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FoodBanter.com » Food and Cooking » Barbecue > Noobie Lurker Thank-You (and obligatory question)
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Default Noobie Lurker Thank-You (and obligatory question)
Firstly, apologies for lurking for so long (a couple or three months
by now) without contributing - I am having great fun learning to
barbecue on my ECB (unmodified due to a mix of 20% ineptitude and 80%
lethargy). As you would probably expect, turkey legs, sausages and
pulled pork have been my greatest successes so far - haven't been
brave enough to tackle a brisket yet, but soon ... Anyway, once I
have experimented with sufficient success to be able to contribute I
will certainly do so. The only thing I can add so far is two quick
suggestions for leftover pulled pork - in a stir fry with noodles and
onions or use it in Nasi Goreng (one of our favourites).

Secondly, a big thank-you to everyone who contributes here on a
regular basis - I have learnt so much and really enjoyed some of the
discussions.

Now for the question - I have foolishly agreed to provide some cold
meats for my family this Boxing Day (yes, I am British for those who
did not guess it at the word "favourites") and now I am beginning to
doubt the wisdom of this offer. Long story short - I will need to cook
the weekend before Christmas (in cold, inevitably windy London
weather) and take it the following weekend chilled (or frozen). I want
to take sliced Pork and the question is - once I have cooked it to a
sufficient internal temperature (I reckon around 170-175?), would it
be better to leave it in one lump to cool and slice it chilled on the
day of eating, or slice it before chilling/freezing? BTW - I usually
get a boneless cut, if that makes a difference.

Appreciate your help and I hope to be able to help others here
eventually.
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Steve Calvin > wrote in message >...
> wrote:
>
> <snip>
> > Now for the question - I have foolishly agreed to provide some cold
> > meats for my family this Boxing Day (yes, I am British for those who
> > did not guess it at the word "favourites")
>
> Howdy from the western side of the "pond". Boxing day, isn't that
> where the bosses trade places with the employees or "subordinates"?

I'm not sure anyone knows the true meaning of the term, but one
believable one is that Boxing Day is the celebration of the feast of
St. Stephen and the term refers to the opening of church poor boxes on
that day. What it boils down to (if I am allowed to use that phrase
here!) is another day of presents, eating and drinking. It is a
holiday in Britain (and Canada), but not in Scotland - They have the
day after New Year's Day off due to Hogmanay being such a huge event
(often resulting in a two day hangover for those attending).
>
> and now I am beginning to
> > doubt the wisdom of this offer. Long story short - I will need to cook
> > the weekend before Christmas (in cold, inevitably windy London
> > weather) and take it the following weekend chilled (or frozen). I want
> > to take sliced Pork and the question is - once I have cooked it to a
> > sufficient internal temperature (I reckon around 170-175?), would it
> > be better to leave it in one lump to cool and slice it chilled on the
> > day of eating, or slice it before chilling/freezing? BTW - I usually
> > get a boneless cut, if that makes a difference.
> >
> > Appreciate your help and I hope to be able to help others here
> > eventually.
>
> Boy, I've never done that and wouldn't really recommend it because I
> think that it's going to dry out but I wouldn't cut it prior to
> chilling/freezing. How do you plan to warm it or are you going to
> serve it cold or room temperature?

The plan is to have it cold/room temp. The tradition in my family (and
lots of other British ones) is to eat the leftover Turkey etc from the
previous day cold with mashed potato (warm, obviously), pickles
(pickled beetroot, onions, cabbage) and a general smorgasbord. That
said, I might break with tradition slightly and take frozen pulled
pork - I have nuked this in the microwave before and it has turned out
really well.

Thanks

Gavin
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Steve Calvin > wrote in message >...
> wrote:
>
> <snip>
> > Now for the question - I have foolishly agreed to provide some cold
> > meats for my family this Boxing Day (yes, I am British for those who
> > did not guess it at the word "favourites")
>
> Howdy from the western side of the "pond". Boxing day, isn't that
> where the bosses trade places with the employees or "subordinates"?

