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UnderOpenSky
baseline neural therapy
shifting gears
Well-Known Member
Maybe they're just from bugger pigs
David Cameron’s new start-up?
UnderOpenSky
baseline neural therapy
I'm supposed to be cutting down my food bill, but had a bank switch offer come through today and Aldi were doing 28oz steaks for less then a tenner. I'm not sure when a steak become a joint, but I've never cooked one this big.
My thinking is to cook it low in the electric smoker and then bring it inside to sear quickly. Does taking to about 50 deg C internal before it hits the pan sound about right for medium rare?
My thinking is to cook it low in the electric smoker and then bring it inside to sear quickly. Does taking to about 50 deg C internal before it hits the pan sound about right for medium rare?
UnderOpenSky
baseline neural therapy
Well that was a learning experience. Mostly good, but certainly think I can do better. The meat was a very weird shape for pan frying. Meant it was hard to get a proper sear all across it. Guess that was reflected in the price.
I think the smoking chips I'm using have lost some potency, but not the beech it turns out. Wasn't unpleasant, but first time I've thought I could dial back the smoke flavour. Also I know your supposed to rest meat, but I think this is the first time I've really noticed it could rest longer.
Still I'm happy with the basics of the technique, look forward to trying again, but probably not to soon. I love red meat, but it's probably not something I should eat quite so much of in one sitting.
I think the smoking chips I'm using have lost some potency, but not the beech it turns out. Wasn't unpleasant, but first time I've thought I could dial back the smoke flavour. Also I know your supposed to rest meat, but I think this is the first time I've really noticed it could rest longer.
Still I'm happy with the basics of the technique, look forward to trying again, but probably not to soon. I love red meat, but it's probably not something I should eat quite so much of in one sitting.
UnderOpenSky
baseline neural therapy
The 20 quid(ish) mini BBQ was such a good camping buy. Recently discovered the bags of charcoal you just light the paper. Two for 3.50 in Aldi at the moment. Wouldn't use them at home, but way easier then taking the starter.
Tandoori chicken and veg waiting to go on.
Tandoori chicken and veg waiting to go on.
UnderOpenSky
baseline neural therapy
Looks amazing. Finished results please. 
I've got a bit of pork shoulder dry brining for pulled pork. Was going be today, but we got in a bit late earlier, so it will become Sunday night tea.
I've got a bit of pork shoulder dry brining for pulled pork. Was going be today, but we got in a bit late earlier, so it will become Sunday night tea.
TopCat
Putin fanboy
It’s great people bbq ing on the street.
UnderOpenSky
baseline neural therapy
Pulled pork in pittas for lunch left over from last night. I normally get meat from Aldi, but was pleasantly surprised by the Asda one. One big solid chunk, the last few Aldi ones have seemed like they were coming apart. Also they sell it a range of sizes, so was able to get a slightly bigger one.
I've got a big bit of pork loin in the fridge curing at the moment, not done ham with this cut before, but I've got high hopes, there's hardly any fat on it.
I've got a big bit of pork loin in the fridge curing at the moment, not done ham with this cut before, but I've got high hopes, there's hardly any fat on it.
UnderOpenSky
baseline neural therapy
Fired the smoker up at lunchtime. Keeping half an eye on temps via the joy of bluetooth. Ribs for tonight and black treacle cured ham to take away this weekend as I'm visiting family. 
Anyway has anyone done much experimenting with BBQ sauces for pulled pork? I make one from tomato paste, cider vinegar, black treacle and garlic that I'll brush on the ribs tonight, but it's a bit much for pulled pork (and a store bought one is way to sweet for my tastes). I've mostly served pulled pork naked, but I've recently been adding a bit more salt and a splash of cider vinger when pulling it. I quite like the idea of a small amount of thin sauce that adds to the meat rather then dominating.
These sounds quite interesting and not a million miles away from what I've been doing with a splash of vinegar.
Anyway has anyone done much experimenting with BBQ sauces for pulled pork? I make one from tomato paste, cider vinegar, black treacle and garlic that I'll brush on the ribs tonight, but it's a bit much for pulled pork (and a store bought one is way to sweet for my tastes). I've mostly served pulled pork naked, but I've recently been adding a bit more salt and a splash of cider vinger when pulling it. I quite like the idea of a small amount of thin sauce that adds to the meat rather then dominating.
These sounds quite interesting and not a million miles away from what I've been doing with a splash of vinegar.
East Carolina Vinegar BBQ Sauce and Mop Recipe
Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it...
amazingribs.com
North Carolina Lexington Dip BBQ Sauce Recipe
In Lexington, North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply...
amazingribs.com
butcher
boner at the ready
Over the summer I bought a Proq Smoker:
Barbecues & BBQ Smokers | ProQ BBQs & Smokers
Plus I then got some accessories
View attachment WhatsApp Video 2023-10-01 at 10.44.55.mp4
Barbecues & BBQ Smokers | ProQ BBQs & Smokers
Plus I then got some accessories
View attachment WhatsApp Video 2023-10-01 at 10.44.55.mp4
spitfire
Walty McWaltface
Fired the smoker up at lunchtime. Keeping half an eye on temps via the joy of bluetooth. Ribs for tonight and black treacle cured ham to take away this weekend as I'm visiting family.
Anyway has anyone done much experimenting with BBQ sauces for pulled pork? I make one from tomato paste, cider vinegar, black treacle and garlic that I'll brush on the ribs tonight, but it's a bit much for pulled pork (and a store bought one is way to sweet for my tastes). I've mostly served pulled pork naked, but I've recently been adding a bit more salt and a splash of cider vinger when pulling it. I quite like the idea of a small amount of thin sauce that adds to the meat rather then dominating.
