Food

Did this get as far a being iced?

Yes!

It amalgamates MOC's three favourite things. Tea, Chocolate and Cake.
Will try some this afternoon.

Recipe here

EDIT: bit of a disappointment, things I will change next time:
-bake for less time (I did it for 40 mins instead of 50 and it was still a little dry - might even add some vegetable oil next time)
-don't use cream cheese for the filling - it just didn't work - tasted like it should be on the top of a carrot cake - will use creme freche or proper cream next time

The chocolate icing and the crispy bits on top were excellent however.

Looks fantastic!

Recipe stored...

Home smoked Brisket, in a backyard smoker.

Nice job, looks great, good to see another smoker on here! What kind of rig/method are you using? Check the link on my post on the previous page to mine if you like, a little hot smoker. From the pics yours is pink in middle, is this because it's rare, or becuase of brining? I suspect the former because of how it has carved, looks quite firm? Hungry again now...

My rig is fairly low-tech as it goes! Big metal bin, 3000W hotplate, cast iron pan, and a small rack suspended about 5cm below the lip.

It's my first ever smoking build in London, but I've had experience pit smoking and barrel smoking before.

It looks pink as it was a double smoke - I just couldn't get it up to a decent temperature the day before so I did some mods to get it at 180/190F for the next day. After about 10 hours it was a good solid temp in the middle so I pulled it off and it was that pink after 15 mins of resting.

Not quite as tender as I'd hoped, but I reckon that was the previous day's fault. I reckon a full 16 hours at the new temp will give a slight pinkish smoke ring and a fully cooked look throughout. Doing ribs and a whole chicken next weekend!

Wow, that's a cooler temp than I'd have expected, so explains the rareness/toughness, but I bet it tasted great! What kinda chips did you use?

My little wood fired unit is harder to control the temp of, and although I aim for a steady 140 degC it varies at meat level from 120 to 180, although I'm getting much better at controlling it. That's why I mostly stick to boston butts; when I last tried a brisket I overdid it and it was dry. The BBQ FAQ website is some good no-nonsense info and will make you want to by a pickup truck and deerstalker, if you don't have them already :-)

Generally for something like Brisket, it's got to stay cooler than you think, especially in regards to the fat. If I'd got 180F for a good 16 hours it wouldn't have been pink, but it was all trial and error. Might even need to get a bigger cast iron box, who knows! Chips were Hickory and Oak, but I've got Mesquite, Apple too and Maple on the way.

I'll let you know how I get on!

P.S. That BBQ FAQ is great, but the styles of smoking vary so greatly (I'm used to Texas temps, hence 180F) and length of time you smoke vary so much that it's hard to put a finger on what you can achieve without a pickup and giant, professional smokeboxes. I say just go wild and make sure it's cooked :P

Maybe we should do a forum smoke?

^^ freaking awesome, im currently trying to stop myself just eating it all on it's own.

Next time will try it with a bit less sugar (didnt have maple syrup so used extra) and try some coriander seeds and paprika in the mix.

I swapped the sugar out for an apple, I guess I'll find out soon enough if its worked.

Maybe we should do a forum smoke?

In! I don't think we'll have a problem finding taste test volunteers either.

I think I'm going to have to build a smoker.

peanut butter and nutella sandwiches!! Excellent snack for a mid rife munch as well

peanut butter and nutella and banana sandwiches!!

..fixed.

Anyone else going to this...

http://www.ribstock.co.uk/

my life would be complete. Ribs, beer, hot sauce competition,, it has everything...almost

my life would be complete. Ribs, beer, hot sauce competition,, it has everything...almost

Shame they've sold out of the advance tickets. But I'll still go.

Cottage cheese and walnut 'bread' - contains no yeast. Much, much better than it sounds.

Much, much better than it sounds.

post me a slice and i'll be the judge of that

^^ Looks nice. But do not want.

I can't eat walnuts. My head goes all "Nutty Professor" if I do.

Hugely entertaining for all those that witness it, not so great if they're stoned and always the possibility of death for me.

^^Heh, I thought much the same when I heard the recipe. I've never eaten cottage cheese before as I'm cowardly enough to not like the look of it, but there's nothing offensive about it at all. Bit like carrots in carrot cake - you can't identify them, but you'd miss them if they weren't there. It's really delicious.

Just devoured a BIg Apple Hot Dogs Big Frank and a large slice of wood fired pizza with rib meat on it from Homeslice pizza @ Eat St.

Happy belly :D

Does anyone in Kings Cross want to hire me for a couple of weeks so I can enjoy Eat St. more often?

That is the work of Satan.

The Grauniad reviewed it as "delicious".