I'm not sure anyone knows the true meaning of the term, but one
believable one is that Boxing Day is the celebration of the feast of
St. Stephen and the term refers to the opening of church poor boxes on
that day. What it boils down to (if I am allowed to use that phrase
here!) is another day of presents, eating and drinking. It is a
holiday in Britain (and Canada), but not in Scotland - They have the
day after New Year's Day off due to Hogmanay being such a huge event
(often resulting in a two day hangover for those attending).
>
> and now I am beginning to
> > doubt the wisdom of this offer. Long story short - I will need to cook
> > the weekend before Christmas (in cold, inevitably windy London
> > weather) and take it the following weekend chilled (or frozen). I want
> > to take sliced Pork and the question is - once I have cooked it to a
> > sufficient internal temperature (I reckon around 170-175?), would it
> > be better to leave it in one lump to cool and slice it chilled on the
> > day of eating, or slice it before chilling/freezing? BTW - I usually
> > get a boneless cut, if that makes a difference.
> >
> > Appreciate your help and I hope to be able to help others here
> > eventually.
>
> Boy, I've never done that and wouldn't really recommend it because I
> think that it's going to dry out but I wouldn't cut it prior to
> chilling/freezing. How do you plan to warm it or are you going to
> serve it cold or room temperature?

The plan is to have it cold/room temp. The tradition in my family (and
lots of other British ones) is to eat the leftover Turkey etc from the
previous day cold with mashed potato (warm, obviously), pickles
(pickled beetroot, onions, cabbage) and a general smorgasbord. That
said, I might break with tradition slightly and take frozen pulled
pork - I have nuked this in the microwave before and it has turned out
really well.

Thanks

Gavin
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Graeme...in London
 
Posts: n/a
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" > wrote in message
om...
> Firstly, apologies for lurking for so long (a couple or three months
> by now) without contributing - I am having great fun learning to
> barbecue on my ECB (unmodified due to a mix of 20% ineptitude and 80%
> lethargy). As you would probably expect, turkey legs, sausages and
> pulled pork have been my greatest successes so far - haven't been
> brave enough to tackle a brisket yet, but soon ... Anyway, once I
> have experimented with sufficient success to be able to contribute I
> will certainly do so. The only thing I can add so far is two quick
> suggestions for leftover pulled pork - in a stir fry with noodles and
> onions or use it in Nasi Goreng (one of our favourites).
>
> Secondly, a big thank-you to everyone who contributes here on a
> regular basis - I have learnt so much and really enjoyed some of the
> discussions.
>
> Now for the question - I have foolishly agreed to provide some cold
> meats for my family this Boxing Day (yes, I am British for those who
> did not guess it at the word "favourites") and now I am beginning to
> doubt the wisdom of this offer. Long story short - I will need to cook
> the weekend before Christmas (in cold, inevitably windy London
> weather) and take it the following weekend chilled (or frozen). I want
> to take sliced Pork and the question is - once I have cooked it to a
> sufficient internal temperature (I reckon around 170-175?), would it
> be better to leave it in one lump to cool and slice it chilled on the
> day of eating, or slice it before chilling/freezing? BTW - I usually
> get a boneless cut, if that makes a difference.
>
> Appreciate your help and I hope to be able to help others here
> eventually.

Gavin,

FWIW, I'll offer the following advice. Firstly, I would definitely cook your
meat now and wouldn't gamble on cooking it nearer Christmas for a couple of
reasons. The ECB doesn't like the cold weather, and it is difficult (nigh
impossible) to get the temperature high enough for suitable long smokes in
December when the ambient temperature rarely rises above freezing. It would
be even more difficult considering you haven't carried out the mods. If you
do decide to cook in December, run with a dry water pan. This can get the
dome temperature somewhere near 250F but it is a struggle and takes constant
monitoring.

Cook your pork and freeze (vacuum seal if possible) and slice it on the day
is my advice. I have cooked larger cuts this way and they haven't dried out
too much, and are perfectly acceptable.

You might also want to brine and smoke a turkey breast (got to brine, or it
will dry out) and cook to an internal of 170F-175F and try a beef round
roast cooked to an internal of 165F for med/well done. Again, keep the cuts
whole and slice on the day.

One final piece of advice. I don't know what brand of charcoal you use, but
I highly recommend hunting for Big K Restaurant Charcoal. It retails for
around 8 quid for a 12 kilo bag and is far superior to the average lump on
sale in garage forecourts etc. The restaurant charcoal is considerably
larger than others available and is ideal for longer burning (it is also
easily lit). I live in North London and it is widely available in Turkish
and Greek supermarkets. If you experience difficulty in obtaining it, their
tel no is 0800 328 5124. They should advise you of your local stockist.

