Recent content by Mick N

Good to be back after a bit of a spell. This forum kicked off my journey years ago so thanks to Chris Allingham. for the start. I hope to give back what knowledge I've gained.

Love your work Phil, That is a must do kind of cook

I like to mix a tea spoon each of wasabi, mirin, lime juice, fish sauce and a pinch of sugar. Just rub it over the salmon and marinate around ten minutes and grill. Everything is there:D

I use Beef suet for any new Cast iron seasoning. First I slowly get the pan / Gridle / Hot plate very hot, Then place a lump of suet on to the surface and dish it about coating all the surface. The smokier the better. Once the fat has rendered out I pour it off, Let cool and wipe with a paper...

Just an update on that chuck. I wet aged it in cryovac for 3 weeks, No flavours. Then I froze it until It was needed for a family do. Well, It was a hit, I did let it air dry in a fan forced fridge over night and that got rid of the gas smell (Egg gas) that cryovacing does. It was tender, Melt...

I'm at this moment curing a pork leg. Question is, Do I have to cook it to 165F or can I slow/Warm smoke it on the WSM. I don't want the skin getting all burned and busted open. I an using a butchers product for making ham (Nitrite, Dextrose,Salt Plus my added flavours etc). I thought about...

I aint got time to put the WSM cover on between cooks, I think they only hold in humidity and therefore RUST. I did go on holidays for two weeks and stored the wsm in the garage with its cover on, Dont know if that made a lick of difference.

We only get black webber in Australia (or SS) Ten years ago I saw a few red and green Kettles about.

Any more input on this idea? </div></BLOCKQUOTE> This was just a fly bye idea, However, The more I think about a re-enforced clay disc, Say 1.5"-2" thick with lift out handles sitting on the pan tabs. On top of that you could just place a suitable sized drip pan.

Are you blokes talking about terracotta plant pot bases? How about getting some wet clay and filling the water pan with it, Put a pull handle on top, Let it dry and pull it out. Or a pre fab cement block(Or clay) disk sitting on the tabs and do away with the pan?

This is what I use in Australia Hope the link works. http://www.hlpcontrols.com.au/...150%20new%20prod.pdf

Interesting, I assume it is still warm in the states for the most part? I think that on a windy day, 20 Briquettes is like trying to snot a seasoned Biker with a wet lettuce leaf. Its a matter of authority, A few less in the ring to start and "Authorise" the burn with a full or brimming...

Not a concern. Just scrub it back with steel wool/scotch brite and keep it oiled a little when its not in use. A little bit of extra Iron wont hurt you.

Bryan, You go ahead and lap up the MSG, I wont be. Still, its what they make it into is the problem. Think of a still, Various stuff comes off them , One of which will kill you in short order. All from sugar and yeast? I just cant see a need for MSG in BBQ. Maybe this is a Country of origin...

Not being rude at all, But I could not think of a more awful, Unnatural, Ingredient than MSG. BBQ is natural, Simple spices should be enough. Id say just leave it out.