Home smoking/BBQ
- Thread starter Whagwan
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UnderOpenSky
baseline neural therapy
A little November smoke. Pulled pork and smoked mac and cheese. It seems wrong, but can't believe how well these two work together.
UnderOpenSky
baseline neural therapy
Had a wonderful meal last night. It was the first time I was confident enough to leave it running whilst I left the house so went out for a walk with some friends before we all came back to mine for beers. Did two pork shoulders, more mac and cheese, black eyed beans and a green salad. They brought an interesting (if rather purple) Romanian side dish with spuds and other veg which went very well with it all.
Hangover not as bad this morning as I probably deserve.
Hangover not as bad this morning as I probably deserve.
UnderOpenSky
baseline neural therapy
Snow forecast tomorrow and I'm getting the smoker out as have a house guest. More pulled pork and mac cheese.
Got some black beans in the slow cooker at the moment to make a side dish to go with it. Maybe if I'm organised enough I'll stick the pan the smoker when they're done and see if I get smoke flavour in them as well. Had anyone tried this?
Got some black beans in the slow cooker at the moment to make a side dish to go with it. Maybe if I'm organised enough I'll stick the pan the smoker when they're done and see if I get smoke flavour in them as well. Had anyone tried this?
spitfire
Walty McWaltface
Snow forecast tomorrow and I'm getting the smoker out as have a house guest. More pulled pork and mac cheese.
Got some black beans in the slow cooker at the moment to make a side dish to go with it. Maybe if I'm organised enough I'll stick the pan the smoker when they're done and see if I get smoke flavour in them as well. Had anyone tried this?
Not tried it but essentially it’s Pit Beans isn’t it? You’ll be grand.
Might need to be a bit careful as to how long, better to have them under smoked than taste like an ashtray.
UnderOpenSky
baseline neural therapy
Yes pretty much. I've made similar things for years, but I normally use black eyed beans and liquid smoke.
I'm doing most of the cooking first as I'd imagine if you tried to do it all then cleaning the pan would be a nightmare, but also to control the amount of smoke. Intrestingly last time I cooked my guests said they got more smoke flavour from the mac cheese then the pork!
UnderOpenSky
baseline neural therapy
No xmas hams for me. The weather being what it is, the outside fridge has been freezing stuff and didn't want to risk it. Think it's warming now, but to late to be sure they'd be cured in time. I thought about doing a bit of brisket on the day, but think I'll have enough on my plate.
Cooked pork shoulder in the pressure cooker Friday night, shredded it and dropped it in a BBQ sauce I made. It's tasty but I can't bring myself to call it pulled pork anymore. In fact I've stopped making BBQ sauce when I make it, it so without anything on it. Is it unusual to eat pulled pork "naked".
Cooked pork shoulder in the pressure cooker Friday night, shredded it and dropped it in a BBQ sauce I made. It's tasty but I can't bring myself to call it pulled pork anymore. In fact I've stopped making BBQ sauce when I make it, it so without anything on it. Is it unusual to eat pulled pork "naked".
UnderOpenSky
baseline neural therapy
Running out oven space. The pigs and blankets have gone in the smoker. 
UnderOpenSky
baseline neural therapy
Yeah so glad I went electric and have a covered outside space. Maybe one day I'll try a real one, but it so convenient.
UnderOpenSky
baseline neural therapy
I'm also deep frying the parsnips due to lack of oven space. 
UnderOpenSky
baseline neural therapy
Apparently Farm Foods have the US imported Ribs on again which I missed last year.
Debating if I want to sit in traffic after work to find out if they have any left.
Debating if I want to sit in traffic after work to find out if they have any left.
Cid
Proper break this time
Nearly there... nearly there. Actually smoked up a brisket and some sausages a couple of weeks ago, but the season proper is nearly upon us. I have spent more than £100 on charcoal (it is shared over our workshop, 6 people, I'm just the one in charge of all things barbecue). Been stockpiling oak offcuts too, so decent amount of that. Our old grill was fucked, so bought an Aldi offset smoker (online only), it was reduced to £65 for which it is excellent value, back at £100 now I think (value reduced to 'fine'; it's quite small).
Charcoal all Big K, have very much come round to their stuff. Think I've mentioned it before but their binchotan is excellent for long cooks... They now also have binchostix, which are more on a traditional binchotan form factor (30mm diameter whole wood sticks). Not as dense as real binchotan, nor are the sticks as nice/long. But a) you won't be able to find traditional binchotan (shortage) and b) it's £25/kg (binchostix £30/10kg). I will report back when I've had a chance to fire up the skewer grill.