Good luck, and carry out the mods soon. It will make life a lot easier:-)

Graeme


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Kevin S. Wilson
 
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On Mon, 27 Sep 2004 04:56:35 GMT, Harry Demidavicius
> wrote:

>On Sun, 26 Sep 2004 07:19:01 -0600, Kevin S. Wilson >
>wrote:
>
>>
>>Boxing Day! How could I be so thoughtless?
>>
>>In my first post I forgot to make an early toast to celebrate you
>>Canadians' victory over the British in the Boxer Rebellion. Cheers!
>
>WTF are you talking about?
>
Take the hook out of your mouth and I'll tell you, Harry.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology
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"Graeme...in London" > wrote in message >...
> " > wrote in message
> om...
> > Firstly, apologies for lurking for so long (a couple or three months
> > by now) without contributing - I am having great fun learning to
> > barbecue on my ECB (unmodified due to a mix of 20% ineptitude and 80%
> > lethargy). As you would probably expect, turkey legs, sausages and
> > pulled pork have been my greatest successes so far - haven't been
> > brave enough to tackle a brisket yet, but soon ... Anyway, once I
> > have experimented with sufficient success to be able to contribute I
> > will certainly do so. The only thing I can add so far is two quick
> > suggestions for leftover pulled pork - in a stir fry with noodles and
> > onions or use it in Nasi Goreng (one of our favourites).
> >
> > Secondly, a big thank-you to everyone who contributes here on a
> > regular basis - I have learnt so much and really enjoyed some of the
> > discussions.
> >
> > Now for the question - I have foolishly agreed to provide some cold
> > meats for my family this Boxing Day (yes, I am British for those who
> > did not guess it at the word "favourites") and now I am beginning to
> > doubt the wisdom of this offer. Long story short - I will need to cook
> > the weekend before Christmas (in cold, inevitably windy London
> > weather) and take it the following weekend chilled (or frozen). I want
> > to take sliced Pork and the question is - once I have cooked it to a
> > sufficient internal temperature (I reckon around 170-175?), would it
> > be better to leave it in one lump to cool and slice it chilled on the
> > day of eating, or slice it before chilling/freezing? BTW - I usually
> > get a boneless cut, if that makes a difference.
> >
> > Appreciate your help and I hope to be able to help others here
> > eventually.
>
> Gavin,
>
> FWIW, I'll offer the following advice. Firstly, I would definitely cook your
> meat now and wouldn't gamble on cooking it nearer Christmas for a couple of
> reasons. The ECB doesn't like the cold weather, and it is difficult (nigh
> impossible) to get the temperature high enough for suitable long smokes in
> December when the ambient temperature rarely rises above freezing. It would
> be even more difficult considering you haven't carried out the mods. If you
> do decide to cook in December, run with a dry water pan. This can get the
> dome temperature somewhere near 250F but it is a struggle and takes constant
> monitoring.
>
> Cook your pork and freeze (vacuum seal if possible) and slice it on the day
> is my advice. I have cooked larger cuts this way and they haven't dried out
> too much, and are perfectly acceptable.
>
> You might also want to brine and smoke a turkey breast (got to brine, or it
> will dry out) and cook to an internal of 170F-175F and try a beef round
> roast cooked to an internal of 165F for med/well done. Again, keep the cuts
> whole and slice on the day.
>
> One final piece of advice. I don't know what brand of charcoal you use, but
> I highly recommend hunting for Big K Restaurant Charcoal. It retails for
> around 8 quid for a 12 kilo bag and is far superior to the average lump on
> sale in garage forecourts etc. The restaurant charcoal is considerably
> larger than others available and is ideal for longer burning (it is also
> easily lit). I live in North London and it is widely available in Turkish
> and Greek supermarkets. If you experience difficulty in obtaining it, their
> tel no is 0800 328 5124. They should advise you of your local stockist.
>
> Good luck, and carry out the mods soon. It will make life a lot easier:-)
>
> Graeme


Thanks for that, Graeme - I have been using lump (after reading many
posts here on the subject) but was not sure of a decent brand here in
London - Been using Tesco's brand over the summer which was OK, but
didn't really have large lumps - I am in East London so will
definitely keep an eye out for "Big K". I quite enjoy a bit of
"monitoring" of the ECB (or "p*ss*ng about with it" as I prefer to
call it), but really could not imagine doing it for the seven plus
hours that it would take to do the whole cook (especially in
December). I don't know why I didn't think of cooking it now for
Christmas - If I'm going to have to freeze it (which I am), might as
well do it whilst still possible to cook outside. I was kind of hoping
for one of those cold, crisp winter days (the really gorgeous ones)
when it is around freezing, but the sky is crystal clear and there is
absolutely no wind whatsoever, but your right - even in those
conditions, it would be very difficult to maintain a decent temp on
the ECB.

