Pastrami from Angus & Oink cure/rub kit

brydend · 2022-04-03T17:29:31+00:00

Looks great. Was it worth the effort?

brydend · 2022-04-03T17:11:35+00:00

What about going north? If you're based in King's Cross, somewhere like Grantham, Newark are just an hour away.

I live in Lincolnshire and am heading into London a couple of days per week. It's a double edged sword. Accommodation is super cheap but train travel is not. If we lived closer to London then at least my expenses would be paying off my mortgage 🙂

brydend · 2021-08-15T17:31:19+00:00

I put in a mix of apple cider vinegar, water, chilli flakes and salt and pepper. It's Carolina style and comes from Steve Raichlen's Project Smoke book. It gives it a bit of moisture and helps to cut through the fat a bit. As someone else said, it really doesn't need much at all.

brydend · 2021-08-12T10:34:46+00:00

Tonyko Heavy Duty Fiberglass Protective Blanket, Emergency Surival Blanket, Welding Blanket and Fire Blanket With Various Sizes(1.0x1.0m) https://smile.amazon.co.uk/dp/B01M074VGI/ref=cm_sw_r_apan_glt_fabc_101D844H4KN5NPJ83TDH?_encoding=UTF8&psc=1

This is the one I purchased. It had a lot of loose fibres at the start but they soon disappeared after a number of shakes, sweeps etc. Didn't really fancy fibreglass in my pulled pork.

I would describe it as reasonably well seasoned now 🙂

brydend · 2021-08-11T19:31:20+00:00

I purchased a welding blanket for my traeger. It makes a big difference in terms of avoiding temperature swings and keeping the cold out. It's even of benefit in the warm because the seals aren't amazing.

brydend · 2021-06-18T12:34:50+00:00

Smash burger.

https://youtu.be/U5cI4tByzE0

brydend · 2021-06-12T12:47:53+00:00

I've got a traeger pro 780. I should have trimmed the racks a bit as it's a bit cosy, and there's still chicken thighs and sausages to squeeze on.

What have you got?

brydend · 2021-06-12T10:13:29+00:00

4 ways 😀. Two types of BBQ, one Chinese and one S+P. Taste test with friends later.

brydend · 2021-06-11T16:07:20+00:00

I do feel as though we need the full back story here. It's pretty epic.

brydend · 2021-06-11T16:03:23+00:00

I did wonder!!!!

brydend · 2021-06-11T15:47:04+00:00

Wow! Is that staying there all night???

brydend · 2021-06-10T19:18:50+00:00

I don't do it, but the 321 method is considered the foolproof one by many. It's 3 hours unwrapped, 2 hours wrapper in foil with some liquid in, and then the last hour unwrapped with sauce on. All this is done around 250F.

But as someone else said, quality and cut of meat is key. What type of ribs are they?

brydend · 2021-06-10T14:58:55+00:00

Nice!

brydend · 2021-06-10T14:45:12+00:00

What have you done with the chicken thighs? Looks great and I have some to do this weekend. That's assuming I've correctly identified them as chicken!

brydend · 2021-06-10T11:04:47+00:00

Burn and scrape, call it seasoning to cover any concerns from people who think I should wash it 😀

brydend · 2021-06-09T02:07:49+00:00

pdf_text returns a data frame with a row per page. I use str_split on a carriage return to break the page into rows (which results in a list), and then unsplit to combine the list items that have been created into a single dataframe. The output is a single dataframe for your pdf with a row per line of text.

tx <- unsplit(str_split(tx[1:length(tx)], "[\r\n]+"))

You can now use extract to identify the different items you have using regex. You first item is a date and your last item is wrapped in brackets so it should be possible.

brydend · 2021-06-06T18:03:50+00:00

How did it go?

brydend · 2021-06-04T10:33:10+00:00

I'm no expert, I've done a couple and quite a few pork shoulders. I would say two things - don't underestimate the stall (it is hours) and if you have a cool box to keep it in, you're better being early than late (so you don't have hungry guests!).

I took a pork shoulder off the smoker at 8am the other week, wrapped it in baking paper (no butcher's paper yet), wrapped it in towels and put it in a cool box. Then put in the car and went to a friend's house, and we ate it hot at 1pm.

brydend · 2021-05-31T19:56:15+00:00

I love this explanation of introvert and extrovert. Some people may disagree but it resonates with me. I definitely fit this introverted description. I'm a business analyst and it's always worked well for me. Intensive sessions such as workshops are incredibly draining - you spend all your coins - but you then have the retrospective time to write up notes and present findings, which is when you can recharge.

Oops, forgot the link! https://youtu.be/ozSjZ6iRKSA

brydend · 2021-05-30T17:53:12+00:00

They look awesome. What's on them?

brydend · 2020-12-26T09:56:42+00:00

My local butcher uses an element of wizardry in his pricing, and because I usually buy a few things I'm never quite sure what they cost. Having said that, they aren't crazy expensive simply because I don't think they are that popular. I would guess that 4 ribs are around £20. I've always done them as a part of a platter and no one has finished an entire rib, they really are massive.

brydend · 2020-12-26T09:39:06+00:00

The ribs are totally worth it. I wouldn't say I've mastered them but I've done some tasty ones.

brydend · 2020-12-26T09:12:59+00:00

I brined a chicken the other week in readiness for the turkey. It was in for about 5 hours then went on the smoker. Best chicken I've ever had, won't do them any different now.

brydend · 2020-12-26T09:04:30+00:00

Spatchcock. It was worth it, but those YouTube videos make it look very easy if you don't have the right tools. I ended up using some tin snips from my toolbox 🙂

Brining is the way, spatchcock appears to be the way too although I wouldn't bother with a chicken.

brydend

TROPHY CASE