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Beermachine

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Posts posted by Beermachine

  1. 8 hours ago, adm said:

    So the OP inspired me to make some Peri Peri chicken yesterday....

    IMG_6355.thumb.jpeg.a085b4e9b97676625b06fb33e72a14f6.jpeg

     

    Here's most of the ingredients. The Birds Eye chillis are from Senegal, so pretty close to the right ones.

     

    IMG_6357.thumb.jpeg.f9b9af8c182d2e9e13a033a48823d012.jpeg

     

    One chicken parted up and marinading

     

    IMG_6361.thumb.jpeg.f65d2bedbfcdd579e8c4dcb66c8e2496.jpeg

     

    And on the grill. The dull looking piece at the top right is for my wife who doesn't like chilli.

     

    It tasted great. Super spicy just how I like it. I have to say though, Beermachine's chicken in the original post does look better!

     

    Great job man! Excellent looking chook!

  2. Managed to achieve the perfect socarrat with this delicious Paella I have been cooking for years. 

     

    Ingredients

    6 chicken thighs (about 1 1/2 pounds), skinned and deboned

    1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

    3/4 teaspoon salt, divided

    1/4 teaspoon freshly ground black pepper

    2 teaspoons vegetable oil

    2 chorizo sausages chopped

    1 cup chopped onion

    1/2 cup chopped red bell pepper

    1 1/2 cups uncooked Bomba paella rice

    1/2 cup diced plum tomato

    1 teaspoon Hungarian sweet paprika

    1/4 teaspoon saffron threads, crushed

    1 garlic clove, minced

    5 cups fat-free, less-sodium chicken broth (Bomba rice is very thirsty!)

    3/4 pound large shrimp, peeled and deveined

    1 cup (1-inch) diagonally cut asparagus

    1/2 cup frozen green peas, thawed

     

    Preparation

    Preheat grill to 375° with the Paella pan directly over the fire.

    Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

    Add chorizo to pan; cook 1 minute. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Stir in shrimp, asparagus, and peas. Grill until all the moisture is absorbed and the perfect socarrat has formed. DON'T overcook it!!!


     

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  3. 42 minutes ago, vtima said:

    I cure salmon regularly, I always have it on hand. Never tried cold smoking it, although I considered to try it one day. What steps did you take and equipment used?

    I used this 12 inch smoking tube from Amazon:

     

    https://www.amazon.com/Pellet-Stainless-Hexagon-Smoking-Billowing/dp/B08CZD9WNZ/ref=asc_df_B08CZD9WNZ/?tag=hyprod-20&linkCode=df0&hvadid=459722854789&hvpos=&hvnetw=g&hvrand=11472405240623310512&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9003758&hvtargid=pla-944361641424&psc=1

     

    Filled it with alder wood pellets and lit it with a torch. After a couple of minutes of burning blew the flames out and set it at the base of the KJ Classic II with the KAB removed. Opened the bottom and top vents up fully as well as removed the ash tray. Placed the heat deflectors in the lower position and then let it go. The tube lasted 5 hours and produced no heat at all with the deflectors in. Was a cool day at 40F, so this worked in my favor. No airflow issues at all. Smouldered slowly and evenly for the full time. The smoke smelled pretty harsh after it came out, but that dissipated quickly after a couple of hours in the fridge. Sliced it up and all was great. The smoke profile was much better today after resting.

  4. 3 hours ago, SPD500 said:

    Now I need to try this out! Would the recipe from here be a decent place to start, or do you suggest something different? I like the option of this one because it has a calculator for the amount of meat being prepared. For just my wife and I there is no need to make a full loin, I would likely do a 6" section. 

     

    https://amazingribs.com/tested-recipes/pork-recipes/smoked-canadian-bacon-recipe

    I use this one and just omit the maple syrup. I always do a full 10-12lb loin.

     

    https://www.foodiewithfamily.com/homemade-maple-canadian-bacon-smoker-optional/

  5. 9 minutes ago, ckreef said:

     

    I doubt they make their own lump. Most likely a rebrand. The question is what did they rebrand?

     

    I'm Jealous Devil all the way. Get it from BBQGuys.com with free shipping. 

     

    Oh yes, definitely a rebrand. It is good hardwood lump and burns very much like the KJ brand. I got 4 bags, 3 were good size lump, but one was crumbs.

  6. 6 hours ago, bosco said:

    Royal oak red is by far the best charcoal I have used.  I don’t care about the size of it as it burns clean and smells great. With the US border shut down I haven’t stocked up.  
     

    my equally favourite Canadian brand is Maple leaf lump. Someone on the forum let me know that they are back up and running after a factory fire shut them down for two years.  
     

    me I have tried about every brand you can imagine.  These are my go to bags all day everyday 

    Same, always used RO and John's review proved I was on the right track. No point wasting money on inferior lump. I hope the borders open up again soon, I need to make a trip up to Montreal to see some friends and you all need to buy some good old lump down here!

  7. On 11/22/2020 at 10:31 PM, Gebo said:

    Beermachine, I think I gotta have one of those.

    You won't regret it. Best addition I've made in lighting . Tried many other things and this is the most convenient. Cheap, simple to use. Just don't leave the lid open for a high heat searing as the light cannot take that sort of heat.

     

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