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Food & cooking
https://www.beexcellenttoeachother.com/forum/viewtopic.php?f=3&t=10937
Page 5 of 15

Author:  BikNorton [ Sun Feb 19, 2017 0:27 ]
Post subject:  Re: Food & cooking

Bobbyaro wrote:
Smoked turkey chilli sounds amazing.

Doctor Glyndwr wrote:
Fuck yeah it does

For super-hipster points, I was inspired by having it in a pub called The Pleasant Pint in Greenfield, MA in November (mine is better. I think I used more bacon).

Weird that poultry would ever win out over beef, right? But 'smoked beef chilli' sounds rubbish.

Author:  Jem [ Mon Feb 20, 2017 16:01 ]
Post subject:  Re: Food & cooking

Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak, and a pulled pork feast over the weekend for Myp & Sally's visit and have now put back on half the weight I lost over the course of a few days :DD :'( >:(

Author:  asfish [ Mon Feb 20, 2017 16:14 ]
Post subject:  Re: Food & cooking

BikNorton wrote:
Bobbyaro wrote:
Smoked turkey chilli sounds amazing.

Doctor Glyndwr wrote:
Fuck yeah it does

For super-hipster points, I was inspired by having it in a pub called The Pleasant Pint in Greenfield, MA in November (mine is better. I think I used more bacon).

Weird that poultry would ever win out over beef, right? But 'smoked beef chilli' sounds rubbish.



Is this what you are using ?

https://www.tesco.com/direct/the-brinkm ... 9-0512.prd

First one I had was a Pro Q smoker, which I found to be hard to use temperature wise. I then got a Green Egg which is easier in some aspects for smoking.

A while after having the Egg I started using the Pro Q for a lot of indirect grilling as the surface area is smaller and it was just better when cooking for 3.

Pro Q will be in the next skip I get now as its just dropped to bits, handles dropping off etc, not a good build quality :(

Author:  myp [ Mon Feb 20, 2017 16:20 ]
Post subject:  Re: Food & cooking

Jem wrote:
Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak, and a pulled pork feast over the weekend for Myp & Sally's visit and have now put back on half the weight I lost over the course of a few days :DD :'( >:(

It was totally worth it though!

Author:  BikNorton [ Mon Feb 20, 2017 19:32 ]
Post subject:  Re: Food & cooking

I've got the 'gourmet' version, dunno what the difference is. There are loads of mods but I haven't needed to do them.

Author:  Jem [ Tue Feb 21, 2017 11:27 ]
Post subject:  Re: Food & cooking

Lonewolves wrote:
Jem wrote:
Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak, and a pulled pork feast over the weekend for Myp & Sally's visit and have now put back on half the weight I lost over the course of a few days :DD :'( >:(

It was totally worth it though!


Yes it was :luv: :kiss:

Author:  BikNorton [ Tue Feb 21, 2017 19:48 ]
Post subject:  Re: Food & cooking

Jem wrote:
Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak
Me!

Author:  Jem [ Wed Feb 22, 2017 15:19 ]
Post subject:  Re: Food & cooking

BikNorton wrote:
Jem wrote:
Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak
Me!

Get in the fucking sea.

Author:  BikNorton [ Wed Feb 22, 2017 20:35 ]
Post subject:  Re: Food & cooking

Don't worry, it was a hilarious joke.

Author:  Jem [ Thu Feb 23, 2017 10:55 ]
Post subject:  Re: Food & cooking

Phew. Had me worried there.

Author:  MaliA [ Tue Feb 28, 2017 16:43 ]
Post subject:  Re: Food & cooking

I need to be busy in a kitchen for 4-6 hours. I need a recipe for curry that'll serve 10 and needs regular attention. Go go go!

Author:  Cavey [ Tue Feb 28, 2017 16:48 ]
Post subject:  Re: Food & cooking

Highly recommend Rick Stein's chicken and rosewater biriyani (if you're feeling brave... this is beyond my feeble culinary skills, but Mrs C's hours-long in the preparation creation is truly ***EPIC***>>>> Mayfair awarded :D . As ever, though, be sure to source and buy genuine, authentic Indian spices from a reputable online source, with high product turnover)

http://www.bbc.co.uk/food/recipes/chick ... ater_70042

Author:  Grim... [ Tue Feb 28, 2017 16:52 ]
Post subject:  Re: Food & cooking

MaliA wrote:
I need to be busy in a kitchen for 4-6 hours. I need a recipe for curry that'll serve 10 and needs regular attention. Go go go!

viewtopic.php?f=3&t=478

Author:  Doctor Glyndwr [ Sat Mar 04, 2017 20:51 ]
Post subject:  Re: Food & cooking

Trying out hybrid pulled pork this weekend: about 24 hours sous vide at 74 deg C (bottom pic) then two hours in the smoker.

