advertisement


Rick Stein’s Road to Mexico

Just 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.
 
Hot, I love Hickory smoked nuts so was wondering what to buy as there are quite a few different woods available for smoking.

I will be smoking chicken, pork and other meats etc.
 
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
 
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...:)

I voted for Brexit and still stand by my decision I stay out of political threads though as most on here are entrenched in there version of what is right or far left and will not move on there opinions.
 
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
Experiment it is then I will purchase several smaller bags.
 
Experiment it is then I will purchase several smaller bags.
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)
 
I liked the prog , he is a bit amusing , don't like when he over enthuses about some junk he wants to spit out but it is funny watching him do it.
He ain't no Keith Floyd though.
 
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)
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.
 
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
 
This site contains affiliate links for which pink fish media may be compensated.
I have just printed off his Mac'n' cheese recipe ready for tomorrow. I agree with gintonic that Paul Ainsworth's No 6 in Padstow is rather good. He also has a 'cafe' there as well but am yet to try it.
 
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

I do my Conchinita Pibil with just a pork shoulder wrapped in banana leaves, works pretty well!
 
This site contains affiliate links for which pink fish media may be compensated.
Never got the pulled pork thing. You take a perfectly good piece of meat. Then, you cook the absolute b'jesus out it until all that remains is a pile of mildly porky string.
 
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 :)

Yup - did this in California in 1983 with my 'new' friends there (I was on a computer training course). 'Twas absolutely delicious!
 


advertisement


Back
Top