Recommend me a sauce for my steak!

[ChapppeRS]

Ah ffs, you in America! Makes sense now, I guess that whole thing'll just be going in a sandwich then?

[zakelwe]

Papoo is our BBQ God and meat guru. I will be getting the recommended, for novice smokers, Weber this spring and will be posting on here as I experiment. No doubt Papoo will assist being the frightfully good chap he is.

Andy

[Papoo]

ChapppeRS said:

Ah ffs, you in America! Makes sense now, I guess that whole thing'll just be going in a sandwich then?

It's going on a bagel. With some cheese.

zakelwe said:

stuff about meat/me

Are you making the investment, Andy? Are we talking about the Weber Smokey Mountain smoker, or the kettle grill (which you can improvise smoking on)?

I would be delighted to be of assistance. Mine needs the cobwebs blowing off it, hasn't been used since Monday.

Edited for spellage.

Edited by Papoo on Friday 8th January 18:54

[zakelwe]

Papoo said:

ChapppeRS said:

Ah ffs, you in America! Makes sense now, I guess that whole thing'll just be going in a sandwich then?

It's going on a bagel. With some cheese.

zakelwe said:

stuff about meat/me

Are you making the investment, Andy? Are we talking about the Weber Smokey Mountain smoker, or the kettle grill (which you can improvise smoking on)?

I would be delighted to be of assistance. Mine needs the cobwebs blowing off it, hasn't been used since Monday.

Edited for spellage.

Edited by Papoo on Friday 8th January 18:54

Yes I will be, it'll be the Weber Smokey Mountain smoker so I can do low temp,long time cooking. I have tried the standard BBQ's all my life, or rather grills as you would say in the USA, but to be honest apart from the smoke flavour it is easier in the kitchen. I think a smoker will give me 3D taste and texture rather than 2D taste and texture, another dimension where it is properly flavoured and falls off the bone.

Of course the main worries, having never done it before like this, as per 99% of the British Population, is the juggling of temps, moisture and shielding of coals..it might take a long time to master. For instance I note from your previous guides you talk about how to adjust the air vents, that is the black art it seems.

It would be great to start a thread on here from a novice UK perspective with some Internet guidance so the whole FDR part of the forum can get a first hand guide if they take up the challenge. Would you be happy to assist with inter continental comments for the people who once made you chuck tea into Boston harbour?

Andy

Edited by zakelwe on Friday 8th January 19:33

[Papoo]

zakelwe said:

Papoo said:

ChapppeRS said:

Ah ffs, you in America! Makes sense now, I guess that whole thing'll just be going in a sandwich then?

It's going on a bagel. With some cheese.

zakelwe said:

stuff about meat/me

Are you making the investment, Andy? Are we talking about the Weber Smokey Mountain smoker, or the kettle grill (which you can improvise smoking on)?

I would be delighted to be of assistance. Mine needs the cobwebs blowing off it, hasn't been used since Monday.

Edited for spellage.

Edited by Papoo on Friday 8th January 18:54

Yes I will be, it'll be the Weber Smokey Mountain smoker so I can do low temp,long time cooking. I have tried the standard BBQ's all my life, or rather grills as you would say in the USA, but to be honest apart from the smoke flavour it is easier in the kitchen. I think a smoker will give me 3D taste and texture rather than 2D taste and texture, another dimension where it is properly flavoured and falls off the bone.

Of course the main worries, having never done it before like this, as per 99% of the British Population, is the juggling of temps, moisture and shielding of coals..it might take a long time to master. For instance I note from your previous guides you talk about how to adjust the air vents, that is the black art it seems.

It would be great to start a thread on here from a novice UK perspective with some Internet guidance so the whole FDR part of the forum can get a first hand guide if they take up the challenge. Would you be happy to assist with inter continental comments for the people who once made you chuck tea into Boston harbour?

Andy

Edited by zakelwe on Friday 8th January 19:33

I'm English man, I just happen to have lived here for a few years!
Quite honestly, I'm just a right greedy bugger who adores his BBQ! Glad you're going with the WSM, it is a fine smoker. People actually use it in competitions, up against those ridiculous custom-made trailor smokers.

All this vent adjusting sounds weird, but I assure you it's easy. In essence, the vents are like volume controls. Open, for hotter, closed for cooler. Top one stays at least 1/2 open. Depending on whether you use lump or briquettes will affect how you actually go about it. I would recommend briquettes for ease to begin with. They have very uniform heat characteristics, and are much more predictable. They have drawbacks, but seems like the WSM was made for them.

