A couple of weeks ago, I bought a sourdough starter from Hobbs House Bakery. I’ve fed it, and used it for pancakes, but hadn’t tried making bread with it. I was planning to roll my sleeves up, and do a loaf by hand, but it didn’t happen, so I thought I’d give it a try by machine.
A new kitchen toy – the Ninja Speedi. Do I really need another Ninja multicooker?
My “usual way” for pork butt involves a heavy coating of seasoning before the meat hits the grill. For other cooking, I have been reducing the amount of seasoning I used, and although the outer bark gets distributed through the meat when pulling, I was struck by the amount of salt in the seasoning I use routinely. I wondered… what would happen if I cooked a pork butt naked, then seasoned/sauced afterwards, to taste? Surely, without a coating of seasoning, there is more surface to absorb the smoke?
I unearthed my Onlyfire portable pellet grill today, probably for the first time since the couple of months following the initial purchase, last year.
From this, you might ask, “If you didn’t need it, why buy it?”
The problem of Recipe Boxes is having fresh ingredients for 3-5 meals for 2 or more people turn up all on the same day. Simply Cook avoids this by not supplying the fresh ingredients. What they supply is the spices, stocks and flavourings needed and the recipe cards. You go shopping for the rest.
This year, the meat is a stuffed turkey leg joint from Riverford’s. I’ve had it before, and it is reliable.
Although I have potatoes and veg in the fridge, I knew I had some frozen prepared roasties in the freezer, done in goose fat. I also found a small tray of my own roasted sprouts, from 2021!
A recap on my bread-making adventures over the past year and my latest achievement.
So I had this rack of St Louis Ribs that needed to be used, and couldn’t be frozen, as they had already been frozen by the supplier, and defrosted in transit. I am not a huge fan of pork ribs – they strike me as fiddly and a lot of work for a very low reward, given how much meat you get off them. Having said that, I didn’t want to waste them, and I know other people like them, so I thought I would get some practice in.
As described earlier, I’d successfully done my first cook on the new pellet grill, by my kitchen door. Soon after, I decided to move it to my BBQ area at the foot of the garden. Not very far, and paved all the way. So I was wheeling it down the garden, and was two thirds of the way there, when the whole grill tilted, and it was only my muscles keeping it stable – all 300lbs of it.
I’ve ended up with this beast of a pellet grill, which is far more than I intended to buy. It is of stainless steel construction, double walled so as to retain heat. It is capable of temperatures from low to 600°F which is much higher than my Traeger would go.
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