tekobo

I do the same as Pequod for low temp cooks. I smoked some fish the other day and can hold at about 105C with the left vent closed, right vent on second to smallest hole and the top about an 1/8th open.

Hi @MacKenzie, meat, three veg and I think that marrow found its way to your tummy tum tum. Yum.

Disclaimer: I am a city girl and only ever venture, briefly, into the countryside to pick up meat and return home. My experience of Dorset is that it certainly has highways and I have generally been driving fast on one to get through Dorset to somewhere else, like Cornwall. Having said all that, I am sure it is as you saw it on the TV show @MacKenzie. We Brits tend to think of the UK as a crowded, built up island but there was a recent survey that showed that only 6% of the land in the UK is built on. Who'd have thunk it?

Great looking shop and chop. Yup, the @Aussie Ora's friend is right. It is called a Barnsley chop on a lamb but I've never seen it done to a pig. Extra bone to chew, what more could you ask for?

I love the fact that the Aussies are plain speaking and direct. We got on just fine. And they ribbed me mercilessly for the one and only time in my life that I ever got sun burned. Mind the hole in the ozone layer, that's all I can say!

This made me laugh a lot. My stint working in Australia twenty years ago was as an ex-pat. I used to joke that I was an ex-pat, ex-colonial in an ex-colony. They asked for White Men from England and, in amongst the bunch, they got me. A black female engineer. I had fun.

I'm almost 50. Started as a Philly fan when I was in my 20s. I haven't hurt anyone yet. But we will win. I have faith. Soak? About 6 hours. Smelled wonderfully yeasty. Will share results later in the week. Not sure how long I can hold back but I have a few grown up meals to get through before I can settle into a sticky wings meal for one!

OK. So I don't like beer to drink but I think it is awesome for brining chicken. I had 7kg of wings delivered yesterday and am now brining them before draining and freezing for future "emergency" use. Here is the assortment of beers my husband thought he could spare from his collection Looking wonderful and frothy with dark demerara sugar and Kosher salt mixed in. (12oz beer to 1 tablespoon salt and 1 tablespoon sugar) The wings, getting to know the brine. A control set of wings in lemon brine, just so I can remind myself how much I like beer! And now I have to wait. And so will you. I am sure I will need to break out an emergency supply sometime in the week. Looking forward to it.

Awesome! We have the same problem with getting those cuts here in the UK. You must be soooo happy.

Oh, alright then. Someone has to take the blame. The manufacturers?? Says she who just sacrificed some good beer to make yet more beer brined wings.

Ah. Didn't think of your extreme weather conditions. Here just have to deal with a little rain and a waterproof case is fine for that. Hope you find a solution!

I've been waiting for the final shots. They look great. Interesting that you say that flavour was altered by this method of cooking. I will watch with interest as others experiment with this method. In the meantime, I will take baby steps and focus on learning spicing and smoking techniques.

Delicious looking cook. The MEATER is great, when it works. Do any of you have problems with getting it to connect? Drives me mad, jiggling it about to get it to respond. Solved the range problem by daisy chaining with a spare phone. The spare phone sits outdoors next to the KK and I connect to it via wifi. That works really well.

Doesn't anyone else think this is sacrilegious? You call crisps chips and then try to reproduce a beautiful beer in a snack? You people!

Thanks @tony b. That sounds great. Until Tyrus made his proposal all that was at stake were my fan hopes and dreams. Now there is food involved, the stakes are much higher!

Ha ha. I bought the beer can chicken insert for a friend's Christmas present - as a joke. I was going to ask him if he still had it but it sounds like you think that is not such a good idea!

I think that is what is officially known as food porn. Oh yes!

Of course. The good news for me is that Philly have demonstrated that they can hold it together as a team, even after losing their star QB. The bad news is that the Pats have got teamwork down to a T and have done so for years. May the best fan win.

You Pats fans are so sure of yourselves. Well, I've backed Philly through thick and lots of thin and I am looking forward to a regime change.

Is the pope Catholic? You're on! I have just the spice to send to you but I am not planning on losing. My knowledge of US spices is limited to Old Bay, Tony Chachere's Creole seasoning, El Yucateco chile habanero hot sauce and La Morena chipotle peppers. Great if you have something that will expand my horizons beyond this mainstream selection. Mum's the word.

Ha ha. What killjoys y'all are.

Sounds good. Looking for my perfect Super Bowl night snacks. Jerky might be good for keeping me awake after half time

Go on, you know you want to! Search for Fergus Henderson, devilled kidneys.

I agree, it is much quicker to peel prawns by hand but when I am cooking for others the Ezy Aussie helps with getting rid of the black intestine that some object to. I think it just adds to the flavour

Your post was a great reminder of that wonderful shop. I used to live in Sydney and, while I couldn't/didn't haul a whole barbie back to the UK, I did buy my first (and only!) beer can chicken insert and the Ezy Aussie prawn peeler there. I used the latter just the other day, still going strong after all these years.