BBQ Smoker

[kanny 20,531]

17 minutes ago, W. Katchum said:

Bunch a wankers, I’ll just eat this then eh

Feel for you bud

[kanny 20,531]

24 minutes ago, W. Katchum said:

Feel nowt but pure contempt for you

[FLATTOP 4,433]

1 hour ago, kanny said:

Feel for you bud

Very nice mate I usually do mine on the spit, what setting did you put it on and for how long and did it crisp up on just under the normal cooking, I’ve been working all weekend typing this at work so I haven’t had time to have a cook up I’ve two legs in the freezer and I was gonna stick one in the smoker but I held back because of getting it to be pink, It looks very nicely done your definitely getting the most out of your smoker

[kanny 20,531]

28 minutes ago, FLATTOP said:

Very nice mate I usually do mine on the spit, what setting did you put it on and for how long and did it crisp up on just under the normal cooking, I’ve been working all weekend typing this at work so I haven’t had time to have a cook up I’ve two legs in the freezer and I was gonna stick one in the smoker but I held back because of getting it to be pink, It looks very nicely done your definitely getting the most out of your smoker

I cooked it hot,  pretty much as I would in the oven  my thermometer was saying 180°c the smoker was set at 205°c I gave it around a hour at that then dropped the temperature to around 150°c on the thermometer for another hour the meat was very cold when it went in the thermometer was reading 0°c , I was aiming for medium because the mother in-law is a heathen and doesn't like it pink lol...i removed it at 57°c  internal  in the fattest part  and rested for 40 minutes  it climbed upto  62°C in the rest , it all worked out well,  the mother in-law got the well done tail end  and me and the mrs got our pink meat

[Borr 5,941]

1 minute ago, kanny said:

I cooked it hot,  pretty much as I would in the oven  my thermometer was saying 180°c the smoker was set at 205°c I gave it around a hour at that then dropped the temperature to around 150°c on the thermometer for another hour the meat was very cold when it went in the thermometer was reading 0°c , I was aiming for medium because the mother in-law is a heathen and doesn't like it pink lol...i removed it at 57°c  internal  in the fattest part  and rested for 40 minutes  it climbed upto  62°C in the rest , it all worked out well,  the mother in-law got the well done tail end  and me and the mrs got our pink meat

Looks spot on, I tend to cook for me and boys missus has the well done bits, a mate bought a huge sirloin joint cooked it for the in-laws and they had half a slice each, I said I'd have fried them a couple of burnt slices and cooked it to suit..lol. resting the meat is key , nobody wants a meal floating in blood and juice.

[FLATTOP 4,433]

1 minute ago, kanny said:

I cooked it hot,  pretty much as I would in the oven  my thermometer was saying 180°c the smoker was set at 205°c I gave it around a hour at that then dropped the temperature to around 150°c on the thermometer for another hour the meat was very cold when it went in the thermometer was reading 0°c , I was aiming for medium because the mother in-law is a heathen and doesn't like it pink lol...i removed it at 57°c  internal  in the fattest part  and rested for 40 minutes  it climbed upto  62°C in the rest , it all worked out well,  the mother in-law got the well done tail end  and me and the mrs got our pink meat

Spot on I’ve got to give it a go its one of those meats where you definitely don’t want to overdo it thanks for the info I’ve saved that for when I eventually get let out of work

[kanny 20,531]

2 minutes ago, FLATTOP said:

Spot on I’ve got to give it a go its one of those meats where you definitely don’t want to overdo it thanks for the info I’ve saved that for when I eventually get let out of work

Tbh mate the meater thermometer makes it pretty fool proof,  even I can pull it off

[kanny 20,531]

Shawarma kebab  and a rack of pork ribs today

[kanny 20,531]

Been upto the farm shop today to get some stuff for the weekend,  beef short ribs today....cheers  @sid g

[kanny 20,531]

Left over rib Burnt ends  and  piccerella pepper poppers.

[Borr 5,941]

Only today off this three weeks so fired up big red and cooking standard stuff. Might sack next weekend if weather is decent ...

 

[kanny 20,531]

I got some chicken lollipops going down 

[kanny 20,531]

[Borr 5,941]

I do chicken as is missus' staple meat ,kids like it, the dry thigh keeeebab went down well but sweet pork shoulder steaks did better , who is the instigater of the candy drumstick Kanny???

[kanny 20,531]

13 minutes ago, Borr said:

who is the instigater of the candy drumstick Kanny???

YouTube   just something a bit different,  they are a bit of a pain to prep but look the part when done,  be great for a get together