I bought a duck for Christmas, it was oven prepared and looked great. The instructions were to roast it at 180℃ (350℉) for an hour and forty-five minutes. I decided to cook it in my pellet grill at a lower initial temperature – 82℃ (180℉) – to give it some smoke, before turning up the heat for about an hour and a half, in order to crisp it.
Damp had got into the pellet hopper. When pellets get damp, they disintegrate into wood dust. That then dries and impacts into a kind of soft wooden cement. After vacuuming out the remaining pellets, I looked at a wood encased auger and sighed.
In the New Year, I’m going to make a new effort, reschedule veg deliveries with Riverford and reacquaint myself with the local excellent butcher. Not to mention getting the vegetable garden going again.
So that is what the Food Adventure Facebook Group has been created for. Anyone interested in what we are writing can join it, and be informed of when new stuff appears on the website. It’s as simple as that.
Over the past few months, my Modo Mio pod coffee machine developed a leak. Not a “water all over the place” leak, but a creeping “more water leaking into the drip tray than through the coffee pod” thing. This started off being simply a chore, that I had to empty the drip tray more often, but it is now affecting the pressure, and the quality of the coffee.
I’m not a fan of ribs, or anything requiring me to gnaw a bone; but I make an exception to beef short ribs (mainly because I remove the meat off the bone before serving).
If I hadn’t decided to invest in wood pellet grilling, I’d be all over these guys.
I got back from a great holiday in Devon (England) a few days ago. 9 adults and 5 children in 4 cottages.
I’ve recently been experimenting with cooking steaks using the Reverse Sear method.
So, following on from the butchery of my brisket 4 days ago, I placed two pieces in a wet brine – one a nice lump of meat, and the other a little more ragged.