and keep their mouths shut with brisket & bbq ;)?
The greenies can take comfort that I and a number of others partook of cows, which were dead → no gases from dead cows belching, passing gas, etc.
And greenies can stop using iphones, computers, modern conveniences, start walking, grow their own staples, live in caves, burn wood/branches for heating …
8)=
Why for so long, and so high temp? Strange to have brisket (feel) dry.
How did you get the bark?
If your living conditions allow I’d super strongly recommend getting a bog standard Weber Kettle (I don’t own Weber stock, but people may think I do given how strongly and for how long I’ve advocated for them!) - but get a standard Kettle, not a cheaper alternative and no need for an expensive one either. If you follow this method to the letter you’ll get incredibly good and authentic BBQ every time, never let me down. Bottom vent about 1/2 open, top vent about 1/3 open. Just set it and forget it, it’ll work. No need to put juices etc in a drip pan, I didn’t find that they do anything. Also few (3-4) wood chunks are sufficient, but they have to be chunks not shavings/chips as they evaporate very fast.
What I found is that you can estimate the time a snake will last like this: every 1/3 of the snake around the Kettle lasts about 6 hours. I used to do pretty big briskets (4kg) by starting the fire at 12 at night, it was perfectly done by 13:00 the next day. People would rave about it.
P.S. I owned Weber stock via VWRL but now I see it’s gone private.
Heh heh…1974 version, as you can tell from the colour. I lost the family’s 1959 version in the move from California. This one will outlive me for many years.
That’s the beauty of the Kettles, it’s a solid design, simple, robust, can do almost anything one’d want, and pretty much hasn’t got anything to fail .
Technically yes, but for neighbor reasons no.
Googled around a bit. Didn’t follow this particular page, but there’s many others recommending essentially 65°C if you only have 36 hours.
I ended up having only 33 hours. I mean, it wasn’t really dry, I just had expectations for it to be super tender, like falling apart by itself if I gave it a hard stare.
Let it sit for half an hour after the sous-vide bath and then put it into the over for another half hour at 150°C Umluft.
Fixed this up yesterday.
While it looks like something the cat brought home and couldn’t quite stomach, it’s actually essentially a fooby recipe for Chickpea & Chorizo Stew. I spiced it up with some onions, garlic, cumin and a fresh bay leaf and let it simmer for about 2 hours instead of the 10 minutes suggested by the recipe.
I feel this probably dried it quite a bit. It’s not the same effect, but my technique for finishing sous vide stuff is a hard reverse sear.
When doing low and slow BBQ what you can do is the Texas crutch: wrapping the meat in foil for 30 mins, some magic happens and it transforms into something extremely tender!
Bit of a shame but fair enough. That said, the coals stink and smoke just when you light them, that’s about 15-20 mins of smoke at most, then when doing the snake you get a light trickle of pleasant wood smoke.
We light our coals using bioethanol. There is absolutely no smoke, no fumes. Neighbour-friendly!
Bay and cumin take a while to develop their flavours. Ten minutes sounds like many recipes you find on the internet–“Oh, easy-peasy, ready in 10 minutes!” Not.
15 years ago I bought ours new metal grilles. That’s the last I’ve spent on it.
One thing that gets on my nerves with Weber and ALL BBQ/grilling stuff is how outrageously expensive the peripherals are. One thing, the hinged grill to let you add more coals, is so useful that it’d need to be standard, yet it costs >CHF55 when the damn grill itself only costs 130-150.
Yeah…chickpeas…unless they’re from a can…good luck having them be soft and not like buckshot. In Greece they’re typically soaked overnight in water with dissolved backing soda. But you need to wash it off otherwise they taste like shit.
Re spices, ever since we adopted the Indian/Asian way of dealing with them: lightly frying them in oil before anything else we found they bring out their flavours pretty fast. Of course Indians and other Asians have forgotten more about spices than Europeans will ever learn 
Edit: do we have any eggheads here? No matter how long I looked at it I was never able to bring myself to pay for one, and have a sneaking suspicion those who did have taken a bit of copium, always trying to justify to others how amazing it is. I know one person who does have one and says it’s sadly a hassle. A very expensive and heavy one.
Edit 2: for very serious BBQers there’s Klose.
yes, that’s what we say about Anglosaxon food also 
Daughter and grandkid #3 is coming later and have requested fish 'n chips and now…
BEHOLD!
For I have made mushy peas from dried marrowfat peas…
And they taste great and soooo mushy…
I swear. The aroma coming off this pie is out of this world.
I have a kilo pack of bio dried peas (a present from the in laws) that I don’t know what to do with. I always cooked fresh peas, so the pack has been sitting in the counter for months now…with the usual “oh, you didn’t cook my present yet”… every time they pass to visit.
So… how do you cook dried peas? you put them first in water like chickpeas, or do you boil them? Can you stir-fry them with onion and bacon once hidrated, or I need to boil them too?
too many questions… and i rather take advice from @Slammer than from a god-knows-what- millenial in youtube…
I left them in water with a bit of bicarbonate of soda almost for a full day, they are still a bit hard but dont worry, then in the pot at a high boil for 25 minutes and then for (these were) two hours just simmering.
Added a bit of salt and pepper and a twist of sugar and your peas are mushy.
But @Izzy, I doubt your present peas are marrowfat, which mature naturally on the plants in the field until they are really old and mealy. Regular dried peas can be soaked overnight, then cooked in water (1:3 volume) for about an hour. They make excellent pea soup with a ham hock and onions for flavour.
no idea if they are marrowfat or not - as @bossybaby probably they are not…as they come from somewhere here in switzerland, and swiss are not particularly known for sophistication in pea culinary sense…
I’ve made it this way, and it’s delicious, but not in this present heatwave!
Well, you know, that’s just like, uh … ya know … your opeanion, man.
Narrator: “Goofy consoles himself with the peas growing in his garden. Live view below.”
Wrote something culturally insensitive
