Eventually were going to come across someone who's just filled an old fish pond with coal though. Wonder if I could cook a burger on the forge?
Let's see your BBQ setup
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I did see Tom Kerridge cook steak in a foundry on TV the other day,
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I use a Weber kettle BBQ which I really find excellent, although I love the grill on a tripod over a fire.
Has anyone watched the youtube videos by the BBQ Pit Boys, they take BBQing to a whole new level although I'm pretty sure I can feel my arteries filling just by watching them... https://www.youtube.com/user/BarbecueWeb
Has anyone watched the youtube videos by the BBQ Pit Boys, they take BBQing to a whole new level although I'm pretty sure I can feel my arteries filling just by watching them... https://www.youtube.com/user/BarbecueWeb
Not so much the setup, but the contents for an impromtu alfresco tea tonight. Goat kebabs. Bloody beautiful.
Not so much the setup, but the contents for an impromtu alfresco tea tonight. Goat kebabs. Bloody beautiful.
Looks good. Goats are my favourite ungulate both on and off the plate. Not that easy to get out here though. Was easier when I lived in a big city with more of a diverse popupation. Do like a nice kebab.
Sent via smoke-signal from a woodland in Scotland.
Check out post#8. If you are not onto cooking with indirect BBQ heat, you are really missing something.
The long time and the low temp allows for the destruction of all tough connective tissues. You can't rush this.
Sat/Aug/15: salvage-pruned a whole apple tree, broom-stick and bigger, for smoke wood. Some dumb bugger didn't hear that this was an heritage apple tree in the village.
I don't believe he even got his pee-pee slapped. I asked for and got permission to salvage what I could. All goes to BBQ smoke wood.
This afternoon, I mixed up a double batch of dry rub seasoning for the pork side ribs that I will cook tomorrow. Two whole racks of side ribs take more than a cup (2?) to coat.
Beer in the fat dish. BBQ #17 in my career! Thrash 'em, bash 'em and move on.
Why ribs? I can't find the lamb shanks. I have no cornish game hens. We ate the chickens. Bison is altogether too tender to need this.
The long time and the low temp allows for the destruction of all tough connective tissues. You can't rush this.
Sat/Aug/15: salvage-pruned a whole apple tree, broom-stick and bigger, for smoke wood. Some dumb bugger didn't hear that this was an heritage apple tree in the village.
I don't believe he even got his pee-pee slapped. I asked for and got permission to salvage what I could. All goes to BBQ smoke wood.
This afternoon, I mixed up a double batch of dry rub seasoning for the pork side ribs that I will cook tomorrow. Two whole racks of side ribs take more than a cup (2?) to coat.
Beer in the fat dish. BBQ #17 in my career! Thrash 'em, bash 'em and move on.
Why ribs? I can't find the lamb shanks. I have no cornish game hens. We ate the chickens. Bison is altogether too tender to need this.
I saw that too. Orange hot metal with a nice bit of steak on it. They all looked liked they enjoyed eating it when it was cooked.
Can you remember what they called it ? I'm thinking "Black and blue" ? But I can not be sure
I proved to a colleague that you can cook a leek pudding in an autoclave. And apparently you can do fish the same way, although I don't eat fish. Uses for industrial equipment eh!
A minor digression but this guy seems to be getting some publicity at the moment:
http://www.ft.com/cms/s/0/4b97a1fa-856a-11e4-ab4e-00144feabdc0.html
He's talking at The Good Life experience in Hawarden next month, I'll be interested to hear what he's got to say.
http://www.ft.com/cms/s/0/4b97a1fa-856a-11e4-ab4e-00144feabdc0.html
He's talking at The Good Life experience in Hawarden next month, I'll be interested to hear what he's got to say.
The buffalo I've eaten was actually somewhat tough (apart from ground buffalo meat) Not as tough as deer, but tougher than the tough beef cuts. That said, it was extremely good! I've only had it a few times though (I could count them on one hand)
Plus 1 to the indirect method and to Weber kettles. This photo isn't mine but it's exactly how I do mine (there needs to be a shallow bit of water in the pan and then put the cooking grate over the set up with the meat over the pan then put the lid on) I add wood chips onto the charcoal to smoke the meat as well (hickory or mesquite are my favorites) It's great for any and every meat I cook.
Cut up chicken takes about 45 minutes to an hour as do spare ribs. Beef brisket takes about an hour to an hour and 20 minutes. A whole small turkey (less than 15 pounds) takes about 2 hours.
Cut up chicken takes about 45 minutes to an hour as do spare ribs. Beef brisket takes about an hour to an hour and 20 minutes. A whole small turkey (less than 15 pounds) takes about 2 hours.
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Santaman: great illustration of indirect. I did ribs without water (waste of beer) most recently and the were dryer than I like.
Bison is like most other game = very litle fat content so it cooks very quickly and is completely unforgiving if over done.
The local ranch is on the west edge of the village, I buy a side of a 2 yr-old, more-or-less, each autumn. 13-14 years this November.
Bison tastes like what your expectations are for a satisfying "meaty" taste.
Bison is like most other game = very litle fat content so it cooks very quickly and is completely unforgiving if over done.
The local ranch is on the west edge of the village, I buy a side of a 2 yr-old, more-or-less, each autumn. 13-14 years this November.
Bison tastes like what your expectations are for a satisfying "meaty" taste.
I have a small Weber Go Anywhere which I am having great fun using for direct heat BBQ...Not sure if it would be big enough to use for the indirect method?
I had one of those and loved it. You're right though, it's not really big enough for indirect. The fire just isn't big enough to last long enough.
Mine is a big half barrel thing with a lid...however I love the size of it - this was yesterday's seafood BBQ went well with some home made Guiness, fenel and rye bread.
Now, that's my style of meal! I see two round things, pale color with dark lines (purple?). What are those?
halved whole garlic rubbed with olive oil and some sea salt, adds flavour and cooks down to a lovely sweet slightly sticky thing.
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