Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

I haz a meat injector (not a euphemism)

Lots of little injections, just to add some extra fat to help it baste from within and because boar is quite lean.

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I haz a meat injector (not a euphemism)

This reminded me that I have one too (again, no euph).

But then I got to thinking that I have only ever used it for injecting jam into doughnuts.

Then I got to thinking about injecting marrow.

Into doughnuts.

Looks like I have a new project.

Looks like I have a new project.

(Because croissants can fuck off, after the 5th batch is still not rising properly)

croissants can fuck off

And so can sourdough, because my starter keeps ending up looking and smelling like a zombie with a bad case of thrush.

Bitter about your Bake Off experience still?

Mary Berry didn't comment on his soggy bottom.

But she did like his tart buns...

Who doesn't?!? #phwoar

Sounds like you've ticked every single meat trend box there, James, particularly impressed with the caul... :D

Joint post brining

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Marrow being infused with bay and juniper

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Respect. Did you have to render the marrow bones down or literally scoop out middles? Is it beef marrow?

Ham hocks - worth doing yourself?

I was thinking brining in salt, pink salt, molasses, bay, pink & long peppecorns, then cool smoking with apple wood.

scooped it out with an ice cream sunday spoon - this is because i forgot to ask the butcher to saw off the knuckle. without the knuckle you can just push the marrow out with the end of a wooden spoon

Basted with the last of the marrow honey and cider and wrapped in cawl

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Lucky you. I haven't succeeded in getting caul fat from a butcher yet. I always have to clear my throat and repeat it about three times, then give up when its blank looks.

All the local butchers make their own faggots so almost surprised there is any cawl left.

Lots of moisture collected by the Texas crutch. In half an hour or so I'll remove the tray and keep the gravy. The meat will get a final rub and the heat is set to increase to give a crispy finish.

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it's done

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Like a gamey ham, but was too salty.

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Moist or dry?

That looks very similar to how mine turned out, so little moisture in the meat... Tough one to get right, I found...

Dryish but we were not patient enough, juices started to release once it had stood for a while. The flavours worked well and the caul turned into an aromatic fatty crisp.

Cold boar cuts have been awesome

Similar to ham, but much deeper flavour, and the fennel and juniper have been coming through.

lunch for the last couple of days has been boar 'n slaw sandwiches

Hammmmmm.

Salty, smokey, but above all, porky.

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Did some more short ribs to treat myself after a day's labour in the garden. I love slow cooking stuff while working outside, you finish work and they're done. On the advice of @dancing james I just went for a dry rub (SPG) and on the advice of @Aroogah I didn't soak the wood chips and ate all of these myself. 5 1/2 hours on the grill and they were chuffing lovely! I held back on the wood chips compared to last time, which made quite a difference. Last time it was a bit over the top and quite cloying, this time it was just nice.

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Ah nice! A bit of BBQ sauce would balance that out just right. Good work.

It has been far too long since I have done any cooking like that. Reminds me that I need to re-weaponise my Weber for the weather. I have new seals for the lid and I need to drill some holes for temperature probes.