/ck/ -Food & Cooking

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File: ae0b7bc43de6423⋯.jpg (694.79 KB,1280x720,16:9,obscura1534110846911.jpg)

What is /ck/ cooking today? Clæsix !!yLaVfZFd.k 08/24/18 (Fri) 18:15:24 No.14718 [Open thread][Last50 Posts]

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

289 posts and 169 image replies omitted. Click [Open thread] to view. ____________________________

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Anonymous 06/11/20 (Thu) 05:56:14 No.16962

ate some grilled chicken today

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Anonymous 08/26/20 (Wed) 13:14:44 No.16967

Anyone still here? Made a chicken soup from scratch. Was pretty good. No pics tho :(

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!Asko.7gwTk 09/07/20 (Mon) 12:41:53 No.16969

>>16967

Hello, hello.

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Anonymous 04/16/21 (Fri) 08:56:05 No.17020

File: 7b6c5edf8d25243⋯.jpg (115.09 KB,861x704,861:704,weebfud.JPG)

Tonight I eat as the King of Weebs!

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!Asko.7gwTk 04/17/21 (Sat) 12:05:00 No.17021

>>17020

NOW, I AM KING OF ~~TEAM~~ WEEBS

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File: 059fda9282241ba⋯.jpg (1.12 MB,5520x3892,1380:973,Mussels.jpg)

Mussels' recipes Anonymous 02/28/21 (Sun) 08:05:37 No.17017 [Open thread]

Looking for tasty and easy mussels recipes? Wine, garlic, curry ? How long ?

What would be Jean Claude's advice ?

https://odysee.com/@cookingwithbenoit:3/no-comment-mussels-and-white-wine-moules:3

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File: 1433875135157.jpg (60.42 KB,338x450,169:225,bread.jpg)

Anonymous 06/09/15 (Tue) 18:38:55 No.4735 [Open thread]

Any bread bakers here?

Trying to get started with bread baking but pretty much everything turns out the same bland shit

25 posts omitted. Click [Open thread] to view. ____________________________

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Anonymous 01/16/21 (Sat) 09:27:13 No.17010

I kinda suck but, I bag the bread when its just about cooled and the next day, it is softer from its own humidity.>>10427

Also. I'm new and may post retardedly.

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Anonymous 01/16/21 (Sat) 09:28:30 No.17011

>>17010

>>10427

Oops. Hows this?

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Anonymous 01/18/21 (Mon) 10:46:36 No.17014

File: 9218b29b4b1c007⋯.jpg (84.69 KB,1200x630,40:21,df.jpg)

>>4735

OK OP listen up. /pnd/ user here, just straying over here because bored.

Here below is perfectionist bread. I've tried for years with a bread machine. Eventually found actual advice from proper bread maker, experimented myself and goddam! Finally something amazing.

This will make your bread loaf or pizza dough -super tasty- and max fluffy.

Use a bread machine if you like. I've got a cheapy Panasonic SD 2501.

Ingredients:

First Section (1 of 2)

480 grams white flour.

1 and 1/2 teaspoons of dry yeast. (Stored in freezer)

1 Tablespoon of salt.

2 Tablespoons of sugar.

380 mls of water.

Step 1) Put all this in the bread machine and run it on the 'dough' setting. Menu #22 on the Panasonic.

Step 2) It runs for 45 mins. Once it finishes, leave it sit for EXACTLY 45 minutes.

Step 3) At that finish time, now re-run the #22 dough machine for approx 5 minutes ONLY and press 'stop'. -OR- Fold the dough over, -gently- on a cutting board. Do this a few times for 2-3 minutes.

Step 4) Let it sit for EXACTLY 45 minutes again.

Repeat Step 3 & 4.

Then once more repeat Step 3 & 4

Now place that dough into a pre-flour dusted plastic bucket that's at least three times the size. Put it in the fridge overnight. Make sure the lid is loose or use a cling wrap cover.

Section 2, the next morning.

Take that big puffy dough ball and place it into the dough machine once more.

Add extra:

2 teaspoons of yeast.

1 Tablespoon of sugar.

Run on #22 or the dough mixing again.

You may add a sprinkle of water to make the yeast spread into the dough, if you do, also add aPost too long. Click here to view the full text.

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Anonymous 01/18/21 (Mon) 10:48:46 No.17015

Also, as per above, dont' get creative, don't add anything, don't steer from the recipe. Do that only when you get the first one right.

