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Oct 20, 2019 - 7:56:49 AM
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29399 posts since 3/5/2008

It's whut's fer dinner...
Smokerised Cornish game hens to be iggzact... ;0)




Oct 20, 2019 - 8:23:20 AM
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Brian T

Canada

15775 posts since 6/5/2008

What I do instead of a single bigger chicken. The smaller birds have a bigger surface area
so they usually come up better seasoned by supper time.

What's inside? I just use rub and a quartered onion.

Swapped some recipes years back, I got Mopick's Country Rub with a lot of cumin in it.
Really wonderful on birds.

Oct 20, 2019 - 9:14:54 AM

bubbalouie

Canada

12790 posts since 9/27/2007

Some people like the white meat some people like the dark. I like the whole bird! That's why I love game hens.

You get the whole bird! 2 legs, 2 wings & the whole breast. That looks great Al!

Oct 20, 2019 - 9:18:10 AM
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figmo59

USA

29399 posts since 3/5/2008

These birds are empty..
Just butter n garlic sauce..n..black pepper ..
Just simple today...

Liz will most likely add stuff a little later...
That's just how she..is.... ;0)

Oct 20, 2019 - 11:32:42 AM
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figmo59

USA

29399 posts since 3/5/2008

The chickins...have come home..ta..
Roost..!




 

Oct 20, 2019 - 11:37:10 AM
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figmo59

USA

29399 posts since 3/5/2008

Thos chickins did not die..on..
The ..Vain.... ;0)

Oct 21, 2019 - 3:44:20 PM

877 posts since 4/22/2018

I like the hook method of hanging them - I’m going to blatantly steal that idea.  I also really like how simple your setup is.

Do you brine them first?

Edited by - Wet Spaniel on 10/21/2019 15:46:20

Oct 21, 2019 - 4:26:16 PM

9038 posts since 2/22/2007

That sure looks tasty, Al.

Oct 21, 2019 - 4:32:20 PM

figmo59

USA

29399 posts since 3/5/2008

No brine...
Salt issues that I have..
Jonty you...
Can't steal what you can have.. ;0)

I stole it first annahows... :0/...

Tanight we used 2 of the birds n made 2 pot pies..
1 did not survive the night..n 1 fer the freezer...

The other 2 were devowered...on the spot..!
The day of smokin..

They are so juicy if done right..

This year I wanna try smokin some venison...
Me thought is to smutha it in ..Black Berry hot Pepper jam first.. n try to get it to carolmise....on to the meat...

Pick up a Beef brisket too..she wants to try smokin it..

Oct 21, 2019 - 4:34:07 PM

figmo59

USA

29399 posts since 3/5/2008

Jonty.. if you can..
Use stainless steel beer kegs...they work out real well n do not rust out... ;0)

Oct 21, 2019 - 4:51:37 PM
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bubbalouie

Canada

12790 posts since 9/27/2007

HMMMMmmmm. Pot pies.. 

Oct 21, 2019 - 5:05:15 PM

877 posts since 4/22/2018

Thanks for all the advice al, I need to build a wood burner - I only have an electric one at the moment as my last wood/charcoal smoker didn’t survive the house move.

Oct 21, 2019 - 8:33:16 PM
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Brian T

Canada

15775 posts since 6/5/2008

My brother uses a hot melt baste of apricot jam just minutes before serving BBQ birds.
I keep forgetting to do it.

I run a big junker of a gas BBQ and a cast iron frying pan for my apple wood.
I get all the heat I can use and a very economical shot of apple wood smoke for the first hour at 285F.

I need to learn how to smoke cheese.

Oct 22, 2019 - 12:52 AM
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877 posts since 4/22/2018

quote:
Originally posted by Brian T

My brother uses a hot melt baste of apricot jam just minutes before serving BBQ birds.
I keep forgetting to do it.

I run a big junker of a gas BBQ and a cast iron frying pan for my apple wood.
I get all the heat I can use and a very economical shot of apple wood smoke for the first hour at 285F.

I need to learn how to smoke cheese.


Brian, cheese is a doddle.  I found out from an American friend that cold smoking in the uk and cold smoking in the us were different temperature wise.  Over here, traditionally there no external heat source in the smoking process whereas my American buddy that he would still use a heat source, but keep it just below what would for example, cause fat to render.  I cold smoke at the ambient temperature so use my judgement depending on time of year etc.  Usually apart from summer, I can cold smoke 9-10 months of the year.  I use the device in the picture which once the dust is smouldering, produces no heat but will fill a 220 litre oils drum with plenty of smoke for 12 hours in one ‘burn’.  I think I have seen them for sale in North America, but I believe there is a similar product called an AMPS - a pellet equivalent.  I used to use my drum smoker, I have used my normal gas grill but now use my electric smoker (switched off) as the smoke cabinet.  For cheese it is simple, keep the block sizes not too big, space them out, be adventurous with the types and play with the wood type - I really like beech or apple.  I like a long smoke of at least 12 hours because it’s a gentle smoke from this type of smoker, and then the key, and it really is important is to vacuum pack or tightly wrap the cheese in Saran wrap(?) for 24 hours - this lets the smoke meld otherwise it just tastes acrid on the outside.

Hope this helps.


 

Oct 22, 2019 - 12:57:52 AM
Players Union Member

Brian T

Canada

15775 posts since 6/5/2008

Thanks, Jonty. I can manage a fairly cool smoke for any length of time.
The cheese prep was needed, now how about cheese variety?
Possibly a mild cheddar?

Oct 22, 2019 - 3:37:37 AM

877 posts since 4/22/2018

Cheddar is good, Edam turns out well, and bizarrely, so does Stilton

Oct 22, 2019 - 6:05:48 AM
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bubbalouie

Canada

12790 posts since 9/27/2007

Click for Large Version

I had a go at smoking cheese when we first got the primo. I used a new soldering iron & a tin can full of chips.

You can smoke it in a cardboard box if you like. Jonty has the right idea with chip holder & mellowing the cheese.

If you taste it straight out of your smoker it's terrible! Try some smoked almonds with your set up too!

Oct 22, 2019 - 8:22:33 AM
Players Union Member

Brian T

Canada

15775 posts since 6/5/2008

Cheese OK, the nuts, no.
Cheddar I can certainly buy here. Maybe the Edam isn't too exotic for local tastes.
I prefer to use pecans or walnuts then use hot soya sauce as the glue to make the curry powder stick. Then into the oven for 10 miinutes for a nice roast.
My guts no longer take kindly to raw nuts.

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