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Home cooking is great.


Popuplights
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36 minutes ago, Popuplights said:

Had some friends round for lunch. I decided to smoke some chickens on my smoker. 

Seasoning was just salt and pepper. I spatchcocked the birds, and they smoked for about 2 hours over oak and hickory. 

The results were excellent. The smoking transforms an inexpensive supermarket chicken. 

 

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They look very tasty!

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Which sort of smoker do you have? I've packed mine away, not a huge meat eater at the best of times, but I'm wondering if I should do some turkey on mine for Christmas. It might even taste not like cardboard...

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2 hours ago, spunko said:

Which sort of smoker do you have? I've packed mine away, not a huge meat eater at the best of times, but I'm wondering if I should do some turkey on mine for Christmas. It might even taste not like cardboard...

I have a Weber smokey mountain.

Smoked turkey would be awesome

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I normally avoid carbs but this time of year I get the munchies.

The business paid for it.

Some Sainsburys artisan bread, cheddar, pastrami, tomato, ice berg lettuce, mayo, some muatard and then a bit of piccalli. A few slices of piccled gherkin.20211122_212931.thumb.jpg.f9b2bd5380ca2eeb710cf20477868fec.jpg

My tastes..just for me.

 

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On 22/11/2021 at 19:08, spunko said:

I'm wondering if I should do some turkey on mine for Christmas.

Apparently the new craze in America this thanksgiving is deep fried Turkey. Apparently it’s better than roasted because it keeps it moist and juicy (or something like that):

https://slate.com/culture/2012/11/deep-fried-turkey-recipe-why-you-should-never-cook-your-thanksgiving-bird-any-other-way.html

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On 22/11/2021 at 21:46, Popuplights said:

I have a Weber smokey mountain.

Smoked turkey would be awesome

The results look great and I believe there are 37, 47 and 57 cm models.

None of those seem that big in comparison to a standard bbq ....... do I need the biggest to be able to smoke, say, a Boston Butt or would that be too large?

Sorry for the idiot questions but any guidance appreciated!

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I have the 22 inch version. There are 2 levels of rack to smoke on, and a water pan which sits below the racks and moderates the heat. 

It's plenty big enough for me, I have smoked a 6 kg brisket easily. 

The best thing about it is the fact it maintains a constant temperature for hours with a single load of charcoal. 

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On 27/11/2021 at 14:02, Popuplights said:

I have the 22 inch version. There are 2 levels of rack to smoke on, and a water pan which sits below the racks and moderates the heat. 

It's plenty big enough for me, I have smoked a 6 kg brisket easily. 

The best thing about it is the fact it maintains a constant temperature for hours with a single load of charcoal. 

Thanks!  Very helpful.

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We had toad in the hole yesterday. Mostly cos I fancied pancakes when I came down to the kitchen after work.

They're almost the same. So left overs heated up for lunch. 

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  • 2 weeks later...

Not sure if this is cooking as such?. Korean BBQ. Thai style.

Don't have very often. Enough left for tommorrow.

Not all the platters of food are in the photo.

20211210_204133.thumb.jpg.bd546c71b103059848e95fd2e71109f5.jpg

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  • 2 weeks later...
On 10/12/2021 at 22:23, The Grey Man said:

Not sure if this is cooking as such?. Korean BBQ. Thai style.

Don't have very often. Enough left for tommorrow.

Not all the platters of food are in the photo.

20211210_204133.thumb.jpg.bd546c71b103059848e95fd2e71109f5.jpg

We have that a lot at home, very tasty. The washing up can be a nightmare though.

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2 hours ago, sarahbell said:

I did a whole pint once. It takes longer to set. 

I noticed last night. Normally I do the base the day before and leave.

I started late and figured I would just get it done in one go but had to put the fridge on super cold as it was taking a while to set.

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The Grey Man

After the News Eve party I needed something yesterday.

This was my planned comeback. This is my version of a fried breakfast.

Rare treat.

20220101_151524.thumb.jpg.06514a168558cb9e8efa44ee1efa210d.jpg

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With a crooked smile
10 hours ago, The Grey Man said:

After the News Eve party I needed something yesterday.

This was my planned comeback. This is my version of a fried breakfast.

Rare treat.

20220101_151524.thumb.jpg.06514a168558cb9e8efa44ee1efa210d.jpg

It's not a real cooked breakfast without black pudding but the addition of kippers makes you a true connoisseur. 

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The XMAS Man
11 hours ago, The Grey Man said:

After the News Eve party I needed something yesterday.

This was my planned comeback. This is my version of a fried breakfast.

Rare treat.

20220101_151524.thumb.jpg.06514a168558cb9e8efa44ee1efa210d.jpg

The food looks perfect mate.

Just ditch the pretentious square plate and offer me a choice of fried or scrambled eggs when I come down next year to win your annual karaoke contest...!

;)

 

XMAS

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  • 2 weeks later...
The Grey Man

Started to work our way through the reduced, yellow sticker, mince meat. There was a lean stretch after August then a glut November.

Beef balls. About 1kg meat. 2 medium eggs. Breadcrumbs...added slowly so not too dry. 1 clove of garlic. Chopped medium onion. Dried Basil as in stock. Salt and black pepper. Mixed in bowl. No milk added as it would have been a bit of a wet mix. Grated parmisan...cheap crap from storage in a container for flavour and stickiness.

Pan fried as oven playing up.

Two jars of basic Ragu...to lazy to make the sauce base. Pasta added at the end.

Fed three. Enough for tommorrow. 

20220114_190814.thumb.jpg.72825cc4a76a93beaa03ec48178f9933.jpg20220114_185226.thumb.jpg.88ddefdb05a7289b75ee5bfa402c1a39.jpg

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