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&roid

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Everything posted by &roid

  1. This sounds like a fun trip Lasagne is a go to of ours for feeding groups, super easy to make the ragu ahead of time, even assemble the whole thing. then you’re only half an hour away from eating. Curry would be another - maybe a meat dish and a chickpea one with a salad. Very easy to scale up. Last suggestion would be a slow roast lamb shoulder or two. 5-6 hours of unattended cooking will make the backbone of a great meal.
  2. We’ll be staying in soho but will be in most places south of the park during our stay. I love Neapolitan and New York style pizzas so if there are any truly great options there I’d be delighted. Also any great Detroit style options we should look at for a bit of variety?
  3. I’m coming back to NYC in a few weeks, for the first time since pre-covid. Any can’t miss pizza places fellow gulleters would recommend?
  4. I enjoyed the latest episode of the Empire podcast. Some great background on Indian food, I was particularly taken by how close the food of Tudor England and India were at the time. Also how late potatoes and chillies came into the food of the subcontinent. https://podcasts.apple.com/gb/podcast/empire/id1639561921?i=1000647120993
  5. I know what you mean but I’m sure there were plenty of horsemen and coach drivers who said similar about internal combustion engines, “pah! These new fangled cars will never take off. Who would even fix them!” it feels almost inevitable that we’ll all have cheap, scalable power storage in our homes. Whether these guys and this idea works out, who knows. But a current lack of repairmen isn’t the issue.
  6. You can but catering packs like this, they don’t work out much cheaper (if at all) than regular supermarket 280g packs but less waste https://www.marcoalimentari.com/online-store/PHILADELPHIA-CREAM-CHEESE-1-65kg-p131478726?gclid=CjwKCAiA75itBhA6EiwAkho9eyd58RLmnVtgs5nsGZVq5CqZiKGSjDSPcGf-gM5f5x2biNmm1s3eZxoCsfIQAvD_BwE Costco might well sell larger amounts, will have a look next time I’m in there
  7. &roid