Best to start with pizza as the taste is unbelievably good.

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Anonymous 01/18/21 (Mon) 10:53:44 No.17016

Lastly, make sure the salt used with yeast has no iodine. It kills yeast.

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File: 6c17672c73dc4eb⋯.jpg (387.28 KB,1000x808,125:101,hot-dog.jpg)

Anonymous 01/02/18 (Tue) 06:09:10 No.12847 [Open thread][Last50 Posts]

How do you fix up your hot dogs?

My favorites are:

>Fry in butter, add a but of BBQ sauce or similar. Sister says adding parmesan for some reason improves this

>Slice part way through, fry, add chipotle hot sauce and whatever greens I have

>Just drop a fried egg on it

88 posts and 34 image replies omitted. Click [Open thread] to view. ____________________________

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Anonymous 07/06/19 (Sat) 00:22:35 No.16515

>>16498

how'd it go?

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How do you fix up your hot dogs? Varsel 07/07/19 (Sun) 06:41:21 No.16524

Chili-cheese dogs (A#1). Otherwise corn-dogs, with mustard-wasabi dip. I much prefer Bar M Louisiana Brand Hot Links to hot dogs though.

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Anonymous 11/18/20 (Wed) 00:47:00 No.16993

>>12861

Czech Republic hotdogs reminds me of the hotdogs warehouse chain Hema sells here in The Netherlands. and I unironically really like

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Anonymous 01/14/21 (Thu) 17:25:30 No.17003

File: af4b090f83065f8⋯.jpg (318.69 KB,1266x941,1266:941,af4b090f83065f8c02ca9350ea….jpg)

I microwave mine.

Hear me out, anons, please.

After pouring the boiling water in and waiting a few minutes, they're nuked a minute at a time so that the cooking is mostly done by the hot water.

I then continue the poverty mode experience by having them in a slice of bread.

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Anonymous 01/16/21 (Sat) 09:18:52 No.17008

I like to rool them around in the skillet with a bit of olive oil and split them into butterflies when about halfway done and dump black pepper all over them. Get them just about burned. You can get more condiments on there too, with the dogs split like that.

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File: 0188e9587c8947e⋯.jpg (51.71 KB,600x400,3:2,japanese_shokupan_bread.jpg)

Is european cuisine even real? Anonymous 11/30/20 (Mon) 20:22:17 No.16994 [Open thread]

Outside of cheesemaking and some forms of breadmaking:

There is no cooking technique or flavor that is unique to Europe.

All the most oft-cited flavors and ingredients of Europe–rosemary, thyme, milk, butter, parsley, carrots, all originated in various parts of the Middle East.

The biggest defining feature of European cuisine is not what flavors it has, but what flavors it lacks.

It's similar to how people cite steak as an "American" food. It can be consumed more in the Americas due to land availability, but it exists globally and has been eaten everywhere forever.

But that shouldn't matter, since European gastronomy is a powerhouse of cheese and breadmaking, right? Wrong.

The unfortunate truth of the matter is that population movements into Europe have changed the genepool significantly since the neolithic. Namely, Southern Europeans contain a large degree of Middle Eastern ancestry, anywhere from 50-80% of their total genome.

Virtually all forms of cheese and breadmaking originate in these highly mixed Mediterranean areas. Thus, the only "real" European cuisine exists north of the Danube.

And thus, when looking at the gastronomic traditions of Germany, Scandinavia, Britain, and company, we can see quite summarily that there is no cuisine to speak of.

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Anonymous 12/10/20 (Thu) 23:37:01 No.16998

>>16994

Most of it revolves around the preservation of food. Smoking, pickling, drying, salting, fermenting etc.

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Anonymous 01/16/21 (Sat) 04:52:38 No.17006

Imagine typing this unironically

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Anonymous 01/16/21 (Sat) 09:01:10 No.17007

>>16994

That's interesting but idk

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File: ae8b4816fcf0cce⋯.gif (67.43 KB,353x277,353:277,beer.gif)

Does /ck/ brew beer at home? Anonymous 08/22/17 (Tue) 17:57:26 No.11944 [Open thread]

You need a lot of gear to get started but it's not too hard.

