Next week I’m going to make sausages and stuff again with Monique.
12.5 kg without the extra ingredients. Nice
Viking sausage, black puddin’ and more .
Recipes will follow
Last saturday we were brewing beer, ending up with a lot of spent grain. (Bier borstel in Dutch)
These are the processed grains from the brewing.
Well, let’s bake a delicious bread, very tasty with, for example, salted butter.
Preparation time : 135 minutes
Baking time : 60 minutes
What do you need
225 grams of spent grain from the brewing
400 grams of flour
200 ml beer ( I use Leffe Blond)
7 grams of baker’s yeast
50ml olive oil
Put the brewer’s grains in the food processor. (Removes the sharp edges of the malt.)
Put the yeast and a little sugar in the beer. This causes the yeast to become active.
Knead all ingredients together until it becomes an airy ball.
Then let this dough rise for an hour and a half in a warm place in a bowl that is covered with plastic.
Then knead the dough briefly and let it rest for another half hour.
Preheat the oven to 200º C.
Pour the batter into a greased baking pan.
Then place the dough in the center of the oven.
After about an hour the bread should be ready. You can check this by knocking on the bread. If it sounds hollow, the bread is ready.
I love to bbq outside, winter, snow/rain whatever.
There is no excuse. There are periods where i use a bbq like 3-4 times per week.
Sometimes just to get a nice smokey hamburger.
I’ve written this post because sometimes i see (or smell) some rookie mistakes. (Wrong type of smoke, using accelerants)
I’ve got a offset smoker
https://www.henriaanstoot.nl/2019/06/16/smoker/
A Weber One Touch
And a Skottle Braai
All have their own benefits,and restrictions.
The tips below are the ones i find useful and are MY opinion, but i’m just an amateur and could be wrong 🙂
Offset smoker:
An offset smoker is perfect for ribs, brisket and other meats that are perfect to take some time to absorb smoke and get better when slowly cooked.
When going Low and slow, i follow these rules:
Weber:
I use this one to do a fast steak (below more about this),smoking nuts and pizza.
Skottle Braai:
This one is perfect for fried rice, meats/vegetables which need fluids.
(Some satay/chinese stirfries or small piece meat like Shawarma.
For all things above:
Prepare everything, get your timing right.
Sometimes you are smoking for 6+ hours, but when you forgot to make a marinade, getting things sliced or need a product you dont have/forgot/gone bad .. (i’ve been there)
For the offset smoker .. i don’t use tuning plates .. and probably never will.
Tuning plates can be used to get your smoker front to back evenly heated. This is only useful when cooking a lot of meat.
I seldom do, so i use the colder part whenever things are going too fast.
I even used a Flir camera to check the temperature distribution
Using a lot of heat? Don´t put pepper on your meat. It will burn, just wait when it’s on your plate.
Salt is fine.
Using briquettes or charcoal?
Briquettes, when properly lighted, doesn´t give you a nasty smoke as plain charcoal, charcoal needs more time to burn properly. Briquettes will last for a long time. (See below tools)
Coconut briquettes are perfect for slow cooking .. they burn for a long time.
Use a chimney and wait until all briquettes are white!
Look at the smoke, it should be thin blue-ish. Not thick or white or even black.
Except for smoking woods.
Smoke wood: I’ve tried a lot of smokewoods. Cherry, wine vines, Apple, Pear, hickory, oak, maple and more.
Some people and even packages say: “Soak for 30 minutes in water”
Well i don’t, then the smoke is mostly water vapor.
If you make a neat aluminum foil package with a few little holes, it won’t burst into flames and produces a nice amount of smoke which lasts a while.
Don’t use accelerants like spirit. It gives a nasty taste/smell.
Use different plates and tools for raw and cooked meat.
Look at the core temperature, for example for beef
Rare: 50 to 52 degrees
Medium rare: 55 to 58 degrees
Medium: 60 to 63 degrees
Medium Well: 65 to 67 degrees
Well done: 70 to 80 degrees
Stop before it reaches the desired temperature. Wrap in foil and wait a few minutes. The temperature will rise a few degrees
Trying to get your temperature up again by adding briquettes or wood?
Sometimes fuel is getting low and temperature is dropping.
I seldom but briquettes or wood directly in the fire, it wil give a nasty smoke when it start burning .. I use the chimney to get it burning right.
Then i will place it in the offset chamber.
Using a drip bucket? Or want to use more moisture for your meat?
Heat some apple juice or plain water, and put this in a container below the meat. (See the tomahawk picture above)
The hand trick to check your meat does not really work.
A IT consultant and a bricklayer have different hands, and muscles. 🙂
But it can be an indicator!