Also I coated the leftover pork skin in smoked and normal salt, pepper, cumin and paprika (middle pic), rolled it up, and vacuum sealed it (top pic.) It's curing overnight. Tomorrow I'm going to attempt to sous vide it for a bit then deep fry it, to hopefully make crackling.

Author:  Doctor Glyndwr [ Sat Mar 04, 2017 20:52 ]
Post subject:  Re: Food & cooking

Meanwhile MrsDoc made cinnamon rolls.

Author:  BikNorton [ Sat Mar 04, 2017 22:16 ]
Post subject:  Re: Food & cooking

ANOVA hi 5!

How many times has yours randomly started randomly boiling the water so far?

Author:  Doctor Glyndwr [ Sat Mar 04, 2017 23:04 ]
Post subject:  Re: Food & cooking

Zero times also wait what?!

Author:  Cras [ Sun Mar 05, 2017 1:05 ]
Post subject:  Re: Food & cooking

My SVS did that a few times, got it swapped out for a replacement.

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 10:03 ]
Post subject:  Re: Food & cooking

Well, my Anova hasn't gone mad and boiled the water overnight.

Do you have the Bluetooth or BT+Wifi model, Bik? Do you use the app or program it manually?

Author:  BikNorton [ Sun Mar 05, 2017 10:12 ]
Post subject:  Re: Food & cooking

Bt+WiFi. Can't remember how we'd set it when it did it. It was sat there saying it was aiming for the temperature we'd told it surrounded by clouds of steam and bubbling water.

The forums have similar tales, but ours has been fine since.

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 16:59 ]
Post subject:  Re: Food & cooking

After about 26 hours in the sous vide, the pork shoulder is now out. It's very tender -- I had to handle it very carefully. I patted it dry, put a second helping of rub on it, and it's gone in the smoker with a generous amount of cherrywood and hickory. Hopefully it'll develop a good bark.

Currently pondering what to do with the juices from the bag, about half a litre or so of them. Reduce and run through a gravy separator, I think.

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 16:59 ]
Post subject:  Re: Food & cooking

Also: I think I finally managed to tie a butchers knot that holds up.

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 18:24 ]
Post subject:  Re: Food & cooking

I'm making scratchings

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 18:31 ]
Post subject:  Re: Food & cooking

Pork shoulder status: bark is developing.

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 18:37 ]
Post subject:  Re: Food & cooking

And I'm making candied bacon.

Author:  Doctor Glyndwr [ Sun Mar 05, 2017 18:37 ]
Post subject:  Re: Food & cooking

And MrsDoc made brioche buns.

Author:  DavPaz [ Sun Mar 05, 2017 18:47 ]
Post subject:  Re: Food & cooking

Mouth status: watering

Author:  BikNorton [ Sun Mar 05, 2017 20:54 ]
Post subject:  Re: Food & cooking

That looks great.

This house needs to shut up and get bought so I can start on the garage installations :(

Author:  Jem [ Mon Mar 06, 2017 10:44 ]
Post subject:  Re: Food & cooking

Ughhhhhhhh making me so hungry :'(

Author:  Grim... [ Mon Mar 06, 2017 10:46 ]
Post subject:  Re: Food & cooking

Baking charity day thing at work!

I made Flapjacks!

Author:  Zardoz [ Mon Mar 06, 2017 11:05 ]
Post subject:  Re: Food & cooking

Bloody hell, that all looks so good.

I think the crackling would end me, but that wouldn't stop me devouring it all.

Author:  DavPaz [ Mon Mar 06, 2017 11:12 ]
Post subject:  Re: Food & cooking

Zardoz wrote:
Bloody hell, that all looks so good.

I think the crackling would end me, but that wouldn't stop me devouring it all.

Not for you! Stop looking!

Author:  Zardoz [ Mon Mar 06, 2017 11:37 ]
Post subject:  Re: Food & cooking

I'll just rub it around my mouth.