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Anonymous 05/12/19 (Sun) 22:56:14 No.16199

File: eae90a5da2551d3⋯.jpg (847.14 KB,2048x1152,16:9,20190512_131525.jpg)

File: 88960fefdf8d3c1⋯.jpg (1012.62 KB,2048x1152,16:9,20190512_131656.jpg)

I've made raisin wine. I let them sit in water overnight, before running them trough a food processor. After a day of brewing, I scooped up most of the raisin, and pressed it trough a fine mesh piece of cloth. While it at first tasted extremely bitter, it mellowed out considerably once the slag had fallen to the bottom. I might try to filter out the slag pictured before drinking what's in the glass jar.

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Anonymous 06/19/19 (Wed) 19:24:57 No.16411

>>16199

watermelons are super cheap right now in america. was thinking about making watermelon wine. that sounds so good

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Anonymous 11/09/20 (Mon) 21:26:32 No.16990

I’ve been brewing beer for 10+ years. At one point I was even growing my own hops each year. I really like it, you can make some great stuff for pretty cheap. Two of the best beers I’ve made were a black IPA and a Hefeweizen. First beer I made was from one of those kits but after you get the basic principles it’s pretty easy to make something good

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Anonymous 01/14/21 (Thu) 16:25:27 No.17002

File: 3b5269f9ae1b642⋯.jpg (111.77 KB,788x627,788:627,20210115_024440.JPG)

kombucha

>i hate you kombucha man

I wanted a Ginger Beer Plant, but there wasn't anyone around offering any.

After it taking 3-4 weeks of getting this to activate (a friend's gf had 2 year old stuff in the fridge), this lot is getting into the 3rd 'generation', and its starting to taste like 'ginger beer made with tea' a little.

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Anonymous 01/14/21 (Thu) 21:50:20 No.17005

>>16199

Egg white is used to clarify some homebrews, and checking just then, this raisin wine recipe https://andreamdsouza.wordpress.com/2016/12/04/homemade-raisin-wine/ uses it…

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File: 9432293ef768751⋯.jpg (148.16 KB,757x557,757:557,1PC-6-7-8-9-10-inch-Pizza-….jpg)

Anonymous 11/08/17 (Wed) 21:03:48 No.12399 [Open thread]

i got a new tray for my oven and i'm thinking of making pizza

getting dough tomorrow

what else do i need?

30 posts and 23 image replies omitted. Click [Open thread] to view. ____________________________

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DONALD "200,001 DEAD" TRUMP 10/02/20 (Fri) 07:57:46 No.16976

>>12424

kek i dont even measure shit anymore, so im not gonna convert between ameritard and mertrirard

first of all: autolysis

second: when your yeast starts eating your proteins

these are textures to understand

third: cold ferment vs room temp / hot - cold fosters bacteria flavors - room temp promotes yeast growth/carbon dioxide / bubbles/ texture

fourth: sugar? wtf? its a subtle but massive game changer in some foods - is it one in doughs? I DONT KNOW

ok - you need - less than 5 cups flour

drop about three cups in a bowl

add less than a cup water and fold by hand - if its not all tacky - get another cup of water and pour in bit by bit - fold by hand til all the flour is tacky/wet

go away for a minimum of twenty minutes, maybe an hour whatever

prep your yeast - min. quarter teaspoon in about 1/4 cup hot water (must be less than 115F)

put a spoon of sugar in the hot water - why? so the yeast can fucking party. id do less than a teaspoon but i dont measure amnymore

mix your yeast water sugar mixture into your autolysizing dough - fold thoroughly by hand

go away til bubbles are apparent

once bubbles apparent, get 1+ cups flour - add no more than three pinches of salt - mix into your flour and then fold by hand into the mixture.

at this time, you can also drop in a table spoon or so of olive oil.

fold by hand til mixed together. leave out a tromm temp to see its yeastin away. then put in fridge. try at one day, at two days, at three etc - keep in fridge but put out to promote co2 every now and then. its ok if the doughPost too long. Click here to view the full text.

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!Asko.7gwTk 10/02/20 (Fri) 17:06:11 No.16977

>>16976

If I had to guess, sugar works as food for the yeast.