Re the mods - I really do plan to drill some holes in the charcoal pan
to see what a difference it makes. Obviously I am new to this game as
I can't imagine that a few holes would make that much difference, but
from everything I have read here, they so obviously must! (shows what
I know about fire-tending). Re the water pan - I have been lining with
foil and filling about a quarter full of hot water - this seems to
help flatten out my initial temp spike. Last time I cooked, I did not
refill and this helped keep the temp at the grate at around 275 or so
(In August). To combat the wind over here, I have been using one of
those beach windbreakers. I just hammered it around three sides of the
cooker - leaving the front for access. This really did seem to help
keep the temp up once I got there.

Thanks for the brining tip - Turkey legs are the thing I have been
experimenting with most - I have tried brining, Koshering and cooking
them naked (the turkey legs, not me). I definitely prefer the brined
ones.

I like the idea of trying a beef round roast in addition to the pork.
I have been using CYM and a made-up rub of salt, pepper, cayenne
pepper and garlic powder. Would this work on the beef, or would I be
better off trying it on it's own first time around?

Thanks again for your input - what do you use to barbecue on? - I have
seen many of your excellent posts here, but can't recall one stating
what you use.

All the Best (and apologies for rambling-on)

Gavin
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Harry Demidavicius
 
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On Mon, 27 Sep 2004 10:23:13 -0600, Kevin S. Wilson >
wrote:

>On Mon, 27 Sep 2004 04:56:35 GMT, Harry Demidavicius
> wrote:
>
>>On Sun, 26 Sep 2004 07:19:01 -0600, Kevin S. Wilson >
>>wrote:
>>
>>>
>>>Boxing Day! How could I be so thoughtless?
>>>
>>>In my first post I forgot to make an early toast to celebrate you
>>>Canadians' victory over the British in the Boxer Rebellion. Cheers!
>>
>>WTF are you talking about?
>>
>Take the hook out of your mouth and I'll tell you, Harry.


Suitably Hooked and Landed. God will get you for this, when She has a
moment to spare, Kev.

Harry
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Kevin S. Wilson
 
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On Mon, 27 Sep 2004 22:57:47 GMT, Harry Demidavicius
> wrote:

>On Mon, 27 Sep 2004 10:23:13 -0600, Kevin S. Wilson >
>wrote:
>
>>On Mon, 27 Sep 2004 04:56:35 GMT, Harry Demidavicius
> wrote:
>>
>>>On Sun, 26 Sep 2004 07:19:01 -0600, Kevin S. Wilson >
>>>wrote:
>>>
>>>>
>>>>Boxing Day! How could I be so thoughtless?
>>>>
>>>>In my first post I forgot to make an early toast to celebrate you
>>>>Canadians' victory over the British in the Boxer Rebellion. Cheers!
>>>
>>>WTF are you talking about?
>>>
>>Take the hook out of your mouth and I'll tell you, Harry.
>
>
>Suitably Hooked and Landed.

Yeah, but you are too polite to let me have the pleasure of playing
you into the net. You're supposed to call me an ignorant American with
no knowledge of cultures other than my own, then haughtily point me to
a dozen web pages where my ignorance about Boxing Day can be cured.

>God will get you for this, when She has a
>moment to spare, Kev.

