I wish I could just walk away, however, my smoker doesn’t have any kind of electronics to it. All manual. Besides, when we have tons of people over, it becomes my getaway. I can stay out there and have relative peace while all the chaos is inside. Lol
Omg! Yes! And + beer)
Warm Bank Holiday Weekend forecast here in the UK for a change so going to fire up my ProQ smoker and cook a couple of racks of ribs along with a turkey thigh and leg using this brine recipe
1 Turkey / Turkey Crown / or whatever turkey cut you prefer
8 litres cold Water
200g white sugar
200g brown sugar
300ml soy sauce
200ml cider vinegar
100g runny honey
6 tablespoons ground black pepper
2 tablespoons garlic granules
2 teaspoons ground Allspice
I Use half the amounts if just doing a leg and thigh combo
Done a Whole turkey and turkey leg/thigh combo a couple of times using this Brine method. Works really well and produces a fabulous tasting finished turkey joints, that is so juicy and so different in flavour and texture to one cooked in a conventional oven.
I actually prefer doing legs and thighs though as the dark meat tastes even better, especially if left to go go cold for 24 hours after smoking. The finished flavour works even better, but isn’t as moist as when eaten warm.
I thought Ogres cooked over an open fire?
When I see these pictures I’m asking myself, what have I been missing out off?
I know hard to believe, but I’ve never bbq’d in my whole life lol. Maybe something I start doing this summer?
I’ll be a needin’ those GPS coordinates
not a problem…
37° 13’ 7.19’’ N
93° 18’ 3.56’’ W
Oh goodness no. I mean, sometimes camping it’s fun or maybe at something like a heritage festival. I like the flat top for breakfasts, stir frys, grilled condiments, seafood, etc. The infrared is much better for anything that cooks well over time, much like an oven. Got a few burners for things that must be done in a pot. Of course I have a charcoal grill for searing, dogs, burgers, brats and the like. Fire pits are pretty much relegated to smoars and such for the little ogres.
This ones brother:
When it was almost eaten I realised: no pic, didn’t happen, so I managed to take a picture of the remaining wing.
And for the first and last time I post private pictures: my pride and joy
The folded up ping-pong table?
Nice little family party place!
Ok, since I am work, I thought this weekend I would be living vicariously BBQwise through all of you, but no. You have let me down all you ELR Qers and Smokers.
A favourite in our household now, using leftover pulled pork from the smoker the following day
1kg Pulled Pork
1 tbsp olive oil.
1 large onion finely chopped
4 garlic cloves, crushed
2 x 660g jars passata with basil
large pinch caster sugar
400g dried cannelloni tubes
For the topping
50g plain flour
600ml whole milk
140g soft cheese with garlic and herbs (Philadelphia type or Riccotta if you want a plain straight soft cheese)
140g Homemade Smoked Cheddar (or any cheddar or parmesan) Grated
For the filling, dry-fry the pork in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until warm – about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the pork and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
To assemble, pour the remaining tomato sauce into the base of large baking dishes . Spoon the pork mix into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Cheddar or Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins
This will easily fill 12-15 Cannelloni Tubes (Get from supermarket). If making for just a couple of people use half amounts. Think this tastes great and Pulled pork stills has a smoky bite to it the next day.
Anyone have a favorite injection for a beef brisket flat? I’m doing two tonight and seeing if there are any favorites
1% FA Oak Wood, 3% OoO BBQ
(Sorry, couldn’t help myself…)