gintonic
50 shades of grey pussy cats
I seem to remember reading that he lives in Australia now.
I am led to believe it is 50:50 UK and Oz
I seem to remember reading that he lives in Australia now.
I can highly recomend one of these for the weber https://bbqguru.com/storenav?categoryid=1&productid=22 it's a controller and fan that regulated the cooking temperature and makes overnight smoking sessions stress freeJust ordered the book and a Weber Smoker on the back of watching the series can't wait for the glorious English summer to return now.
Are we talking hot or cold smoking? For hot I like to use either cherry or oak but for cold smoking I tend to use use mostly oak but occasionally beech as wellWhat type of wood chips do you use?
I love Hickory smoked nuts......
You should head over to the 'Oh, England, what have you done' thread, and pose as a Brexit supporter, I'm sure there will be someone there willing to oblige...
Experiment it is then I will purchase several smaller bags.Best thing to do is experiment, I bought a large mixed bag from ebay and had a play around to find what we liked. Pulled pork cherry for us is the best and is quite different to oak. I've only used hickory for cold smoking but it wasn't memorable for some reason, maybe I should have another go. Will be doing a ham for Christmas, will use cherry again for that
Have a play and have fun, pulled pork is my absolute favourite, I put it on about midnight and set the digiQ to 110C and more or less leave it until about 4pm the next day or whenever it hits the cooked temp (about 88C if I remember)Experiment it is then I will purchase several smaller bags.
Pulled pork is one of my favourites too especially when somebody else does it for me I must admit though there is no way I can last for 16 hours or so.Have a play and have fun, pulled pork is my absolute favourite, I put it on about midnight and set the digiQ to 110C and more or less leave it until about 4pm the next day or whenever it hits the cooked temp (about 88C if I remember)
Yes he left his wife of 30yrs to run off with an Aussie blond 20yrs his junior.I seem to remember reading that he lives in Australia now.
I bet she was good at pulling pork too!Yes he left his wife of 30yrs to run off with an Aussie blond 20yrs his junior.
If by "pulled pork" people mean Cochinita Pibil (the undisputed king of slow cooked porks) then you will of course be cooking it by burying a whole pig in the ground with hot stones and wood
And should you ever find yourself in Yucatan you should go to Hartwood http://www.hartwoodtulum.com/ which is truly one of the great places to eat in the world never mind Mexico. Their book is also well worth it for those into Mexican food.
https://www.amazon.co.uk/Hartwood-Bright-Wild-Flavors-Yucatán-ebook/dp/B00UILIQRA
https://www.cntraveler.com/stories/2015-10-12/inside-hartwood-the-restaurant-tulum-mexico
If by "pulled pork" people mean Cochinita Pibil (the undisputed king of slow cooked porks) then you will of course be cooking it by burying a whole pig in the ground with hot stones and wood