Made a batch of almost 4kg of cold smoked salmon in 2 different brine variants. Both turned out just as good. Smoked for 12 hours on Alder wood dust.
A friend of ours came over with his family for a slow cooked rib dinner to see if they where as good as I told him. Luckily they agreed!
I made dried sausages in my meat curing cabinet.
I made coppa and pancetta in my meat curing cabinet.
In addition to my BBQ hobby I decided to build a meat curing cabinet controlled by a Raspberry-Pi running Mycodo software so I could make my own charcuterie. I started out with a standard R-Pi breakout board but this just didn’t turn out like I wanted. So eventually I decided … Continue reading
I made Bacon wrapped potato roses as a side dish for a BBQ
The first time I made cold smoked salmon, smoked for 12 hours on alder wood dust.
I made jalapeno cheddar sausages from chaps and pork neck.
I made a trip-tip beef stew, slow cooked for about 7 hours in my Dutch oven. As a side dish I made ratatouille with home made tomato sauce, zucchini, tomato & sweet potato and apple crumble for desert.
I made some simple but nice dishes to cook at the model flying club: Cajun garlic seasoned pork belly Spiffs burgers Home marinated chicken thigh satay Pork tenderloin with apple and syrup wrapped in bacon Unfortunately I have no pictures of the cooking itself but they loved it all!
The first time I made fresh pizza on the bbq.
I cooked a multiple course BBQ diner for us and my parents. Serving the following: Cajun garlic pulled chicken on a small spelt bread bun with red onions and seasoned potato parts with skin Greek “keftedes me domatosaltsa”, served with stuffed pointed pepper with mozzarella, spring onions and cherry tomatoes … Continue reading
Today I made chicken lollipops as a test for an upcoming BBQ
Made a S’mores skillet for desert, unfortunately no photo’s of the preparation but no worries … it tasted great.
First time I made moink balls. Next to that my wife made some stuffed peppers and portobello’s.
I made 8 low and slow cooked ribs for the Sunday morning visitors at the model flying club that I’m a member of. Did the first 5,5 hours at home and the final half our of grilling at the club field the day after.
I made pork belly in 2 variants: “Zeeuws” & “Five spices”.
The first time I made low and slow cooked ribs