I love my meater temp probe an essential piece of kit
What have you been smoking on bbq?
- Thread starter Justin Dean
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fluketamer
Regular.
fish jerky - yum
take any large white fish. must be fresh caught not frozen. i use striped bass but corvina would prolly work. i have made it with tuna also. salmon works very well also
cut out all of the blood line.
cut in thin (less than 1/4 inch ) jerky strips . you can put it in freezer for an hour to firm it up if needed. it took me a while to figure out but cut the fish with the grain in contrast to what you would normally do. otherwise it falls apart after drying.
basically parallel to the spine not perpendicular as you normally would.
rinse and pat dry.
make the brine/marinade
per 2 pounds of fish:
1 cup terryaki (kikomans is best)
1/2 cup soy
1 cup water
2-3 cups dark brown sugar (usually 1 cup of sugar is advised. the secret to good fish jerky is to double or triple the sugar)
4 big tablespoons kosher salt
additional but optional ingredients:
zest of half a lemon
3 bay leaves
black pepper
cayene pepper
fresh chopped ginger
honey
garlic powder
marinade in a ziplock so the liquid covers the strips. 24-36 hours but not longer it it will fal apart.
dry it on a rack in the fridge for 12 to 18 hours to form pellicle.
https://en.wikipedia.org/wiki/Pelli...cle is a skin,meat during the smoking process.
now you have two options.
1) dry in oven at 185 for 3.5 hours then increase to 265 for 10 mins until it just starts to crack when bent
then cold smoke for a few hours.
or
2) hot smoke for 4 hours at 260 (this is better)
i use apple or pecan cherry also works . any sweet wood is good not so much with mesquite or hickory
.
take any large white fish. must be fresh caught not frozen. i use striped bass but corvina would prolly work. i have made it with tuna also. salmon works very well also
cut out all of the blood line.
cut in thin (less than 1/4 inch ) jerky strips . you can put it in freezer for an hour to firm it up if needed. it took me a while to figure out but cut the fish with the grain in contrast to what you would normally do. otherwise it falls apart after drying.
basically parallel to the spine not perpendicular as you normally would.
rinse and pat dry.
make the brine/marinade
per 2 pounds of fish:
1 cup terryaki (kikomans is best)
1/2 cup soy
1 cup water
2-3 cups dark brown sugar (usually 1 cup of sugar is advised. the secret to good fish jerky is to double or triple the sugar)
4 big tablespoons kosher salt
additional but optional ingredients:
zest of half a lemon
3 bay leaves
black pepper
cayene pepper
fresh chopped ginger
honey
garlic powder
marinade in a ziplock so the liquid covers the strips. 24-36 hours but not longer it it will fal apart.
dry it on a rack in the fridge for 12 to 18 hours to form pellicle.
https://en.wikipedia.org/wiki/Pelli...cle is a skin,meat during the smoking process.
now you have two options.
1) dry in oven at 185 for 3.5 hours then increase to 265 for 10 mins until it just starts to crack when bent
then cold smoke for a few hours.
or
2) hot smoke for 4 hours at 260 (this is better)
i use apple or pecan cherry also works . any sweet wood is good not so much with mesquite or hickory
.
What the hell is a cup?
I have all sorts of cups, some big and some small. IKEA cups or Aldi cups?
I have all sorts of cups, some big and some small. IKEA cups or Aldi cups?
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I cup = 250g or mL
1cup is 8oz or there abouts, 250g divided by 27.4 = 9.12oz
Or if you wear one use your brassiere.
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Traditionally it was any cup. And you didn’t mix cups with other units of measure. The bigger the cup you used, the more stuff you ended up making. Then by convention, 1 cup became 8.3oz (or thereabouts).
All because Americans are too stupid to comprehend the metric system and somehow this is easier.
Just glad there is a big pond between us
Cote du Boeuf with a burnt butter glaze, first time cooking this, served with potatoes and asparagus and a blue cheese sauce. It was so good but one question should I have cut it the other way, along the grain.
I cut thick slices parallel to the tail end of the bone, so about 90 degrees to yours. Couldn’t claim that it’s the correct way or not. Just seems to work.
Nice job on the steak, that looks absolutely banging
Tandoori fish tonight, annoyed with myself for catching the skin of one.
No.2 son turned 21 today so he got to choose the menu.
Sirloins on the kamado, pepper sauce, tobacco onions and chips. All cooked while listening to Funkadelic and Hendrix on vinyl.
I think my work is done.
Sirloins on the kamado, pepper sauce, tobacco onions and chips. All cooked while listening to Funkadelic and Hendrix on vinyl.
I think my work is done.
Bear claws 
My birthday present from Mrs70.
An 10oz wagu sirloin, cooked over wood on the kamado. I knocked up a Bearnaise while it was resting. Corn cooked on the kamado and chips fro the freezer. I’m washing it down with a Dog Point 2019 Pinot Noir.
Yum yum pigs bum.
An 10oz wagu sirloin, cooked over wood on the kamado. I knocked up a Bearnaise while it was resting. Corn cooked on the kamado and chips fro the freezer. I’m washing it down with a Dog Point 2019 Pinot Noir.
Yum yum pigs bum.
Normally I’m cooking cheap cuts for hours or even days, and even an easy steak involves prep time and attention to the sauces and accompaniments. This had to be the quickest prep and cook ever. Smash burgers, 5 minutes max to prep and less that to cook. Served with fried onions and some chips bought from M&S. They tasted phenomenal.
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Tell...
Dead simple. Portion up 1/2 kilo of mince into 8 balls. Thinly slice an onion. Smash the meat ball on a very hot griddle. Top it with a tonne of the onion slices and season before flipping. 1-2 minutes each side gives you a crispy exterior and a just cooked through middle. The key is getting good mince with 20% fat.
