Anyone else into BBQ?

[Tubularbells 5,479]

Nice. Also good to see your inner caveman using natures utensils (aka. holding the bone). Makes me laugh whenever I see people delicately trying to cut there way around the bone when you could just pick that sucker up and start chewing 

[Guest JohnA]

1 hour ago, Tubularbells said:

Nice. Also good to see your inner caveman using natures utensils (aka. holding the bone). Makes me laugh whenever I see people delicately trying to cut there way around the bone when you could just pick that sucker up and start chewing 

bugger that, i'll even pick up the bone in restaurants...should be against the law to do it any other way

 

[jakeyb77 5,938]

Found some of this at Aldi of all places. Yum!!! 

Not too thick and has a slight heat. 

 

[jakeyb77 5,938]

With all the talk about storming Area 51 this week, I am finally ready for the probing. 

I wasn’t really sure what to buy so I got this Maverick brand one. 

It has 3 meat probes and one ambient probe. 

 

[Tubularbells 5,479]

Heard good things about that Mav. Jakey so id expect it will be awesome.

 

Speaking of thermometers recieved my Thermoworks Thermapen Mk.4 today so no more excuses for under/overdone protein and more,

[jakeyb77 5,938]

23 minutes ago, Tubularbells said:

Heard good things about that Mav. Jakey so id expect it will be awesome.

 

Speaking of thermometers recieved my Thermoworks Thermapen Mk.4 today so no more excuses for under/overdone protein and more,

I’ve never used one other then the stab ones yet so be interesting to see how I go. 

Let us know how yours goes. I’m sure you’ve got it pretty down pat by now 

[frankn 2,546]

Nice little setup at the recent Beer & BBQ Festival 

[Tubularbells 5,479]

Another step closer to finishing my BBQ kitchen. Fridge, sink and prep table went in today.

 

Celebrated by cracking open a prosciutto I have been aging for the past 15 months. Damn delicious!

 

 

 

 

 

 

 

 

[Kaynin 3,483]

That prosciutto looks awesome!

[Batty 4,596]

Far    K

[jakeyb77 5,938]

25 minutes ago, Tubularbells said:

Another step closer to finishing my BBQ kitchen. Fridge, sink and prep table went in today.

 

Celebrated by cracking open a prosciutto I have been aging for the past 15 months. Damn delicious!

 

 

 

 

 

 

 

 

Killing it mate!! Grout looks awesome too 

[Kaynin 3,483]

On ‎6‎/‎11‎/‎2015 at 7:17 PM, Tubularbells said:

Becoming a slight obsession of mine

 

 

It's well beyond slight now... 

[zippi 2,887]

1 hour ago, Tubularbells said:

Another step closer to finishing my BBQ kitchen. Fridge, sink and prep table went in today.

 

Celebrated by cracking open a prosciutto I have been aging for the past 15 months. Damn delicious!

35 minutes ago, Batty said:

Far    K

2nd that.

 

That looks better kitted out than many commercial kitchens - and seems like your not done yet. Kudos.

 

Surely you're in the food business yourself? - in any event you know your stuff mate!

[Batty 4,596]

I thought I had a good set up

dual fuel and portable, summer GTGs in SA will be on the books.

[Powerglide 492]

If anyone in Sydney wants to do the same, check out these bargains 

 

https://www.graysonline.com/sale/5038462/catering-restaurant/unreserved-quality-commercial-kitchen-equipment-clearance-sale?spr=true

 

 

[Powerglide 492]

.This requires a bit of time and effort but worth it and now's the the time to start preparing for a summer smoke.

 

Get some Jalapeño's in the ground nice and early, they are perennials but I like to treat them as annuals, I find the best crop is the first year with less pests or disease. Feed them hard 

 

 

harvest, I find it best to grow quick and pick if you leave it too long they can go a little bitter 

 

 

chop the tops off and I removed the pith and seeds on this batch but have left them in on other smokes, end result a bit more heat in the chipotle 

 

 

smoke low until done can't remember exactly 4-5 hours, they come out supple and moist not crispy like you would think after that long 

 

 

surprisingly I have wacked them in a preserving jar and they last over a year with no mould or drying out. You can use them like this in Mexican dishes for a cheating smoky flavour, they are not hot. 

