Great work to the SF&F crews
Posts by BBQ Smoke
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Yep i have had 3 different ones Wazza fan only works great
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keep it going Hector a long road you have moved along
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i am rubbish at this game
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A weber is hard to beat for pork crackle but I find I can get nice crispy chicken skin the kamado without much trouble. Especially when using the hanger I grabbed from UrbanGriller.
Hmmmmmm pork crackle
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great work Hector,
Now i will need to try that BBQ fennel
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I used Apple wood for the pork belly and I haven't done the turkey yet so I haven't decided what I'm goin to inject it with.
Cranberry brine and injection for the Bird
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open all hours SB
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trade mark opportunity
"Hector's own"
Hot sauce
Chilli sauce
BBQ chicken rubA big Fat Hector and a bottle of Hector's own hot sauce to go please!!!!
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bombed that one
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They look good Hector
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still looks like my new local Kev.
Cheers, Wayne
Thanks Wayne, I will get a Speakeasy going one day and lock it in for some good times.
ok, what's Castle Elms?
That's a set menu I'd be pretty happy at.
Just my place Waz every now and then i get the urge, its always nice to see a table of 12 not speaking a work when eating.
When you find the ladies are over at the sauce pot dipping bread and fingers in it because it was so nice.Damper didnt get cooked and everyone rolled out around 1
first time user of truffle oil it was really good on the comembert, had all the BBQ's going even the gasser
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Dinner is served, what a busy day and night, run out of puff and didnt get the damper done but know one complined.
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Takes all types and if you still like the smoke and fire from BBQ it's all good
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Okay its on the go,
Dinner for friends and family tomorrow night
So the Souse Vide part
Red wine(Merlot) Sriacha, maggi all purpose seasoning, basamic vinegar, brown sugar and beef gel. (it took 2 bottles of red wine for the reduction i cant remember how much i did drink but it was a nice batch)Trimming the Beef cheeks ready for vacume packing in the erduction and the new Souse Vide esky. 24hrs at 73-75.
Going to be on a bed of cauliflower mash, honey glazed corrots and ????? havent squared the last bit away yet.Salt and pepper beef ribs
Searred Cuccaitore salami and polenta
Double smoked spec wrapped camembert drizzled with black truffle oil -
yep only 5 and way off in time mobile reception was not to good.
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still great to see updates hector looking good and what a great inspiration
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Thread rehash...... Too brilliant to not bump!
I am going to be doing these tomorrow's for my mum....and planning on how much to cook. What sort of weight reduction would you expect on these after cooking?
25-30% is normal, serve size is 200g for Management, 250-300g for me!
yes i have found 30% a good rule of thumb, I allow 350-400 grams for blokes and 200-250 for the lady's