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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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10-28-2010, 12:02 PM
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#1 |
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Full Fledged Farker
Join Date: 08-25-09
Location: Escalon, Ca.
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Italian Cooker
Anyone tryed one of these?
I did, yes I know, its not BBQ...but hey, were all screwed up anyways right? Picked it up at Home Goods for $19.99 just because its wierd, it says to soak it in water before use, works great low and slow in an oven or on the BBQ. it has a vent hole in top of the cone. I bought it, threw it in the cupboard and left it for a few weeks. then... |
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10-28-2010, 12:06 PM
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#2 |
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Full Fledged Farker
Join Date: 08-25-09
Location: Escalon, Ca.
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Then I figured since I had NO time to make dinner for me and my little side kick before football practice, I braized up a chucky, dumped on some yardbird and seasalt, tossed in some baby carrots, chopped some celery, Quartered some Yukon Gold Taters, Set the oven to 250, and threw it in...4 hours later...Waa Laaah!!
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10-28-2010, 12:08 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
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__________________
Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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10-28-2010, 12:08 PM
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#4 |
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Full Fledged Farker
Join Date: 08-25-09
Location: Escalon, Ca.
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I impressed myself, it was so easy and incredibly delisious, basically like a crock pot with no heater I guess, Can't wait to throw it in the drum, or for dessert.....Anyone? Ideas?
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10-28-2010, 12:11 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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It looks like a North African cooker to me...then again,I don't know if they use it in Italy though.
I think it's called a Tagine. *edit*...Big Chrisz beat me to it.
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-28-2010, 12:37 PM
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#7 |
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On the road to being a farker
Join Date: 03-05-10
Location: MA
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Yup...tagine, use it all the time. Never heard of it being used in Italy though, used mostly in Morocco I think. It's pretty much a braising vessel. The eats look good! Enjoy messing around with it!
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Pork Butt and Chicken Legs |
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10-28-2010, 12:43 PM
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#8 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Is there a vent on the top of the tagine?
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-28-2010, 01:10 PM
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#9 | |
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On the road to being a farker
Join Date: 03-05-10
Location: MA
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Quote:
Nope, no vent. The vapor travels up the side of the conical shape of the the top and then drips back down from the center.
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Pork Butt and Chicken Legs |
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10-28-2010, 01:30 PM
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#10 |
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is one Smokin' Farker
 
Join Date: 04-14-08
Location: NS, Canada
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Make sure it's one to cook in some are decorative and contains lead.
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Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy: |
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10-28-2010, 05:59 PM
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#11 |
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Babbling Farker
Join Date: 10-19-09
Location: Melbourne, VIC
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Tagines are used a lot in Italy because there is a fairly large North African population there and it has caught on. They are very common here too, especially for braising lamb shanks. I don't have one, because I have a SMOKER!
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Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill  Zero for MOINKS  Farkanaut  |
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10-28-2010, 06:03 PM
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#12 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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For some reason I was expecting a photo of Phil.
I love tagine food, it really comes into it's own when you use a well spiced braising fluid.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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