten. I used beech chips. It’s too mild for my taste. I did it at 70C for four hours. I plan to do it again, with oak, which is my favourite flavour.

The arborist is coming next week to sort out our pear and apple trees. I want to keep the wood to dry and use next year. I expect a year air drying in the stable should be enough time. I assume outdoors it’ll not dry enough for next year.

Today I’m just doing a basic bbq for a friend and her kids. But I’ve got about 2kg of langoustines fresh off the boat (still kicking) for the adults.

Whiskey barrel oak is nice as well, slightly sweeter taste than regular oak.

And oh man, fire grilled langoustines are the best.

 

[dessiato]

Whiskey barrel oak is nice as well, slightly sweeter taste than regular oak.

And oh man, fire grilled langoustines are the best.

I only did a kg of langoustines not expecting the kids to like them. The 13 year old wouldn't try them, the 11 year old even sucked the heads. The father wouldn't try them, the mother only ate the heads.

But they tasted amazing.

 

[UnderOpenSky]

Wrong thread

 

[TopCat]

That was a lot of meat. So much so in fact I'm cancelling tonight's roast and making a chilli or something with the left overs. I didn't imagine you could get so much meat on a rack of pork ribs. They were quite something. Bit disappointed it cooked hotter then I wanted, but still very tasty.

View attachment 338886
View attachment 338887View attachment 338888

Top work.

 

[UnderOpenSky]

Camping in the lakes. Made some little char siu kebabs and brought them with us. Weather was perfect last night.

Tonight less so but got a haul from Booths. Might get damp cooking it.

 

[UnderOpenSky]

Managed to cook and eat this lot before the rain set in.

 

[dessiato]

I did a 3kg chicken which I spatchcocked. It was delicious and there's enough to use in an etouffee tonight.

 

[dessiato]

I've just started eating the cheese I smoked. Its delicious. The beech smoke is strong enough to be noticeable without being overpowering.

 

[spitfire]

I've just started eating the cheese I smoked. Its delicious. The beech smoke is strong enough to be noticeable without being overpowering.

Can't beat it. You'll never look at that dreadful supermarket Applewood cheddar again.

 

[dessiato]

Can't beat it. You'll never look at that dreadful supermarket Applewood cheddar again.

We're pruning an apple tree soon. I'll keep a branch or two for smoking.

 

[UnderOpenSky]

So this doesn't really belong on this thread anymore, but it started here so it gets posted

I started curing that ham a week and a half ago. I'd hoped to smoke it about now, but we're away on Sat and can't see a window to do it when I get back, so rather then freeze it I thought I'd bung it in the oven with honey and mustard. Was pretty good, better then a shop bought gammon. Might lower the salt next time or maybe soak it for a bit. Not sure how much difference the rest once it comes out the brine makes, it got 24 hours. There was a tiny bit under the fat that looked like it wasn't cured as well. I trimmed the fat of after curing, next time I'll do it before. Still not a bad first attempt. Looking forward to the next.

 

[spitfire]

So this doesn't really belong on this thread anymore, but it started here so it gets posted

I started curing that ham a week and a half ago. I'd hoped to smoke it about now, but we're away on Sat and can't see a window to do it when I get back, so rather then freeze it I thought I'd bung it in the oven with honey and mustard. Was pretty good, better then a shop bought gammon. Might lower the salt next time or maybe soak it for a bit. Not sure how much difference the rest once it comes out the brine makes, it got 24 hours. There was a tiny bit under the fat that looked like it wasn't cured as well. I trimmed the fat of after curing, next time I'll do it before. Still not a bad first attempt. Looking forward to the next.

View attachment 340645

Nice, I think any curing/preserving/smoking of food should be welcome on this thread.

 

[UnderOpenSky]

Nice, I think any curing/preserving/smoking of food should be welcome on this thread.

Thanks. I'm really glad I did it as its been a good few lessons. The first is it was best cold. I sliced it when hot like you would gammon and it was pretty good. Once it was cold it "tighten up" (don't have better words for this) and I took a very sharp knife to it to cut it thin like ham to make sarnies. Texture is so much better and I think the smoke will go a long way. Be curious to see if other flavours in the cure make a difference as well. So basically the next one will be cured and then smoked with another meal with main object being to have a lovely cold ham in the fridge!

 

[Spymaster]

So this doesn't really belong on this thread anymore, but it started here so it gets posted

I started curing that ham a week and a half ago. I'd hoped to smoke it about now, but we're away on Sat and can't see a window to do it when I get back, so rather then freeze it I thought I'd bung it in the oven with honey and mustard. Was pretty good, better then a shop bought gammon. Might lower the salt next time or maybe soak it for a bit. Not sure how much difference the rest once it comes out the brine makes, it got 24 hours. There was a tiny bit under the fat that looked like it wasn't cured as well. I trimmed the fat of after curing, next time I'll do it before. Still not a bad first attempt. Looking forward to the next.

