I am doing my first "Smoke" of the season today. Pulled pork with a home made Captain Morgan Rum glaze. I intend to cold smoke the meat first using cherry wood chips for about 2 hours. I will then raise the temp up to around 150 for 3 + hours adding the glaze as and when. The meat will then be rested and marinaded until tomorrow afternoon when it will get another 1 hour. The glaze is 2 table spoons Black Treacle Golden Syrup Brown Sugar Cider Vinegar 1 tea spoon Salt Cumin Powdered ginger 2 tea spoons Smoked Paprika English Mustard 250mm Captain Morgan Spiced Rum Hot water (helps smooth the sugars) Your thoughts please
Been in Aldi this morning and they've got a load of real ales on offer. I bought a few bottles of A-Hop-alypse Now. Which is my fave beer name of all time-at the moment. Sounds good Tom.
I don't want to derail the thread, but I've never really got my head around home barbecues. I can see it when camping, but when you've got all the bits to cook properly at hand in the kitchen, and can take it outside and leave yourself more time for beer and socialising, it just seems odd to go all caveman. Anyway, it's probably just me, so, as you where.
It's a bit like this one. I used to have a home made one with a chimney made out of old Bacardi 8 tins. It was great, but temperature control was hard. This one does the job, but I want to extend the chimney by 3 foot and I can't get the draft right when I do it. please log in to view this image
Nice I was considering building a brick built one, but it's quite far down the list of jobs Those type seem effective though?
It depends on what you want. I have used BBQs for over 35 years, when I made my first one using an old carry cot stand and a couple of sheets of steel. My family have followed my original favourites. Flat cap mushrooms with the stalks removed and served with the juice still in them and smoked sausages.
Are you after getting the fumes further away from you? If your extension was wider than the bottom, existing bit, would that keep the same draft up the flue, but chuck the fumes higher? You may need to insulate it to keep the fumes buoyant.
I've just been out giving our's a hose down in preparation for a BBQ tomorrow. Not been told what I'm cooking yet but I did get some monkfish tuther day, wrapped in prosciutto it does cook up well. Mrs preps I cook All eat All drink Never hung around to see who clears up.
I've just an old coal one with a chimney starter and shove stuff on it. I'm not confident doing any of this fancy ****e TOM but it is getting my mouth watering.
I don't know were all the good weather has gone. I was planning to go diving at Swanage tomorrow, that meant spending today getting my gear ready and checked, but the sea temp is still too low to make it enjoyable. So the choices are, BBQ, fix the hot tub or clean the pigeon **** off my car.
I'm smoking now...a Cuban cigar (Cuaba Exclusivos if anyone's interested) and sipping a glass of Laphroiag
Damn, that looks great. My go-to wood for pork is apple wood, but I have gotten great results with cherry wood. Pear wood yields good flavor, albeit a milder one. I prefer dry rubs to glazes, even on ribs, but your recipe is making my mouth water. Though I grew up in Missouri I was closer to Memphis than Kansas City, so the dry rub style is what I was most exposed to as a lad. When I do make my own sauces and glazes, I use dark molasses, which is the American equivalent to black treacle, no? We are on the tail end of good smoking season in Texas, reason being the daytime temperatures are soon to start hitting the 90s and eventually near the 100s. It's easy to maintain a fire of 80 degrees or so above ambient, but maintaining a fire of 50 degrees above ambient? Fugettaboutit.
