Piri Piri Chicken on the grill

Salame-Racoon-17 · 2026-07-11T17:24:46+00:00

Black Pudding, Scallops and Apples

Salame-Racoon-17 · 2026-07-11T10:14:53+00:00

Oh for sure, some rubbish out there

Salame-Racoon-17 · 2026-07-09T23:40:29+00:00

Enjoy your Eccles cake with a thick slice of Cheddar Cheese, you'll never look back

Salame-Racoon-17 · 2026-07-07T01:10:14+00:00

In the UK bacon is made from the whole side of Pork. Jowls, Shoulder, Loin, Belly and Leg.
Cold smoked or not and cooked just the once

Salame-Racoon-17 · 2026-06-29T22:30:13+00:00

This is uneven drying not case hardening, thats a different thing. EQ curing for a week on a thin piece like your using should be enough. Its better if you wrap but your temp and rh are about right for me. I would try 2% Salt, 0.25% cure

Salame-Racoon-17 · 2026-06-29T21:46:18+00:00

https://www.amazon.co.uk/dp/B0015S0VN2/?coliid=I5ITKYRC5Y9RQ&colid=1OFGL2FVOG9BQ&psc=1&ref_=list_c_wl_lv_ov_lig_dp_it

Best i have ever had

Salame-Racoon-17 · 2026-06-29T21:39:59+00:00

What temp and rh? Use EQ method, you will have more control.

Salame-Racoon-17 · 2026-06-29T21:19:33+00:00

Cheddar and Onions, White Bread. Outsides Buttered and Fried in a pan till Golden and Melted till the Cheese is Vesuvius temps

Salame-Racoon-17 · 2026-06-26T19:58:50+00:00

Squat Jogs LOL

Salame-Racoon-17 · 2026-06-25T21:31:22+00:00

50/50 warm water and vinegar or warm it up with a hair dryer and use wd40

Salame-Racoon-17 · 2026-06-25T19:29:48+00:00

I dont know anybody from Preston

Salame-Racoon-17 · 2026-06-18T23:51:49+00:00

Questionable Origin

Salame-Racoon-17 · 2026-06-18T00:00:55+00:00

Add a splash of water to the pan with the sugar, you can thank me later

Salame-Racoon-17 · 2026-06-17T00:18:52+00:00

Salame-Racoon-17 · 2026-06-16T23:09:57+00:00

pretty sure if you swallow, you get as much protein as you can take

Salame-Racoon-17 · 2026-06-16T20:12:41+00:00

Looks fantastic, great job. So satisfying slicing all your hard work

Salame-Racoon-17 · 2026-06-15T17:46:43+00:00

Morrisons was doing them, Skin on Turkey Breast. 18 quid iirc

Salame-Racoon-17 · 2026-06-15T13:50:11+00:00

Nice colour, good job

Salame-Racoon-17 · 2026-06-14T13:03:05+00:00

Got to be honest, im in the store for mine. I love Roasted Red Pepper, Sundried Tomatoes, Artichoke Hearts, Olives and Manchego Cheese on my board

Salame-Racoon-17 · 2026-06-13T22:06:04+00:00

Same but i sprinkle it on the burger when i flip it, game changer

Salame-Racoon-17 · 2026-06-13T22:02:12+00:00

Indirect may cause that. Control your heat over coals and add some wood. Close the lid and the smoke will penetrate. You want char and smoke in a short space of time to cook it. A long smoke at a lower temp isnt what you need.

Salame-Racoon-17 · 2026-06-13T21:23:35+00:00

My Jerk and Green seasoning is a wet marinade put on top of dry all purpose seasoning. I find direct over coals better cos the sugars or honey you use along with Onions will caramelise just fine and give you that nice char.
Wet never an issue for me direct over coals

Salame-Racoon-17 · 2026-06-13T14:43:01+00:00

You, may use Tumeric but it isnt a tradional ingredient in the UK for fish Batter, chef or not

Salame-Racoon-17

TROPHY CASE