View attachment 340645

What do you do with all the meat that you smoke/cure? You can’t possibly have eaten everything you’ve prepped over the last couple of months, surely?

 

[The39thStep]

I've just started eating the cheese I smoked. Its delicious. The beech smoke is strong enough to be noticeable without being overpowering.

Sounds delicious, post photos up please.

 

[UnderOpenSky]

What do you do with all the meat that you smoke/cure? You can’t possibly have eaten everything you’ve prepped over the last couple of months, surely?

I don't think I've done that much yet. But this is certainly a problem I hope to have more of in future.

The best use of leftovers was the smoked turkey legs when the rack of ribs I cooked had loads more meat on then I expected and I made a shredded turkey chilli with a tiny bit of rib meat in. So good I'm going to smoke more turkey legs just to make the chilli.

 

[dessiato]

Sounds delicious, post photos up please.

I think it's all gone now. It was very moreish

 

[The39thStep]

I think it's all gone now. It was very moreish

Shame. But do post photos up of what you cook on this thread plz

 

[dessiato]

Shame. But do post photos up of what you cook on this thread plz

Will do in future

 

[Cid]

So this doesn't really belong on this thread anymore, but it started here so it gets posted

I started curing that ham a week and a half ago. I'd hoped to smoke it about now, but we're away on Sat and can't see a window to do it when I get back, so rather then freeze it I thought I'd bung it in the oven with honey and mustard. Was pretty good, better then a shop bought gammon. Might lower the salt next time or maybe soak it for a bit. Not sure how much difference the rest once it comes out the brine makes, it got 24 hours. There was a tiny bit under the fat that looked like it wasn't cured as well. I trimmed the fat of after curing, next time I'll do it before. Still not a bad first attempt. Looking forward to the next.

View attachment 340645

I did a very quick 'cure' of a shoulder the other week by the way... More as a recipe test than anything. There's a place I know in Suffolk that does an amazing (if ludicrously expensive) black ham. Apparently they get the hams pre-cured, marinade for 6 weeks (?!) in porter, cold smoke, then cook. Seems excessive. So I decided to get in 4 bottles of Adnams broadside (because 4 for £6 at Tesco, and also Suffolk, although more dark ruby than porter), throw in a bunch of spices (dark-oriented - cinnamon, cloves, allspice, ginger etc), tablespoon of salt, lot of (muscavado) sugar, bit of vinegar. Also injected the meat at various points. Decided to use a vacuum bag (carefully), so had a couple of beers left - bonus. Marinaded maybe 16 hours, smoked for 5... tasted amazing, surprisingly close to Suffolk ham. Also surprised at marinade penetration, the injection may have helped.

I think if doing proper ham I'd be tempted to smoke as long and low as possible and cook sous vide (yes I have too much kitchen stuff). Although perhaps try and get the outer surface up to a decent temp in the smoker for the fat.

 

[UnderOpenSky]

I did a very quick 'cure' of a shoulder the other week by the way... More as a recipe test than anything. There's a place I know in Suffolk that does an amazing (if ludicrously expensive) black ham. Apparently they get the hams pre-cured, marinade for 6 weeks (?!) in porter, cold smoke, then cook. Seems excessive. So I decided to get in 4 bottles of Adnams broadside (because 4 for £6 at Tesco, and also Suffolk, although more dark ruby than porter), throw in a bunch of spices (dark-oriented - cinnamon, cloves, allspice, ginger etc), tablespoon of salt, lot of (muscavado) sugar, bit of vinegar. Also injected the meat at various points. Decided to use a vacuum bag (carefully), so had a couple of beers left - bonus. Marinaded maybe 16 hours, smoked for 5... tasted amazing, surprisingly close to Suffolk ham. Also surprised at marinade penetration, the injection may have helped.

I think if doing proper ham I'd be tempted to smoke as long and low as possible and cook sous vide (yes I have too much kitchen stuff). Although perhaps try and get the outer surface up to a decent temp in the smoker for the fat.

Now that sounds lush. Did you use curing powder as well? I might be tempted with some Old Peculiar

I'd like to do the next one with an equilbrium cure, but I need to get some large zip lock bags. I just ended up using an old dog chews box (washed of course), but won't be able to get anything larger in one. What do you mean by vacuum bags? Is this something I need to find?

 

[Cid]

Now that sounds lush. Did you use curing powder as well? I might be tempted with some Old Peculiar

I'd like to do the next one with an equilbrium cure, but I need to get some large zip lock bags. I just ended up using an old dog chews box (washed of course), but won't be able to get anything larger in one. What do you mean by vacuum bags? Is this something I need to find?

