Search found 124 matches
- Thu Nov 26, 2015 12:13 pm
- Forum: SMOKERS
- Topic: Patio Reverse Flow Build
- Replies: 39
- Views: 21571
Re: Patio Reverse Flow Build
That firebox latching mech is amazing... Such an impressive build!
- Thu Nov 26, 2015 12:09 pm
- Forum: SMOKERS
- Topic: ProQ vs Hark Trip Fire
- Replies: 10
- Views: 7025
Re: ProQ vs Hark Trip Fire
As for the Hark Tri-fire....these are a good entry level offset smoker, the guys who use them love them...I've had little to no experience with offsets but they tend to give a much drier cook from the morsels I've eaten from them, they take some learning how to stablise, they work best with a baffl...
- Thu Oct 29, 2015 8:10 pm
- Forum: SMOKERS
- Topic: Hark Pro Pit Offset Smoker tips please
- Replies: 7
- Views: 5702
Re: Hark Pro Pit Offset Smoker tips please
I start a fire with a pile of lump charcoal the size of a 600ml milk, then add two bits of splintered wood 50-80mm dia, that's enough. This small hot fire will sit the Pro Pit on 107°C (225°F). Keep a small red hot fire like this, the timber must catch on fire quickly and not smoulder, if you can s...
- Sun Sep 20, 2015 9:20 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243911
Re: What Did You Cook Part 11 - January 1 2015
I got back onto the beefies this week, I found good local butcher that is happy to have me describe what I want, then he cut's it for me on the spot. This time round I got a rack and a half of beefies, about 100mm wide, and a rack of porkies too, with plenty of meat on them too. Rub of salt, pepper,...
- Sun Sep 06, 2015 7:27 pm
- Forum: SMOKERS
- Topic: Patio Reverse Flow Build
- Replies: 39
- Views: 21571
Re: Patio Reverse Flow Build
...Despite my best laid plans, the hinge design for the firebox doesn't allow for a flange all the way round so will have to have a think about that. Maybe the gap isn't really an issue, shouldn't be too much air getting in. Why not have the flange on the inside of the fire box all the way around, ...
- Sat Sep 05, 2015 8:53 am
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: HELP!!! I'm brining/curing bacon and have an urgent question
- Replies: 13
- Views: 5050
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
per kg of meat;
15% salt
1.5% sugar
0.5 grams cure #2
15% salt
1.5% sugar
0.5 grams cure #2
- Sun Aug 30, 2015 10:39 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: HELP!!! I'm brining/curing bacon and have an urgent question
- Replies: 13
- Views: 5050
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
Yep, soaked both for 24hrs in fresh water, then hung them to dry for 12hrs overnight before smoking.
- Sun Aug 30, 2015 2:11 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: HELP!!! I'm brining/curing bacon and have an urgent question
- Replies: 13
- Views: 5050
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
The the brined bacon was awesome, but the dry-cured one was really, really salty... Could only use it in other dishes, not for breakfast.
I was surprised by how much the dry-cured bacon reduced in volume, the fibres all tightened up and the fat broke right down, so it was a much drier bacon too.
I was surprised by how much the dry-cured bacon reduced in volume, the fibres all tightened up and the fat broke right down, so it was a much drier bacon too.
- Fri Aug 21, 2015 5:14 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: HELP!!! I'm brining/curing bacon and have an urgent question
- Replies: 13
- Views: 5050
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
Thanks guys, i'll go with titch's suggestion and split the additional time between leaving it in the cure, and hanging in the fridge before smoking a week later than my initial plan.
- Fri Aug 21, 2015 4:01 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: HELP!!! I'm brining/curing bacon and have an urgent question
- Replies: 13
- Views: 5050
Re: HELP!!! I'm brining/curing bacon and have an urgent ques
That's what I was hoping to hear!
So I'll leave it in the cure til Thursday night... That's 11 days in, then rinse and hang til smoking time Saturday morning.
So I'll leave it in the cure til Thursday night... That's 11 days in, then rinse and hang til smoking time Saturday morning.
- Fri Aug 21, 2015 3:51 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: HELP!!! I'm brining/curing bacon and have an urgent question
- Replies: 13
- Views: 5050
HELP!!! I'm brining/curing bacon and have an urgent question
Hi oh wise forum members! I've got 2 x 2.5kg rolled pork loins curing... 1 packed in salt and the other in a brine. They both went in on Sunday night with the expectation that I would rinse them tonight, hang them overnight and smoke them tomorrow... Sounds like a good plan, right? Well, due to an u...
- Fri Aug 14, 2015 8:39 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243911
Re: What Did You Cook Part 11 - January 1 2015
Is that cold smoked Skuzzy?
How long did you cure the salmon in the salt for?
How long did you cure the salmon in the salt for?
- Sun Aug 02, 2015 8:24 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243911
Re: What Did You Cook Part 11 - January 1 2015
Saturday night: Corned beef with mash, pickles, steamed veg and white sauce... I'd never made corned beef, or white sauce before. I always remember it being awesome when my mum made it, and thankfully I nailed it... so the memory remains! My wife doesn't like squash, brussell sprouts or white sauce ...
- Sun Jul 05, 2015 9:02 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243911
Re: What Did You Cook Part 11 - January 1 2015
Good use of some leftovers right there!
- Sun Jul 05, 2015 8:04 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243911
Re: What Did You Cook Part 11 - January 1 2015
Thank Chris, I'll give these another go when i've got a little more time up my sleeve... the flavour I came up with was a winner, so with a more appropriate cook time they'll be awesome.