Waiting For The Sun!
Something I hear a reasonable amount is “I haven’t barbecued much this year as it hasn’t really been sunny”. As someone that not only enjoys
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.
I decided to inject my beef with both flavour and a little fat so I made an injection from some home brewed Chocolate Coffee Porter, some extra virgin olive oil and some Cow Pat! I mixed this well and injected into the beef and 2” intervals. Next I cut small slits into the top of the beef and inserted garlic cloves then made up a slather of Dijon mustard and maple syrup and funnily enough slathered the beef, then coated it in Cow Pat from Angus & Oink. The whole thing was then wrapped in cling film and is now marinating in the fridge ready for when I get home this afternoon. It should take around three hours to smoke at 120 C and 45 minutes resting time.
I also have baby back ribs for this afternoon marinating in various rubs along with home made venison burgers from a Roe that we culled earlier this year. Feeling good about the cook I took some home cured and smoked bacon from the fridge that I had defrosted overnight only to discover it was pork steaks…..really! I need to start using my freezer stickers to label up the food in the freezer!
Nothing else for it but to prepare them to be Traegered! I slathered them in maple syrup, covered them in LumberjAxe Sweet Barbecue Rub and then just gave them a light coating of cracked black pepper, just for contrast. These are also now wrapped in cling film and marinating in the fridge. I think the Traeger is going to be put through its paces this afternoon, a real baptism of fire!
What a first cook on the Traeger Pro 22 pellet grill. Beef sirloin, baby back ribs, pork steaks, venison burgers and sausage. Cooked to perfection, lovely smoky flavour and to be honest the work was in prepping the meat, the Traeger takes care of itself.
Something I hear a reasonable amount is “I haven’t barbecued much this year as it hasn’t really been sunny”. As someone that not only enjoys
As you can imagine I get asked this question a few times in a week and in fairness for the person just getting into their coffee it is a fair question.
So with the introduction of The Coffee Shack to The Barbecue Shack business I thought I would run a quick demo on making an Americano on our Gaggia Classic demo machine.
“What?” I hear you cry. “Why?” I also hear people crying. Why not I say. My Father-in-Law insists on buying meat from dubious sources and bringing it home for me to deal with, almost like a challenge!
Something I hear a reasonable amount is “I haven’t barbecued much this year as it hasn’t really been sunny”. As
As you can imagine I get asked this question a few times in a week and in fairness for the person just getting into their coffee it is a fair question.
So with the introduction of The Coffee Shack to The Barbecue Shack business I thought I would run a quick demo on making an Americano on our Gaggia Classic demo machine.