She'll have to get in line behind the others.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology
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Harry Demidavicius
 
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On Mon, 27 Sep 2004 17:31:25 -0600, Kevin S. Wilson >
wrote:

>On Mon, 27 Sep 2004 22:57:47 GMT, Harry Demidavicius
> wrote:
>
>>On Mon, 27 Sep 2004 10:23:13 -0600, Kevin S. Wilson >
>>wrote:
>>
>>>On Mon, 27 Sep 2004 04:56:35 GMT, Harry Demidavicius
> wrote:
>>>
>>>>On Sun, 26 Sep 2004 07:19:01 -0600, Kevin S. Wilson >
>>>>wrote:
>>>>
>>>>>
>>>>>Boxing Day! How could I be so thoughtless?
>>>>>
>>>>>In my first post I forgot to make an early toast to celebrate you
>>>>>Canadians' victory over the British in the Boxer Rebellion. Cheers!
>>>>
>>>>WTF are you talking about?
>>>>
>>>Take the hook out of your mouth and I'll tell you, Harry.
>>
>>
>>Suitably Hooked and Landed.
>
>Yeah, but you are too polite to let me have the pleasure of playing
>you into the net. You're supposed to call me an ignorant American with
>no knowledge of cultures other than my own, then haughtily point me to
>a dozen web pages where my ignorance about Boxing Day can be cured.
>
>>God will get you for this, when She has a
>>moment to spare, Kev.
>
>She'll have to get in line behind the others.

OK. 'You're an ignorant American with no knowledge of cultures other
than your own'.


Harry

PS - Please supply appropriate web pages so that I can then haughtily
point you to them. Thks.


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Harry Demidavicius
 
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On Mon, 27 Sep 2004 17:31:25 -0600, Kevin S. Wilson >
wrote:

>On Mon, 27 Sep 2004 22:57:47 GMT, Harry Demidavicius
> wrote:
>
>>On Mon, 27 Sep 2004 10:23:13 -0600, Kevin S. Wilson >
>>wrote:
>>
>>>On Mon, 27 Sep 2004 04:56:35 GMT, Harry Demidavicius
> wrote:
>>>
>>>>On Sun, 26 Sep 2004 07:19:01 -0600, Kevin S. Wilson >
>>>>wrote:
>>>>
>>>>>
>>>>>Boxing Day! How could I be so thoughtless?
>>>>>
>>>>>In my first post I forgot to make an early toast to celebrate you
>>>>>Canadians' victory over the British in the Boxer Rebellion. Cheers!
>>>>
>>>>WTF are you talking about?
>>>>
>>>Take the hook out of your mouth and I'll tell you, Harry.
>>
>>
>>Suitably Hooked and Landed.
>
>Yeah, but you are too polite to let me have the pleasure of playing
>you into the net. You're supposed to call me an ignorant American with
>no knowledge of cultures other than my own, then haughtily point me to
>a dozen web pages where my ignorance about Boxing Day can be cured.
>
>>God will get you for this, when She has a
>>moment to spare, Kev.
>
>She'll have to get in line behind the others.

OK. 'You're an ignorant American with no knowledge of cultures other
than your own'.


Harry

PS - Please supply appropriate web pages so that I can then haughtily
point you to them. Thks.


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Graeme...in London
 
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" > wrote in message
om...

<snipped everything so not to get flamed>

Gavin,

Good that you've taken the time to post to the group. To answer your
question re equipment, I have both an ECB and a Charbroil Deluxe H2O.
(Deluxe, ha, bloody ha!) I mostly (always) use the Charbroil.

The beef round roast is a simple cut to do, and it doesn't cost an arm and a
leg either. I used a lemon juice, EVOO, crushed garlic and some old apricot
chutney as an overnight marinade (go easy on the garlic. No more than 3
cloves) recently on a large rib cut that worked well. I personally avoid
salt on uncooked beef as I feel that it draw out the juices.

I did a 14 hour smoke recently using the restaurant charcoal with the
minimum of effort. It has a low ash content and some of the pieces are huge
and burn for hours.

You might want to check out alt.binaries.food. A lot of the regulars here
post pics of their equipment and smoked foods there, and it is a good source
of ideas.

Graeme (who has been looking everywhere for a windbreaker)


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"Graeme...in London" > wrote in message >...
> " > wrote in message
> om...
>
> <snipped everything so not to get flamed>
>
> Gavin,
>
> Good that you've taken the time to post to the group. To answer your
> question re equipment, I have both an ECB and a Charbroil Deluxe H2O.
> (Deluxe, ha, bloody ha!) I mostly (always) use the Charbroil.

Looking at the Charbroil "Deluxe", the fact that the top is removable
to allow access to the charcoal pan would certainly give it points
over the ECB.
>
> <good marinade & advice snipped>
Thanks for the tip about salt on the beef - I haven't tried any beef
yet, but can see how salt may draw out the juices.

