ToonForum - Newcastle United Forum

OverseersmademesupportenglandTOON wrote: ↑

Fri Jun 22, 2018 9:59 am

The most basic rub is a mix of salt, pepper, sugar, paprika, garlic and onion and then something with heat like cayenne.

Whilst your smoking, I'd also recommend making some smoked salt to use later on in a dry rub.

Im smoking on beech and I went for salt, pepper, hot paprika, sugar, sage, thyme and a little bit of celery salt, also spatchcocked the chicken and I'm leaving it to marinade over night in the rub, also made a spiced butter from the rub to put under the skin.

This is all just a test run really to see how my smoker performs, I'm more than ready for a disaster but hopefully it will be a successful experiment lol

Be careful with the amount of smoking chips you add, less is more, particularly with white meat. Bigger joints can take it but a chicken can easily become a horrid cigar

Had afew teething problems getting the coals to stay lit, think i need to pop a few more air holes in, bu i made some temporary adjustments ( left the lid slightly offset lol) and the coals seem to be burning fine, the chicken seems to be cooking nicely too, so fingers crossed ill have a nice smoked chicken in 2 - 3 hours

The test run was a success!, just need to tweak my smoker with more air holes and add a thermometer

the chicken was amazing, the rub worked out perfect and the amount of smoke was spot on too, also made a bbq glaze from the leftover rub and used to keep the chicken from drying out,

served it with a simple leaf salad with cherry tomatos, cheddar and a honey and mustard dressing.

In the south of France, staying at a villa so 4/5 nights we're here we're cooking on the BBQ but had one night out on Saturday. Went to a Local seafood restaurant and got sea bass which served 2 and was cooked encased in salt. Probably the nicest fish that I've had, but it was €80! I don't care how nice it is, no piece of fish is worth €80

The whole bill between 3 of us was €180 which included a bottle of wine and a cocktail each, so overall €60pp for a meal out in a harbour restaurant isn't too bad I suppose. Still tho, €80

Mother in law is down this weekend so all the family are coming round for lunch on Sunday.

Doing a Scallop with roasted Shallot puree as a starter, Braised Venison shanks served with an Oxford sauce, Whiskey infused green beans with smoked bacon, Celeriac and potato mash and finishing off with a rum infused roasted pineapple parfait.

I'd just go the the Toby Carvery and save yourself the hassle.

Bodacious Benny wrote: ↑

Sat Sep 08, 2018 2:03 pm

I'd just go the the Toby Carvery and save yourself the hassle.

MiniOT does love a Toby Carvery but I've never actually been to one

Her grandfather takes her to them all the time.

overseasTOON wrote: ↑

Sat Sep 08, 2018 2:40 pm

Bodacious Benny wrote: ↑

Sat Sep 08, 2018 2:03 pm

I'd just go the the Toby Carvery and save yourself the hassle.

MiniOT does love a Toby Carvery but I've never actually been to one

Her grandfather takes her to them all the time.

Toby Carvery's are s***. They definitely cannot beat cooking yourself

Micky Quim wrote: ↑

Sat Sep 08, 2018 2:49 pm

overseasTOON wrote: ↑

Sat Sep 08, 2018 2:40 pm

MiniOT does love a Toby Carvery but I've never actually been to one

Her grandfather takes her to them all the time.

Toby Carvery's are s***. They definitely cannot beat cooking yourself

Some are s***. Some are actually quite decent.

Bodacious Benny wrote: ↑

Sat Sep 08, 2018 4:54 pm

Micky Quim wrote: ↑

Sat Sep 08, 2018 2:49 pm

Toby Carvery's are s***. They definitely cannot beat cooking yourself

Some are s***. Some are actually quite decent.

Lies!

New Michelin star list is out - no changes for anything up Norf:
https://www.greatbritishchefs.com/featu ... itishChefs

The wife is now on maternity leave and is baking/cooking loads. Its great, although I'm gonna pile the weight on.

She also bought a dehydrator to make jerky, doubt she ever will!

I had some turkey jerky at work today that someone brought back from the US. Was surprisingly nice.

Burning through my remaining annual leave so cooking a few ideas that I haven't had a chance to work on for quite a few months.

Playing with a creamy black eyed bean sauce to serve with some Cajun spiced chicken escalopes and sauteed mushrooms.

Had a load of game, offal and bones delivered today so making a game raviolo with a bone marrow and red wine/cranberry jus and serving them with offal croquettes.

Also kicking off a trial of mince pie flavoured gin. Trying to replicate the buttery pastry using a mix of toasted nuts.

overseasTOON wrote: ↑

Mon Dec 03, 2018 11:04 am

Burning through my remaining annual leave so cooking a few ideas that I haven't had a chance to work on for quite a few months.

Playing with a creamy black eyed bean sauce to serve with some Cajun spiced chicken escalopes and sauteed mushrooms.

Had a load of game, offal and bones delivered today so making a game raviolo with a bone marrow and red wine/cranberry jus and serving them with offal croquettes.

Also kicking off a trial of mince pie flavoured gin. Trying to replicate the buttery pastry using a mix of toasted nuts.

The missus made serinakaker and krumkaker last night (She is Norwegian btw)

Getting into cooking a lot more now, can anyone recommend a decent knife brand?

Bodacious Benny wrote: ↑

Mon May 13, 2019 8:25 pm

Getting into cooking a lot more now, can anyone recommend a decent knife brand?

I really love Global knives as they're well balanced, light and the metal quality to retain sharpness is amazing.

Sabatier used to be great knives but the metal quality has gone downhill in the last 30 years so they seem to chip more and don't sharpen up well either. Shame as they've got a good balance still.

To start you'd just need a standard 6 to 7 inch knife.

overseasTOON wrote: ↑

Mon May 13, 2019 8:36 pm

Bodacious Benny wrote: ↑

Mon May 13, 2019 8:25 pm

Getting into cooking a lot more now, can anyone recommend a decent knife brand?

I really love Global knives as they're well balanced, light and the metal quality to retain sharpness is amazing.

Sabatier used to be great knives but the metal quality has gone downhill in the last 30 years so they seem to chip more and don't sharpen up well either. Shame as they've got a good balance still.

To start you'd just need a standard 6 to 7 inch knife.

Cheers OT, will check out a global knives