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!Asko.7gwTk 10/02/20 (Fri) 17:07:23 No.16978

>>16976

>>16977

>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

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Anonymous 10/29/20 (Thu) 12:21:44 No.16988

File: cdf2562dde518b5⋯.jpg (168.19 KB,960x1280,3:4,latest_pizza.jpg)

Rate my latest pizza, lads, it's the first time I made my own "tomato sauce" thing

My own opinion of it:

>kinda too wet, I'm still not used to the amount of water that comes out of the buffalo mozzarella

>kinda undercooked for most people's tastes, though I found it adequate

>I was short on basil, used most of it in the tomato sauce

All in all it was quite tasty regardless, I had used ready-made tomato sauce before, but this supposed margherita-style pizza depends a lot on the taste of the tomato sauce and I could never get it right, this time by making it myself I was able to make my best-tasting "margherita" yet

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Anonymous 01/14/21 (Thu) 17:29:27 No.17004

File: 77f554527e5b033⋯.jpg (340.88 KB,1121x906,1121:906,20201225_180720.JPG)

That's some pretty fancy-smancy dough pizza base, anon. Too much bother for me.

Make a pancake batter, with additional herbs, salt, pepper, paprika, etc.

Cook/heat the pizza toppings in olive oil.

Pour the batter onto the hotplate, spread toppings over the top.

Flip over to cook the other side.

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File: 17309479bf95a20⋯.jpg (2.96 MB,2200x1225,88:49,La Grande Odalisque.jpg)

National Cuisine Rankings Anonymous 05/31/17 (Wed) 17:01:28 No.11603 [Open thread][Last50 Posts]

ITT: We rank national cuisine.

>God Tier

French

Italian

>Great Tier

Japanese

Greek

Cajun

>Good Tier

German

Mexican

American

Chinese

Moroccan

Persian

>Meh Tier

Most Slavic

Most Latin American

Most African

Vietnamese

>Awful Tier

Turkish

Arab

Korean

>Shit, Nigger, What Are You Doing Tier

English

Scandinavian

121 posts and 32 image replies omitted. Click [Open thread] to view. ____________________________

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Anonymous 01/09/19 (Wed) 01:09:38 No.15506

==sorry== for the ""mess"" i can't seem to –delete– posts here

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Anonymous 01/09/19 (Wed) 01:47:32 No.15508

>>15503

>>15504

>>15506

You two need to get the fuck back to Reddit immediately.

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Anonymous 01/09/19 (Wed) 02:09:21 No.15509

>>15508

make me

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Anonymous 01/11/21 (Mon) 19:38:05 No.17000

>>11603

>>Great Tier

>Japanese

I would like to know the rationale for this. Teriyaki is very good, as are some of their rice bowl dishes, but I just don't see much "great" stuff on Japanese menus. I guess I'm not being exposed to the right stuff.

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!Asko.7gwTk 01/13/21 (Wed) 17:39:25 No.17001

>>17000

Holy shit, so there is life left on my board after all.

Where does the Dutch kitchen rank?

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File: 4aa5d34a03d2586⋯.png (7.12 KB,408x286,204:143,Interesting.png)

My mom saw some documentary on Shitflix and now I have to be vegan for a year. Anonymous 06/15/19 (Sat) 18:58:25 No.16379 [Open thread]

Someone at my mom's church tolder about "What the Health" and now I'm stuck living off of this shit. It was standard bs about how "We don't have teeth like carnivores," and other BIG FOOD, BIG PHARMA trite. They actually said one egg is on par with eight ciggaretes and I was struggling to not laugh at these retards. Any tips on making this somewhat better.

Pic Unrelated.

24 posts and 6 image replies omitted. Click [Open thread] to view. ____________________________

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!Asko.7gwTk 07/23/19 (Tue) 23:46:41 No.16639

>>16635

In other news I would love me some of those bacon bombs or whatever they're called.

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Anonymous 07/25/19 (Thu) 21:13:11 No.16663

File: 6b880e0fb9dd39c⋯.jpg (256.52 KB,1600x915,320:183,chimp_yelling.jpg)

>we don't have big teeth for ripping meat! we're supposed to be like those bonobos that solve problems through sex and cuddles.

>laughs in carnivore

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Anonymous 12/04/19 (Wed) 21:53:49 No.16738

>>16379

One day you will all understand how many shills this thread really contained.

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Anonymous 01/06/20 (Mon) 16:22:42 No.16823

>>16399

no u anon

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Anonymous 01/11/21 (Mon) 19:33:56 No.16999

>>16379

Move out, child.

