#crazycanuckbbq — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #crazycanuckbbq, aggregated by home.social.
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The #PackRat just won a gold medal.
🥇The low time record for junk-spotted-and-acquired to junk-purposed to junk-deployed has been absolutely shattered!
The unknown melamine boards with the dishwasher? Just stiffening supports for the packaging. They are some sort of dense fibreboard. No idea why they were plastic wrapped other than they will absorb water and degrade.
Anyway, absolutely perfect size to support the incredibly handy shelf I have on this banister.
With #CrazyCanuckBBQ stuff!
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The #PackRat just won a gold medal.
🥇The low time record for junk-spotted-and-acquired to junk-purposed to junk-deployed has been absolutely shattered!
The unknown melamine boards with the dishwasher? Just stiffening supports for the packaging. They are some sort of dense fibreboard. No idea why they were plastic wrapped other than they will absorb water and degrade.
Anyway, absolutely perfect size to support the incredibly handy shelf I have on this banister.
With #CrazyCanuckBBQ stuff!
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Somebody knows the way to KBQs gnarled, blackened heart! 👍👍
🤘🤘 -
Somebody knows the way to KBQs gnarled, blackened heart! 👍👍
🤘🤘 -
CW: Cooked Meat
A Celebration of Bacon?
An Extravaganza of Bacon?It certainly can't be a Surplus of Bacon!
🤪😋🔥Cold maple smoked peameal bacon on the left. Double maple smoked maple syrup/black pepper pork belly bacon on the right. Two pieces of loin done the same way as belly bacon on the bottom right.
Yum!
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CW: Cooked Meat
A Celebration of Bacon?
An Extravaganza of Bacon?It certainly can't be a Surplus of Bacon!
🤪😋🔥Cold maple smoked peameal bacon on the left. Double maple smoked maple syrup/black pepper pork belly bacon on the right. Two pieces of loin done the same way as belly bacon on the bottom right.
Yum!
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CW: Cooked Meat
Not often I get surprised on the BBQ any more. I know what I'm expecting and pretty much always get it.
But this ham came out of nowhere. OMG it's good! Maybe the best ham I've ever had. Certainly the best I've made.
36 hour cure (which you can taste), smoked at 225°F until 130°F internal. Brushed with maple-syrup/black pepper 2-3 times during smoking.
Then bump heat to 275° and slather with pineapple/ginger/cinnamon/smoked hab powder 'pineapple sauce'.
😋🎉😋🎉😋
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CW: Cooked Meat
Not often I get surprised on the BBQ any more. I know what I'm expecting and pretty much always get it.
But this ham came out of nowhere. OMG it's good! Maybe the best ham I've ever had. Certainly the best I've made.
36 hour cure (which you can taste), smoked at 225°F until 130°F internal. Brushed with maple-syrup/black pepper 2-3 times during smoking.
Then bump heat to 275° and slather with pineapple/ginger/cinnamon/smoked hab powder 'pineapple sauce'.
😋🎉😋🎉😋
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CW: Cooked Meat
Lightly cold smoked peameal bacon.
Smoked with maple, needs to be cooked before eating.
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CW: Cooked Meat
Lightly cold smoked peameal bacon.
Smoked with maple, needs to be cooked before eating.
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CW: Uncooked Meat
Onto the smoker for the hot smoke for the bacon!
There are two large chunks of ham that got 36hrs in the cure as well. It was already cured and lightly smoked so it was just a flavour exercise. That's dinner tonight and *a lot* of leftovers.
The peameal bacon is in the cold smoker which is where the bacon will be moved for the second smoke once it hits 140°F internal.
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CW: Uncooked Meat
Onto the smoker for the hot smoke for the bacon!
There are two large chunks of ham that got 36hrs in the cure as well. It was already cured and lightly smoked so it was just a flavour exercise. That's dinner tonight and *a lot* of leftovers.
The peameal bacon is in the cold smoker which is where the bacon will be moved for the second smoke once it hits 140°F internal.
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CW: Uncooked Meat
And that, my friends, is just about ready!
Five and a half days so it has crossed the safety line (5 days) but I'm going to give it 1-2 more. It's not quite where I like it to be and it fits into my timing for smoking it better anyway.
The next step after removing from the cure and rinsing is air drying in the fridge for 24-48 hrs.
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CW: Uncooked Meat
And that, my friends, is just about ready!
Five and a half days so it has crossed the safety line (5 days) but I'm going to give it 1-2 more. It's not quite where I like it to be and it fits into my timing for smoking it better anyway.
