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Thread: Outdoor Cooking

  1. #1
    Thailand Expat HermantheGerman's Avatar
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    Outdoor Cooking

    I'm gonna dedicate this thread to dirtydog & blackgang.
    RIP

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    The BBQ season is nearly upon us in the UK, a couple of pics from last year..




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    Mmm! My like chickan

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    Quote Originally Posted by Digby Fantona View Post
    Best channel on Youtube: Almazan Kitchen!

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    Thailand Expat HermantheGerman's Avatar
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    Sorry to have started a thread and not posted a single pic. I want to show you guys the things HtG grows, cooks and all his utensils. Ready ?
    By the way everyone's invited and I even serve Halal . My son has a few muzzie friends (Lebanese) and my daughters girlfriend is half Afghani, but mostly I LOVE LAMB. This weekend it will be mostly Russians , I hope I don't forget to take pics. These Russians do drink fast
    Any way, the lets start with the equipment:

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    Thailand Expat HermantheGerman's Avatar
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    One of my best (and expensive) outdoor cooking equipment is my smoker . I guess that was also the reason why I dedicated this thread to blackgang. Remember ?
    http://teakdoor.com/the-kitchen/1387...bq-smoker.html (Building your own BBQ/SMOKER)

    I did not build mine, I bought it here
    SANTRA, spol. s r.o.

    Its a Czech Co. and I can strongly recommend it. If you are considering buying a smoker buy a good one. The metal strength should be at least 5mm, so it can hold the temperature and you can have a beer on the side.




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    Thailand Expat HermantheGerman's Avatar
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    I bought my smoker about 2 years ago. It was X-Mas present for my wife and it cost about €1,400. It was definitely worth the investment (I mean the smoker) and haven't stopped experimenting yet. Soooo many things still need to be smoked and tried out. Pictures are coming, if I'm not too lazy.

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    Thailand Expat HermantheGerman's Avatar
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    Here comes the delivery man.




    Unpacked and thank God nothing missing or damaged


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    Thailand Expat HermantheGerman's Avatar
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    The new smoker needs to be seasoned. I think that what they call it. It means you have to grease up the inside (I used palm oil because of the high temp) and fire it up for about 2 hours.
    I think these guys can explain it better
    Seasoning a new smoker


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    Quote Originally Posted by HermantheGerman View Post
    I bought my smoker about 2 years ago. It was X-Mas present for my wife and it cost about €1,400. It was definitely worth the investment (I mean the smoker) and haven't stopped experimenting yet. Soooo many things still need to be smoked and tried out. Pictures are coming, if I'm not too lazy.
    You must love your wife very much.
    What did you get her for her birthday? A brand new set of Sidchrome spanners?

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    Thailand Expat HermantheGerman's Avatar
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    One of the the big draw backs of operating a smoker is you need wood. The wood should be dry and stored for about 3 years before firing it up. So off I went to buy some wood at my local wood dealer



    Its called red beech.

    Stored it nice and neat


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    Thailand Expat HermantheGerman's Avatar
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    Quote Originally Posted by Cujo View Post
    Quote Originally Posted by HermantheGerman View Post
    I bought my smoker about 2 years ago. It was X-Mas present for my wife and it cost about €1,400. It was definitely worth the investment (I mean the smoker) and haven't stopped experimenting yet. Soooo many things still need to be smoked and tried out. Pictures are coming, if I'm not too lazy.
    You must love your wife very much.
    What did you get her for her birthday? A brand new set of Sidchrome spanners?
    Don't be so impatient...and cheap Charly.
    I'll give you a hint. It has something to do with outdoor cooking equipment.

  15. #15
    Thailand Expat HermantheGerman's Avatar
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    Remember this one:
    http://teakdoor.com/the-kitchen/1608...ml#post3170338 (Ganso Ibérico)

    That was one of my first (cold) smoke experiment. Came out pretty good.
    Goose breast was first cured and then smoked.









  16. #16
    Thailand Expat HermantheGerman's Avatar
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    Here are some rips that I made. Cooking time about 4 hours.





















    The typical red color when smoking meat.




    Juicy and soft, even after 4 hours.


