Paul
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Post by Paul on Mar 6, 2012 22:23:40 GMT
BTW ... I'm going to Northwood Forestry on Saturday for some other timber so I will search through their scrap pile to see if I can find something appropriate. I will let you know how it works in the Aga.
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Post by minesamojito on Mar 6, 2012 22:26:12 GMT
Nice one! as long as it's a smokable hardwood you'll be fine.
Cheers
Marcus
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Paul
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Post by Paul on Mar 10, 2012 17:33:59 GMT
BTW ... I'm going to Northwood Forestry on Saturday for some other timber so I will search through their scrap pile to see if I can find something appropriate. I will let you know how it works in the Aga. Got two pieces of oak (free) from the scrap bin. As it's such a nice week-end I plan to use them in the Weber Kettle tomorrow evening. Off to put the oak in a bucket for the next 24 hours. Will update after the taste test. |
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Post by minesamojito on Mar 11, 2012 9:10:05 GMT
Excellent,what you going to cook on the planks?
I did some brown trout last night and it was fantastic.
Make sure you take some pics to share.
Cheers
Marcus
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Paul
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Post by Paul on Mar 11, 2012 12:20:32 GMT
Excellent,what you going to cook on the planks? As I'm the only meat eater in the house I can't go for the sort of large joint I would like so I've got a large(ish), by one-person standards, toprump joint. I'm hoping to get it to 50°c as I like my meat rare. I've also got a couple of wood-pigon breasts which I will put in - how long do you reckon for the wood pigeon? cheers .. Paul |
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Post by minesamojito on Mar 11, 2012 19:48:23 GMT
oo that sounds good, though i'd just sear the wood pigeon breasts over the direct coals, as they need flash cooking and serving pink, do them when you flash the beef, and have them as a starter while the beef is on the plank  Cheers Marcus |
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Paul
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Post by Paul on Mar 12, 2012 11:38:00 GMT
So, here's the result ...... ;D First off, it was probably not a good idea to serve this at 8pm as although it was warm yesterday it wasn't really a good time to be barbecuing meat outside whilst cooking the rest of dinner on an Aga inside. One minute I'm sweating my bits off and the next minute I'm outside freezing the same bits whilst trying to turn over a piece of beef at the same time as "fighting off" a vegetarian Springer Spaniel who love the smell of meat.  Dinner was homemade watercress soup with watercress scones. I picked up the watercress from Alton Farmer's Market on Saturday. Anyone whose only experience of watercress is the vacuum sealed bags, imported from Iberia, sold by the major supermarkets should treat yourself and find some real Hampshire watercress direct from the farmers. It's how watercress should be - pungent, deep and delicious. The beef was served with roasted winter vegetables, roast potatoes, broad beans and the obligatory (in our house) Yorkshire Pudding. I cooked the beef to 50°c as I really like rare beef (Steak Tartare was a favourite until raw beef and raw eggs became impossible to eat due to BSE and Salmonella).  The beef was delicious and melted in the mouth but I suspect it would have picked up more of a smokey flavour if I had cooked it for a slightly higher internal temperature. Next time I will try for 60°c and see what the result is. As for the pigeon breasts - with making the soup, moving various dishes between the Aga ovens and running in and out of the house I forgot all about them! |
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Post by cannyfradock on Mar 12, 2012 12:57:22 GMT
Paul
Beautiful looking joint of beef. The wife likes her beef well done so I don't get to eat beef as I like it....medium rare. Great looking picture.
Terry
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Post by minesamojito on Mar 12, 2012 21:23:40 GMT
Wow that looks awesome Paul. There's definately a perfect point where it's just cooked right, and the wood has smoked a bit, it's just getting the timing right. Maybe soak the wood for less if you're cooking the meat less? or chuck a few chunks of oak straight on the coals.
It looks stunningly good and perfect for me. My missus likes meat well done, so I tend to serve her the ends.
Will you be giving it another go?
I cooked some trout fillets on the plank and they were amazing.
Cheers
Marcus
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Paul
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Post by Paul on Mar 13, 2012 21:12:17 GMT
Wow that looks awesome Paul. There's definitely a perfect point where it's just cooked right, and the wood has smoked a bit, it's just getting the timing right. Maybe soak the wood for less if you're cooking the meat less? or chuck a few chunks of oak straight on the coals. It looks stunningly good and perfect for me. My missus likes meat well done, so I tend to serve her the ends. Will you be giving it another go? I cooked some trout fillets on the plank and they were amazing. Cheers Marcus I will definitely do it again. To be honest I think it was a mistake to move the coals from dircet to indirect as that meant that not enough heat was getting to the board and therefore it was hardly charred. So next time I will try it on direct for the whole cooking and with a little less soaking (last time was a full 24 hours and the water was almost black when I removed the two planks). I had a cold beef sandwich for lunch today with horseradish and it just melted in the mouth. I quite fancy having a go at duck or duck breasts sometime - do you have any tips? |
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Post by minesamojito on Mar 15, 2012 23:09:26 GMT
I'd just sizzle the skin side down for a bit longer, get it good and crispy, but not tried duck on a plank. My board was just blackening around the edges, try less of a soak for the plank, maybe an hour or 2.
Just be careful with the direct, that the fat dripping doesn't flare up and char the board a little too much especially with all the fat from the duck.
Cheers
Marcus
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