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File: ecf1c958075415a⋯.jpg (170.58 KB,1000x667,1000:667,burrata.jpg)

8chan food bucket list Anonymous 12/02/19 (Mon) 16:59:08 No.16725 [Open thread]

Let's compile a list of foods and dishes anons should have eaten at least once in their lifetime. Try to keep it based on ingredients and preparation and not places. So no cheesecake X from fagbakery in NYC or something like that. Post pic if possible so I can make a nice infographic once we have compiled the list. Also try to include the country the food originates from if not obvious and why it should be on the list.

BURRATA

Italy. Burrata is to Mozarella what real Champagne is to some cheap sparkling wine. Burrata is similar to Mozarella but with a finer taste and a liquid, creamy core. I'll never forget the first time I tried this in Italy. It tastes like angel titties.

17 posts and 6 image replies omitted. Click [Open thread] to view. ____________________________

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Anonymous 12/06/20 (Sun) 02:32:50 No.16995

File: a9d4eaa3aec40bc⋯.jpg (69.35 KB,814x610,407:305,deadly_delicacy_fugu_2_1_.jpg)

File: 2ae7f74721f490c⋯.jpg (42.91 KB,550x367,550:367,Kobe_Ribeye_Steak_1_1_.jpg)

After my most recent food adventure, Fugu Sashimi, the next on my list is probably:

A5 Kobe beef ribeye steak, $400

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!Asko.7gwTk 12/07/20 (Mon) 01:44:07 No.16996

>>16995

>Fugu Sashimi

[Hitman Hokkaido flashbacks intensifies]

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!Asko.7gwTk 12/07/20 (Mon) 01:45:28 No.16997

>>16995

After watching a shitload of Aden Films I too would like to try Kobe or Wagyu beef.

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!Asko.7gwTk 09/14/21 (Tue) 17:58:55 No.17052

File: 46ff2a06c64edd3⋯.png (671.38 KB,600x707,600:707,dezeishopeloos.png)

let's see how hopeless 8cunt is by trying to post a pic.

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!Asko.7gwTk 09/14/21 (Tue) 18:00:39 No.17053

oh fuck pics are back, partially.

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File: 1573a6908e868f0⋯.jpg (84.69 KB,800x450,16:9,IMG_1563.JPG)

Anonymous 01/27/19 (Sun) 18:31:08 No.15654 [Open thread]

Hey /ck/, how do I make a cake?

I want to make one without using a premade mix, but am not quite sure how to do it without fuckig it all up.

Also, can you make cake dough or bake a cake in a bread machine?

4 posts and 1 image reply omitted. Click [Open thread] to view. ____________________________

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Anonymous 07/08/19 (Mon) 21:03:34 No.16542

Follow a recipe. By which I mean FOLLOW THE RECIPE. Do not change things, do not improvise, baking is not something you fuck with easily.

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Anonymous 07/09/19 (Tue) 10:41:19 No.16560

>>16542

On the contrary… follow the recipe FIRST, then change things and see how it screws up the result.

That's how we science.

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Anonymous 07/09/19 (Tue) 16:10:49 No.16561

>>16560

>>16542

Basically this. Baked goods require more precise measurements than other cooking, but in exchange once you know what you can fuck with, it's almost like a science.

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Anonymous 05/17/20 (Sun) 20:25:10 No.16960

Reviving this thread, for the purpose of looking for recipes.

What are some simple /ck/-tier cake recipes that aren't "add a thousand ingredients" to make it taste good? Last cake I had was dry and tasted weird as fuck, so what's something simpler.

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Anonymous 11/13/20 (Fri) 20:16:05 No.16992

>>15654

most bakeries dont even make their own mix. buy in store

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Cool wine uncle Anonymous 10/09/20 (Fri) 08:15:05 No.16981 [Open thread]

I'm at an age at which my nephews have nephews. Picrelated's my Chianti of choice for price and flavour. No doubt some of you are on the same boat.

What is your WINE?

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You only eat 10 food items for the rest of your life Anonymous 07/18/19 (Thu) 15:00:39 No.16606 [Open thread]

>You only eat 10 foods for the rest of your life (excluding water/vitamins etc)

>you can be kind of vague but not too vague (ie bread isnt donuts also you cant reprocess the food into something wildly different)

>post them

1 Bread (grain)

2. Rice (grain)

3 Potatoes including yams (vegetable)

4 Asparagus (vegetable)

5 Green bell peppers (vegetable)

6 Bananas (fruit)

7 Date fruit (fruit)

8 Beans (fruit)

9 tomatos (fruit)

10 Sriracha sauce (condiment)

4 posts omitted. Click [Open thread] to view. ____________________________

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Anonymous 07/20/19 (Sat) 15:57:24 No.16616

How do you define "foods"?

