OV9

Irish cheese and my American heritage, I’m claiming a burger as native

For those that grind their own burger mix, or have a willing butcher - add in 5 to 10% bone marrow.

Thank me later

Grinds your own mince you say...

Heads off to Amazon...

unzippy wrote: Thu May 14, 2020 1:26 am For those that grind their own burger mix, or have a willing butcher - add in 5 to 10% bone marrow.

Thank me later

I read this in the Hawksmoor recipe book the other day. Now I wonder if my local butcher can sell me some bone marrow.

dinny_g wrote: Thu May 14, 2020 7:05 am Grinds your own mince you say...

Heads off to Amazon...

Mix, not mince...

Don’t tempt me Frodo!!!

I could eat that tub in one sitting

Except for the hearts and fried eggs...

Meater arrived - much smaller and lighter than I expected.

Charging now, will test later today

I'm intrigued by all the different thermometer options - I have a digital probe one which I just push into the meat when I want to check its temp, and I'm not convinced I actually want to buy one of these clever bluetooth jobbies. Is there a real reason to get it? If there was a way it could feed back and control the temperature of the grill I can see the purpose, but none of them do that. And you'd basically have an oven then, anyway, so might as well not bother.

I think with a Gas grill, you have a lot more consistent heat so you can use oven timings then a basic probe to check.

Can’t see the need unless you use Charcoal where temps are less consistent and the grill WILL eventually get cooler

Jobbo wrote: Thu May 14, 2020 1:26 pm I'm intrigued by all the different thermometer options - I have a digital probe one which I just push into the meat when I want to check its temp, and I'm not convinced I actually want to buy one of these clever bluetooth jobbies. Is there a real reason to get it? If there was a way it could feed back and control the temperature of the grill I can see the purpose, but none of them do that. And you'd basically have an oven then, anyway, so might as well not bother.

There are a few out there for charcoal that feedback:

https://www.thermoworks.com/Billows
https://www.bbqguru.com/

Then there is the analogue version - https://tiptoptemp.com/ - I have one of these, it's good once it's dialed in.

Jobbo wrote: Thu May 14, 2020 1:26 pm I'm intrigued by all the different thermometer options - I have a digital probe one which I just push into the meat when I want to check its temp, and I'm not convinced I actually want to buy one of these clever bluetooth jobbies. Is there a real reason to get it?

Saves opening the lid to check the temp, so keeps the heat there. Lets you monitor it (meat temp + grill temp) whilst sat (e.g. with a beer) without having to get up. Shows you how the cooking is progressing on a chart so you can roughly gauge how long is left (I think the Meater one shows you the estimated time to complete but my cheaper one doesn't).

Does it take away from the “cooking” aspect though?

JonMad wrote: Fri May 15, 2020 9:00 am

Jobbo wrote: Thu May 14, 2020 1:26 pm I'm intrigued by all the different thermometer options - I have a digital probe one which I just push into the meat when I want to check its temp, and I'm not convinced I actually want to buy one of these clever bluetooth jobbies. Is there a real reason to get it?

Saves opening the lid to check the temp, so keeps the heat there. Lets you monitor it (meat temp + grill temp) whilst sat (e.g. with a beer) without having to get up. Shows you how the cooking is progressing on a chart so you can roughly gauge how long is left (I think the Meater one shows you the estimated time to complete but my cheaper one doesn't).

So you're pretty pissed by the time the 8 hour smoking has been done, yeah?

Forgot to mention that I got a stainless steel cloche and used my Weber GBS griddle yesterday to do a burger. Asda's finest steak burger is ground much more finely than Sainsbury's, responds better to being squashed flatter (no tearing) and tastes much more like the burgers you get in Wimpy; and that's not a criticism! With swiss and American cheese and using a splash of water under the cloche it tasted stupendous. Just a shame the griddle takes away so much of the usable bbq space; I might try to find a rectangular replacement for the smaller grill that I can leave in place all the time.

ETA: that isn't going to work; the cloche is round of course, and it's wider than the rectangular smaller grill

Had a first run out with the Meater this afternoon with a Chicken we had in the freezer

It’s an awesome bit of kit. Simple to set up and perfect timing...

Mahoooosive beef Joint next! I’ll take pics of that

Weber pizza stone wasn’t something I’d have ordered but was free, so I tried it tonight. I’m lacking a paddle and struggled a bit to get the pizzas on and off it. Would work for a thin pizza but I don’t think it’s possible to retain heat in the hood when putting pizzas in, so it’s functionally flawed. Doubt I’ll use it much more.

bacon and egg sarnies for breakfast done on the bbq this morning

Jobbo wrote: Sat May 16, 2020 7:50 pm Weber pizza stone wasn’t something I’d have ordered but was free, so I tried it tonight. I’m lacking a paddle and struggled a bit to get the pizzas on and off it. Would work for a thin pizza but I don’t think it’s possible to retain heat in the hood when putting pizzas in, so it’s functionally flawed. Doubt I’ll use it much more.

I think the only way of getting them to work is through a thin base, minimal toppings, shit loads of flour between the stone and pizza and filling the BBQ with wood to get it as hot as possible. I’ve done a frozen pizza on mine and it was quite good, I’d be fucked if I’m swapping multiple pizzas about though, and that’s where people just buy a proper pizza oven to go on top of the BBQ.

I can’t think of anything else the stone is good for, seems a shame really

Yeah, even if it worked well you’d only be able to do one at a time. It was a freebie so it’s no loss, but it made my wife want pizza so it’s a shame it didn’t work that well