Spatula, Tongs, Fork, and Basting Brush
Chimney:
You need this!
Trays and foils:
Use heavy duty aluminum foil.
Rubs, sauces and spices:
Get yourself some nice different rubs and sauces.
Make your own rubs (or sauce)
I will post some recipes for rubs and the smokey red wine sauce i’ve made.
Remember which spices are going to burn in a dry rub.
Sauce is not only to complement the meat, but you can also use it to glace the meat while cooking!
Injecting:
Injecting meat will give it a nice flavor and tenderness.
Fire starters:
Use a starter which burns clean .. no smoke no odor
Temperature:
Use a wireless dual temperature sensor, one for the meat (core) and one for the temperature in the Bbq.
For a fast reading, for example in ribs, i use below speed sensor
Use pin for testing tenderness
Small pieces of meat? Use a fine mazed mat like this
(No links to recipes on the internet, just google there are many .. i will post recipes i’ve tried myself)
Ribs 3-2-1 method
Got a nice steak with a fat cap?
Try argentina style.
Just do a 3-minutes per site. (Even better .. use a pre-heated iron cast grate to get some nice lines.
At the end press the meat on the grate, so the fat melts and drips onto the coals. These wil burn and give big flames. Those burning flaming fat wil give your beef a taste to remember!
Briskett
Cold smoking
Moinkballs
Beercan Chicken
Still hot outside, and i like coffee. So what about some coffee icecream!
Ingredients:
Place a fine meshed strainer over a container. Put the coffee in the seive. Heat the milk (allmost boiling) and pour it over the coffee. Let it cool.
Dissolve the sugar in 150ml water. Bring to the boil for a few minutes.
Let this also cool for a few minutes.
Pour the sugarliquid to the container holding the eggyolks. Add the liquid cream and the coffee-milk solution.
Cool in the refrigerator and put into your icecream maker. Thats all.
Used this ice maker for many years, a lot of different icecreams we made!
In the past i came up with a hamburger that most liked.
(The computer party burger)
This one is quite cheezy, and heavy cheese, so not to everyones liking.
But we loved this “experiment”!
And indeed an experiment, i’m not a cook. I only know how to smoke meat, slowcook and so on.
The only other thing i can make which gets compliments, is a real Pasta Carbonara
Mix a lot of the cheeses and melt in the preheated oven.
Glaze the onion in olive oil and brown sugar.
Fry the mushrooms in shitake olive oil and add some balsamic vinegar.
Prepare the burgers on your BBQ, use some smoke.
(I like to put the cheese on top of the burgers the last 2 minutes or so, it will melt over the burgers and get some smoke)
Slice the burger buns in two, and put in the oven. (Sliced part down)
(until a little brown/crispy)
Today some smoking again.
Salmon and cheese
For curing the salmon (500gr) i used:
Dry salmon, put a layer of above mixture in a container, put the salmon on top, with another layer. Put a heavy weight ontop to squeeze the water out of the salmon, while its in the refrigerator. Next day: Wash the salmon, drying it with paper kitchentowel. Put the salmon back into the refrigerator again to dry some more.
I’ve put the salmon in my smoker with a cold smoke generator for 8 hours, the cheese needed only 2 hours.
In 2020 i made a Biltong drying thingy, using a Nextion and a Arduino.
Today i’m preparing for some Chilli Bintong, which i’m going to put in the drying box tomorrow.
Arduino functionality
Recipe
Meat
1 kg Beef Cut into 1.5cm - 2cm steak slices
Spice
2 tbsp black pepper coarsely ground.
2 tbsp course Sea Salt
1/2 tbsp smoked paprika
4 tbsp coriander seeds roasted and coarsely ground.
1 tbsp chili flakes
Marinade
50 ml worcestershire sauce
100 ml apple vinegar
1 tbsp tabasco sauce
Script – get images from Reolink cam
while true; do
wget "http://ip.number.or.hostname/cgi-bin/api.cgi?cmd=Snap&channel=0&rs=123asd&user=admin&password=MYSECRETPASS" -O $(date +%Y%m%d%H%M).jpg
sleep 60
done
Script to generate MP4 (60fps)
cat *.jpg | ffmpeg -f image2pipe -r 60 -vcodec mjpeg -i - -vcodec libx264 out.mp4
We love fermenting!
Sometimes we ferment our own sauerkraut.
Depending on the volume it can take at least 2 weeks up to several months.
If you don’t have crock pot weights, use a plastic bag filled with water.
(See below)
Mixture: Salt, juniper berries, dill, celery seeds and caraway.
Some books about the subject we own
Notes:
Variant:
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Tips: Zorg dat je vlees goed koud is! Anders loopt de vleesmolen vast.