@ElendilTheTall Hello... hoping you see this. You know that steak is normally considered a high-heat method grilled item, and as is pizza, not low and slow smoked barbecue....
With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited budget. I had originally looked at a hot smoker like this, but I've also read that you can use a st...
I mean that I have been installing each new OS version from scratch for the last few years because there always was something broken. But apt should be able to update the OS from inside the old install.
Its mostly about patience and fire managmeent. I would also recommend the kind of bbq thermometer you can hang down through the smoke holes. Its pretty much an oven thermometer with a probe on.
I think grill in UK means broil here. So I don't know what words to use to distinguish these cooking methods. Except grilling really is upside down broiling, so maybe grilling will do.
@derobert probe ones in the retail market, maybe 20 years or so. Certainly in my cooking lifetime. Whereas most kitchen equipment goes back far longer. So relatively new.
@ElendilTheTall Smoked meat is fantastically wonderful.
I recommend starting with Pork Butt. it is the most forgiving.
@ElendilTheTall speaking of clones, I have been thinking of getting a mixer which can stand on its own. I think you had a Kitchenaid clone - how do you find it?
@Sobachatina No, I mean relative to the history of most appliances which go back to the 1930s or so in their modern incarnation. Or the 1950s for popularity.
@Sobachatina Brisket is for experts, and texans. And I agree, done right it is sublime, but much harder to do right without braising.
@ElendilTheTall You don't have to hack it at all. Just close the smoke holes at the top, and add an aluminum tray or an old rusty cast iron skillet to do the smoking.
@SAJ14SAJ Well, it stands there and mixes. And costs 300 Euros. As opposed to my mixer, which requires me to hold it all the time, for a cost of 40 Euros. The motor has nominally the same power, 450 Watt.
you add your ingredients, lower the mixing section with a satisfying click, grasp the beautiful brushed steel, gnurled speed knob in your hand, and turn it on. With a deep, Teutonic hum it stirs into life, a cerulean light glowing from the knob's surround, an LED as bright as a thousand suns illuminating your ingredients
@Sobachatina Normally not, but there are amazon marketplace sellers who sell ice trays in almost any shape.
I like making small ice cream portions in these. The pinguins are quite deep, so I get the equivalent of one small ice cream ball in each, maybe 45 ml.
@ElendilTheTall We lost track of your bbq question... did any of this help at all? Would you like to discuss regional sauce variations? :-) :-) :-) :-)
@ElendilTheTall BBQ is very forgiving. There is a huge window of success, in the sense of waiting until it is done.
As long as you have heat, smoke, and meat you will be successful.
The first true bbq I hever had was done in a small portable square grill at an Air Force base in Alabama. Talk about non ideal equipment. But after smoking about 8 hours, it was still sublime.
I just would not want to spend money on something I wouldn't use a lot. ... but perhaps you are a Duke or something and just haven't told us? :-)
My mother used to make a casserole from roasted chicken breasts, sour cream, cream of mushrroom soup, and Pepperige Farm stuffing mix on top.
I thought it was just fine to stop at the roasted chicken breasts, which were wonderful. We ate the skin as a treat. Then she had to put it in that nasty casserole. I wonder if that is why my sister went vegetarian.
@Sobachatina I took that as a given, probably with french friend onions on top!
I don't think we should just any cuisine by its commercial recipes like the Campbell's casseroles which were promulgated on a less wary world for the sole purpose of selling condensed soup.
