Recipes, home grown goodness, BBQing and food stuff
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
cheers.
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
Do you use a water bath in your Kamado?
When I had my Kamado Joe, I always used a water bath, usually just a small AL foil tray, in with it and that helped the meat take on the smoke by keeping the surrounding air more humid.
I also use the same when smoking now on the Webber Family Q.
Nope. When I bought my akorn I was told they keep their humidity well. I don't even use a drip tray. I might do it on the Q
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Right, I've promised to make some NZ-style Easter Eggs for the close whanau here in the UK - the marshmallow-covered-with-chocolate ones. Problem I'm having is getting the marshmallow fluffy enough - tried different recipes, beating speeds and times but it's either too dense or sticky.
Anyone got any ideas? I'm a bit lost.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious. -
@nostrildamus said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious.Yep, those ones. They are the cheapest and easiest way into neapolitan pizza - otherwise it can be a damn rabbit hole.
They do not use much wood; wood pellets, and honeslty don't use much. The pizza sizes are limited; the heat source is one side only and there is some skill in getting even cooking (and fire management).The pizza were amazing. Slow fermented dough, hand stretched- you get a chewy crust, with tasty toppings. Damn good.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Uuni
OOh these ones? https://www.uuni-ooni.com/
I want one. Do they use a lot of wood.
Pizzas look delicious.Yep, those ones. They are the cheapest and easiest way into neapolitan pizza - otherwise it can be a damn rabbit hole.
They do not use much wood; wood pellets, and honeslty don't use much. The pizza sizes are limited; the heat source is one side only and there is some skill in getting even cooking (and fire management).The pizza were amazing. Slow fermented dough, hand stretched- you get a chewy crust, with tasty toppings. Damn good.
They look fantastic (food and ovens). I'm going to try that mussel pizza one day.
White Mussel Pizza
Top salty mussels and buttery pine nuts over a creamy Béchamel sauce base in this twist on the Connecticut classic.
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@nostrildamus that mussel pizza is just wrong.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus that mussel pizza is just wrong.
Correct. If it’s white, it’s wrong.
Oh and racist.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus that mussel pizza is just wrong.
Correct. If it’s white, it’s wrong.
Oh and racist.
And privileged. Probably filled with self loathing as well
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
https://www.labellaitalia.co.nz/product/18-san-marzano-tomatoes/
Strangely I cant find the flour they stock on their website but their is plenty of good "00" flour around.
I watched a doco on Netflix or Disney+, they were in Naples and the local farmer was saying how proper San Marzano tomatoes only grow in a very small area, and that most of what the world gets aren't proper. The. Italian stuff still looks a whole lot brighter than our local stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
https://www.labellaitalia.co.nz/product/18-san-marzano-tomatoes/
Strangely I cant find the flour they stock on their website but their is plenty of good "00" flour around.
I watched a doco on Netflix or Disney+, they were in Naples and the local farmer was saying how proper San Marzano tomatoes only grow in a very small area, and that most of what the world gets aren't proper. The. Italian stuff still looks a whole lot brighter than our local stuff
yeah, their climate is so well suited to it. We seem to use greenhouses.
Was in Farro this morning buying low moisture mozarella for pizza... weirdly cheaper than normal stuff. Anyhoo, their cherry tomato selection (impressive though it is) was $40/kg. FFS, inflation is insane.
@Crucial used these ones - came up good with a bit of draining and some salt.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus that mussel pizza is just wrong.
Your culinary cancel culture won't stop me!
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@nostrildamus while I respect your fight against pc (pizza correctedness) white sauce adds nothing except for texture. It's a flavour no go zone.
As for the idea of having to deal with shells on a pizza. One of the advantages of pizza is that is fuss free.
Seriously, IMO that has to be one of the stupidest recipes I have ever read. It epitomises what is so wrong with a lot of modern cuisine. So called style over substance. The mussels are already cooked so WTF is the point of the shell?
A recipe for the Instagram age. God help us!
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus while I respect your fight against pc (pizza correctedness) white sauce adds nothing except for texture. It's a flavour no go zone.
As for the idea of having to deal with shells on a pizza. One of the advantages of pizza is that is fuss free.
Seriously, IMO that has to be one of the stupidest recipes I have ever read. It epitomises what is so wrong with a lot of modern cuisine. So called style over substance. The mussels are already cooked so WTF is the point of the shell?
A recipe for the Instagram age. God help us!
hehe I agree, I wouldn't add shells and I suspect I'd find the sauce too creamy.
Still going to try a variant one day though
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@nostrildamus Id steam the mussels in a tomato base with some garlic and a little sake and use this as my pizza sauce and then just grate some lemon zest over the mussels and sprinkle with fresh thyme
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nostrildamus Id steam the mussels in a tomato base with some garlic and a little sake and use this as my pizza sauce and then just grate some lemon zest over the mussels and sprinkle with fresh thyme
sounds more Italian (apart from the sake!) Not bad!
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Question for the collective Fern wisdom (such as it is)
I need to take a dessert away and serve it 24 hours after travelling. Currently thinking a couple fo cakes (feeding 10 people) - anyone have any good ideas for alternatives that are easy to transport and last well?
