Had a BBQ today, my first roasts in the Smoker, a pork-filet and a pork-ham roast with two different marinades (And no its not charred, it has to look like this). Was alot of work but was worth, great taste and aroma. 
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Had a BBQ today, my first roasts in the Smoker, a pork-filet and a pork-ham roast with two different marinades . Was alot of work but was worth, great taste and aroma.
yummy, Looks stunning. Hope the weather was Fitting as well ?!
We had luck it was dry today, evrything ok.Had a BBQ today, my first roasts in the Smoker, a pork-filet and a pork-ham roast with two different marinades . Was alot of work but was worth, great taste and aroma.
yummy, Looks stunning. Hope the weather was Fitting as well ?!
looks brilliant. how long it take in the smoker? heard about it takes hours or not?
shit, now i am hungry again. COCK
shit, now i am hungry again. COCK
depends on how big the roasts are, these medium-sized were around 4hours in the Smoker, bigger roasts easy 6 hours.
But thats a taste and aroma you don't get with any other method.
Must take ages if you have more than one person to feed. They are for an individual right? Looks delicious. A loaf sliced in half, that in between and sandwich is made.
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Looks great ! but you have to start early to be ready for dinner, what time did you say we were welcome ?
Looks great ! but you have to start early to be ready for dinner, what time did you say we were welcome ?
No Glen that were 4 kilogram meat, so we could feed more than 1 person
4kg = 1 portion (greedy pig assignment unlocked - reward is a spork)
This wouldn't happen to be near Rostock would it ;-)
I'll be camped out here all week for work, so a nice bite of home smoked ham would be lovely!!!
I'll be camped out here all week for work, so a nice bite of home smoked ham would be lovely!!!
like always, only the Fräuleins in mindbut wheres the pictures of the Fräulein`s ? eating your meat sek ?
Re : SEK's BBQ today
BBQ topic !
After SEK's meat, sea fruits and mussels (not Fräuleins' one !) !
Here is a local method (from Charente-Maritime, around La Rochelle) to cook those shells, called églade or éclade :
You first need a brut wooden board. Then, the most difficult and the longest (~45mn), place each mussel, one by one, starting from the middle of the board, with their opening side towards the board, in order to prevent ashes to fall inside the shell. You can hammer some nails for the beginning.
Then, recover them with 10cm height of pine needles. FIRE ! (~5mn !)
Plan paper napkins because the shells are now losing their black color !
Should be disgusted with slices of bread and salted butter and white or rosé wine !
BBQ topic !
After SEK's meat, sea fruits and mussels (not Fräuleins' one !) !
Here is a local method (from Charente-Maritime, around La Rochelle) to cook those shells, called églade or éclade :
You first need a brut wooden board. Then, the most difficult and the longest (~45mn), place each mussel, one by one, starting from the middle of the board, with their opening side towards the board, in order to prevent ashes to fall inside the shell. You can hammer some nails for the beginning.
Then, recover them with 10cm height of pine needles. FIRE ! (~5mn !)
Plan paper napkins because the shells are now losing their black color !
Should be disgusted with slices of bread and salted butter and white or rosé wine !
Mmmm......I like abit of ham and also partial to some mussels. But which is better ? Charred Sek or Charred Spliffy :???:
Only way to find out is that they have to invite us all and we will make a vote afterwards is that a plan ?