OV9

Swervin_Mervin wrote: Thu Aug 03, 2023 10:34 am apple sauce with roast chicken at Christmas

Good to see the traditions being respected

Jobbo wrote: Thu Aug 03, 2023 11:47 am

Swervin_Mervin wrote: Thu Aug 03, 2023 10:34 am apple sauce with roast chicken at Christmas

Good to see the traditions being respected

I can get the lemon with chicken thing. I quite often put halves in the cavity so it will be in the Gravy,

But Applesauce is a new one on me. I’ll have to try thst

I'll have you putting gravy on your fish and chips before you know it

Swervin_Mervin wrote: Thu Aug 03, 2023 1:09 pm I'll have you putting gravy on your fish and chips before you know it

All chippies sell gravy, don't they?

Swervin_Mervin wrote: Thu Aug 03, 2023 1:09 pm I'll have you putting gravy on your fish and chips before you know it

That, or curry sauce.

Must admit, don't think I've had gravy on fish 'n' chips, just on chips. Could be interesting.

Gavster wrote: Wed Aug 02, 2023 7:51 am

McSwede wrote: Mon Jul 31, 2023 7:47 pm I've just been given a 3 rib beef roast which I shall be cooking later this week (on the traeger). Belted Galloway, 2.5yrs old, grass fed and outdoor reared, year round. Dry aged for 35 days too.

"Can't wait" is an understatement

Sounds like a very nice piece of meat indeed, probably about as sustainable as beef can get too.

Indeed it is. Born, raised and slaughtered within 2 miles then driven in my hybrid 150 miles to my house . Smoker getting fired up soon.

dinny_g wrote: Thu Aug 03, 2023 10:47 am Hey look, it's just suggestion - you've bought a 3 bone rib (which cant' have been cheap) so you obviously know what you're doing.

But it is not sweet at all - it's just another subtle flavour layer

Sorry, it's 2 rib (misremembered), and it was foc from my mates farm so it'll taste even better

Beany wrote: Thu Aug 03, 2023 1:34 pm

Swervin_Mervin wrote: Thu Aug 03, 2023 1:09 pm I'll have you putting gravy on your fish and chips before you know it

That, or curry sauce.

Must admit, don't think I've had gravy on fish 'n' chips, just on chips. Could be interesting.

The wife thinks it's disgusting and my parents have no idea where we've got it from (my sister also puts gravy on her fish). My boy is now a convert as well

The beef was epic. Best I've cooked at home or had anywhere else. The flavour was awesome. I had the parents around and I've never had such a quiet dinner table

Beef will never be the same again




I let it rest while I finished roasting the veg.

That looks savage to be fair!!

You mentioned a Traeger - what was the cooking mechanism?? Direct, indirect, smoked ??

dinny_g wrote: Thu Aug 03, 2023 9:27 pm That looks savage to be fair!!

You mentioned a Traeger - what was the cooking mechanism?? Direct, indirect, smoked ??

Smoked/indirect. 220c for 30 mins then 160c until it hit 60c internal then rested for 30 mins.

So you load up the coal/smoke box thingy on the side and let the heat and smoke fill the main bit??

McSwede wrote: Thu Aug 03, 2023 9:01 pm The beef was epic. Best I've cooked at home or had anywhere else. The flavour was awesome. I had the parents around and I've never had such a quiet dinner table

Is that because you ate all of it yourself? Looks lovely!

dinny_g wrote: Fri Aug 04, 2023 12:10 am So you load up the coal/smoke box thingy on the side and let the heat and smoke fill the main bit??

Not quite. You load up the hopper with pellets, a DC motor then drives an auger which feeds wood pellets into the fire pot. The thermostat then controls all of that to maintain the desired temp and the wood pellets also provide the smoke.

It's a brilliant thing. I'm so glad I bought one.

Oh right, gotcha.

It’s on my wish list too..,

McSwede wrote: Thu Aug 03, 2023 9:01 pm The beef was epic. Best I've cooked at home or had anywhere else. The flavour was awesome. I had the parents around and I've never had such a quiet dinner table

Beef will never be the same again




I let it rest while I finished roasting the veg.

Looks epic tbf!

No smoker involved this time but got a nice on the bone piece of belly pork from the butcher's and slow roasted it. Did some yourshires too.

Best crackling that I've done. It was awesome!!

Had friends over for lunch, so did a rolled shoulder joint. Glad I used the meat thermometer, as I can't fathom our oven. Even setting it 20c below the recipe's fan oven number still cooks the meat too quickly. It was at temp an hour sooner than expected for the weight. Luckily I checked during, so could quickly get moving on roasties (Heritage Heidi Red and Annelise Blue potatoes makes for fun colours, but not great roasties). Served with crunchy greens and homemade apple sauce it went down a treat. Crackling was great too.

I think roast pork is underrated, that crackling looks amazing