The next step after removing from the cure and rinsing is air drying in the fridge for 24-48 hrs.
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#CrazyCanuckBBQ tip
If you make your own yoghurt, save the last cup of 'soupy' mixture left after transferring the solids from the cooking container into the storage container(s).
Then marinate some chicken in it!
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#CrazyCanuckBBQ tip
If you make your own yoghurt, save the last cup of 'soupy' mixture left after transferring the solids from the cooking container into the storage container(s).
Then marinate some chicken in it!
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Um. No. Sorry. Absolutely not!
#CrazyCanuckBBQ would be spinning in his grave if he were actually dead.
Instead we have a challenger for the bacon-yogurt nightmares!
😂 -
Um. No. Sorry. Absolutely not!
#CrazyCanuckBBQ would be spinning in his grave if he were actually dead.
Instead we have a challenger for the bacon-yogurt nightmares!
😂 -
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CW: Food Preparation - Uncooked Meat
Shake off excess water over sink. Don't touch it with anything, especially a drying cloth!
Immediately stir meat around in bucket with whisk taking care not to get hands in curing solution.
This minimises the potential for harmful bacteria transfer from you into the curing solution which is essential for safe results!
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CW: Food Preparation - Uncooked Meat
Shake off excess water over sink. Don't touch it with anything, especially a drying cloth!
Immediately stir meat around in bucket with whisk taking care not to get hands in curing solution.
This minimises the potential for harmful bacteria transfer from you into the curing solution which is essential for safe results!
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CW: Food Preparation - Uncooked Meat
It's probably not too surprising that I use my Danish Dough Whisk in not only the conventional way but also some *ahem* unconventional ways.
Here's one. It's the perfect meat agitator for curing to move the meat around ensuring that all surfaces are equally exposed to the cure
Pour boiling water into a mug tall and wide enough to stand the working end of the whisk up. Add ½tsp of bleach. Insert whisk and swirl. Let sit for 5 minutes.
...
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CW: Food Preparation - Uncooked Meat
It's probably not too surprising that I use my Danish Dough Whisk in not only the conventional way but also some *ahem* unconventional ways.
Here's one. It's the perfect meat agitator for curing to move the meat around ensuring that all surfaces are equally exposed to the cure
Pour boiling water into a mug tall and wide enough to stand the working end of the whisk up. Add ½tsp of bleach. Insert whisk and swirl. Let sit for 5 minutes.
...
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Quick Jamaican Rarebit
Lightly buttered toast
Marmalade
Chopped mushroom/jalapeno
Shredded Gouda
Smoked Jerk SaltPut a light layer of marmalade on the buttered toast. Mix the shredded cheese and the chopped mushroom/Jalapeno and spread mixture over toast.
Broil on high on a piece of tin foil until cheese melts and bubbles and just starts to brown.
Remove and sprinkle with Smoked Jerk Salt.
Inhale and enjoy! 😋
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Quick Jamaican Rarebit
Lightly buttered toast
Marmalade
Chopped mushroom/jalapeno
Shredded Gouda
Smoked Jerk SaltPut a light layer of marmalade on the buttered toast. Mix the shredded cheese and the chopped mushroom/Jalapeno and spread mixture over toast.
Broil on high on a piece of tin foil until cheese melts and bubbles and just starts to brown.
Remove and sprinkle with Smoked Jerk Salt.
Inhale and enjoy! 😋
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Air Fried Potato/Sweet Potato with Smoked Spicy Ketchup Salt
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Air Fried Potato/Sweet Potato with Smoked Spicy Ketchup Salt
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@docpop waving the #CrazyCanuckBBQ smoke wand over the first salt to mark my territory!
🪄🌬️💨Black cherry pellets on 🔥 in a maze smoke tray.
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@docpop waving the #CrazyCanuckBBQ smoke wand over the first salt to mark my territory!
🪄🌬️💨Black cherry pellets on 🔥 in a maze smoke tray.
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What's for lunch today? Cherry tomatoes of course!
We have a winner here! 🏆
'Stretched' Bocconcini Salad
- halve the larger cherry tomatoes
- quarter the bocconcini
- add halved pre-cooked fusilli pasta
- shaved parmesan, lots
- olive oil, until lightly coated
- black pepper, lots
- salt
- chopped basilToss and put in fridge until cold (or overnight)
To serve: garnish with a drizzle of balsamic vinegar (or glaze), more parmesan, chopped basil & black pepper
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What's for lunch today? Cherry tomatoes of course!
