Search found 22 matches
- Thu Apr 07, 2022 12:18 pm
- Forum: FORUM GENERAL
- Topic: Dry Aging meat
- Replies: 3
- Views: 6583
Re: Dry Aging meat
Nope, my butcher says he ages his beef... Unsure how... What unit are you looking at?? Happy BBQ-ing, Paul Apologies Paul, just saw your reply. haven't visited since. I purchased a used old fridge, no freezer section. Converted it to age meats by connecting to digital temp and humidity controller. ...
- Thu Apr 07, 2022 12:09 pm
- Forum: PIZZA OVENS
- Topic: OOni Coda 16
- Replies: 0
- Views: 5559
OOni Coda 16
For many years, used a Gasmate Oven, modified, with eventually very very good pizzas came out of it. For some reason, known to nobody, had a brain fart and bought one of these. The net is dripping with owners raving about them, almost with a religious fever. Gave the Gasmate to brother. Now trying t...
- Tue Apr 27, 2021 1:01 pm
- Forum: FORUM GENERAL
- Topic: Dry Aging meat
- Replies: 3
- Views: 6583
Dry Aging meat
Anyone on the forum doing this ? Not Umai or similar, but a temperature and humidity controlled unit.
- Tue Oct 01, 2013 6:53 pm
- Forum: PIZZA OVENS
- Topic: Gasmate Pizza Oven
- Replies: 12
- Views: 12394
Re: Gasmate Pizza Oven
Thats awesome...Have you got photos and specs of the insulation mod? Also does it handle the heat generated - do you think it will in the longer term? It seems that it would produce as good as product as a big ones! I am thinking of getting one on Awards Points for Comm Bank for Mastercard appoints...
- Tue Oct 01, 2013 6:45 pm
- Forum: PIZZA OVENS
- Topic: New Stainless steel Pizza Oven
- Replies: 79
- Views: 68476
Re: New Stainless steel Pizza Oven
Nice one, BB !
At 700C how long does a pizza take to cook ?
At 700C how long does a pizza take to cook ?
- Tue Jun 18, 2013 2:08 pm
- Forum: PIZZA OVENS
- Topic: Gasmate Pizza Oven
- Replies: 12
- Views: 12394
- Mon Jun 17, 2013 11:21 am
- Forum: PIZZA OVENS
- Topic: Gasmate Pizza Oven
- Replies: 12
- Views: 12394
Re: Gasmate Pizza Oven
The pizzas in the photo were cooked @ 360º C, 3.5 mins average per each. The pizzas have a wood fired character now, amazing, well worth the mucking around.barls wrote:looks good mate,
what temps are you getting now?
mine sits at 240 notrmally with no mods.
Thank you Nath and gnol for the comments !
Gus
- Sun Jun 16, 2013 5:45 pm
- Forum: PIZZA OVENS
- Topic: Gasmate Pizza Oven
- Replies: 12
- Views: 12394
Re: Gasmate Pizza Oven
Pizza porn? I meant show us some photos:) Nath Nath, Not yet familiar with the terms used on the forum - some pizza porn, Prawns with garlic and thyme http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03257_zps3288b398.jpg Vegetarian http://i1115.photobucket.com/albums/k544/smokeaddictee/DS...
- Tue Jun 11, 2013 2:01 pm
- Forum: PIZZA OVENS
- Topic: Gasmate Pizza Oven
- Replies: 12
- Views: 12394
Re: Gasmate Pizza Oven
Works for me MateBusio90 wrote:Pizza porn?
Nath
- Mon Jun 10, 2013 1:06 pm
- Forum: PIZZA OVENS
- Topic: Gasmate Pizza Oven
- Replies: 12
- Views: 12394
Gasmate Pizza Oven
Purchased one of these, used, cheap from an Ebay private seller, wanting to move my pizza quality upmarket from the kitchen electric oven. That was the start of an adventure. Good pizza requires high heat, pretty much unattainable in the kitchen. The temp dial, adventurously, goes up to 400C, but al...
- Mon Apr 08, 2013 4:58 pm
- Forum: SMALL GOODS
- Topic: Paprika and Garlic Smoked Sausage
- Replies: 6
- Views: 6231
Paprika and Garlic Smoked Sausage
This recipe has been the thorn in my side for about five years, finally, I believe it is good enough to pass on. If you are into these two tastes, I recommend a try. FOR 1 KG QUANTITY 20 G Salt 13G Fresh Garlic 1.7G Garlic powder 17g Sweet paprika 2g Hot paprika 0.5 g Ground Cloves 0.5g Ground Nutme...
- Mon Nov 19, 2012 4:54 pm
- Forum: THE GARDEN
- Topic: Hamburger Beetroot
- Replies: 0
- Views: 3480
Hamburger Beetroot
The manufacturers of pickled beetroot just can't seem to provide a slice of beetroot big enough for a decent size hamburger. Solution, make your own. Get some really good size raw beetroot. Remove the stalks, leaving some 30mm on, leave the other end as is. In cold water, bring to boil and cook unti...
Amazen
Anyone found an alternative to the dust supplied by the manufacturer ? I think this product is so expensive as to be prohibitive (unless money ain't no object !). Currently trying reconstituted pellets, result not too bad, could be better. Any suggestions appreciated fellow BBQers !
Gus
Gus
- Sat Mar 19, 2011 4:18 pm
- Forum: ABBATOIRS
- Topic: Hungarian Csabai - Sausage
- Replies: 8
- Views: 6697
Re: Hungarian Csabai - Sausage
69 Conroy,
These are a mild sausage, not at all hot. I don't much like hot either, i wouldn't suggest leaving it out though. 2g per kilo of meat #1 cure.
Gus
These are a mild sausage, not at all hot. I don't much like hot either, i wouldn't suggest leaving it out though. 2g per kilo of meat #1 cure.
Gus
- Fri Mar 18, 2011 2:36 pm
- Forum: ABBATOIRS
- Topic: Hungarian Csabai - Sausage
- Replies: 8
- Views: 6697
Re: Hungarian Csabai - Sausage
Smokey Mick,
I smoke the bacon at 50º for three days, and the sausages @ 50º for two. They bacon is cured for three days prior, and the sausages contain cure#1. Both are are dried in fridge prior to smoke.
Regards
I smoke the bacon at 50º for three days, and the sausages @ 50º for two. They bacon is cured for three days prior, and the sausages contain cure#1. Both are are dried in fridge prior to smoke.
Regards