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Dead right, I would only Vac Seal if I was wanting to freeze some. My advice is to only make small batches and use it, don't store it
The nitrates in a cure are chemically produced, this method uses the nitrate naturally available in the celery, they use celery seed in BBQ Rub for the same reason
The Celery juice works well, you will love it!
I would only Vac Seal if I was going to freeze it in slices. Storage beyond a week should be in a frozen state
I've never heard of an issue here either. I hate to say "Common Sense" because there doesn't seem to be a lot of it around these days but proper curing and proper handling and there is never a problem. The biggest problem I have is making sure there is enough left for my breakfast on the weekend!
Correct. Clostridium botulinum is a concern with any food production. I only do batches that can be consumed in a week, at Christmas when I know I need more, I pre slice extra batches and freeze in vac sealed packets
Correct Clostridium botulinum needs a low oxygen environment to multiply, I only ever Vac seal slices to freeze them. The product survives freezing well as it has not been pumped with water
For a long roast I will build the fuse so it runs out in both directions from a central point. I light both ends for double the heat
Green Cured Bacon
BBQ Lamb Roularde
Thanks Kirsty, your family will love it!Marion Kay do mail order and will ship internationally...that's how I got some in Western Australia!
I used a bay leaf, some mixed herbs, a little pepper and a dried Ancho chilli.We have an Italian Mixed Herb in a jar.More often I'll make it without any additives, just the smoked cream.Try making it without herbs the first time, then decide if you want to include herb or not. Tarragon and Star Anise both work well with smoke....don't be afraid to experiment.
I had a look at my bottle at home, Val Verde is an Australian Family Company but the Sauce is Made in Italy
You can smoke blocks of butter but you need refrigerated smoker...and then you are just smoking the outside. Making butter from smoked cream gives you flavour all the way through.
Yes, I add a little water to the glaze to help it dissolve, I'll make a change to the text, thanks!
Yes! I run BBQ Cooking classes here in Perth Western Australia, "Always Play with your Food" is the company motto (I just use it to annoy my mum).
I don't have a pizza screen but I see no reason why it would not work well
Passata is just the plain form, marinara and pizza are the same as Passata, just with basil and garlic added.Yes it can be cooked on a charcoal grill with a good hot fire. The mixer just makes life easy, you can hand-make the dough if you need to, I've done it many times while camping
I had to use Google Translate to read your questions."Why do you use the past Val Verde, which is Australian, and pretends to be Italian?Use at least your products and come to Italy to eat good stuff.And then we denigrate the Chinese because they copy things!"I use the Val Verde Passata because I'm in Australia and that is what our supermarkets have, back on the farm we would make our own once a year from fresh tomatoes. I'd love to go to Italy and enjoy its food one day, I just need to win the lotto first, so I can buy a ticket.
BBQ Steak Au Poivre
Start cooking as soon as the kettle has come to temperature. One third of the kettle rim is 6 hours. Set it up for 6 hours and when you are finished shut the vents and the fire goes out leaving the unlit fuel behind.
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Tasted Magnificent as well!
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The sausage is cooked slowly (and properly) on the glasses before chilling for service. Our sausage mince is sticky asnd dense it doesn't need a binder to hold it togethert
Yes, a raw Chorizo or Cevapcici sausage to make the Shots would be great!
He He...I love it when a plan comes togethert!
Yes, it seems wrong but they are so good (and a heap of fun)
They were in the smoker at 110C (230-F) for an hour. I just use Jarrah (Hardwood), it is similar to Hickory or Mesquite.
Thanks Amelia, It is sensational, you should try it!
One of my favorites, the Fennel is a classic taste for Porchetta!
I used a full belly, roughly 300 x 450mm
Toasted Bagels will be Perfect!
The Sardines were fresh, and they only need 1 minute per side.
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Yes, Asian and European butchers have great Pork
A butcher will have it, they use it to make bacon. We have it in the supermarket here in Australia but the pieces are too small for rolling, they are mainly roasted for Asian dishes.
Matambre (Rolled Beef)
Slow Beef Roast
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Yes, Bloody Mary, Virgin Mary, or even a good stout all work, my favorite is a good Bloody Mary.
Hi,I used a Bloody Mary mix, but tomato juice or a good vegetable juice like V8 would be good also.The glasses don't break as the BBQ Smoker is only running at 110C and the Meat shots are removed once they are cooked, so the glass only gets to just over 90C.
Depending on what country you are in there are plenty of edible small birds: Grouse, Pigeon, Sparrow, the darker meat of these birds works nicely with the brine (so does Rabbit).
The smoking is dead easy and the result is fantastic!
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