Official Old Man
Uckfield Seagull
Just back from Tesco. £70 on racks of ribs (4 x £4, chicken stuff, more chicken stuff, 20 Burgers, 24 sausages and some sort of beef kebabs. That's the weekend sorted on the Ninja.
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[Food] The Barbeque Thread
- Thread starter Triggaaar
- Start date
Tom Bombadil
Well-known member
Just used my ninja bbq to smoke some chicken thighs, then used the grill setting to cook some corn on the cob, courgettes mushrooms and bell peppers. Lovely juicy smokey thighs and really easy to use. I am happy with my purchase and looking forward to smoking everything during the summer
Did the same last night with a cote de beouf on the bbq. Reverse seared for about 40 minutes then 3 mins on each side over flames was so good.
Incidentally I normally get most bbq meat from butchers or local farms / farm shops - but we had a last minute bbq today just with burgers. It’s super annoying you can’t get burgers without additives (water, tapioca, preserves !!) only ones I could see in Waitrose was Gourmet Burger Kitchen ones. Anyone else found anything good in supermarkets ? Sainsbury’s used to but couldn’t see anything there either
GOM
living vicariously
Minced beef, make your own.
Baldseagull
Well-known member
Is it? What minces other than beef are in a beef burger?
Typically 70/30% blend of lean and fattier mince.
Baldseagull
Well-known member
I see, I thought you were saying there were other meats in there.
Thanks.
juliant
Well-known member
Easy
450g chuck
150g flank
150g brisket
100g short rib
100g aged beef fat
50g bone marrow
Chuck it all through a meat mincer or ask your butcher to do it. Best burgers ever
samtheseagull
Well-known member
- Sep 15, 2010
- 1,600
Anyone got a Ninja pizza oven? If so any good?
- Thread starter
- #113
Have you tried the dehydrate function with the Ninja? The 120 C Smoker function is too hot for me for small cuts of meet.
I don't know what the differences are between the Smoker and the Dehydrate functions - whether they heat up differently or have different fan settings. I smoked some Beef Flanken Ribs yesterday - they tasted amazing, but the were too dry. I don't know if that's because I didn't spritz them during the cook (they were marinated) or because the dehydrate function actually does dehydrate. I'm hoping the former.
juliant
Well-known member
Yes. So good i have 2
What is the cost if you don’t mind me asking?
Tom Bombadil
Well-known member
The dehydrate function is for making jerky so i'm avoiding that. I'd recommend looking online for recipes and start simple. Also use a thermometer and cook to temperature not timing.
juliant
Well-known member
Last time i asked the butcher to do it they charged about £20 which made about 8-10 burgers depending on size of patty. Trouble is a lot of butchers will refuse to mince marrow in as it can kill their mincer.
So nowadays I just buy the meat direct from the farmer up the road and mince it myself with a mincer. Helps living surrounded by fields and farmers !
- Thread starter
- #118
But what does it actually do differently? If it's just a lower temp, I'm in. There's a YT video on someone making roast beef with the dehydrate function, so it's capable of cooking, rather than just dehydrating.
I do.
Withdean11
Well-known member
thevillagebutchers.co.uk - where i buy a lot of my meat - currently offering 50% off on their tomahawk steaks. £19.99
Birdie Boy
Well-known member
- Jun 17, 2011
- 4,253
It's a lower temp, 40-90° so it draws the moisture out. Many people say it is fab doing roast beef but I did it once and it was rough. Probably did something wrong though...