> I did a 14 hour smoke recently using the restaurant charcoal with the
> minimum of effort. It has a low ash content and some of the pieces are huge
> and burn for hours.
>
Was that the Pastrami you were discussing on this ng a couple of weeks
ago? The recipe and method seemed to take a long time - Was it worth
the effort? My wife and I looove Pastrami. It would be great to try
and cook this sometime (maybe next summer)

> Graeme (who has been looking everywhere for a windbreaker)
I bought mine in Hastings earlier this year (cost six quid). I will be
in Great Yarmouth this weekend and I should be able to pick one up
there, if you want. It would be no problem to bring it back. Let me
know before the weekend (I leave Friday afternoon).

Thanks again for the advice

Gavin
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Sir Benjamin Nunn
 
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" > wrote in message
om...

>
> The plan is to have it cold/room temp. The tradition in my family (and
> lots of other British ones) is to eat the leftover Turkey etc from the
> previous day cold with mashed potato (warm, obviously), pickles
> (pickled beetroot, onions, cabbage) and a general smorgasbord. That
> said, I might break with tradition slightly and take frozen pulled
> pork - I have nuked this in the microwave before and it has turned out
> really well.


Boxing Day dinner has been one of my favourite meals of the year, ever since
I was a child.

Cold turkey, sausages, ham, crispy bacon, forcemeat, stuffing, all manner of
pickles, all different salads, dips, some nice bread, e.g. ciabatta, eggs,
cheeses, some cured cuts... Maybe some salmon fillets, sausage rolls, scotch
eggs, pork pies etc.

We always have this all cold, except for freshly fried mashed potato cakes
which arrive steaming hot.

I'm sure it's gastronomically unsound, but I love a big plateful of cold
party stuff like this, where I can choose what I want. Mmm... big mouthful
of cold sweetcorn stuffing, sausage, potato, beetroot, mayonnaise and
mustard. Only at Christmas.

BTN


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Graeme...in London
 
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" > wrote in message
om...

<snipped>

> > I did a 14 hour smoke recently using the restaurant charcoal with the
> > minimum of effort. It has a low ash content and some of the pieces are
huge
> > and burn for hours.
> >
> Was that the Pastrami you were discussing on this ng a couple of weeks
> ago? The recipe and method seemed to take a long time - Was it worth
> the effort? My wife and I looove Pastrami. It would be great to try
> and cook this sometime (maybe next summer)

It was indeed, Gavin, and an excellent effort if I do say so myself <BG>.
The only down side was the cost of the brisket (6 f'n pounds a kilo).
>
> > Graeme (who has been looking everywhere for a windbreaker)
> I bought mine in Hastings earlier this year (cost six quid). I will be
> in Great Yarmouth this weekend and I should be able to pick one up
> there, if you want. It would be no problem to bring it back. Let me
> know before the weekend (I leave Friday afternoon).

Excellent offer, that has sparked my brain into gear. My father is doing
some consultancy work in Lowestoft, and is visiting me in a couple of weeks
time. I'll ask him to visit a local store and pick me one up. Don't know why
I didn't think of that before.

Graeme (hitting forehead with palm of hand)


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Graeme...in London
 
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" > wrote in message
om...

I also want to get hold of a Polder (or something equivalent) whilst I am
> there to replace the oven/stick and stay thermometers that I currently
> use.
>
> All the Best
> Gavin (who is waiting for a weekend when it doesn't rain all day to
> continue his adventures in BBQ).

Gavin,

This is a good thermometer that can be purchased by mail-order. I have been
using it regularly and will give it the thumbs up. Good value at around 12
pounds.

http://www.etiltd.co.uk/low_cost_thermometers.htm

It's the Timer and Thermometer on the page display

Graeme




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  #28 (permalink)   Report Post  
Tyler Hopper
 
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Default

" > wrote in message
om...
> Thanks for that. I have marvelled at your ECBX2 a few times - I have
> been interested in many of your postings as you have helpfully gone
> into so much detail about ECB use and the experiments you have
> performed. I even Googled on the Sunbeam grill that you mention as a
> replacement for the charcoal pan (I figured this would be the easiest
> way to modify my ECB as all I would need to do is mount the legs on
> the outside of it and raise the Sunbeam to the correct height), but I
> could not find a listing for it.