We have a winner here! 🏆
'Stretched' Bocconcini Salad
- halve the larger cherry tomatoes
- quarter the bocconcini
- add halved pre-cooked fusilli pasta
- shaved parmesan, lots
- olive oil, until lightly coated
- black pepper, lots
- salt
- chopped basilToss and put in fridge until cold (or overnight)
To serve: garnish with a drizzle of balsamic vinegar (or glaze), more parmesan, chopped basil & black pepper
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And done. Declaring this a success with mild reservations.
Even the turbo blender couldn't disintegrate the seeds completely. You notice them if you eat the ketchup straight off of a spoon but once you use it on something as a condiment they are hardly noticeable. And they don't get stuck between teeth 😃
A bit too sharp vinegar flavour. Quite likely because I used white rather than apple cider vinegar
Tastes awesome otherwise! 😋🤤
👍👍 -
And done. Declaring this a success with mild reservations.
Even the turbo blender couldn't disintegrate the seeds completely. You notice them if you eat the ketchup straight off of a spoon but once you use it on something as a condiment they are hardly noticeable. And they don't get stuck between teeth 😃
A bit too sharp vinegar flavour. Quite likely because I used white rather than apple cider vinegar
Tastes awesome otherwise! 😋🤤
👍👍 -
Cherry tomato ketchup
Step 4: Immersion blend the heck out of it. Still a large number of seeds and some plum skin. Tastes really good but there is a bit of a taste 'uncanny valley' with plum sauce.
Rather than simmer down by half I'm going to slow cook it for a couple of hours and then blend again (maybe with the serious blender this time).
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Cherry tomato ketchup
Step 4: Immersion blend the heck out of it. Still a large number of seeds and some plum skin. Tastes really good but there is a bit of a taste 'uncanny valley' with plum sauce.
Rather than simmer down by half I'm going to slow cook it for a couple of hours and then blend again (maybe with the serious blender this time).
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Cherry tomato ketchup
Step 3: Proceed to mess with the recipe (as usual).
- no raisins on hand so use currants instead
- add a couple of good shots of Worcestershire for umami boost
- a couple of good shakes of chile flakes just because
- drop the honey as cherry tomatoes are likely sweeter than the plum tomatoes
- add about 12 small plums from my neighbours tree because I needed to use them up!
- likely a few other abominations that I have now forgotten -
Cherry tomato ketchup
Step 3: Proceed to mess with the recipe (as usual).
- no raisins on hand so use currants instead
- add a couple of good shots of Worcestershire for umami boost
- a couple of good shakes of chile flakes just because
- drop the honey as cherry tomatoes are likely sweeter than the plum tomatoes
- add about 12 small plums from my neighbours tree because I needed to use them up!
- likely a few other abominations that I have now forgotten -
Cherry tomato ketchup:
Step 2: Realise the chicken stock from yesterday is still in the fridge in the pressure cooker pot. Proceed to fat strain and package for storage.
Last night I thought this stock was over spiced but this morning it has tamed down nicely. It's going to be an excellent base for Pho with the blend of spices used. 👍👍
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Cherry tomato ketchup:
Step 2: Realise the chicken stock from yesterday is still in the fridge in the pressure cooker pot. Proceed to fat strain and package for storage.
Last night I thought this stock was over spiced but this morning it has tamed down nicely. It's going to be an excellent base for Pho with the blend of spices used. 👍👍
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CW: Friday Night Comfort Food
Baked Chicken Mac'N'Cheese with cherry tomatoes and basil.
Leftover chicken from a spatchcock BBQ cook, a portion of the forced daily intake of cherry tomatoes and some basil sprinkled on top.
Also made stock from the chicken carcass and some spines out of the freezer from previous spatchcock chicken prep.
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CW: Friday Night Comfort Food
Baked Chicken Mac'N'Cheese with cherry tomatoes and basil.
Leftover chicken from a spatchcock BBQ cook, a portion of the forced daily intake of cherry tomatoes and some basil sprinkled on top.
Also made stock from the chicken carcass and some spines out of the freezer from previous spatchcock chicken prep.
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I posted a book earlier for 20 Books that was *my* influential book for learning how to BBQ/smoke foods.
I fly the #CrazyCanuckBBQ flag so I feel a PSA is necessary. This is no longer *the* BBQ book I recommend.
That goes to Meathead - The Science of Good Barbecue and Grilling by Meathead Goldwyn. In my mind Cook's Illustrated for BBQ. An essential book for learning what really works and why.