Nah, need to order some... This was pure taste test. I mean the bags you use for sous vide... So it's like a roll of bag that you use a vacuum sealer to seal. They're actually a lot more useful than sous vide itself; good for confectionary and similar, or for anything you want to put in the freezer (vacuum = no freezer burn). E.g if you buy a butchered side/large bit of animal and they don't bag it themselves. Or cook a ham and portion it up. Also good for pre-prepared meals, although negative being plastic waste for smaller stuff. Liquid is an issue because obviously a vacuum pump doesn't know what it's pumping - mine has a pulse mode which means you can get an ok seal on liquids by eye. Obviously the advantage being that the finished product will fit better in the fridge than a pan, and will use less marinade. But very much not essential. Probably no benefit over zip lock+water trick. Maybe it helps penetration? Probably not. I'd wait until black friday if you ever think about that or similar, iirc mine was half price (as were bag rolls).

 

[alex_]

I did a very quick 'cure' of a shoulder the other week by the way... More as a recipe test than anything. There's a place I know in Suffolk that does an amazing (if ludicrously expensive) black ham. Apparently they get the hams pre-cured, marinade for 6 weeks (?!) in porter, cold smoke, then cook. Seems excessive. So I decided to get in 4 bottles of Adnams broadside (because 4 for £6 at Tesco, and also Suffolk, although more dark ruby than porter), throw in a bunch of spices (dark-oriented - cinnamon, cloves, allspice, ginger etc), tablespoon of salt, lot of (muscavado) sugar, bit of vinegar. Also injected the meat at various points. Decided to use a vacuum bag (carefully), so had a couple of beers left - bonus. Marinaded maybe 16 hours, smoked for 5... tasted amazing, surprisingly close to Suffolk ham. Also surprised at marinade penetration, the injection may have helped.

I think if doing proper ham I'd be tempted to smoke as long and low as possible and cook sous vide (yes I have too much kitchen stuff). Although perhaps try and get the outer surface up to a decent temp in the smoker for the fat.

Emmetts ?

 

[Cid]

Emmetts ?

Indeed.

 

[UnderOpenSky]

Nah, need to order some... This was pure taste test. I mean the bags you use for sous vide... So it's like a roll of bag that you use a vacuum sealer to seal. They're actually a lot more useful than sous vide itself; good for confectionary and similar, or for anything you want to put in the freezer (vacuum = no freezer burn). E.g if you buy a butchered side/large bit of animal and they don't bag it themselves. Or cook a ham and portion it up. Also good for pre-prepared meals, although negative being plastic waste for smaller stuff. Liquid is an issue because obviously a vacuum pump doesn't know what it's pumping - mine has a pulse mode which means you can get an ok seal on liquids by eye. Obviously the advantage being that the finished product will fit better in the fridge than a pan, and will use less marinade. But very much not essential. Probably no benefit over zip lock+water trick. Maybe it helps penetration? Probably not. I'd wait until black friday if you ever think about that or similar, iirc mine was half price (as were bag rolls).

I love the idea of these for equilibrium cures as this way you literally can't over cure meat (apparently). The struggle sometimes with zip lock bags is finding them big enough. I can't imagine I'd get them big enough to do a decent sized bit of brisket.

I'd like to sous vide, but it's a rabbit hole I don't need to go down, especially as my partner doesn't eat beef.

 

[Cid]

I love the idea of these for equilibrium cures as this way you literally can't over cure meat (apparently). The struggle sometimes with zip lock bags is finding them big enough. I can't imagine I'd get them big enough to do a decent sized bit of brisket.

I'd like to sous vide, but it's a rabbit hole I don't need to go down, especially as my partner doesn't eat beef.

Sous vide itself is, ime, pretty limited in use. I might stick mine on ebay at some point... Although I'm testing out infusing <coughcoughsplutter> into butter and cream for fudge as we speak, so we'll see. It promotes consistency, but I think I still cook better steaks standard fashion. By the same token though it probably is great for stuff like hams and roasts, I just don't do many of those.

The vacuum bagging system I actually use pretty regularly... e.g I marinade 1kg of chicken, portion it up, bag and freeze (so the marinade is solid), then vacuum seal. Not too much effort cutting the bags down for efficiency. The handy thing with rolls is you can make bags whatever size you want (within width limits), so I could have 28cm x 5m bag if I really wanted (perhaps sir would care for the whale cock sous vide?). There are a bunch of products emerging though - small vacuum sealers you can use with expensive tupperware or special bags, vacuum boxes for liquids etc. None of it is really necessary, just another tool (although I would say one you might actually use).

 

[dessiato]

Shame. But do post photos up of what you cook on this thread plz

Beech smoked tofu. 4 hours cold smoke and two weeks developing the flavours.

 

[Spymaster]

Beech smoked tofu. 4 hours cold smoke and two weeks developing the flavours.View attachment 340867

Think you might have the only piece of tofu on the planet that actually tastes of something right there.