Search found 599 matches

by magste
Sat Feb 27, 2016 12:13 pm
Forum: BAKERY
Topic: Pizza stones
Replies: 6
Views: 2294

Before getting trays w holes I made the bottom on baking paper and put that on the stone. Sometimes I prebake bottom for a minute then took the paper off and dressed the pizza. Sometimes just used baking paper all the way.
by magste
Fri Dec 18, 2015 7:53 pm
Forum: FORUM GENERAL
Topic: Fixing up a ready made Xmas ham
Replies: 2
Views: 1540

Great! Just what I was after.
by magste
Fri Dec 18, 2015 6:30 pm
Forum: FORUM GENERAL
Topic: Fixing up a ready made Xmas ham
Replies: 2
Views: 1540

Fixing up a ready made Xmas ham

Anyone have a good tip for improving the flavour of the ready made smoked hams legs from the supermarket?

Is it for example worth the effort to smoke them more at 150-160c until inner temp reaches 62-65c before glazing it?
by magste
Wed Nov 04, 2015 10:23 pm
Forum: FORUM GENERAL
Topic: RIP Mountain Mick
Replies: 29
Views: 4271

Just saw this on Facebook. Very sad news indeed. I hope all Mick's forum posts are preserved for the future.
by magste
Thu Oct 08, 2015 1:26 pm
Forum: ABBATOIRS
Topic: Schweinshaxe
Replies: 48
Views: 16784

Cool. Thanks, will check them out
by magste
Wed Oct 07, 2015 8:14 pm
Forum: ABBATOIRS
Topic: Schweinshaxe
Replies: 48
Views: 16784

It's hard to find non smoked knuckles. Is there anything good to be done with the smoked ones?
by magste
Wed Sep 16, 2015 10:11 am
Forum: CHARCOAL
Topic: komodo kamado or primo xl
Replies: 51
Views: 10564

Primo is the only kamado that allows dual zone cooking. That is a unique advantage no other kamado has
by magste
Tue Sep 08, 2015 3:36 pm
Forum: SMOKERS
Topic: does wood have a use by date?
Replies: 2
Views: 1471

Generally no, unless it's rotten etc. The dryer the better IMO
by magste
Tue Sep 08, 2015 12:01 pm
Forum: FORUM GENERAL
Topic: I'm Back did you miss me Mountain Mick
Replies: 11
Views: 1316

Welcome back Mick! Missed your tucker pics.
by magste
Sat Aug 22, 2015 2:11 am
Forum: JOKES
Topic: Standing on the corner
Replies: 2
Views: 1315

Get back
by magste
Sat Jul 04, 2015 10:03 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: pork belly - pulling technique?
Replies: 15
Views: 4255

Or just use a blow torch on the skin to crackle it.
by magste
Fri Jun 19, 2015 6:26 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Grilled Potato Slices on BBQ
Replies: 8
Views: 2761

Grilled Potato Slices on BBQ

M'eh, don't grill 'em. Slice them thin, add a finely sliced onion, then mix in a tub of sour cream (with a little milk to get 'pourable' consistency) and a little salt & pepper. Add it into a casserole dish and top with parmesan cheese. An hour in the oven (or kamado) and you're onto a guaranteed w...
by magste
Thu Jun 04, 2015 1:26 pm
Forum: AQUATIC
Topic: Easy Cold Smoked Salmon
Replies: 25
Views: 4818

Great stuff. What temp range do you want to keep when smoking?
by magste
Thu Jun 04, 2015 11:59 am
Forum: CHARCOAL
Topic: Akorn and Dragon General Discussion
Replies: 195
Views: 35252

Just to add to the discussions about leaks. My BSK has always had some small leaks around the lid seal, especially when you have temp probes going through there. Ive never found this to be an issue. As long as the leaks are small its ok. A test is when you shut both vents. If the fire dies then you ...
by magste
Thu May 21, 2015 10:21 pm
Forum: ABBATOIRS
Topic: Lamb Rack
Replies: 12
Views: 2313

Lamb Rack

Id do it low temp indirect until internal temp is about 56C then a quick sear on high heat