 

I make a Chipotle sauce but the photo's are stuck in an old i phone 

 

here's the recipe 

 

10 peaches

8 ripe tomatoes 

4 onions 

8 cloves garlic

30 chipotles 

280g tomato paste

1000g molasses 

2 bottles Dos Equis Amber . Mmmmmmm

750ml Apple cider

2/3 cup brown sugar 

6 sprigs thyme 

4 tsp mustard powder 

3 tsp paprika 

3 tsp cumin 

2 tsp white pepper 

2 tsp black pepper 

75ml Worcester sauce 

 

bring to the boil and simmer for 4 hours, lid on

puree and simmer for a further 1 hour 

remove the lid and keep simmering to reach the desired thickness 

 

this is the basic start, from here I adjust to taste, for me normally needs a bit more heat chilli flakes or cayenne, one time I stuffed up and used apple cider vinegar instead of apple cider, had to go up the road and grab another 12 peaches, quickly made some jam and rescued the batch, actually the best batch I've ever made, I've tried and failed to replicate.

 

 

 

 

 

 

[jakeyb77 5,938]

Dead set awesome 

[Tubularbells 5,479]

Thanks @Powerglide i'll be giving that one a go. Sadly I recently ripped up my 4 jalapeno plants as they were decimated last season by aphids  and never really recovered.

[Powerglide 492]

I Start fresh every spring 

 

back in NZ the plants seem a bit more frost tolerant couple of heavy frost in a row kills all the bugs, if the plant survives your good, I had ones four/five years old. 

 

A true chipotle is only the Jalapeño pepper I tried habanero, flesh is too thin, tried Long cayenne, same deal came out like straw and the smoke flavour was rough as guts.

thought I’d mention it so you didn’t waste any time although I recon a green bell pepper would work, should whack a couple in with your next smoke 

 

Habanero and Kiwi fruit make a good sauce

 

Habanero, lime and mango make a wicked fresh salsa great with Carnitas 

 

 

[glenm64 678]

Thanks Powerglide, awesome, you can never have too much chilli. I always have heaps of Jalapenos each year. I normally pickle them, love them, especially on top of pasta or steak.

Chipotle adobo sauce is awesome on Baja style fish tacos, so I'll be brewing some up too this year.

Edited July 22, 2019 by glenm64

[jakeyb77 5,938]

7 hours ago, Tubularbells said:

Thanks @Powerglide i'll be giving that one a go. Sadly I recently ripped up my 4 jalapeno plants as they were decimated last season by aphids  and never really recovered.

What about all those tomato plants you had growing in that well lit room? 😳

[Tubularbells 5,479]

3 hours ago, jakeyb77 said:

What about all those tomato plants you had growing in that well lit room? 😳

Ahh you mean those Dutch tomatoes. Yeah they didn't do too well either.

[Powerglide 492]

Wow looks like a few people are going to have crack, could have a sauce off next summer, like the Mexican CWA 

 

Hint 1 : don't over blend after the 4 hour mark, better if it's more of a chutney, if I had a stick blender I'd be using it but I don't so I have to scoop out with a jug, put it in a wizz, then back in the stock pot.

 

Hint 2 : reduce to thicker than you think, once it cools it goes runnier even in the fridge

 

Hint 3 : track down some Gran Centinero, this is the business straight from the freezer 

 

 

 

[glenm64 678]

Your got me putting Adobo sauce on the summer list of things to do too.

A bit of tequilla in it and some Chipotles in there too, soaking up the sauce. Mmmmmm, Im drooling right now thinking about it.

Anyone else do Baja style fish tacos? I love them done in  tortillas with sweet crispy whiting fillets, adobo mayo, coleslaw (done with red cabbage, carraway seeds and cider vinegar) topped with a slice of avocado.

 

[Batty 4,596]

Ahh, you lost me with the Avocado.