2016 UK Smokers Weekend

Discussion in 'UK Smokers' started by smokin monkey, Jan 29, 2016.

  1. Just some pulled pork and some chicken wings, nothing too exciting. I've got some new sauces and rubs to try out. I've been thinking on some dishes for this years meet though, might have to start trialing them soon!
     
    Last edited: Feb 28, 2016
  2. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Not a bad day to do some Q'ing! Got a piece of Belly Pork in the Dutch Oven on my new Pit Boss Kamado Grill. Been on three hours. First time using this Grill.


    Just put on a Beef Joint to Low & Slow, about 2.5 Hours then 0.5 rest ready for tea!

    Yes it's time to get the creative thinking caps on ready for July, got a few ideas myself, that I need to master!
     
  3. Nice, you'll have to post pics when it's done! Can't whack a nice bit of pork belly.

    You just roasting the belly low and slow?
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    The Belly is sat on chopped Carrot & Onion. The meat side has a rub on it. Then a light beer added to cover meat but not the Skin/Crackling.
     
  5. Nice, I find though that if you braise the whole lot, skin and all, then take the skin off, oil and salt it and then bake you actually get a better crackling than if you leave it uncovered. It's a lot more work though!
     
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Out of the Kamado, under a hot (250'C) Halogen Lamp for 5 Minutes.



     
  7. That crackling looks amazing!
     
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Paul. Looking to do a whole Belly Pork at the Smokers Weekend.
     
  9. Nice, I look forward to trying it ;)

    Might have to step up my game this year haha
     
  10. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    I do not think you have anything to worry about, you food is good!!!

    Think Wade is looking for you for help experditing the good on the day.
     
  11. smokewood

    smokewood Smoking Fanatic Group Lead

    Nice looking pork Steve.
     
  12. Aye, we spoke a while ago I believe.
     
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes we did. We will formalise the fool transport and handling a little more this year. I think with our combined resources we should also be able to be more efficient when it comes to keeping the hot food hot and the cold food cold during the buffet.

    Doesn't time fly! I will be renewing my Food Hygiene Supervisor certificate in 2 weeks time. Where did those last 3 years go ???
     
  14. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    We will get it all sorted. Odviously will be bringing the Fridge Trailer. I have at least a dozen Chaffing Dishes. I think we need to look at a BBQ for just heating food up. I have a Gas Buffalo BBQ, similar to the big Cinders BBQ.
     
  15. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I could also bring the FEC-120. That would keep a lot of food warm.
     
  16. Looking like my wife, dog and I may be able to attend.

    [​IMG]

    Going to do a little more research on the location and surrounding area but it says well behaved dogs are allowed (Sky is 12 this year and pretty fragile, so she spends most of her time sleeping)

    So... couple of questions.
    1. Other than the camping costs for the site, what is the cost for attending? Sampling all the amazing food...?

    2. What could a newbie bring to chip in with the day? Even if it is just a few slabs of Old Rosie or something similar.
     
  17. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Jim, please have a look at this link, http://www.smokingmeatforums.com/t/215235/2015-uk-smf-bbq-weekend-roll-call-1st-and-2nd-august/120

    No ther cost involved. We invite campers from the site to join us and sample the food.

    You bring what ever you like, it could be BBQ related or not. Like i have said its a free and easy weekend. Just come lng and see what's cooking, get involved, f you can not bring a BBQ, there could be one available if pre -arranged.

    If you are thinking of booking, ring the site and tell them you are with the Smoking Weekend, and they will site you in the right area.
     
    Last edited: Apr 11, 2016
  18. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    No problem with the dog. They are happy to have well behaved dogs on site. Kiska brought his last year. The main problem for them is they tend to get over fed [​IMG]

    Currently there are no additional costs to attend. Although it is not essential, we do hope you will bring something food-wise to share. We all also bring along some wine and beer etc. to help wash down the food. 

    The whole event is very casual. On the Saturday we encourage anyone who wants to to prepare something for the banquet (usually held at about 4pm) to do so. There are no competitions and nobody is judged. We all go to share ideas and try new things - and if there is something specific that someone wants to learn then there will be people there who can help them. 

    Because there is usually so much food we do open up the table to the rest of the camp site at around 4:30. We get a lot of people from the site who are very interested to find out more.

    Several of us will bring BBQs to cook on and, providing we know in advance, we can usually provide spares. There will be food preparation tables provided and a large walk-in chiller trailer for the storage of food before and after the event - and also to keep the wine and beer cool. We also provide warming dishes ans cutlery. We do advise you to bring folding chairs though.

    Food wise it can be anything... brisket, pulled pork, chicken, salmon, burgers (yes I did say burgers), chilli, prawns, coleslaw, salads, potatoes, breads, biscuits, desserts... anything that you can prepare that you think others may like. We were inundated with beans last year and so we try to get people to agree what they intend bringing before the event. If you really want to do something specific then that is fine as a number of us are happy to fill in the gaps as required.

    Although there are a few of us BBQ sad cases there, we are usually outnumbered by our other halves and friends. For the ones that can get there on Friday night (most of us try to) we sit and chat and cook snacks on a couple of BBQs. Last year Steve brought along his Tandor and was cooking delicious Pizza for us all using his latest Heath Robinson patented pizza lowering device [​IMG]

    Do not worry about that yet though. We will be asking people to let us know what they intend to bring in 2 or 3 weeks time.

    It would be great to see you there if you can make it. Almost everyone says that they were very nervous before they come the first time however as soon as they arrive it is as if we have all known each others for years. The other halves also enjoy it - probably as much as we do [​IMG]  
     
    Last edited: Apr 11, 2016
  19. Booked up.  [​IMG]

     
  20. Thanks for all that info Wade...

    Sounds too good to miss, so we are all booked in!

    Sky, as I said, is an old girl and will spend most of her time sleeping in the camper/awning.

    As for things to bring, could we put dibs on the coleslaw?
    We keep chickens, so we make our own Mayo in a Thermomix, which we also use for making coleslaw.
    Actually thinking about bringing the Thermomix with us and doing the work there on the Saturday. If anyone is interested in seeing it in action
    (SUPERB bit of kit and I can see if helping out with rubs, bastes and smoking in general) unless you guys all have them all ready?

    Will also bring a few slabs of cider/beet/coke... or what ever people like.

    Want to be sure we put in as much as I am sure we will get out of it.

    Excited for it now!
     

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