If it can be really vague my list might be something like this

1. cereal grains (wheat, oats, rice, corn, etc.)

2. legumes (peanuts, peas, chickpeas, tamarind, etc.)

3. drupes (almonds, cashews, peaches, cherries, coffee, mango, olives, etc.)

4. Milk (I guess this can't really be processed into cheese, butter, yogurt, cream, without changing it too much)

5. Tubers (yams, potatoes, etc.)

6. Taproots (carrots, radishes, parsnips, beets, turnips, etc.)

7. Leaves (spinach, lettuce, kale, etc.)

8. Eggs (chicken eggs, caviar, duck eggs, quail eggs, etc.)

9. Chicken

10. Berries (blueberries, bananas, melons, grapes, tomatoes, cucumbers, chili peppers, melons, squash)

:^)

**If we're being more specific I'd pare it down to

1. Corn

2. Beans

3. Tomatoes

4. Carrots

5. Eggs

6. Milk

7. Chicken

8. Apples

9. Grapes

10. Squash

Does distilling corn into moonshine change it too much? What about fermenting grape or apple juice?**

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Anonymous 07/20/19 (Sat) 15:58:07 No.16617

>>16616

oh my spoilers fucked up

I never realized they have to be on one line

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Anonymous 12/08/19 (Sun) 06:25:56 No.16744

>apples

>bread

>pineapples

>grapes

>chocolate

>chicken

>jackfruit

>eggs

>pork

>citrus fruit

I think I'd be pretty happy with this.

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Anonymous 01/01/20 (Wed) 20:28:19 No.16800

italian food

american food

japanese food

greek food

mexican food

indian food

persian food

chinese food

spanish food

british food

hows that for vague, faggot

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Anonymous 09/02/20 (Wed) 02:53:23 No.16968

1. Eggs

2. Bread

3. Potatoes

4. Cheese

5. Chicken

6. Corn

7. Onions

8. Beef

9. Rice

10. Beans

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Help me with my food Critic path Anonymous 08/08/20 (Sat) 23:23:48 No.16965 [Open thread]

Hi. I am becoming a food critic however, I'm an absolute beginner when it comes to food/drink reviews so I want your help, wisdom, and tips when comes to over viewing and reviewing foods.

I'm creating a Storyfire channel (I'm not going to start my Channel at BitchTube where all the clusterfucks are there) where I give out detailed taste of drinks and foods, reviewing and supporting your local food stores instead of Corporate garbage foods.

I somewhat know where I want to go… though I don't know where to start. Again, I never reviewed foods and drinks before so I am an absolute beginner at this realm I never stepped before until now. I don't want to be that generic guy who just says "I like it so i think you should buy it". No! I want to be an actual food critic a charming personality with a great detailed taste for foods.

So please tell me how can I improve the quality of my taste so I can give details, should I write a script or film myself while I review the food/drink, where can I advertise and find my audience, who look up to, what the first foods/drinks to review, will speaking slow help with mindful eating help me in my review, and etc. I have so many questions to ask you all. So please give me tips, tricks, advice, wisdom, answers, and etc for becoming a food critic.

Thank you all.

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!Asko.7gwTk 08/09/20 (Sun) 18:22:29 No.16966

Start by binge watching Reviewbrah.

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Lamb kebabs Anonymous 06/30/20 (Tue) 21:25:00 No.16963 [Open thread]

Sup /ck/

I wanna cook some lamb kebabs on my Weber kettle next weekend. I'll be buying a whole lamb shoulder and dicing it up into roughly 1.5" chunks and turning it into kebabs. I want these kebabs to turn out moist and tender, however all recipes I've come across online instruct you to cook the lamb over direct heat, for just a few minutes. Won't this result in the lamb being tough? Could I instead cook the lamb at a lower temperature, for a longer time?

I've cooked many lamb shoulders low and slow before (both in the oven and on the kettle), but am not sure how to cook what is essentially a diced lamb shoulder and still achieve that tenderness and succulence.

Any advice is much appreciated.

tl;dr how to cook diced lamb shoulder low and slow on charcoal bbq

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