Author:  Doctor Glyndwr [ Mon Mar 06, 2017 11:57 ]
Post subject:  Re: Food & cooking

I took a picture of the final sandwich but it's on my real camera so I haven't posted it yet. But I will!

Sadly I burned the candied bacon again [1], so I had to descope my plans for the Pig Triple Threat Sandwich (pulled pork, candied bacon, crackling) down to a Pig Double Trouble. Next time! The crunchy texture of the crackling worked really well with the soft pulled pork though.

[1] My hit rate for candied bacon is 33%. I keep forgetting it's in the oven while I rush around doing other things. I should just make it ahead of time and warm it slightly for serving.

Author:  Doctor Glyndwr [ Mon Mar 06, 2017 12:04 ]
Post subject:  Re: Food & cooking

Pop quiz! How much fat should I leave on the cracking when frying it?

When I took the skin off the pork shoulder, it had a pretty large amount of fat still attached, especially at one end. First pic below is the slab, just after it came out of the water bath, with a few slices I took off just before frying. The fat here had a great texture, very creamy (this was after about six hours of cooking at 74 deg C). I need to make some belly pork in the sous vide.

I fried some slices with all the fat still attached, and some slices where I took it down to just the skin. You can see both in the second pic. The latter were crispier, and in the former the fat didn't look that appetising IMO. But it did taste pretty good.

Author:  Jem [ Mon Mar 06, 2017 13:07 ]
Post subject:  Re: Food & cooking

I like my pork scratchings as fatty as possible but not sure if I'm in the minority there.

Author:  Cras [ Mon Mar 06, 2017 13:13 ]
Post subject:  Re: Food & cooking

Same. I'm in it for the fat, not the skin.

Author:  Curiosity [ Mon Mar 06, 2017 13:26 ]
Post subject:  Re: Food & cooking

Cras wrote:
Same. I'm in it for the fat, not the skin.


Obvious title

Author:  Findus Fop [ Mon Mar 06, 2017 17:38 ]
Post subject:  Re: Food & cooking

Sexy Cooking Mk II

She should have her own TV show, delightfully jolly.

Edit: now with choice clip:

https://youtu.be/4X76xegwzbc?t=3m32s

Author:  BikNorton [ Mon Mar 06, 2017 19:37 ]
Post subject:  Re: Food & cooking

I keep leaving a bit of fat on then being all :vomit: so I'm a next-to-none guy.

Author:  krazywookie [ Sun Mar 26, 2017 21:18 ]
Post subject:  Re: Food & cooking

Wookie's steak Odyssey: an antidote to doc's beautiful creations.

Author:  JBR [ Mon Mar 27, 2017 12:01 ]
Post subject:  Re: Food & cooking

Good work! Especially ending on empty pint glass, nothing to do with the food after the full plate. Suggests you downed the pint and forgot the steak :)

Author:  BikNorton [ Sat Apr 08, 2017 15:25 ]
Post subject:  Re: Food & cooking

Beef brisket and pork shoulder in the smoker, chicken wings standing by in the kitchen.

Last time using it at this shitty rented house, next weekend should be the first at a good house that we own.

Author:  BikNorton [ Sat Apr 08, 2017 20:41 ]
Post subject:  Re: Food & cooking

You know, I think I've picked a hobby that fits.

There's a photo of pulled pork, but the forum tells me it's invalid. Maybe that's for the best.

Author:  DavPaz [ Sat Apr 08, 2017 21:12 ]
Post subject:  Re: Food & cooking

Nom

Author:  BikNorton [ Sat Apr 08, 2017 23:35 ]
Post subject:  Re: Food & cooking

A highly accurate description of the following half hour.

I just put the leftovers in the fridge. The brisket tip, mostly consisting of smoke ring and bark, was still lovely and moist.

Bless you, hipster charcoal, for making me seem suddenly competent.

Author:  Cras [ Tue Apr 11, 2017 17:49 ]
Post subject:  Re: Food & cooking

MeetUp practice

Author:  BikNorton [ Tue Apr 11, 2017 22:10 ]
Post subject:  Re: Food & cooking

Admirable!

Author:  Cras [ Tue Apr 11, 2017 22:31 ]
Post subject:  Re: Food & cooking

Short ribs were glorious, lamb needed to be on longer. We may have overcatered.

Author:  Squirt [ Wed Apr 12, 2017 9:28 ]
Post subject:  Re: Food & cooking

Cras wrote:
We may have overcatered.

What have you done with the real Craster? You monster!

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