So today I wanted to smoke a pork belly but working on a Sunday means I either have to get up mega early to cook it before I go (not happening) or cook it when I get back meaning a late dinner (not terrible) or set the pit up to cook whilst I’m at work, ta da, seems like a plan.
So who cooks on what? The Forums / Groups / BBQ’ers would all lead you to believe that the kamado is the ultimate pit for the backyard pitmaster.
The Great British public is finally waking up to cooking outside, normally with a barbecue (something that uses charcoal or wood) but also with a gas grill (as they believe it to be easier).
So the benefit of having a small kamado is they take just a few minutes to get going and you can hot smoke / grill just a small amount and do it all outside in your shack. So this evenings cook was an impromptu cook utilising what I had available whilst NOT cooking something boring.
Today is the day that we join the Traegerhood as I’m cooking on our Pro 22 today. Some of you may have read that I was planning on cooking a brisket (I know, for my first cook?) but it turned out that my brisket was a beef sirloin joint…..and a lean one at that! Still challenge accepted.
Sometimes we become complacent, especially with a short cook and we end up struggling to get our cook done rather than enjoying the experience. A few of you are already nodding and yes this was me Wednesday evening, a quick grill on some marinated pork steaks so I only used a small amount of charcoal as I didn’t need it to burn for long.
This will be a controversial post as the purest amongst us will disagree with what I am about to write. However space restrictions, finance restrictions and limited supply means that in the UK we seldom buy a full size 1/4″ thick steel offset stick smokers such as is popular in the southern states of the US…
My Squeak & Squawk cook is happening today (ribs & wings) on my Pro Q Frontier Smoker so I thought it best to make another batch of my Squeak & Squawk rub, this time with a twist!
The sun is shining, the birds are singing and the venison is brining. What does that mean? Today we are smoking venison! As a hunter I eat what I shoot and today’s venison is the last piece in the freezer. That would be an issue but tomorrow I’m allowed to hunt again to today venison is on the menu.
Everybody loves bacon, even vegetarians miss the smell, the taste and even the thought of bacon but to be honest I was never a fan of smoky bacon, it had a bitter taste. it turns out that’s because most of it is dipped in liquid smoke and not smoked at all, who’d have thought!