Charcoal all Big K, have very much come round to their stuff. Think I've mentioned it before but their binchotan is excellent for long cooks... They now also have binchostix, which are more on a traditional binchotan form factor (30mm diameter whole wood sticks). Not as dense as real binchotan, nor are the sticks as nice/long. But a) you won't be able to find traditional binchotan (shortage) and b) it's £25/kg (binchostix £30/10kg). I will report back when I've had a chance to fire up the skewer grill.
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UnderOpenSky
baseline neural therapy
I'm looking forward to the first time eating outside. We're close, had a few beers tonight out there, but I'm way to shattered to think about cooking. Hopefully next weekend the weather stays good as I've got some guests and it's been to long since I've proper pulled pork and mac and cheese.
Still need to try brisket. My understanding is you need a really good sized bit? My partner doesn't eat beef either so it's something I need to have a few people around to try.
Still need to try brisket. My understanding is you need a really good sized bit? My partner doesn't eat beef either so it's something I need to have a few people around to try.
UnderOpenSky
baseline neural therapy
Not Japanese, but one thing I did last year as an experiment which worked so well I've done in the oven a few times over winter is little char siu kebabs. Pork shoulder on kebabs sticks and as it's chopped quite small it marinades really well.
Cid
Proper break this time
Think we had this conversation on here last year...
Yeah, he uses a konro/hibachi, clay thing and more versatile, but quite a big volume. I have a mini one of those, which is great for just doing some stuff for myself. You can get them from the wasabi company (online only), or from the Japanese Knife Company which has a shop in central London (worth a stop if you're in baker street, all horribly expensive of course). I got a small restaurant/izakaya style one shipped from Japan - very narrow, but very efficient for skewer grilling as you don't need much charcoal. The walls are lined with stone, so keeps heat like the more traditional ones. Below it's just sitting on the (now deceased) old workshop grill. The tupperware just visible on the right has tare sauce in it (soy, mirin, stock, sugar all reduced down) and the spray bottle has sake.
Cid
Proper break this time
If anyone's interested in yakitori was chatting about with butcher over on the... er... the end of meat thread . There's a good book from a restaurant called yardbird in HK, all in English, very accessible. And then there's one that's a pain to get hold of (though delivery times seem to be better post-covid) that's japanese only but has a huge range of techniques. Tbh though yakitori guy on youtube has most core techniques. You can obviously just cook on a standard grill, or improvise a more focused one with an arrangement of bricks and iron bar.
. There's a good book from a restaurant called yardbird in HK, all in English, very accessible. And then there's one that's a pain to get hold of (though delivery times seem to be better post-covid) that's japanese only but has a huge range of techniques. Tbh though yakitori guy on youtube has most core techniques. You can obviously just cook on a standard grill, or improvise a more focused one with an arrangement of bricks and iron bar. spanish_tim
New Member
Nice thread, some good hints and tips here 
Chilli.s
mingling jets and statuettes
It keeps well. is great in sandwiches, and makes the finest chilli mince too. Freezes for future use.
friedaweed
Me and me girl named Jane
I might have a go at that this year. Planning on building a cedar smoking shed.
friedaweed
Me and me girl named Jane
If anyone's interested in yakitori was chatting about with butcher over on the... er... the end of meat thread
Gonna give this ago this summer. Not heard of it before but sounds right up my street.
I'm hoping to get underway with an outdoor kitchen this summer with smoker and pizza oven. Managed to get a couple of nice clean 50 gallong drums from work so alongside a wooden smoker for fish I'm going to have a go at a barrel one.
I've got a lid for my Barbercook which is fine for smoking sausages but I'd like something that could do an all day or even and overnight smoke.
Subscribes to thread. Summer is on its way.
spitfire
Walty McWaltface
Gonna give this ago this summer. Not heard of it before but sounds right up my street.
I'm hoping to get underway with an outdoor kitchen this summer with smoker and pizza oven. Managed to get a couple of nice clean 50 gallong drums from work so alongside a wooden smoker for fish I'm going to have a go at a barrel one.
I've got a lid for my Barbercook which is fine for smoking sausages but I'd like something that could do an all day or even and overnight smoke.
Subscribes to thread. Summer is on its way.
I did a fairly long post on cold smoking, can dig it out if you want?
I ran my own smoked salmon business for a few years so picked up a thing or 2 along the way.
Got 25kg of whisky barrel dust left over if you want it.
friedaweed
Me and me girl named Jane
Hello my new friend.I did a fairly long post on cold smoking, can dig it out if you want?
I ran my own smoked salmon business for a few years so picked up a thing or 2 along the way.
Got 25kg of whisky barrel dust left over if you want it.
I'm looking at smoked trout. Stocked rainbow caught on the fly at a prime fishery and wild brown, sea trout and the occasional salmon caught on my local river. I've been researching candied salmon so yes any advice would be greatly appreciated.
How did you come by the dust dude?
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