#lownslow — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #lownslow, aggregated by home.social.
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Status: "the stall" - the panic sets in. (I was going to say anxiety, but the anxiety set in at about 6pm yesterday and has set up shop.)
Beef is wrapped, the good old "Texas Crutch".
Will shift the Ninja (hogget shoulder) to its 120C setting soon.
The Weber... well, it'll just do what it does... with occaisional airflow fiddling. That contains the biggest hunk of meat - the "Boston Butt" pork shoulder. It may be delayed... maybe it won't, maybe it doesn't need to be that perfec ~93C even, cooked is cooked... but I'll know the difference.
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"Fun" fact:
The "Ninja Woodfire" cannot "smoke"/cook below 120C in the UK version, but it can in the US version. (According to online sources.)
Why the fuck? Is there some dumb regulation that says you're not allowed to have an appliance that "cooks" below 120C in the UK (or EU)?
My workaround is I am doing the long slow part on its "dehydrate" setting, which can go up to 90C. After a few hours of heat and smoke at 90 I'll wrap it and switch to 120C to bring it up to target internal temp of ~92C.
Other than that it is a really nice little bit of kit (it does a bunch more than smoke, apparently it can "air fry" too). I am tempted to get one, though maybe the XL as the normal size one can barely fit a trimmed hogget shoulder.
Like I need more BBQ kit... lol...
(Also I think my next BBQ purchase, or build, should probably be a large offset smoker I can actually fit at least one whole brisket in.)
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CW: #Meat - so media marked sensitive
Doing a big ol' #LowNSlow for the work spring BBQ tomorrow. So my extended WfH Wednesday lunch-break was all meat-trimming. (No allotment today alas.)
We have an Aussie MBS-4* wagyu brisket, which I separated into point and flat, and halved the flat. (Because I don't have a smoker big enough to do it in one.) This has a basic black pepper, coriander seed, garlic powder rub.
A UK "Boston Butt" (pork shoulder) with a black cardamon, green cardamon, fennel seed, coriander seed, and black pepper rub.
And a very local hoggett** shoulder with a black pepper, juniper berry and caraway rub - plus a fresh garlic, sage, and rosemary marinade.
Going to have three smokers running in parallel tomorrow. 🥵
* Low marbling level for wagyu, it'd be a waste to low-n-slow anything much higer than that!
** Sheep past its second year, but before it is old enough to be mutton. I prefer mutton but the farmer/butcher only has hogget at the moment.
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And that's the work BBQ in the smoker (circa 07:30), two halves of a lamb shoulder from across the drive, and 6.8kg of beef ribs. Hopefully that's enough, and hopefully it'll be done by 5pm. 😬
Starting out pretty well thanks to both the early start and I left the meat out from 11pm so it was ~12C to begin with.
Key factor will be how the "stall" treats me today, but if I don't open the door too much vs the need to keep the water in the bottom topped up as a moist environment is the stall's worst enemy! (Strat: top up less frequently with more watter per top-up, using fresh off the boil kettle water.)
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#BasementTapes Tape 7 now on soundcloud:
Tasting notes: low, slow, blue, rhodes, moments of implied gospel chord transitions, wet frog sounds, scratchpad jam, tried to make drums slow and simple enough that the repeating pattern wasn't noticeable, played live, need an extra hand to mess with more stuff. Wanders off.