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

Oil, smoked paprika, chilli flakes and salt.

How'd they turn out?

They turned out pretty good.

The cheeks were sous vide at 55 for 12 hours (pictured), but weren't done as I liked them, so I put them in at 80 for another 12 hours (not pictured). They're now frozen, ready for whipping out whenever I need barbecue in an instant.

Ta.

Made another yesterday, with a curry powder rub.

Then turned it into mac & cheese.

Also ribs.

holy fuck that all looks incredible

Our induction hob failed (loudly) last week, so it was burgers and sweet potatoes on the barbecue yesterday. Don't really need an excuse to fire it up, but it was nice to have one.

@TW all looks awesome!

Dunno if this is the right thread but... Gonna make pastrami in the next couple weeks. Anyone got any tips/experience out there?

Clear some fridge space, you need a little bigger receptacle than you think for brining.

I didn't quite brine for long enough and had a grey spot in the centre.

Make some sauerkraut at the same time for Reubens..

My last attempt.

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Fuck that looks good.

Recipe / technique pleaseandthankyou.

I think it was from HeyGrillHey - although I tend to magpie a bit from lots of sources they seem to be the closest to what I did. Usefully you can do it with a ‘UK’ style brisket flat which is simpler to get hands on than something with the point end, and slightly less ££s if it messes up (although its fairly simple/forgiving!)

Holyfuck.

Nice one, thanks! Just using the flat is massively appealing as I'm currently kind of over the big long cooks right now.

Alright.
Does any one in here use a deli slicer and meat press to make their own ham/lunch meats?
Asking for someone who might be intrigued.

What rabbit hole are you thinking of going down?

Many years I thought about getting into making my own sausages. Took a course at the Ginger Pig. Great fun. Learned a lot, mostly that it was way more effort than I thought and that the equipment requirements were more than I wanted to acquire.

So, maybe a class before buying a deli slicer. (Assuming that you are not already beyond the class stage)

'Easiest' way to do something like this (though not exactly this) is find a proper farm butcher and press a tongue.

I saw meat dad on insta. There’s a lot of nonsense in it. But it did make me think:
Could I make my own lunch meat and not have all those nitrates in there?

Plus the plastic waste alone.
Would free up more berry purchasing power too.

Sausages are "just" a kitchen aid attachment away, no?

Meh. You have to manage fat% according to the meats you choose, seasoning levels, then the casing.

Also. How many times to I eat sausages in a month. Twice?

Do I want a freezer full of sausages that will take me 6 months to eat? How good will I be at something I do twice a year?

I have a local butcher with lots of sausage options that I don't have to defrost. That are cheaper than I can make them too.

I chose to keep butchers in business by buying their sausages so when I want a good piece of steak they are still around.

YMMV

I mean these were good, but helped by using pro level stuff

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Yes. I tied them myself.

Sausages definitely seem wayyyy to far over on the effort/investment vs. improvement bell curve for me. Would love to be able to dedicate time and space to them (and love the idea of minimising food waste) but its a lot.

Sosij are very, very good.

My grandad and one of their family friends used to press their own meat, mainly tongue. My dad still has the late family friend and has done it a few times. Like pate I don't think it's hard.

Personally I wouldn't bother with a deli slicer (unless you've got tonnes of spare cupboard space). They're a fucker of a size and shape.

If you get a proper ham slicer and keep it sharp with a steel you can slice very thinnly easily. It will be much easier to store and will have more future uses.

In the event you get really into it, revisit a deli slicer.

E.g this for £30
https://www.procook.co.uk/product/professional-x50-chef-ham-salmon-knife-25cm-10in

Pate isn’t hard.
Deli slicing ham is.