These sounds quite interesting and not a million miles away from what I've been doing with a splash of vinegar.
East Carolina Vinegar BBQ Sauce and Mop Recipe
Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it...amazingribs.com
North Carolina Lexington Dip BBQ Sauce Recipe
In Lexington, North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply...amazingribs.com
Didn't have anything to suggest but interested in what you went for in the end.
UnderOpenSky
baseline neural therapy
Not tried yet, but will update. I think I'm going to go for the East Carolina style first as it seems simplest.
My ham made from pork loin went down really well over the weekend. I was seriously worried I'd over smoked it, everything it went near smelt of smoke and the tiny bit I cut of the outside tasted really strong, but it was totally fine. I think it's got to be one of the best value added things to do. Good ham costs loads, but a couple of kg of pork loin is not expensive. I'll be doing an even bigger one I think to take to the in laws for xmas.
My ham made from pork loin went down really well over the weekend. I was seriously worried I'd over smoked it, everything it went near smelt of smoke and the tiny bit I cut of the outside tasted really strong, but it was totally fine. I think it's got to be one of the best value added things to do. Good ham costs loads, but a couple of kg of pork loin is not expensive. I'll be doing an even bigger one I think to take to the in laws for xmas.
UnderOpenSky
baseline neural therapy
Ribs ordered for the weekend as I've got guest, along with loads of other meat. Just after I placed my order, they sent out a promotional email, 2kg of Silverside for £10 and they were nice enough to amend it today. Going to finally get round to making Pastrami for the first time.
www.meatinthebox.com
Beef Silverside 2kg - Meat in the Box - Fresh Meat Delivery
Beef Silverside 2kg from Meat in the Box, the only choice for butcher quality, fresh meat delivery. Next day and Saturday delivery available.
www.meatinthebox.com
UnderOpenSky
baseline neural therapy
Friday night. I feel lucky I've an enclosed space by my back door for the smoker.
UnderOpenSky
baseline neural therapy
Passable hack as a first attempt. 2kg of silverside as "pastrami". In the smoker and then pressure cooker to steam. I'll certainly use a fattier cut next time, but it was fine. Slight uncured bit in the middle which was weird as it had two weeks, must be really cold in outside fridge. Dog ate well tonight though because of that and rest of it should do good sandwiches for the week.
Spymaster
Plastic Paddy
Afternoon all.
I'm trying to get hold of some smoked pork, preferably shoulder, and the internet isn't helping. I can only find smoked pork that's cured, and that won't work.
Does anyone know where I might get some, or failing that, would any of you home-smokers be up for doing one for me?
Obviously I'd pay for the stuff and your time.
Cheers x
I'm trying to get hold of some smoked pork, preferably shoulder, and the internet isn't helping. I can only find smoked pork that's cured, and that won't work.
Does anyone know where I might get some, or failing that, would any of you home-smokers be up for doing one for me?
Obviously I'd pay for the stuff and your time.
Cheers x
Spymaster
Plastic Paddy
Yes. I don't want the smoking process to cook the meat though.
Two or three kilos would do the trick. There's no rush. It's for a recipe that we've been looking to do for months but couldn't get the ingredients, which include fermented soya beans. We've only just managed to get those from India!
spitfire
Walty McWaltface
Generally you have to cook the meat and smoke it at the same time or cure it then smoke it or you are running the risk of food poisoning.
It could be cold smoked but the temps would have to be kept below 5 deg. Also not sure how much effect cold smoking a shoulder would have as cold smoking is quite a benign procedure. So you'd only get some smoke flavour on the outside really.
Have you got the recipe?
It could be cold smoked but the temps would have to be kept below 5 deg. Also not sure how much effect cold smoking a shoulder would have as cold smoking is quite a benign procedure. So you'd only get some smoke flavour on the outside really.
Have you got the recipe?
Spymaster
Plastic Paddy
spitfire
Walty McWaltface
I'd wager a brand new £5 note that is cooked smoked pork. No rubs or bbq nonsense obviously, I wonder does she use any seasonings on it?
It's then warmed up in the dish you want to make.
But I have found this that says it is raw, but it is a hock so is it a ham hock? Therefore cured. Might be worth giving them a call.
Premium Meat Delivery: Fresh Cuts Delivered to Your Door
Top-quality cuts with our premium meat delivery service. Enjoy the convenience of fresh, hand-selected meats delivered straight to your doorstep.
I was looking for Polish smoked pork but most of it is too lean for what you want. It's all loin and neck.
Spymaster
Plastic Paddy
I'd wager a brand new £5 note that is cooked smoked pork. No rubs or bbq nonsense obviously, I wonder does she use any seasonings on it?
It's then warmed up in the dish you want to make.
But I have found this that says it is raw, but it is a hock so is it a ham hock? Therefore cured. Might be worth giving them a call.
Premium Meat Delivery: Fresh Cuts Delivered to Your Door
Top-quality cuts with our premium meat delivery service. Enjoy the convenience of fresh, hand-selected meats delivered straight to your doorstep.www.wiltshirecountryfayre.co.uk
I was looking for Polish smoked pork but most of it is too lean for what you want. It's all loin and neck.
I reckon you're right and it's hot smoked. I've just dropped her an email.
My local butcher does those smoked hocks but unfortunately they're far too salty and need loads of soaking.
Smoked belly is what I need isn't it?
Spymaster
Plastic Paddy
Yep.
