Search found 5933 matches

by Smokey
Sat Oct 19, 2019 2:04 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Bacon questions
Replies: 76
Views: 7087

Re: Bacon questions

You dont need nitrite or nitrate for hot smoking but it wont be pink or have the classic ham flavor. The sugar and salt cure is fine but will make grey or funky color bacon. Long curing with just salt will make pork go pink but it will be much drier and saltier than bacon, prosciutto for example. It...
by Smokey
Tue Jul 23, 2019 12:20 am
Forum: SMOKERS
Topic: No idea what I'm doing lol
Replies: 2
Views: 491

Re: No idea what I'm doing lol

Hi Woody, If your aim is to get into meat smoking and learn the basics, All the way to some pretty complicated stuff? I would go for a quality bullet smoker like the Pro Q or Weber WSM. Hands down they will teach you the ropes about air control, Moisture and fire management. They also produce a very...
by Smokey
Mon Feb 25, 2019 9:43 pm
Forum: FORUM GENERAL
Topic: Its Quiet on this Board
Replies: 38
Views: 2333

Re: Its Quiet on this Board

One will pop up Davo, It's interesting to note that there truly was some black hart ass holes that had the run of this forum. They are all moved on to another place and doing well. The good thing about that is for here, "This place" is you get to restart. Paulr , This is directed at you. Can you not...
by Smokey
Sun Feb 24, 2019 10:40 pm
Forum: FORUM GENERAL
Topic: Its Quiet on this Board
Replies: 38
Views: 2333

Re: Its Quiet on this Board

Hi yall, :) Yes this was a great place,Had a lot of fun and met face to face some real characters. It got so big that it imploded. So many business interests fighting for space and no commander in chief laying down any real rule. Only those passionate ones who stood up and complained got banned. I w...
by Smokey
Wed Feb 28, 2018 12:14 am
Forum: FORUM GENERAL
Topic: How long in the Esky
Replies: 3
Views: 596

Re: How long in the Esky

When you say "Safe" Its when it comes back down to below 66C. That could take over four hours. But even then it can take hours for a fresh cooked lump of meat that is wrapped to become contaminated. Keep a little temp prob in it and if it drops below 66C and you're not ready, Place the wrapped meat ...
by Smokey
Thu Dec 28, 2017 11:42 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Cooking with aluminium
Replies: 6
Views: 1188

Re: Cooking with aluminium

There is bugger all science this or that way. However it is a suspect. If it is a problem I suspect its the way Aluminum is used. Steel spoons scraping, Acidic foods, Overheating, Leaving cooked acidic or salty food in the pot to cool then keeping the same pot and food in the fridge. Ya need to make...
by Smokey
Thu Jun 01, 2017 1:16 am
Forum: FORUM GENERAL
Topic: Youtube videos not working
Replies: 15
Views: 1325

Re: Youtube videos not working

Settle down boys, Enjoy the forums and get over the past.
Ad's , No Ad's , Forum used for for business interest, Forum used for no business interest,,, They are all represented and clearly recognizable for the overall purpose of existence.
Bit silly to argue about it. They are what they are.
by Smokey
Wed May 10, 2017 12:52 am
Forum: FORUM GENERAL
Topic: Acronyms
Replies: 9
Views: 985

Re: Acronyms

BBQ = Barbecue :lol: (silly arse comment) :lol:

SPG = Salt, Pepper & Garlic
Trinity = Any three parts of vegetable that make the base of a national dish (not an acronym but important)
by Smokey
Mon May 01, 2017 10:31 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Whole beef shin
Replies: 7
Views: 1659

Re: Whole beef shin

Good stuff mate, You have inspired me to do this again.
Dunno if it will be Wagu but beggers cant be choosers :)
Just local grass fed will have to do.
by Smokey
Sun Apr 30, 2017 3:50 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Whole beef shin
Replies: 7
Views: 1659

Re: Whole beef shin

Yep, Like one of Titch's famous lamb shanks, Id boat it in a rich beefy stock with a French mirepoix of carrot, onion and celery that will reduce down to a thick glaze.
Turn it over every hour in the smoker set at 275F. Add more liquid if needed until its tender and heavily glazed.
by Smokey
Mon Mar 06, 2017 8:19 pm
Forum: WHAT DID YOU COOK
Topic: A Bowl Of Chili. Aussie style.
Replies: 3
Views: 664

Re: A Bowl Of Chili. Aussie style.

Masterful work, Just ate and now hungry again.
by Smokey
Fri Feb 24, 2017 12:55 pm
Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
Topic: Slow 'N Sear / Competition Steak Cooking
Replies: 6
Views: 1152

Re: Slow 'N Sear / Competition Steak Cooking

I like the look of the steak cooked on the CI grid better, Possibly more crust. Is that grid what is called "Slow 'N Sear" ?
What is an SCA contest?
by Smokey
Thu Jan 26, 2017 5:05 pm
Forum: FORUM GENERAL
Topic: Kangaroo Texas tacos
Replies: 5
Views: 1008

Re: Kangaroo Texas tacos

Not bad on the roo. A little overdone but not bad.
Needs to be treated like venison.
I enjoy your vids, Crack me up :lol:
by Smokey
Sun Jan 22, 2017 1:20 pm
Forum: SMOKERS
Topic: new drum smoker
Replies: 5
Views: 1287

Re: new drum smoker

Hello mate, The idea is to put in more fuel than what you need and only light the top so it slowly burns down. Once you done cooking you close off everything and the fire goes out. You are then left with unburned fuel that can be mixed in with your next cook. Komado's, Pro Q's Weber WSM's all work o...
by Smokey
Wed Jan 18, 2017 10:49 pm
Forum: FORUM GENERAL
Topic: Which BBQ
Replies: 3
Views: 844

Re: Which BBQ

Gas or pellet as my go to. Why? Its fast.
When time permits, The big green egg or WSM comes out to play.
What I enjoy more than anything is starting a fire on the ground and cooking on it be it in the back yard or back packing out in the ranges. That is when you know your alive.