OV9

unzippy wrote: Wed Aug 25, 2021 3:01 am

duncs500 wrote: Tue Aug 24, 2021 5:34 pm I am going to get a thermapen though next time I have some spare cash, added to your advice above I've seen a few youtubers using them, seems like the standard. That will probably solve a lot of my problems.

You see them a lot on the cooking show being used by the pros.

Sign up to https://thermapen.co.uk/ they will mail when they have a "open box sale". I've had a classic for years (with silicone cover), it's fantastic for instant read. Also got a Meater too similarly fantastic but different tools for different jobs.

Signed up cheers.

Was looking for ideas and came across this on the Traeger app. Not sure I'll do it as I can't be that precise

The obvious solution is to have a special vessel made that had exactly that volume. Otherwise the food will be ruined.

Small update - viewtopic.php?f=3&t=11317

Dunno if this works:







All me

Looks mouth-wateringly amazing

Now smack the chopping board a few times with your knife and smother it in salt- you’ll be a millionaire soon

I am so happy when your stuff pops up in my Instagram feed.

jamcg wrote: Mon Dec 06, 2021 2:16 am Looks mouth-wateringly amazing

Now smack the chopping board a few times with your knife and smother it in salt- you’ll be a millionaire soon

Unzippbae.

If I hadn't just eaten take-away (including a Schnitzza god help me) for the last ten days I'd be making an appointment to visit. But I'll give my arteries until 2022 to recover

JonMad wrote: Mon Dec 06, 2021 10:06 am I am so happy when your stuff pops up in my Instagram feed.

Balmer's on Instagram?

KiwiDave wrote: Thu Dec 09, 2021 5:06 am

JonMad wrote: Mon Dec 06, 2021 10:06 am I am so happy when your stuff pops up in my Instagram feed.

Balmer's on Instagram?

Not me, it's a young person's game

However my meat features at https://www.instagram.com/houstonsbbq/feed/?hl=en

You had me at your meat...

Dave, you’re shut for a month over Christmas? Have a good break!

As mentioned in a previous thread, I smoked a 2.5kg turkey breast on Crimbo day which was delicious. When it's finished I whacked the temp up to 450f and did a saddle of wild venison stuffed with cognac soaked fruit.

Just had some left over turkey in a Thai red curry and could still taste the smokey flavour through the rich spicy sauce.

I also have a pork and game meatloaf to smoke as well as a stuffed turkey thigh cushion to do as well. Lovely to have the off to be able to indulge!

Talking of which, I have hoovered up an obscene amount of chocolate in the last few days and feel like a proper porker. Need to start running again

McSwede wrote: Mon Dec 27, 2021 7:53 pm I whacked the temp up to 450f

Wot?

Otherwise -

mik wrote: Mon Dec 27, 2021 7:58 pm

McSwede wrote: Mon Dec 27, 2021 7:53 pm I whacked the temp up to 450f

Wot?

Otherwise -

Aye. Cooked fast and medium rare. Probably done in 20mins then rested.

232.222c if that unconfuzzles you

McSwede wrote: Mon Dec 27, 2021 8:04 pm
232.222c if that unconfuzzles you

Yes

Jobbo wrote: Thu Dec 09, 2021 11:07 pm Dave, you’re shut for a month over Christmas? Have a good break!

Yeah, visited the UK for a cold Christmas

Back now in the swing of things.

Happy customers

Another review!

https://www.3aw.com.au/sofia-levin-revi ... -in-texas/

Dang, Mrs just ordered Pizza or I'd have trundled up for dinner. I shall make it out there at some point though.

I’ve been trying pizza on the kettle on a pizza stone. First time, coals directly underneath, stone got plenty hot but not hot enough above to melt the cheese and cook the dough properly before the base was crisped up. Second attempt, coals to the sides, pizza stone raised up to be nearer the dome and reflected heat, stone didn’t get hot enough at all so reverted to the oven indoors! It must be possible!