bigbadbob Posted May 25, 2020 Share Posted May 25, 2020 2 hours ago, Angry Ram said: The brisket is on... ? What's your plan for cooking it? Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 25, 2020 Share Posted May 25, 2020 2 hours ago, Angry Ram said: The brisket is on... ? Looking forward to seeing the end result. Angry Ram 1 Link to comment Share on other sites More sharing options...
Angry Ram Posted May 25, 2020 Share Posted May 25, 2020 39 minutes ago, bigbadbob said: What's your plan for cooking it? 10 hours at about 250F.. Hopefully after about 8 it will have reached 190f internal temperature, then wrap in foil for another 90 mins or so.. Could be an epic fail.. The chippy is open just checked. bigbadbob 1 Link to comment Share on other sites More sharing options...
Angry Ram Posted May 25, 2020 Share Posted May 25, 2020 21 minutes ago, Steve How Hard? said: Looking forward to seeing the end result. Nearly 4 hours in.. Rev, Steve How Hard? and froggg 1 1 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 25, 2020 Share Posted May 25, 2020 20 minutes ago, Angry Ram said: Nearly 4 hours in.. Looking good. Doesn't look far off being ready but what do I know? ? Link to comment Share on other sites More sharing options...
Angry Ram Posted May 25, 2020 Share Posted May 25, 2020 5 minutes ago, Steve How Hard? said: Looking good. Doesn't look far off being ready but what do I know? ? It’s the bark. When it’s finished it looks burnt black but hopefully nice and tender inside. Never done it before so the chippy is looking favourite at the moment. The rub was Mustard Worcester Sauce Chilli flakes Garluc Powder Brown sugar salt Black Pepper Cumin cayenne Powdered onion i-Ram 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 25, 2020 Share Posted May 25, 2020 3 minutes ago, Angry Ram said: It’s the bark. When it’s finished it looks burnt black but hopefully nice and tender inside. Never done it before so the chippy is looking favourite at the moment. The rub was Mustard Worcester Sauce Chilli flakes Garluc Powder Brown sugar salt Black Pepper Cumin cayenne Powdered onion If it's still got 6 hrs to go then if you PM me your address, I've just got time to make it for the dishing up. Angry Ram 1 Link to comment Share on other sites More sharing options...
bigbadbob Posted May 25, 2020 Share Posted May 25, 2020 43 minutes ago, Angry Ram said: 10 hours at about 250F.. Hopefully after about 8 it will have reached 190f internal temperature, then wrap in foil for another 90 mins or so.. Could be an epic fail.. The chippy is open just checked. Foils a good idea,helps keep it juicy. Sounds cracking bud. Don't forget the pics with the finished product. i-Ram and Angry Ram 2 Link to comment Share on other sites More sharing options...
Angry Ram Posted May 25, 2020 Share Posted May 25, 2020 Wicked. So tender. bigbadbob, Comrade 86, Pearl Ram and 6 others 7 1 1 Link to comment Share on other sites More sharing options...
Angry Ram Posted May 25, 2020 Share Posted May 25, 2020 mozza, i-Ram, Steve How Hard? and 7 others 9 1 Link to comment Share on other sites More sharing options...
Pearl Ram Posted May 25, 2020 Share Posted May 25, 2020 That would be lovely with some mushy peas. ? rynny, Angry Ram, Boycie and 1 other 1 3 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 25, 2020 Share Posted May 25, 2020 21 minutes ago, Angry Ram said: Wicked. So tender. 21 minutes ago, Angry Ram said: That looks perfect. ??? Angry Ram 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 25, 2020 Share Posted May 25, 2020 1 hour ago, Angry Ram said: I'm just on the M25. Hope you've saved me some. ? Angry Ram 1 Link to comment Share on other sites More sharing options...
froggg Posted May 26, 2020 Author Share Posted May 26, 2020 Chicken thighs marinated in jerk spices, scotch bonnet chilli sauce, sherry and Jim Beam, all washed down with a glass of leffe blond. Steve How Hard?, Angry Ram and Gap tooth ram 3 Link to comment Share on other sites More sharing options...
Eddie Posted May 26, 2020 Share Posted May 26, 2020 I am addicted to Ikea meatballs, and I've been getting a bit twitchy of late, being unable to get any. A few weeks ago, they released the recipe, so today I had a go. Gap tooth ram, Steve How Hard?, froggg and 2 others 3 2 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 26, 2020 Share Posted May 26, 2020 3 minutes ago, Eddie said: I am addicted to Ikea meatballs, and I've been getting a bit twitchy of late, being unable to get any. A few weeks ago, they released the recipe, so today I had a go. Blimey @Eddie, either you're expecting visitors or you and the good lady have healthy appetites. Link to comment Share on other sites More sharing options...
froggg Posted May 26, 2020 Author Share Posted May 26, 2020 52 minutes ago, Eddie said: I am addicted to Ikea meatballs, and I've been getting a bit twitchy of late, being unable to get any. A few weeks ago, they released the recipe, so today I had a go. How do they compare to the original Eddie? Link to comment Share on other sites More sharing options...
Eddie Posted May 26, 2020 Share Posted May 26, 2020 1 hour ago, Steve How Hard? said: Blimey @Eddie, either you're expecting visitors or you and the good lady have healthy appetites. We ate one third of them today. The rest are now in the freezer, in boxes 9 and 10. I keep a spreadsheet of what's in what box, when it was made etc. Yes, I am that anal. Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted May 26, 2020 Share Posted May 26, 2020 5 minutes ago, Eddie said: We ate one third of them today. The rest are now in the freezer, in boxes 9 and 10. I keep a spreadsheet of what's in what box, when it was made etc. Yes, I am that anal. Gotta admit that I usually mark up anything that can't easily be identified but the missus just wraps food up and bungs it in the freezer. Then when you ask what's what I just get a shrug of the shoulders and a "I dunno." Link to comment Share on other sites More sharing options...
Eddie Posted May 26, 2020 Share Posted May 26, 2020 59 minutes ago, froggg said: How do they compare to the original Eddie? Very similar, but they could have done with more seasoning. Also, after the initial shallow fry to seal them, I cooked them in my air fryer, whereas normally we would use the big oven throughout but cook them slowly from frozen. The air fryer is a bit too fierce and dries them out a little. Perfect for chips, schnitzels, bitterballen, croquettes - in fact, anything with a breadcrumb coating with a quick spray of coconut oil to brown them, but meatballs? Normal oven in a casserole dish or roasting tin with a lid next time. With pork, I'm a bit obsessive regarding internal temperature, and I spent far too long and far too often jabbing them with the meat thermometer. Link to comment Share on other sites More sharing options...
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