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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 15:55 
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Pfft camera phones. They're not great for food pics. (Possible exception: iPhone 7 Plus.)


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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 17:04 
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I'm getting really quite good at using my Brinkmann smoker, and apparently am sticking at it instead of using it once then leaving it to rot.

To the point that 'must have outbuilding space for permanent smoker, freezer, brining fridge and work surface' was a legitimate checkpoint on our house-picking list.

I did a turkey at Christmas. It was lush. I used hipster charcoal from The Oxford Charcoal Company, which is now a thing I can justify.

I did a trial-run turkey before Christmas. It was even better, as usually happens.

I made smoked turkey chilli from the leftovers. It is also lush.

Pictures of the thanksgiving trial run are 1..8 here: http://angrycake.com/media/thanksgiving2016/4.jpg

I can't inline because they're too big, and I'm getting 403 on the folder even though world has read permissions, server config must have folder browsing off.


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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 17:18 
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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 17:24 
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Ta!

Mine too, and is the smoker on today? No, it is not. Bah.

This is why I need a permanent one, instead of having to dig all the bits out of the garage and then stand outside.


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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 18:01 
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Smoked turkey chilli sounds amazing.

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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 18:03 
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Fuck yeah it does


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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 18:22 
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Quote:
I used hipster charcoal from The Oxford Charcoal Company, which is now a thing I can justify.


Do you think that makes much difference? Done a fair bit of smoking and low and slow on my XL Big Green Egg

Used to get restaurant grade charcoal and even spent a best part of £200 here http://thelondonlogcompany.blogspot.co.uk/

Then I read some stuff online from some US guys who win sizable amounts of money in cooking\smoking competitions. They were saying they use lump wood, but most times its what is cheapest in Wallmart or Cost co

So I've sort of moved back to decent lumpwood, even Tesco stuff last year, still have a fair bit of the expensive stuff from the London Log Company as well.

Really want to do something with a Turkey and Brine so if you have any tips etc please post! :)


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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 18:23 
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Amen to that, thirded. I've never heard of anyone having their own smoker, what a fab idea.

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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 18:32 
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The Oxford place does lumpwood charcoal of various sorts, the Cuban Maruba is great; it's an invasive thorn that is clean flavoured and super-dense so it burns 'hot' and very long, with next to no ash.

I would certainly recommend that, actually great value despite seeming expensive.

I also got some... can't remember what sort of lumpwood charcoal. Cherry, maybe? To top it off with a bit of flavour.

Very high quality, not sure I'd use it regularly as I have lumps of 'raw' pecan for smoke which is *amazing*.

The thanksgiving run that turned out better was using Fuel Express lumpwood charcoal that was what the local DIY place had, it was a fingers-crossed moment because the last bag of that I had was awful, but it was great. What else are you going to do in December when you need BBQ coal?

Big K is really good too, I'd get that without worrying.

The Maruba heat and stability took me totally by surprise, it was cold which normally kills the brinkmann (being thin steel construction)!


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 Post subject: Re: Food & cooking
PostPosted: Sat Feb 18, 2017 18:40 
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An important thing is to check if wood is food-grade; not sure I'd trust random bits of wood for fires, unless you mean lumpwood charcoal rather than lumpwood? Maybe I'm being paranoid, but wood from trees next to a pesticide-using farm might not be best.

Or WHAT IF IT IS WAS ON ANCIENT INDIAN BURIAL GROUND?!


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 Post subject: Re: Food & cooking
PostPosted: Sun Feb 19, 2017 0:27 
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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.


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 Post subject: Re: Food & cooking
PostPosted: Mon Feb 20, 2017 16:01 
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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 :'( >:(

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 Post subject: Re: Food & cooking
PostPosted: Mon Feb 20, 2017 16:14 
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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 :(


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 Post subject: Re: Food & cooking
PostPosted: Mon Feb 20, 2017 16:20 
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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!

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 Post subject: Re: Food & cooking
PostPosted: Mon Feb 20, 2017 19:32 
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I've got the 'gourmet' version, dunno what the difference is. There are loads of mods but I haven't needed to do them.


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 Post subject: Re: Food & cooking
PostPosted: Tue Feb 21, 2017 11:27 
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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:

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 Post subject: Re: Food & cooking
PostPosted: Tue Feb 21, 2017 19:48 
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Jem wrote:
Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak
Me!


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 Post subject: Re: Food & cooking
PostPosted: Wed Feb 22, 2017 15:19 
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BikNorton wrote:
Jem wrote:
Did Chateaubriand for Valentine's because who doesn't love a massive fucking steak
Me!

Get in the fucking sea.

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 Post subject: Re: Food & cooking
PostPosted: Wed Feb 22, 2017 20:35 
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Don't worry, it was a hilarious joke.


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 Post subject: Re: Food & cooking
PostPosted: Thu Feb 23, 2017 10:55 
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Phew. Had me worried there.

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 Post subject: Re: Food & cooking
PostPosted: Tue Feb 28, 2017 16:43 
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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!

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 Post subject: Re: Food & cooking
PostPosted: Tue Feb 28, 2017 16:48 
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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

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 Post subject: Re: Food & cooking
PostPosted: Tue Feb 28, 2017 16:52 
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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

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 Post subject: Re: Food & cooking
PostPosted: Sat Mar 04, 2017 20:51 
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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.


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 Post subject: Re: Food & cooking
PostPosted: Sat Mar 04, 2017 20:52 
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Meanwhile MrsDoc made cinnamon rolls.


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 Post subject: Re: Food & cooking
PostPosted: Sat Mar 04, 2017 22:16 
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ANOVA hi 5!

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


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 Post subject: Re: Food & cooking
PostPosted: Sat Mar 04, 2017 23:04 
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Zero times also wait what?!


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 1:05 
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My SVS did that a few times, got it swapped out for a replacement.

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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 10:03 
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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?


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 10:12 
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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.


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 16:59 
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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.


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 16:59 
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Also: I think I finally managed to tie a butchers knot that holds up.


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 18:24 
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I'm making scratchings


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 18:31 
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Pork shoulder status: bark is developing.


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 18:37 
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And I'm making candied bacon.


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 18:37 
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And MrsDoc made brioche buns.


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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 18:47 
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 Post subject: Re: Food & cooking
PostPosted: Sun Mar 05, 2017 20:54 
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That looks great.

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


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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 10:44 
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Ughhhhhhhh making me so hungry :'(

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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 10:46 
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Baking charity day thing at work!

I made Flapjacks!

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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 11:05 
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Bloody hell, that all looks so good.

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

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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 11:12 
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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!


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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 11:37 
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I'll just rub it around my mouth.

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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 11:57 
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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.


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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 12:04 
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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.


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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 13:07 
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I like my pork scratchings as fatty as possible but not sure if I'm in the minority there.

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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 13:13 
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Same. I'm in it for the fat, not the skin.

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Drunk, pulled Craster's pork, waiting for brdyime story,reading nuts. Xz


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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 13:26 
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Cras wrote:
Same. I'm in it for the fat, not the skin.


Obvious title

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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 17:38 
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Sexy Cooking Mk II

She should have her own TV show, delightfully jolly.

Edit: now with choice clip:

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


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 Post subject: Re: Food & cooking
PostPosted: Mon Mar 06, 2017 19:37 
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I keep leaving a bit of fat on then being all :vomit: so I'm a next-to-none guy.


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