Year: 2015

The Christmas Duck

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.

GMG Davy Crockett: Importance of maintenance/cleanup

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.

Persevering in 2016

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.

New Toy: Lavazza Favola Plus Coffee Pod Machine

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.

Beef Short Ribs @ Waitrose

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.

Sous Vide Pastrami Experiment

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.