Hi everyone,
I've just registered from London UK. I'm originally South African and a braai is a pretty fundamental part of living to us lot - it's less about the technique than the company (if you didn't know, it's basically outdoor grilling, with important traditions like pouring beer on the flames that jump up) - but I've been into smoking one way or another for many years. I like messing around with food in general, and have a ProQ smoker, a sous vide thing, and like pickling and curing as well.
Because we all like pictures, here are a few of my recent/best cooks:
My Most Tasty Ribs Ever (TM) were smoked in my ProQ for 3 hours at low temp (I chopped up cheap dish drying racks to make rib racks so I could fit 8 racks in the smoker) ...
before getting a rub...
and going in the Sous Vide for a couple of days at 60C (I modded a cool box to handle the load).
They were then finished on the grill in batches as people got hungry.
Since I didn't get a chance to take photos of the final ribs here are some wings I made for the same party. These ended up with a spicy apricot glaze.
I've had success (and failure!) making cured salmon and pancetta, but nothing beats taking a big piece of low and slow meat out of the smoker at a big party.
For good measure here is last year's valentine's day steak
and this lamb recipe; a family favourite
I'm just embarking on a project to build a brick smoker and grill in my London garden and will post on the relevant forum there - I'd love some advice (I'm essentially trying to make a permanent version of this).
Great to meet you all and so good to find this community of friendly people to talk to!
:)
I've just registered from London UK. I'm originally South African and a braai is a pretty fundamental part of living to us lot - it's less about the technique than the company (if you didn't know, it's basically outdoor grilling, with important traditions like pouring beer on the flames that jump up) - but I've been into smoking one way or another for many years. I like messing around with food in general, and have a ProQ smoker, a sous vide thing, and like pickling and curing as well.
Because we all like pictures, here are a few of my recent/best cooks:
My Most Tasty Ribs Ever (TM) were smoked in my ProQ for 3 hours at low temp (I chopped up cheap dish drying racks to make rib racks so I could fit 8 racks in the smoker) ...
before getting a rub...
and going in the Sous Vide for a couple of days at 60C (I modded a cool box to handle the load).
They were then finished on the grill in batches as people got hungry.
Since I didn't get a chance to take photos of the final ribs here are some wings I made for the same party. These ended up with a spicy apricot glaze.
I've had success (and failure!) making cured salmon and pancetta, but nothing beats taking a big piece of low and slow meat out of the smoker at a big party.
For good measure here is last year's valentine's day steak
and this lamb recipe; a family favourite
I'm just embarking on a project to build a brick smoker and grill in my London garden and will post on the relevant forum there - I'd love some advice (I'm essentially trying to make a permanent version of this).
Great to meet you all and so good to find this community of friendly people to talk to!
:)