The website/forum is like having continuous errata. Here's a review:
https://migrainereliefrecipes.com/review-meathead-barbecue-grilling/
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I posted a book earlier for 20 Books that was *my* influential book for learning how to BBQ/smoke foods.
I fly the #CrazyCanuckBBQ flag so I feel a PSA is necessary. This is no longer *the* BBQ book I recommend.
That goes to Meathead - The Science of Good Barbecue and Grilling by Meathead Goldwyn. In my mind Cook's Illustrated for BBQ. An essential book for learning what really works and why.
The website/forum is like having continuous errata. Here's a review:
https://migrainereliefrecipes.com/review-meathead-barbecue-grilling/
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This is really good and I'm just having it mixed with ice water. Definitely recommended! And a 4:1 rhubarb to sugar ratio 👍
Proving an earlier toot, I immediately substituted ¼ cup of brown sugar for ¼ of the white. And added two Star Anise.
Next time I'll go 50-50 on the sugars (½ cup of each). The light molasses taste of the brown sugar really backs the rhubarb flavour. And the Star Anise is definitely staying too!
👍👍🤤#recipe #rhubarb #gardening
#CrazyCanuckBBQhttps://venisonfordinner.com/rhubarb-mint-syrupcocktail-recipe/#recipe
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This is really good and I'm just having it mixed with ice water. Definitely recommended! And a 4:1 rhubarb to sugar ratio 👍
Proving an earlier toot, I immediately substituted ¼ cup of brown sugar for ¼ of the white. And added two Star Anise.
Next time I'll go 50-50 on the sugars (½ cup of each). The light molasses taste of the brown sugar really backs the rhubarb flavour. And the Star Anise is definitely staying too!
👍👍🤤#recipe #rhubarb #gardening
#CrazyCanuckBBQhttps://venisonfordinner.com/rhubarb-mint-syrupcocktail-recipe/#recipe
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Found it!
Rhubarb and Star Anise Shrub
Makes 2 cups
2 cups rhubarb
1 cup sugar
3 whole star anise
1 cup apple cider vinegarIn 750 ml glass jar, layer the sugar and rhubarb, placing one star anise on each sugar layer as you fill the jar. Allow to sit lightly covered for 24-48 hrs at room temp (should start to get liquid)
Strain out rhubarb/anise keeping all undissolved sugar. Note: I don't bother
Add vinegar to rhubarb mixture and mix well. Refrigerate 1 week before use
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Found it!
Rhubarb and Star Anise Shrub
Makes 2 cups
2 cups rhubarb
1 cup sugar
3 whole star anise
1 cup apple cider vinegarIn 750 ml glass jar, layer the sugar and rhubarb, placing one star anise on each sugar layer as you fill the jar. Allow to sit lightly covered for 24-48 hrs at room temp (should start to get liquid)
Strain out rhubarb/anise keeping all undissolved sugar. Note: I don't bother
Add vinegar to rhubarb mixture and mix well. Refrigerate 1 week before use
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@ReverendMoose @ordrad @claralistensprechen3rd tasted the thickened version and it was still too vinegar tangy for me. It had thickened up to a runny jelly consistency though.
Added in a tablespoon of maple syrup. Bang! Still mostly tangy but a background sweet as well. I'll be making this again!
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@ReverendMoose @ordrad @claralistensprechen3rd tasted the thickened version and it was still too vinegar tangy for me. It had thickened up to a runny jelly consistency though.
Added in a tablespoon of maple syrup. Bang! Still mostly tangy but a background sweet as well. I'll be making this again!
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CW: Food, Meat
I've been sipping the @BlippyTheWonderSlug kool-aid and darn it's good ! 😃
Pulled pork, cheddar cheese, mint garnish on toasted English muffin WITH marmalade! 😋
English muffin toasted flat side down for safety.
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CW: Food, Meat
I've been sipping the @BlippyTheWonderSlug kool-aid and darn it's good ! 😃
Pulled pork, cheddar cheese, mint garnish on toasted English muffin WITH marmalade! 😋
English muffin toasted flat side down for safety.
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I have just discovered that a cheddar cheese and pulled pork omelet with fresh herbs is an absolutely magnificent combination of flavours!
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I have just discovered that a cheddar cheese and pulled pork omelet with fresh herbs is an absolutely magnificent combination of flavours!
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CW: Meat on BBQ
Another picanha pic on the chimney lighter. Very similar to the earlier one but you can see some smoke wisping up the face of the roast in this one.
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CW: Meat on BBQ
Another picanha pic on the chimney lighter. Very similar to the earlier one but you can see some smoke wisping up the face of the roast in this one.