A Weber Smokey Joe would probably work.

_________
ht_redneck


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  #29 (permalink)   Report Post  
anonymous
 
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Hi,

do a brisket, it's better (well at least the lean half) sliced cold.

wrote:
> Firstly, apologies for lurking for so long (a couple or three months
> by now) without contributing - I am having great fun learning to
> barbecue on my ECB (unmodified due to a mix of 20% ineptitude and 80%
> lethargy). As you would probably expect, turkey legs, sausages and
> pulled pork have been my greatest successes so far - haven't been
> brave enough to tackle a brisket yet, but soon ... Anyway, once I
> have experimented with sufficient success to be able to contribute I
> will certainly do so. The only thing I can add so far is two quick
> suggestions for leftover pulled pork - in a stir fry with noodles and
> onions or use it in Nasi Goreng (one of our favourites).
>
> Secondly, a big thank-you to everyone who contributes here on a
> regular basis - I have learnt so much and really enjoyed some of the
> discussions.
>
> Now for the question - I have foolishly agreed to provide some cold
> meats for my family this Boxing Day (yes, I am British for those who
> did not guess it at the word "favourites") and now I am beginning to
> doubt the wisdom of this offer. Long story short - I will need to cook
> the weekend before Christmas (in cold, inevitably windy London
> weather) and take it the following weekend chilled (or frozen). I want
> to take sliced Pork and the question is - once I have cooked it to a
> sufficient internal temperature (I reckon around 170-175?), would it
> be better to leave it in one lump to cool and slice it chilled on the
> day of eating, or slice it before chilling/freezing? BTW - I usually
> get a boneless cut, if that makes a difference.
>
> Appreciate your help and I hope to be able to help others here
> eventually.

--


Lienad .45/.410 Single Shot Derringer Parts Kit
http://cgi.ebay.com/ws/eBayISAPI.dll...tem=7108657274
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  #30 (permalink)   Report Post  
 
Posts: n/a
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(Stuff snipped)

> This is a good thermometer that can be purchased by mail-order. I have been
> using it regularly and will give it the thumbs up. Good value at around 12
> pounds.
>
> http://www.etiltd.co.uk/low_cost_thermometers.htm
>
> It's the Timer and Thermometer on the page display
>
> Graeme


Thanks for that, Graeme - looks like just what I need and at a great
price. Do you use it for the internal temp of the meat, the temp in
the smoker or both? Ideally I would like to get two probes - one for
each job. I guess the best thing for me to do is give them a call to
find out which of the many probes they sell would do the job of
measuring the cooker temp.

By the way - I managed to cook a pork shoulder (approx 14lb boneless)
last Sunday. Covered it in CYM (for the rub to stick to it) and made
up a rub of garlic powder, ground black pepper, salt, mixed herbs and
a bit of paprika. Stuck it in the ECB at 6:30am the next day. Weather
was the best we have had on a weekend for ages so with the
wind-breaker up, I managed to keep the temp up just over 250 for most
of the time (water pan 1/2 full to start, then I let it run dry). Took
it off around 4:30 that evening when it had an internal temp of 185.
The heavens opened about an hour later! The meat looked and smelled
fantastic (I must look at how to get pictures onto ABF)and it took
much willpower to cut the fat cap off and leave it to cool without
eating it (actually, I did a smaller piece of pork at the same time so
we had some to eat on Sunday). It is now in the freezer for Christmas.
This is the longest cook I have done and I can certainly see at least
one need for holes in the charcoal pan now - the amount of ash was
really choking the fire towards the end. I'm now waiting for another
decent weekend day when I can do a beef round or a brisket (my butcher
was out of these last Saturday).

All the Best
Gavin
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  #31 (permalink)   Report Post  
Graeme...in London
 
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" > wrote in message
om...
> (Stuff snipped)
>
> > This is a good thermometer that can be purchased by mail-order. I have
been
> > using it regularly and will give it the thumbs up. Good value at around
12
> > pounds.
> >
> > http://www.etiltd.co.uk/low_cost_thermometers.htm
> >
> > It's the Timer and Thermometer on the page display
> >
> > Graeme
>
>
> Thanks for that, Graeme - looks like just what I need and at a great
> price. Do you use it for the internal temp of the meat, the temp in
> the smoker or both? Ideally I would like to get two probes - one for
> each job. I guess the best thing for me to do is give them a call to
> find out which of the many probes they sell would do the job of
> measuring the cooker temp.

