Food

[geoffbot]

Mixed sausages (crispy chipolatas, and succulent Cumberland) and mash. Wish organic local veg. That's what I had for dinner tonight.

[OTGabe]

Tasty stuff, Geoff. Just pulled a pork shoulder out of the smoker. My wife's going away for a few days so I will be in a meat coma by Sunday.

Before:



After:

[bacari]

Still at work so for now...



bacari

[geoffbot]

Tasty stuff, Geoff. Just pulled a pork shoulder out of the smoker. My wife's going away for a few days so I will be in a meat coma by Sunday.

Before:



After:

Oh my God - that looks epic. I need me a smoker. How long do you cook it for? I owe you a like when I get back to my laptop which the wife is comandeering (she's working to be fair).

Still at work so for now...



bacari

That looks...less epic! What's for dinner B?

[bacari]

That looks...less epic! What's for dinner B?

I had broccoli and rice but I ate it before I could take a picture

[OTGabe]

Oh my God - that looks epic. I need me a smoker. How long do you cook it for? I owe you a like when I get back to my laptop which the wife is comandeering (she's working to be fair).

Geoff, I have a big propane smoker but it rarely gets used anymore since I got this:

http://www.amazon.com/Oster-CKSTROSM...pr_product_top

I don't know if there is something similar available in the UK, but this thing is a dream to use. This was an 8lb. pork shoulder that I applied a dry rub to and let sit overnight. Put it in the smoker the next morning, add some hickory chips, and let it go for a few hours on the back deck. Easy as can be. I've done whole chickens, turkey breasts, salmon, trout, ribs, and beef brisket, and it's all been fantastic. Just upgraded to a wireless dual thermometer so I can have one in the meat and one monitoring the temp inside the smoker, all from the comfort of my home office. Though I do still have to step outside and take in the lovely aroma several times an hour.

[geoffbot]

Geoff, I have a big propane smoker but it rarely gets used anymore since I got this:

http://www.amazon.com/Oster-CKSTROSM...pr_product_top

I don't know if there is something similar available in the UK, but this thing is a dream to use. This was an 8lb. pork shoulder that I applied a dry rub to and let sit overnight. Put it in the smoker the next morning, add some hickory chips, and let it go for a few hours on the back deck. Easy as can be. I've done whole chickens, turkey breasts, salmon, trout, ribs, and beef brisket, and it's all been fantastic. Just upgraded to a wireless dual thermometer so I can have one in the meat and one monitoring the temp inside the smoker, all from the comfort of my home office. Though I do still have to step outside and take in the lovely aroma several times an hour.

Sounds incredible ! One for the wishlist for sure. I don't think I've ever really had smoked food at all.

I had broccoli and rice but I ate it before I could take a picture

Oh God. You on a diet?

[Martin]

Last Weekend, we had friends over for dinner. As I like taking pics of the food we make, let me share.

We started with four different appetizers:


Then there's the soup. Paprika soup with tortilla chips and cheese:


Followed by salmon, smoked in the oven:



The main course was Lamb, chicken and beef, made in the Tajine with rice, risotto and home made fries:


For desert we had cannelloni's, and pudding with raspberries


and finished it all with coffee, with caramelised pecan's, marzipan and chocolate of course


regards,

Martin

[geoffbot]

God that looks good! I'll add you to my ever growing 'owe a like to' list.

[geoffbot]

Also did you think that tapatalk didn't load your images first time? Looks like it did, can be a bit slow sometimes.