Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Brits led a lot of innovation mainly because they didn't have a wine industry of their own. They popularised Port for example because they couldn't get hold of French wine.
Think English wine merchants also invented wine classification/checks to ensure the French plonk came from where it actually said it did - which the French then took over and expanded.
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Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
I would expect you cook goose in similar manner to duck. Lots of fat under the skin that needs proper rendering
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Bits of advice needed on a couple of things.
We're doing goose for christmas this year instead of turkey. I do a pretty mean turkey but have never cooked a goose before. Any advice/recipes or ideas welcomed.
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Any help appreciated.
I would expect you cook goose in similar manner to duck. Lots of fat under the skin that needs proper rendering
And a lot less meat than a turkey.
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@Victor-Meldrew said in Recipes, home grown goodness, BBQing and food stuff:
Secondly, my dad used to cook a christmas ham covering it with a flour and water paste and cooking it slowly - used to love cracking open the covering. Think it's an old NZ recipe, but I can't seem to find it.
Try searching for "baked ham". Have had it and think that it is what is called.
In fact here you go:
Allrecipes | Recipes, How-Tos, Videos and More
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Everyday recipes with ratings and reviews by home cooks like you. Find easy dinner ideas, healthy recipes, plus helpful cooking tips and techniques.
Something like that?
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I nailed a lamb shoulder on my gas weber last night...didn't take images, but was stoked with it.
Went perfectly with the avocado salad and holoumi.
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I nailed a lamb shoulder on my gas weber last night...didn't take images, but was stoked with it.
Went perfectly with the avocado salad and holoumi.
Do you use a smoker box as well? Small metal box filled with wood chips, it will give the meat a little smokey flavour
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@canefan nah, but was thinking about getting one.
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan nah, but was thinking about getting one.
It doesn't beat charcoal, but definitely adds something
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@taniwharugby instructions say to wet the chips, I didn't used to do that, just let them burn I say!
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@canefan I had been thinking about making one, but thats cheap enough not to bother!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I had been thinking about making one, but thats cheap enough not to bother!
Been using smoker boxes for years. Work pretty well.
You can get a weber one that is built for their BBQ, will fit the Genesis, but cost a lot more and not really worth it. The summit has one built in which does actually work extremely well.
As for soaking - depends what you are using for mine. Manuka "sawdust" (really small) will just catch fire and give more flame than smoke. Hickory or the bigger manuka chips - not so much. A quick rinse will do it normally depending on the cook time.
Now that I think about it, I should make my own wood chips. I have a manuka patch and a chipper. Anyone tried that?
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
A tin foil tray does the same thing
Yep, did that for a while too. Had one break up and set everything on fire which wasn't ideal. No idea why it fell apart, same product that I had been using for a long time and same technique ending in a different result.
I prefer the more eco friendly options anyway.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I had been thinking about making one, but thats cheap enough not to bother!
Been using smoker boxes for years. Work pretty well.
You can get a weber one that is built for their BBQ, will fit the Genesis, but cost a lot more and not really worth it. The summit has one built in which does actually work extremely well.
As for soaking - depends what you are using for mine. Manuka "sawdust" (really small) will just catch fire and give more flame than smoke. Hickory or the bigger manuka chips - not so much. A quick rinse will do it normally depending on the cook time.
Now that I think about it, I should make my own wood chips. I have a manuka patch and a chipper. Anyone tried that?
Definitely want chunks as opposed to fine stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I had been thinking about making one, but thats cheap enough not to bother!
Been using smoker boxes for years. Work pretty well.
You can get a weber one that is built for their BBQ, will fit the Genesis, but cost a lot more and not really worth it. The summit has one built in which does actually work extremely well.
As for soaking - depends what you are using for mine. Manuka "sawdust" (really small) will just catch fire and give more flame than smoke. Hickory or the bigger manuka chips - not so much. A quick rinse will do it normally depending on the cook time.
Now that I think about it, I should make my own wood chips. I have a manuka patch and a chipper. Anyone tried that?
Definitely want chunks as opposed to fine stuff
The fine stuff works O.K. on BBQ if soaked and it is a quick cook, like fish.
It's great on my little hot smoker (not the wife) one of these:
Anuka - Hydraflow
Anuka: a world-first electric food hot smoker appliance If you want to learn more about us, you’re in the right place. An exciting new concept Whether you are a fisherman or a chef, a hunter or a housewife — the variety and choice of smoked foods is now yours with the arrival of Anuka — […]
Probably been bought up before on here, but it is a great little machine, not too expensive, and I have had mine for quite few years
Otherwise, agreed about fine smoking material. Although I have had some fine smoking material in my time...