  17. #17
    Thailand Expat HermantheGerman's Avatar
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    Rips with mob sauce








  18. #18
    Thailand Expat HermantheGerman's Avatar
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    I'll be posting some more Smoker pics, but Cujo asked me what I got my wife for her Birthday. Well, that Lucky Girl got a "DUTCH OVEN"
    And guess what I'll be making this weekend.....Excactement.

    Here a quick note on DO


    A Brief History of Dutch Ovens
    Note: For an in depth history of the name "Dutch Oven" and the cast iron oven called a "Dutch Oven" I suggest the book "Dutch Ovens Chronicled, Their Use in the United States" by John G. Ragsdale, published by the University of Arkansas Press. This book can be purchased from Barnes and Noble by following the link from our web site.
    According to Ragsdale the name Dutch Oven has been applied to a variety of cooking pots, kettles, and ovens over the years. The origin of the name, "Dutch Oven", is uncertain but Ragsdale suggests a few theories.
    1. In 1704 a man by the name of Abraham Darby traveled from England to Holland to inspect a Dutch casting process by which brass vessels where cast in dry sand molds. Upon returning to England Darby experimented with the process and eventually patented a casting process using a better type of molding sand as well as a process of baking the mold to improve casting smoothness. Darby eventually began casting pots and shipping them to the new colonies and throughout the world. Ragsdale suggests that the name "Dutch Oven" may have derived from the original Dutch process for casting metal pots.
    2. Others have suggested that early Dutch traders or salesmen peddling cast iron pots may have given rise to the name "Dutch Oven".
    3. Still others believe that the name came from Dutch settlers in the Pennsylvania area who used similar cast iron pots or kettles.
    To this day the name "Dutch Oven" is applied to various cast pots or kettles. The most common application of the name is to a cast iron pot or kettle with a flat bottom having three legs to hold the oven above the coals, flat sides and a flat, flanged lid for holding coals. These ovens have a steel bail handle attached to "ears" on each side of the oven near the top for carrying.
    Other ovens may also be called a "Dutch Oven" such as cast aluminum Dutch ovens and cast iron pots or kettles with rounded lids, flat bottoms and no legs.
    Lodge Manufacturing Company which makes the majority of Dutch Ovens being sold today, distinguished the two types of ovens by calling the rounded top, flat bottom oven with no legs, a Dutch Oven. The oven with a flat lid with a lip around the edge and a flat bottom with three legs they call a "Camp Oven".
    Ragsdale indicates that cast metal pots have been in use since the seventh century. The Dutch Oven of today has evolved over the years as various manufacturers made refinements and improvements over previous version of cast metal pots.
    The shape of the "ears" has evolved as has the length and thickness of the legs. The lid also has seen many changes ranging from rounded to flat and from no lip to various shapes of lips or flanges.
    No matter what you call it or what shape it is cast to, a well prepared meal from a Dutch Oven has a delicious flavor unmatched by most other cookware.



    A Brief History of Dutch Ovens

  19. #19
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    Superb looking food.

    Are you feeding the 5,000 though?

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    I could eat a rack of them right now

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    Thailand Expat HermantheGerman's Avatar
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    So here's my wifes Birthday gift.

    Hey Cujo, I didn't wrapp it up. Is that O.K. ?
    Its a 12














    Another Family Member

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    Thailand Expat HermantheGerman's Avatar
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    I'll be going to a some sort of funeral party today and I promised to help out with the cooking. Since I didn't show up at the cemetery for the official ordeal, this was the least I could do to show my respect. I never been to a funeral and I intend to keep it that way. I hate hospitals and funerals.


    This is the meat that I prepared yesterday. Spiced it up with garlic, pepper,brown sugar, salt, mustard powder, coriander, chilly, fenel, paprika etc.















    ....and off you go in the fridge to rest a day.

  23. #23
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    Quote Originally Posted by HermantheGerman
    I never been to a funeral and I intend to keep it that way.
    I wish you good luck in dodging your own funeral.

  24. #24
    Thailand Expat cyrille's Avatar
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    Quote Originally Posted by HermantheGerman View Post
    I'll be going to a some sort of funeral party today and I promised to help out with the cooking.
    Herman, have you ever noticed a slight sense of, well, unease amongst your guests as you oversee this spread of smoked flesh wafting in the air?

    Just curious.

  25. #25
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    I'd make little holes and stick the garlic in.

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