British BBQ Society Forums

It looked like he didnt have the heat deflector in there, which meant he couldnt use a slow process and ended up direct grilling just to give it colour.

Yep - that's exactly what he did - sous vide to actually cook the meat, the BGE at the last minute just to colour the meat & give the lovely outside caramelised flavours. But you're right, he didn't cook it long enough in the sous vide, as the other chefs pointed out, the fat hadn't broken down as it should have.

Steve - another +1 on the sous vide homebrew controller... you ever thought about starting a blog?

Did I hear right when they said his smoker had been altered to work indoors?

That mean I sould smoke pork without ever leaving my sofa?

Hickoryhaze wrote:Did I hear right when they said his smoker had been altered to work indoors?

That mean I sould smoke pork without ever leaving my sofa?

By altered they mean there's a stonking great extractor fan above it!!

Ah fair enough. Dont think I could get one of them past the mrs she wouldnt be able to hear her celebrity X-factor on ice or whatever it is.

Back outside for me then.

You could always start with one of those ceiling fans/light combination and work up from there

Hickoryhaze wrote:Ah fair enough. Dont think I could get one of them past the mrs she wouldnt be able to hear her celebrity X-factor on ice or whatever it is.

Back outside for me then.

Buy her a surround sound system as a treat and then drop in that you bought yourself a BGE and a new extractor fan for the kitchen as you noticed the old one was a bit tired, or play the building regs card saying the old one wasn't too spec anymore

Still have to explain why you want to move the sofa into the kitche. Paul Prudhomme always uses a typists chair so you could go from there

Im liking the distract her with shiny things appraoch. Maybe a desk fan and an open window would do the trick