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Privateer

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  • Gender
    Male
  • Location:
    Devon, UK
  • Interests
    BBQ, Surfing, Growing things and pickling them.
  • Grill
    Big Green Egg

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  1.    TKOBBQ reacted to a post in a topic: Toad in the Hole
  2. Privateer
    thank you, it is a pretty simple batter of plain (AP) flour, milk, eggs. Seasoned with S&P and some chopped fresh sage.
  3.    TKOBBQ reacted to a post in a topic: Toad in the Hole
  4. Privateer
    Just out of curiosity... I use charcoal from a friend who has a small wood here in the UK. It is awesome and it feels good to support a local business. It's all small scale/low impact and I know that the wood was grown about 15 miles from where I live. I was trying to get something like that as a gift for my brother in law in Atlanta and didn't find anything. Is local charcoal a thing in the US? I know that RO are from Georgia and they make the Big Green Egg charcoal but do small scale producers exist?
  5.    pittmab reacted to a post in a topic: Hello from Devon in the UK
  6.    buckleybj reacted to a post in a topic: Toad in the Hole
  7. Privateer
    You're welcome adm! He does different flavours all the time and makes them in batches so you might wait a week or so but they're worth it.
  8.    O C reacted to a post in a topic: Toad in the Hole
  9. Privateer
    There is a chap in the UK who sells sausages under the brand of Sosij. I've tried a few but the cheddar and jalapeno is my favourite. Last weekend I thought that I would try making them into a Toad in the Hole (an English delicacy that should ideally fill a hole in your belly!). Smoked the sausages first using some apple wood. Video here - it was a breezy night! https://photos.app.goo.gl/9dJwC69D7igyxBPs8 They then went into a pan with some onions and beef dripping and back into the BGE to get the temperature up above 200C before adding the batter. After about 20 minutes it was done. There is a video of the almost final here - https://photos.app.goo.gl/iMudhLSbMS7fK8uc6. Excuse the quality. The flames got a little feisty because of the sausage fat on the platesetter. Served with mustard mash potatoes, braised red cabbage and a mushroom, onion and sage gravy. Good eating!
  10. Privateer
    Lundy indeed! Taken from Woolacombe.
  11. Privateer
    You are so right but we'd been explaining to a vegetarian what meat loaf was so had to show some kind of proximity!
  12. Privateer
    At least we have some advance notice! We're on the North Devon coast so do drop by!
  13.    Ron5850 reacted to a post in a topic: Hello from Devon in the UK
  14. Privateer
    It was a vegetarian meatloaf cooked as part of UK BBQ Week during the summer. Some other cooks here - https://www.instagram.com/privateerproductions/ I will!
  15.    Privateer reacted to a post in a topic: Hello from Devon in the UK
  16.    Privateer reacted to a post in a topic: Hello from Devon in the UK
  17.    JeffieBoy reacted to a post in a topic: Hello from Devon in the UK
  18. Privateer
    Hello all, I've been cooking on a Big Green Egg for around 7 years in the UK. I've helped quite a few people to get started with their kamados - be they green, red, black or any shade in between. Looking forward to getting hints and tips and hopefully I can contribute some too. Vaughan
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