    Farro

    Farro is great. Makes a brilliant filling for a nice squash like a delicata. Cook the grains first with some stock and aromatic veg then stuff the squash and roast - I like it topped with cheese such as talleggio or a soft blue.
  8. “Change my life”? In that I’ll have start eating bad eggs? I’m ok thanks
  9. this one ⬆️ that @lindag posted above is great. I just bag the cubes up when the hopper gets full and store them in my freezer to use when they’re properly cold and dry.
  10. Interesting @scott123, I’ve often done the confit method so would like to give this dry process a go. I’ve got a combustion inc thermometer, am thinking if I can find a reliable enough way of inserting it into a wing I can recreate this process. Might be stretching it a bit with the size of a chicken wing but will give it a go next time. For those unfamiliar with the CPT, it gives a really accurate of view of internal, surface and ambient temps using eight different sensors in a single probe.
  11. So many variables at play here. will try and give some thoughts on my experience so far. I’ve had a kamado joe big joe for years now. They are truly great bits of kit. Versatile, very well made and can turn out brilliant food. Buy a fan controller like a ThermoWorks billows or a fireboard and you can keep smoking temperatures for 12+ hours with ease. I’ve recently joined @rotuts pellet grill club, bought a Yoder 640s on eBay a month or so ago. They are amazing cookers and have a few big pluses over charcoal options - the ease of use, consistency and capacity are impossible to match with a kamado. I recently did a summer party for forty people and it was a doddle - two whole pork butts, a packer brisket and a plate of beef ribs, all at the same time with no drama. The Yoder has the ability to do direct heat cooking but don’t let anyone tell you it’s as good as charcoal. If this type of cooking is more important to you, and you only have space for one device I’d have to go with a kamado. But if you’re more about smoking and want to turn out bigger quantities a pellet grill would be perfect. Either way, buy the biggest and best you can possibly get - a Yoder is more expensive than a traeger but is 100% worth the difference. I’d happily get a used 640 over a brand new traeger, you’ll never be replacing it. As to your question about adding pellets to a charcoal cooker, you can, but I’m not sure you would. Chunks of actual wood are the way to go here, you want different flavour, you add different wood. Ultimately, there isn’t a single right answer to this question- Tell us a bit more about what you want to use it for and I’m sure we can help you spend some money!
  12. Looking forward to seeing these! Was the wrapped vs unwrapped an experiment? Genuinely shocked at how cheap you can get meat over that side of the pond!
  13. What a great day - everyone loves the Yoder! By far the best food I’ve turned out at this event. The pork butts were really good - made me realise how little difference the rub actually makes though, they were practically identical despite having very different ribs pre-cooking. Brisket was okay - great flavour but had dried up a little on the bottom. I’d done it on the bottom rack so I think it was a little close to the deflector plate. Not sure how to deal with this in future if doing a fully loaded cook? The absolute star of the show though were the beef ribs. They were also done on the bottom rack but the bones protected the meat perfectly. These were a bit of a last minute addition and had the simplest of rubs (just salt and pepper), but they were astonishingly good. Juicy, subtly smoky and so so tasty. The Yoder was the real star though, being able to cook this much food with such ease is amazing. I’m so glad it’s previous owner decided he needed space for that pizza oven!
  14. Got a decent sleep and all looking good this morning. pulled the ribs at around 530-6 as they were fully done. Wrapped in butcher paper and relaxing in a 140 oven while everything else finishes up. pork butt 1 and brisket also finished now after a couple of hours wrapped so they’re resting too Just the final butt to do now, he’s still unwrapped as the bark needs a bit more work. Probably another hour or two I think. What’s really interesting to me is how much difference there is between 200 and 225. I kind of knew there wasn’t a linear relationship of time to temp but the difference is stark - my brisket cooks at 200 have taken 20+ hours (including ramping the temp towards the end), this one was done in just over 12. Pork butt 1: beef ribs:
  15. so we have two whole butts, a plate of beef ribs (top middle of first pic) and a whole brisket (top left, first pic). Second pic is the brisket and third is the ribs. The Yoder is set to 225, started at 7pm with a plan to wrap each piece when it gets to 175. So far (four hours in) the ribs seem to be flying so they might end up not being wrapped (ie I don’t want to get up at 3am!). When each gets to final done point (200-205) they’ll be pulled off and snuggled in a blanket to rest. Once the last piece is done I’ll drop the Yoder to 150 and they can all rest in there till we’re ready to eat. Big gamble here as I’ve never tried it exactly like this before but we’ll see. Only two issues I foresee: 1 - something is fully done while I’m asleep and 2 - something takes forever and I keep people waiting. Will report back what happens! The beef will be wrapped in butcher paper, the pork will go into a foil tray with a bit of liquid. Christmas Eve has nothing on this! 😂
  16. The “raw” meat pics were last night, everything got a dry rub and overnight uncovered in the fridge. scale is a little difficult on pictures but this is a LOT of meat! Let’s see how it goes 😊
  17. Here we go then! just loaded up the Yoder, weather forecast is getting worse - this is going to be fun!
  18. So… big weekend coming up. We’ve got about 35 people coming for our annual “summer” bbq. Quotation marks as the weather forecast is pretty abysmal - rain, maybe some lightning, plenty of wind… never mind, we’ll have fun. The house might suffer a bit more than normal but it’s all cleanable! On the menu we have, two whole pork butts (11lb each), a plate of beef ribs (about 7lb) and a whole grain-fed brisket (11-12lb). The Yoder is going to earn its keep here! They’re all going on overnight and will get wrapped as each hits the right point then pulled to rest once they get done. When they’re all done the Yoder will go down to 150 and they’ll rest until we’re ready to eat - hopefully just before I’ve had one too many cocktails. Wish me luck!
  19. Yep could be disastrous mixing those units up here! It’s ok though, I’ve got a fancy pants Miele oven that will happily hold anything from 50°C upwards (122F) so should be good to go with minimal fuss. I note the Yoder will go to 150 too but not sure how stable it is at those temps? Guess if the meat is wrapped there’s little point in wasting pellets over 18h if my oven will do the job.
  20. Interesting idea! those briskets look delicious. My oven can hold 150 really solidly so I’m guessing resting in that would be the same… might give this a try.
  21. I bought one of these a month or two ago and have been really pleased with it. Hard clear ice, proper cube shapes and it can really churn it out when you get in a rhythm with it. It’s a little fiddly to clean but the drain at the back definitely helps a lot. Would definitely buy again - with the hot weather we’ve had lately it’s saved us a fortune in store bought ice already.
  22. Thanks @rotuts, I’ll have a dig into those videos. I got the brisket from an online butcher that specialises in American bbq cuts, their brisket actually comes from a Spanish producer who does lovely grain fed meat. I’d have had no chance doing this with British beef!
  23. For a first stab that was some really good brisket 😋 Will definitely go a little hotter next time, I tried to do 200F all the way on this and it took an age! 22 hours in the pit at the end! But it was a lovely piece of meat. And a great smoke flavour, just the right level for me. We have a big party coming up in a couple of weeks, can’t wait to Yoder everything for it!
  24. I get it from a butcher who specialises in American style cuts. This was meant to be a point end half but I think it’s a flat. It’s a lot thinner and more uniform than the point half that I had last time off him. Weighs about 9lb its from a Spanish producer that does amazing grain fed beef. So much better than British brisket which is useless as it’s got so little marbling
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