For a sheet metal smoker, the WSM is AWESOME. A full load of coals can have that thing go for many hours without topping up. I love them, and use them frequently (very popular here, because they are great, and good value), so hopefully I can be of some use.

There is also a tool called the BBQ Guru. Now, you may laugh, but they are incredible. What it is, is an electronic temperature control for a select few charcoal BBQs (WSM being one of them). A fan (custom made for your BBQ bottom vent) is attatched to the smoker, with a control unit which you use to select your desired cooking temp and food temp, and two corresponding temperature probes - one to stick in your meat, and one to clip to the grate.

When the pit temp falls, the fan stokes the fire. If it is too high, it blocks the vent off. It controls the temp to +/- 3degrees f. Ideal for idiots like me who smoke overnight. It also has a 'ramp down' feature, which means that if you set your desired meat temp to, say, 195f, once the meat hits that spot, the guru will bring down the pit temp to 195 to keep it warm at perfect temp. Again, Ideal if you do overnighters and have a habit of sleeping in!.

$200 for the basic one, up to about $400 for the swanky model - which allows you to control/monitor your BBQ ONLINE!! So, you can be the cool kid at the party if you have a smartphone!

If you want to creat some form of thread/sticky with regard to BBQ, I'd be delighted to share what I know/answer Q's. Lord knows FDR regulars have answered enough of my idiotic questions.


Now, I'd call that a successful hijack

Edited by Papoo on Friday 8th January 20:14

[Adz The Rat]

Ive got some rib eyes in the fridge that Im going to cook tomorrow.
I was thinking of frying them with some chopped onions and red wine, is this any good?
Or any better ideas for sauce involving red wine?

[grumbledoak]

Adz The Rat said:

Ive got some rib eyes in the fridge that Im going to cook tomorrow.

Not tried it, but plan to: http://www.timesonline.co.uk/tol/life_and_style/fo...

[zakelwe]

Papoo said:

zakelwe said:

Papoo said:

ChapppeRS said:

Ah ffs, you in America! Makes sense now, I guess that whole thing'll just be going in a sandwich then?

It's going on a bagel. With some cheese.

zakelwe said:

stuff about meat/me

Are you making the investment, Andy? Are we talking about the Weber Smokey Mountain smoker, or the kettle grill (which you can improvise smoking on)?

I would be delighted to be of assistance. Mine needs the cobwebs blowing off it, hasn't been used since Monday.

Edited for spellage.

Edited by Papoo on Friday 8th January 18:54

Yes I will be, it'll be the Weber Smokey Mountain smoker so I can do low temp,long time cooking. I have tried the standard BBQ's all my life, or rather grills as you would say in the USA, but to be honest apart from the smoke flavour it is easier in the kitchen. I think a smoker will give me 3D taste and texture rather than 2D taste and texture, another dimension where it is properly flavoured and falls off the bone.

Of course the main worries, having never done it before like this, as per 99% of the British Population, is the juggling of temps, moisture and shielding of coals..it might take a long time to master. For instance I note from your previous guides you talk about how to adjust the air vents, that is the black art it seems.

It would be great to start a thread on here from a novice UK perspective with some Internet guidance so the whole FDR part of the forum can get a first hand guide if they take up the challenge. Would you be happy to assist with inter continental comments for the people who once made you chuck tea into Boston harbour?

Andy

Edited by zakelwe on Friday 8th January 19:33

I'm English man, I just happen to have lived here for a few years!
Quite honestly, I'm just a right greedy bugger who adores his BBQ! Glad you're going with the WSM, it is a fine smoker. People actually use it in competitions, up against those ridiculous custom-made trailor smokers.

All this vent adjusting sounds weird, but I assure you it's easy. In essence, the vents are like volume controls. Open, for hotter, closed for cooler. Top one stays at least 1/2 open. Depending on whether you use lump or briquettes will affect how you actually go about it. I would recommend briquettes for ease to begin with. They have very uniform heat characteristics, and are much more predictable. They have drawbacks, but seems like the WSM was made for them.

For a sheet metal smoker, the WSM is AWESOME. A full load of coals can have that thing go for many hours without topping up. I love them, and use them frequently (very popular here, because they are great, and good value), so hopefully I can be of some use.

