got hold of a bottle of liquid smoke

[SuitsBlue]

american brand 'stubbs' liquid smoke, a meat marinade.

got some filleted lamb leg marinading.

truth of food: food always tastes better when someone else cooks it.

now thats done. real meat (none of this MRM [Poor language removed]) when its done over coals has that smoke flavour infused, its what makes proper kebabs worth the effort.

got the liquid smoke off tinternet, but talked the little turk fellow in the take away place to sell me a tub of the chilli sauce. besides all that, im now looking for a really crap quality mayonaise (sp) to finish the experience off.

anyone recommend a brand or supermarket own brand of mayo that is similar to the cheap stuff used in take aways?

 

[monty]

american brand 'stubbs' liquid smoke, a meat marinade.

got some filleted lamb leg marinading.

truth of food: food always tastes better when someone else cooks it.

now thats done. real meat (none of this MRM [Poor language removed]) when its done over coals has that smoke flavour infused, its what makes proper kebabs worth the effort.

got the liquid smoke off tinternet, but talked the little turk fellow in the take away place to sell me a tub of the chilli sauce. besides all that, im now looking for a really crap quality mayonaise (sp) to finish the experience off.

anyone recommend a brand or supermarket own brand of mayo that is similar to the cheap stuff used in take aways?

I found Morrison's pretty good Suits, I use it when marinading tandooris etc

 

[SuitsBlue]

you use mayo to marinade tandoori?

i dont know anyone with a tandor oven (sp) so how do you cook your tandoori? and what meat do you find takes it best (i swear, not a word!)

 

[monty]

you use mayo to marinade tandoori?

i dont know anyone with a tandor oven (sp) so how do you cook your tandoori? and what meat do you find takes it best (i swear, not a word!)

Clearly not done in a tandor but marinaded chicken (I prefer boned thigh with skin on, score the skin and roll shut with string) in a mixture of mayo, yoghurt and spices works very well, cooked at 200 degrees and server with a sprinkle of lime juice, had no complaints what so ever.

 

[SuitsBlue]

i have used yogurt, but never heard of using mayo as a marinade. it sounds just weird enough to work.

which spices?

 

[chicoazul]

HP. All you need.

 

[monty]

i have used yogurt, but never heard of using mayo as a marinade. it sounds just weird enough to work.

which spices?

I buy Mattas mix from their shop in Bold Street, it is perfect!

Another little tip for mayo, put it in your mash spuds, lightens them brilliantly

 

[chicoazul]

Sprinkle some sawdust on top.

 

[SuitsBlue]

enough of the cookie recipes mister.

or next time the guy in the book depository wont have had 12 lagers.

 

[monty]

Sprinkle some sawdust on top.

and then bury Chico

 

[Reidy's Bottle Of Grecian]

if you do it over coals does that not give it a 'smoke' flavour ? i've used woodchips to produce extra flavour, mesquite chips, you soak them and its the steam as they dry out that flavours the meat (you chuck them on the coals) that was something i picked up in the antipodese. you could probably also purchase them via th'information superhighway.
as for kebabs...during my extensive travels i found that turks don't know [Poor language removed] when it comes to kebabs they just like the kebab knife. my personal favourite was the lebanese kebab...... lamb with humous spread inside the bread and tabouleh, an absolute taste sensation.
you can also purchase a gas tandoor for outside use and the bonus was you got those big flat skewers with it for doing shish, again probably available via t'world wide web.
i have yet to find a chilli sauce like you get in a kebab house but then most are now changing to a ketchup style as opposed to a homemade 'secret' recipe, but then i haven't looked, i like piri-piri or for the extra kick sambal olek, vegas seemed to be a mecca for chilli sauce but i think most were just gimicky macho ones like flame thrower, hotring etc

 

[chicoazul]

Ramsey: If you watching, Im not that expensive.

 

[SuitsBlue]

if you do it over coals does that not give it a 'smoke' flavour ? i've used woodchips to produce extra flavour, mesquite chips, you soak them and its the steam as they dry out that flavours the meat (you chuck them on the coals) that was something i picked up in the antipodese. you could probably also purchase them via th'information superhighway.
as for kebabs...during my extensive travels i found that turks don't know [Poor language removed] when it comes to kebabs they just like the kebab knife. my personal favourite was the lebanese kebab...... lamb with humous spread inside the bread and tabouleh, an absolute taste sensation.
you can also purchase a gas tandoor for outside use and the bonus was you got those big flat skewers with it for doing shish, again probably available via t'world wide web.
i have yet to find a chilli sauce like you get in a kebab house but then most are now changing to a ketchup style as opposed to a homemade 'secret' recipe, but then i haven't looked, i like piri-piri or for the extra kick sambal olek, vegas seemed to be a mecca for chilli sauce but i think most were just gimicky macho ones like flame thrower, hotring etc

dont have the coals in my kitchen, nor in my garden during winter

where were your extensive travels? when also? - go on, do tell, i love a good tale (thats not to disparage your story as jackanory, just that its good hearing other peoples 'take' on places)

blumenthal made a type of tandoor and it seemed ok, but hes got 2 michelin stars money and a bbc grant.

isnt it 'peri-peri'?

certain chili sauces fit certain meals, i like blitzing some deseeded scotch bonnets with garlic, white wine vinegar, fresh ground black pepper, juice half a lemon or lime. slash up some chicken breasts or butterfly them and george formby the chicken. a little stirred into the mayo is nice too. the vinegar and spice keeps it well and intensifies in the fridge.

 

[SuitsBlue]

Ramsey: If you watching, Im not that expensive.

heard that about you, two ten a tit and.... blah blah blah

 

[Dylan]

Nothing, absolutely nothing substitutes for an actual smoker, just like a gas grill has nothing on a charcoal fired grill. Get out there and buy yourself a smoker and start experimenting with different types of wood.

Warning, smoking can take a while to do, but if you ask me, well worth the time and effort!

I know this is a US link, but it gives you an idea of what to look for.

http://www.amazon.com/Weber-2820-Sm...sr_1_1?ie=UTF8&s=garden&qid=1204066847&sr=1-1