Search found 231 matches

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: 920

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: 1531

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...
by hoddo
Sat Jul 30, 2016 10:40 am
Forum: ABBATOIRS
Topic: Cooking times
Replies: 8
Views: 2483

Re: Cooking times

I thought they were the same cut, could you explain the difference please?
by hoddo
Fri Jul 29, 2016 8:41 pm
Forum: ABBATOIRS
Topic: Cooking times
Replies: 8
Views: 2483

Re: Cooking times

pork neck or scotch fillet is good for low and slow, as to why the difference in cooking times, perhaps different temps in sections of the cooker, sometimes no two bits cook the same. Hope it came out good
by hoddo
Sat Jul 09, 2016 1:20 pm
Forum: ABBATOIRS
Topic: Pork Leg help - urgent
Replies: 3
Views: 947

Re: Pork Leg help - urgent

that would go nice on a rotti
by hoddo
Sat Jul 09, 2016 8:39 am
Forum: SMALL GOODS
Topic: Cheese and Bacon Kranskys
Replies: 6
Views: 1408

Re: Cheese and Bacon Kranskys

Thanks,I'd like to see a pic of the finished snag and the recipe
by hoddo
Wed Jul 06, 2016 8:24 am
Forum: FORUM WELCOME
Topic: Hi from south coast nsw
Replies: 3
Views: 1152

Re: Hi from south coast nsw

They make sure there's no meat on them these days also
by hoddo
Tue Jul 05, 2016 8:18 pm
Forum: SMOKERS
Topic: My Build
Replies: 37
Views: 7737

Re: My Build

Amazing.. cant wait to see this in action
by hoddo
Tue Jul 05, 2016 8:29 am
Forum: FORUM WELCOME
Topic: Hi from Mareeba
Replies: 6
Views: 1330

Re: Hi from Mareeba

looks great, heavy duty for sure :)
by hoddo
Sat Jul 02, 2016 8:39 am
Forum: FORUM WELCOME
Topic: Hi from Mareeba
Replies: 6
Views: 1330

Re: Hi from Mareeba

Hi, welcome. Would like to see a few pics of your smoker build.
by hoddo
Thu Jun 30, 2016 1:59 pm
Forum: FORUM GENERAL
Topic: Smoke ring with gas BBQ- Help?
Replies: 3
Views: 1175

Re: Smoke ring with gas BBQ- Help?

In a nutshell you wont get a good smoke ring unless you are cooking with burning timber or to a lesser extent charcoal. You should be getting some good flavor from the smoke box, meat in trays will not get as much smoke as on a rack. You dont want thick white smoke pouring out of the bbq as this can...
by hoddo
Mon Jun 20, 2016 8:34 pm
Forum: WHAT DID YOU COOK
Topic: Pork Belly 3 ways
Replies: 12
Views: 4637

Re: Pork Belly 3 ways

Titch, awesome post mate. The photography/food is as good as it gets, I'm hungry just looking at it.
by hoddo
Sat Jun 18, 2016 8:21 pm
Forum: SMOKERS
Topic: My Build
Replies: 37
Views: 7737

Re: My Build

thanks for the updates, its gonna be awesome
by hoddo
Mon Jun 13, 2016 7:57 pm
Forum: ABBATOIRS
Topic: Pork party.
Replies: 3
Views: 1125

Re: Pork party.

WOW nice work Gnol. Do you think dry cure is better for bacon?
by hoddo
Sat May 28, 2016 7:01 pm
Forum: FORUM GENERAL
Topic: On Holidays
Replies: 15
Views: 3255

Re: On Holidays

Hey Davo,sorry to hear about your drama, what do you think was the cause? Mate you are a legend for what you do here on the forum, thanks. As far as the vendors section, I like it and hope they will still give us updates and special deals.