Food

[geoffbot]

Indeed not

[Henry Krinkle]

Attachment 38988

2 pounds of chuck cross rib, 8 pounds of sirloin, two hours of cold hickory smoke and then a close encounter with the grinder.

10 pounds smoked, trimmed and then ground resulted in 21- 6 ounce patties, plus one pound held back for chilli. The pound held back was ground only once through the largest die, so it is very coarse and meaty.

[BlackNomad]

Just add beer...
http://www.economist.com/news/scienc...gemadeinheaven

[Nokie]

And football.......

[Raza]

I need a smoker too. If I had a smoker, I'd just smoke chicken all the time and be super healthy.

[Henry Krinkle]

Anchovy stuffed boneless leg of lamb.



The recipe called for a perfect even medium cook edge to edge. Achieved. Homemade pasta in pan juices and pan roasted broccolinni.

[Raza]

Anchovy stuffed boneless leg of lamb.



The recipe called for a perfect even medium cook edge to edge. Achieved. Homemade pasta in pan juices and pan roasted broccolinni.

Delicious! Cooking the leg of lamb at Christmas has gotten me in a cooking mood.

[geoffbot]

I need a smoker too. If I had a smoker, I'd just smoke chicken all the time and be super healthy.

I'm not sure smoked food is all that healthy...

[birdynamnam]

I'm not sure smoked food is all that healthy...

Not sure too
But the lamb leg cooked is appetizing

There is a famous recipie :" le gigot de 7 heures"
The lamb leg is cooked in a stewpan with low temperatures 110°C during 7 hours
The meat is ...melting in the mouth

[Henry Krinkle]

Not sure too
But the lamb leg cooked is appetizing

There is a famous recipie :" le gigot de 7 heures"
The lamb leg is cooked in a stewpan with low temperatures 110°C during 7 hours
The meat is ...melting in the mouth

That sounds delicious. I did mine at 170. I can go down to 155, but most North American ovens don't even go that low.