Gavin, I use it for both. You ideally need 2 thermometers, one for the meat
and one for smoker temp. I've given the ETI thermometer some abuse and it
still works as good as it did from new.

Keep your eyes peeled on e-bay. There is usually a remote probe thermometer
or two up for sale there and cost a fraction of the RRP price. (sorry if
this is stating the obvious, but ensure the probe wire is stainless and not
plastic coated)

<snipped a successful cook>

(I must look at how to get pictures onto ABF)

I notice that you are posting through google groups, and they do not carry
binary newsgroups. Check with your ISP that they carry binaries newsgroups
(most do) and subscribe to a newsreader account. Your messages also appear
onto the group within seconds of sending, and not hours as per google groups

www.teranews.com

This newsreader account is a free download and it allows binaries. It is by
no means the best out there, but is good enough as a starting point.

I can certainly see at least
> one need for holes in the charcoal pan now - the amount of ash was
> really choking the fire towards the end.

No ash problems if you can get the Big K Restaurant. I do not know where the
ash goes. There never seems to be any:-)

I'm now waiting for another
> decent weekend day when I can do a beef round or a brisket (my butcher
> was out of these last Saturday).

You and I both. We'll be smoking in the dark soon. My freezers are pretty
well stocked, but that won't stop me trying something new. (thinking of
smoking a rabbit next)

>
> All the Best
> Gavin

Cheers

Graeme


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"Graeme...in London" > wrote:
> [ . . . ] thinking of smoking a rabbit next
>
Please let us know how it turns out. I vaguely recall my Uncle David
cleaning and cooking fresh-shot Long Island rabbit (over 60 years ago), but
I've never had decent rabbit at even the best restaurants, except in a
stew. It's such a lean meat that they always seem to make it almost like
jerky, even when whole! Looking forward to yer report.

--
Intuitive insights from Nick, Retired in the San Fernando Valley
Vote Freedom First . . . but if ya don't vote, don't complain!

How to use FOIA to get Military Records at http://www.stolenvalor.com/
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"Graeme...in London" > wrote:
> [ . . . ] thinking of smoking a rabbit next
>
Please let us know how it turns out. I vaguely recall my Uncle David
cleaning and cooking fresh-shot Long Island rabbit (over 60 years ago), but
I've never had decent rabbit at even the best restaurants, except in a
stew. It's such a lean meat that they always seem to make it almost like
jerky, even when whole! Looking forward to yer report.

--
Intuitive insights from Nick, Retired in the San Fernando Valley
Vote Freedom First . . . but if ya don't vote, don't complain!

How to use FOIA to get Military Records at http://www.stolenvalor.com/
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  #34 (permalink)   Report Post  
Jack Curry
 
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Graeme...in London wrote:
> You and I both. We'll be smoking in the dark soon. My freezers are
> pretty well stocked, but that won't stop me trying something new.
> (thinking of smoking a rabbit next)


As Nick also said, tell us how it turns out. My Grandfather raised rabbits,
but the only way I recall ever eating them was in stew. They were the first
critters I ever learned to peel out and they had little or no fat. I'm
guessing that slow cooking in a smoker might turn 'em into jerky.

Jack Curry
-Good luck, Graeme-


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  #35 (permalink)   Report Post  
Matthew L. Martin
 
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Jack Curry wrote:
> Graeme...in London wrote:
>
>>You and I both. We'll be smoking in the dark soon. My freezers are
>>pretty well stocked, but that won't stop me trying something new.
>>(thinking of smoking a rabbit next)
>
>
>
> As Nick also said, tell us how it turns out. My Grandfather raised rabbits,
> but the only way I recall ever eating them was in stew. They were the first
> critters I ever learned to peel out and they had little or no fat. I'm
> guessing that slow cooking in a smoker might turn 'em into jerky.
>

I used to raise rabbits for meat. I slaughtered them at 8 weeks and they
were interchangeable with skinless chicken in recipes. When you peel
them out almost all of the fat stays on the skin.

I used to save up the forelegs and make "rabbit wings". I'd cook up the
ribcages, strip off the meat and make "fuzzy chicken salad". The hind
legs and saddles were grill fodder. Good eating.

Matthew (tastes like chicken)

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game
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