Home smoking/BBQ
- Thread starter Whagwan
- Start date
Gerry1time
Did a wee in Dirac's toilet
So I cooked that pork belly from the previous page today. 
It had 6 hours in total, with a temperature that I didn't keep too constant tbh (distracted with other jobs), but ranged between 80C and 140C. Cooked it in a pyrex dish skin side down with a jar of goosefat, as I want the skin to crisp up on its second cooking, not before. Also put a chopped up head of garlic and a load of thyme sprigs in the fat too. Chucked a couple of chunks of applewood in to smoke it at about four and a half hours. Meant to do that earlier in the process, forgot. Also forgot to fill up the tray I'd put in to fill with water to keep things moist.
Will have to cook it again with these variables changed.
After 6 hours it had got up to 89C internal temperature, which apparently is about what you cook pulled pork to, and a knife certainly went into it easily, so it's now wrapped in greaseproof paper and being pressed in a tray under a board with some weights on top. Will wait until it's cool enough, then stick it in the fridge to continue pressing overnight. Pretty pleased with how it looks so far though.
Here it is just as the applewood chunks went in...
...and here it is at the end.
It had 6 hours in total, with a temperature that I didn't keep too constant tbh (distracted with other jobs), but ranged between 80C and 140C. Cooked it in a pyrex dish skin side down with a jar of goosefat, as I want the skin to crisp up on its second cooking, not before. Also put a chopped up head of garlic and a load of thyme sprigs in the fat too. Chucked a couple of chunks of applewood in to smoke it at about four and a half hours. Meant to do that earlier in the process, forgot. Also forgot to fill up the tray I'd put in to fill with water to keep things moist.
Will have to cook it again with these variables changed.After 6 hours it had got up to 89C internal temperature, which apparently is about what you cook pulled pork to, and a knife certainly went into it easily, so it's now wrapped in greaseproof paper and being pressed in a tray under a board with some weights on top. Will wait until it's cool enough, then stick it in the fridge to continue pressing overnight. Pretty pleased with how it looks so far though.
Here it is just as the applewood chunks went in...
...and here it is at the end.
Bahnhof Strasse
Met up with Hannah Courtoy a week next Tuesday
Nowt fancy, but serving now if anyone fancies a nibble...
not-bono-ever
meh
I have just had 2 linda mccartney burgers would would be tempted if stoned and that was presented to me .
Tempted.
Tempted.
Bahnhof Strasse
Met up with Hannah Courtoy a week next Tuesday
Those are vegan. Made with finest beef and pork, but still vegan. Tis great, ethical and tasty as fuck 
Crispy
The following psytrance is baṉned: All
Used a recipe I found in the NY Times
Didn't take a picture of the other 13 thighs yesterday....
Smoking away...
Honestly better than most of the jerk chicken I've ever had. Yum.
(homegrown tomatoes too
)
Gerry1time
Did a wee in Dirac's toilet
Crispy
The following psytrance is baṉned: All
Gerry1time
Did a wee in Dirac's toilet
Lordy that looks epic, thank you!
Short ribs and ox cheek today.
How was the cheek ?
Whagwan
.
Only ate the ribs today, the cheek I'm slicing and frying on toast with horseradish going from a Pitt Cue recipe for brunch tomorrow.
<re reads Pitt cue book>
spitfire
Walty McWaltface
So better late than never, my BBQ adventures in a fireplace En France.
Sardines
Merguez
Butterflied leg of lamb with mint sauce made from the garden.
Unidentified steak cut and pit beans. Was a thick bit, around 2 inches. Did, blue, medium rare and well donemad all to request. Was quite pleased with that.
Also did chicken wings which were a huge hit. Rubbed with Guerrilla Powder (no longer available unfortunately) and then when almost cooked cover in Stubbs Sweet and Sticky BBQ sauce and crisp those suckers up.
Sardines
Merguez
Butterflied leg of lamb with mint sauce made from the garden.
Unidentified steak cut and pit beans. Was a thick bit, around 2 inches. Did, blue, medium rare and well done
mad all to request. Was quite pleased with that.Also did chicken wings which were a huge hit. Rubbed with Guerrilla Powder (no longer available unfortunately) and then when almost cooked cover in Stubbs Sweet and Sticky BBQ sauce and crisp those suckers up.
spitfire
Walty McWaltface
Not all BBQ ends up with sticky lumps of meat. 6hr Applewood smoked ox cheek ragu, I cheated and bought the fresh tagliatelle...
You're one of them "readers" aintcha?
Chz
Stark Raving Sane
I'm actually quite impressed with how we've all got along here. I know from some other places that BBQ can be a bit... *ahem* religious.
As in, you'd be surprised how quickly they can jerry rig a cross together and nail you to it for having the wrong opinion.
Anyhow, a bit of science for the long and slow people:
The secret to successful BBQ pork butt and brisket is science
As in, you'd be surprised how quickly they can jerry rig a cross together and nail you to it for having the wrong opinion.
Anyhow, a bit of science for the long and slow people:
The secret to successful BBQ pork butt and brisket is science
Whagwan
.
There's a 'bring-a-dish' street party tomorrow on my road (well, the park at the end of it.) I thought I'd do a nice bit of pulled pork and coleslaw. Went all out so even injected it with my new toy.
Only hitch was last night was friends' band last gig after 20 years. Half of them grew up within a road of me and we've done a lot of partying over the years. We're close and go way back.
So I may have stopped out a little later than intended.
Instead of the meat going on about 9am it was actually 4:30pm in the end. Oops.
2nd night on the sofa for me, not pissed and not disturbing the missus or baby tonight, just having to be within Bluetooth range and an alarm going off every so often to tell me to adjust the vents.
Prize (not really) for guesses of final completion time. It's a 2.5kg rare breed shoulder from MeatBox in Bristol...
Only hitch was last night was friends' band last gig after 20 years. Half of them grew up within a road of me and we've done a lot of partying over the years. We're close and go way back.
So I may have stopped out a little later than intended.
Instead of the meat going on about 9am it was actually 4:30pm in the end. Oops.
2nd night on the sofa for me, not pissed and not disturbing the missus or baby tonight, just having to be within Bluetooth range and an alarm going off every so often to tell me to adjust the vents.
Prize (not really) for guesses of final completion time. It's a 2.5kg rare breed shoulder from MeatBox in Bristol...
Last edited:
spitfire
Walty McWaltface
Still on it. Summer ending doesn't mean you should stop BBQing.
8hr smoked beef short rib, confit garlic and home smoked chilli slaw, hush puppies and smoked corn in butter.
I know I could google it but WTF is a hush puppie? Is that the deep fried thing?
Brilliant looking food again.
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