British BBQ Society Forums

Apols for the story but I chuckled.
Had people over last night for ribs followed by duck and washed down by copious amounts of wobbly licquid.
Mother-in-law is coming for lunch today. Yes I know poor organisation, as I only got 4 hours sleep and was up to prep the WSM and get the lamb on in good time.
I reached for my bag of wood chips (still haven't found chunks over here) and put them in a bowl to soak and left them by the sink. Just about managed to squeeze enough out of my last bag. Phew!
But when I returned to make a couple of racks of ribs ready, I moved the bowl and heard this strange squeeking noise.
Carried on but was wondering what that noise was.
Then I found it!
The squeek went again and in horror I saw the dettol auto soap dispenser pump another load of soap into my chips.
Think I have rinsed most off but this could be a whole new soapin' experience.

Think I'd give them a miss, detol isn't a flavour I'd want to add to my food, even if you have rinsed it, sorry

Turned out fantastic. Lovely and juicy and the most tender lamb I have ever had.
Cooked it to 140F, a compromise as I prefer my meat rare and unfortunately a few people just can't get past the, "there is still blood in this", thing.
Their loss but anyone any advice on how to educate the cremators.

Curlie028 wrote:Turned out fantastic. Love and juicy and the most tender lamb I have ever had.
Cooked it to 140F, a compromise as I prefer my meat rare and unfortunately a few people just can't get past the, "there is still blood in this", thing.
Their loss but anyone any advice on how to educate the cremators.

This is going to sound sacriligious. Before you carve the meat, check to see if anyone has an aversion to pink meat. Carve in the kitchen, and place the sliced meat on two plates - for the fussy and non-fussy people.

Pop the "fussy" plate in the microwave, and blast it for 10-30 seconds. If it still looks pink, blast it again.

When I first did this (for oven-roasted beef), someone did ask me how I managed to serve meat both rare and medium from the same joint. I told them it was all about how the meat was positioned in the oven, with rare carved from one end, and medium from the other. Everybody swallowed it, hook, line and sinker. Gave me a quiet chuckle. It also amused me that the microwave treatment didn't actually do that much to the meat other than disguise that it had been cooked to rare, and yet even the "not-rare" people thoroughly enjoyed it.

Brilliant Chris will try that next time