Search found 229 matches

by hoddo
Fri Jan 06, 2017 11:03 am
Forum: FORUM GENERAL
Topic: New Moderator
Replies: 13
Views: 1122

Re: New Moderator

Great news, I'm sure you can use the help davo.
by hoddo
Sun Dec 11, 2016 7:20 am
Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
Topic: Free SteakChamp - Double Pack worth $98 ( Limited Stock )
Replies: 31
Views: 3136

Re: Free SteakChamp - Double Pack worth $98 ( Limited Stock

Really? OK you two off to your rooms with no dinner.
by hoddo
Mon Dec 05, 2016 2:53 pm
Forum: ABBATOIRS
Topic: My first brisket cook
Replies: 9
Views: 2682

Re: My first brisket cook

When you say home made brisket do you mean you grew the cow?
by hoddo
Fri Nov 25, 2016 12:39 pm
Forum: FORUM GENERAL
Topic: Rolled brisket roast
Replies: 16
Views: 3355

Re: Rolled brisket roast

Yep as it cooks at around 170f the moisture evaporating from the meat cools it to the point it "stalls" and can sit at this temp for a few hrs till it starts to rise again. If you wrap it, some use special paper bags, or baking paper and foil, or just foil, it retains the evaporating moisture and st...
by hoddo
Fri Nov 25, 2016 10:58 am
Forum: FORUM GENERAL
Topic: Rolled brisket roast
Replies: 16
Views: 3355

Re: Rolled brisket roast

With all respect to tmb99 I think you can overcook brisket, especially small ones. I'd leave it rolled and wouldn't go past 205f. Probly good idea to foil it at around 170f,this will shorten cooking time and help to retain moisture . Problem is brisket under 3-4 kilo just dont have the mass to take ...
by hoddo
Fri Nov 18, 2016 6:26 am
Forum: CHARCOAL
Topic: Information on older BGE "R" model? Compatible accessories?
Replies: 8
Views: 1356

Re: Information on older BGE "R" model? Compatible accessori

Depends on the diameter, most stuff is interchangeable between kamados of the same size.
by hoddo
Wed Nov 16, 2016 10:48 pm
Forum: FORUM GENERAL
Topic: cure conversion
Replies: 6
Views: 1041

Re: cure conversion

Wouldn't you just use 1/2 the amount of Hi-cure? If say recipe needs 20 grm of cure no1 which is 6% nitrite that would equal 10 grm of hi-cure at 12% nitrite
by hoddo
Thu Nov 10, 2016 6:14 am
Forum: FORUM GENERAL
Topic: Posting photos
Replies: 9
Views: 1047

Re: Posting photos

irfanview is a good free photo editing programe
by hoddo
Sun Oct 30, 2016 5:07 pm
Forum: FORUM GENERAL
Topic: Who is cooking what on the weekend ?
Replies: 20
Views: 2211

Re: Who is cooking what on the weekend ?

Wow Titch those snags look good. I'd love to do something like that.
by hoddo
Sun Oct 30, 2016 4:22 pm
Forum: FORUM GENERAL
Topic: Who is cooking what on the weekend ?
Replies: 20
Views: 2211

Re: Who is cooking what on the weekend ?

Well my cook went ok :) glaze was a winner, thanks smokey
Image

Image
by hoddo
Sat Oct 29, 2016 7:35 am
Forum: FORUM GENERAL
Topic: Who is cooking what on the weekend ?
Replies: 20
Views: 2211

Re: Who is cooking what on the weekend ?

Smokey wrote:Hoddo, Check out the carnitas thing and reverse engineer it into a glaze.
Orange juice, Cumin, salt, pepper, sugar. Reduce till thickened. That was the first thing that popped when I was eating that 8)
Thanks Smokey, as usual your on the money, that sounds tasty
by hoddo
Fri Oct 28, 2016 11:45 am
Forum: FORUM GENERAL
Topic: Who is cooking what on the weekend ?
Replies: 20
Views: 2211

Re: Who is cooking what on the weekend ?

Sounds like the spits are getting a workout this weekend.I have the rib end of a pork belly (3.5k) brining since wedensday and its going on my roti tomorrow arvo. Has anyone got a good sweet\sticky baste recipe to share?
by hoddo
Wed Oct 19, 2016 9:07 pm
Forum: FORUM GENERAL
Topic: No posts lately?????
Replies: 23
Views: 3007

Re: No posts lately?????

I hope the amazing knowledge shared in the many posts by experts remains available.Thanks Davo for your hard work keeping this forum going, whatever happens I'll still be checking in here.
by hoddo
Mon Aug 08, 2016 7:32 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Why does my gravy never work out for me?
Replies: 6
Views: 952

Re: Why does my gravy never work out for me?

after adding the cornflour/water slurry to the gravy you need to bring it to the boil and simmer for a few min.
by hoddo
Sun Aug 07, 2016 8:19 am
Forum: WHAT DID YOU COOK
Topic: Its the calm before the storm
Replies: 5
Views: 1583

Re: Its the calm before the storm

The stall is a point during the cook where moisture evaporating from the meat cools it and prevents the internal temp from rising. Usually happens around 160-170 f and can take a few hrs till meat temp starts to rise again. Some like to wrap at this stage (sometimes called the texas crutch) in paper...