Search found 5933 matches
- Sat Oct 19, 2019 2:04 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Bacon questions
- Replies: 76
- Views: 26700
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...
- Tue Jul 23, 2019 12:20 am
- Forum: SMOKERS
- Topic: No idea what I'm doing lol
- Replies: 2
- Views: 6839
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...
- Mon Feb 25, 2019 9:43 pm
- Forum: FORUM GENERAL
- Topic: Its Quiet on this Board
- Replies: 126
- Views: 50089
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. C...
- Sun Feb 24, 2019 10:40 pm
- Forum: FORUM GENERAL
- Topic: Its Quiet on this Board
- Replies: 126
- Views: 50089
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...
- Wed Feb 28, 2018 12:14 am
- Forum: FORUM GENERAL
- Topic: How long in the Esky
- Replies: 3
- Views: 5965
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 wra...
- Thu Dec 28, 2017 11:42 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Cooking with aluminium
- Replies: 6
- Views: 8687
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...
- Thu Jun 01, 2017 1:16 am
- Forum: FORUM GENERAL
- Topic: Youtube videos not working
- Replies: 15
- Views: 8114
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.
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.
- Wed May 10, 2017 12:52 am
- Forum: FORUM GENERAL
- Topic: Acronyms
- Replies: 9
- Views: 6973
Re: Acronyms
BBQ = Barbecue (silly arse comment)
SPG = Salt, Pepper & Garlic
Trinity = Any three parts of vegetable that make the base of a national dish (not an acronym but important)
SPG = Salt, Pepper & Garlic
Trinity = Any three parts of vegetable that make the base of a national dish (not an acronym but important)
- Mon May 01, 2017 10:31 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Whole beef shin
- Replies: 7
- Views: 7586
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.
Dunno if it will be Wagu but beggers cant be choosers
Just local grass fed will have to do.
- Sun Apr 30, 2017 3:50 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Whole beef shin
- Replies: 7
- Views: 7586
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.
Turn it over every hour in the smoker set at 275F. Add more liquid if needed until its tender and heavily glazed.
- Mon Mar 06, 2017 8:19 pm
- Forum: WHAT DID YOU COOK
- Topic: A Bowl Of Chili. Aussie style.
- Replies: 3
- Views: 4762
Re: A Bowl Of Chili. Aussie style.
Masterful work, Just ate and now hungry again.
- Fri Feb 24, 2017 12:55 pm
- Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- Topic: Slow 'N Sear / Competition Steak Cooking
- Replies: 6
- Views: 5907
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?
What is an SCA contest?
- Thu Jan 26, 2017 5:05 pm
- Forum: FORUM GENERAL
- Topic: Kangaroo Texas tacos
- Replies: 5
- Views: 5717
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
Needs to be treated like venison.
I enjoy your vids, Crack me up
- Sun Jan 22, 2017 1:20 pm
- Forum: SMOKERS
- Topic: new drum smoker
- Replies: 5
- Views: 5541
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...
- Wed Jan 18, 2017 10:49 pm
- Forum: FORUM GENERAL
- Topic: Which BBQ
- Replies: 3
- Views: 4918
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.
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.