There is also a tool called the BBQ Guru. Now, you may laugh, but they are incredible. What it is, is an electronic temperature control for a select few charcoal BBQs (WSM being one of them). A fan (custom made for your BBQ bottom vent) is attatched to the smoker, with a control unit which you use to select your desired cooking temp and food temp, and two corresponding temperature probes - one to stick in your meat, and one to clip to the grate.

When the pit temp falls, the fan stokes the fire. If it is too high, it blocks the vent off. It controls the temp to +/- 3degrees f. Ideal for idiots like me who smoke overnight. It also has a 'ramp down' feature, which means that if you set your desired meat temp to, say, 195f, once the meat hits that spot, the guru will bring down the pit temp to 195 to keep it warm at perfect temp. Again, Ideal if you do overnighters and have a habit of sleeping in!.

$200 for the basic one, up to about $400 for the swanky model - which allows you to control/monitor your BBQ ONLINE!! So, you can be the cool kid at the party if you have a smartphone!

If you want to creat some form of thread/sticky with regard to BBQ, I'd be delighted to share what I know/answer Q's. Lord knows FDR regulars have answered enough of my idiotic questions.


Now, I'd call that a successful hijack

Edited by Papoo on Friday 8th January 20:14

You're English! I thought you looked like this -



heh,

Thanks for that info on the Weber, I'll be buying it come March and will post up a thread dedicated to it. Hopefully it will, with yours and other assistance, become a one stop guide (disasters and all) to this sort of cooking.

Internet controlled BBQ? Only in America .... I think I'll keep it simple for now thanks, ie which end to stick the beer can up the chicken.

Andy

[Papoo]

zakelwe said:

You're English! I thought you looked like this -

I do. What are you getting at? Weird looking people like to eat too, y'know..?

[bazking69]

No idea what cut of steak it was. Wifeys dad gave us three lumps in exchange for cooking it for him. He got it from a mate of his who lives in a farm and tends to source and cut meat from scratch. I went with a medium done just incase it went tough (we usually like it well done) but it came out fine after being left to rest for a few minutes.

[ChapppeRS]

zakelwe said:

You're English! I thought you looked like this -

Justin Lee Collins is really starting to take the p!ss with that beard now, isn't he?

[Papoo]

ChapppeRS said:

zakelwe said:

You're English! I thought you looked like this -

Justin Lee Collins is really starting to take the p!ss with that beard now, isn't he?

Which one is he?

[twizellb]

staceyb said:

escargot said:

I probably would put a sauce on a fillet, seeing as it tastes of fk all.

T-Bone is where the cool kids hang out.

Rib-eye

+1

[Adz The Rat]

Just had a do at making this sauce

http://www.ehow.com/how_2139715_make-red-wine-sauc...

It was very tasty and the ribeye was brilliant, only thing is the sauce wouldnt thicken up at all.
What am I doing wrong?
I added mustard and butter and let it boil for ages but was still very thin.

[Marf]

Adz The Rat said:

Just had a do at making this sauce

http://www.ehow.com/how_2139715_make-red-wine-sauc...

It was very tasty and the ribeye was brilliant, only thing is the sauce wouldnt thicken up at all.
What am I doing wrong?
I added mustard and butter and let it boil for ages but was still very thin.

Use a little flour to thicken it

[grumbledoak]

Marf said:

Use a little flour to thicken it

http://www.nestle.com/NutritionHealthAndWellness/C...

or a very similar recipe here. Reduce and whisk in (quite a lot of) butter off the heat. It won't go like canteen custard, however.

Edited by grumbledoak on Saturday 9th January 18:29

[clarkey318is]

Leave it in Pineapple juice overnight. Softens it up an absolute treat. Personally though, I marinade mine in bbq sauce, because I have no shame.

[Romanymagic]

theboss said:

Got any Stilton left over from Christmas?

http://www.waitrose.com/recipe/Fillet_Steak_with_P...

Edited by theboss on Wednesday 6th January 23:28

Did this recipe tonight, use half the flour required and it comes out lovely.

[collateral]

grumbledoak said:

Marf said:

Use a little flour to thicken it

http://www.nestle.com/NutritionHealthAndWellness/C...

or a very similar recipe here. Reduce and whisk in (quite a lot of) butter off the heat. It won't go like canteen custard, however.

Edited by grumbledoak on Saturday 9th January 18:29

Completely OT, but I was surprised to find that lemon juice and olive oil goes sort of mayonnaise-y when you whisk it up

[escargot]

As does olive oil and all vinegars (that I've tried). It's the basis of many good dressings.