Search found 2540 matches

by Bentley
Mon Sep 21, 2015 2:20 am
Forum: ABBATOIRS
Topic: Pulled Lamb
Replies: 4
Views: 2818

Re: Pulled Lamb

Was just going to ask before I scrolled through this thread, what goes on a pulled lamb sandwich...I got my answer. Does BBQ sauce go with pulled lamb, or is it to overpowering?

Did you add that handle to the GMG? I am I that out of the loop on what the new models are like...
by Bentley
Sun Sep 20, 2015 4:08 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: JERKY JERKY JERKY
Replies: 27
Views: 7837

Re: JERKY JERKY JERKY

Hey Buddy! If you want them that thick, I think you will want to try about a 3cm wide strip. You did not do anything wrong, other then I think, trying to make a steak size piece of meat into jerky. If you want that much "area" for your jerky, you will need to get about 4 slices out of the pieces you...
by Bentley
Sat Sep 19, 2015 5:04 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: JERKY JERKY JERKY
Replies: 27
Views: 7837

Re: JERKY JERKY JERKY

I do them at 180 on the Memphis Pro, so no issues Buddy! Just make sure to check consistency of your meat starting at about 3 hours! I am struggling to keep the temp low on my hark gas smoker have managed to crank the gas tape back to just open to get to 150F is this ok to do? never used a gas tap l...
by Bentley
Sat Sep 19, 2015 5:00 am
Forum: FORUM GENERAL
Topic: So I've been in Europe for 5 weeks...
Replies: 7
Views: 2235

Re: So I've been in Europe for 5 weeks...

I would think cooked that long that most of the shellfish would be unmercifully tough...but not the case?
by Bentley
Fri Sep 18, 2015 2:17 pm
Forum: BAKERY
Topic: Pizza Porn pics only
Replies: 129
Views: 40051

Re: Pizza Porn pics only

I cant beat 90 seconds, but raw ground beef to cooked in 4 minutes...Lord knows I should not like the fat from the meat and the cheese on the pie, but I cant lie, it is just so good, specially when you use the parm to soak it up! http://i110.photobucket.com/albums/n90/lwnna/Pizza/IMG_0002_3.jpg http...
by Bentley
Fri Sep 18, 2015 1:51 pm
Forum: WHAT DID YOU COOK
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 980
Views: 138564

Re: What Did You Cook Part 11 - January 1 2015

Marron, thought I knew what that was having been on here for 6 years, but looked it up to be sure...what I would call Mud bugs or Crawdads, but I think much bigger...so even better! Yeah, I would like to sit down at your table one day! Truffles in beurre noisette is a little above my pay grade, but ...
by Bentley
Fri Sep 18, 2015 1:43 pm
Forum: FORUM GENERAL
Topic: How did Woolies manage to stuff up mince!!!
Replies: 7
Views: 1266

Re: How did Woolies manage to stuff up mince!!!

Man, after nothing but your own farm raised, I cant imagine what a store bought would be like...I guess I got my answer though...
by Bentley
Fri Sep 18, 2015 1:38 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: 1st cook on my GMG Booney
Replies: 11
Views: 2494

Re: 1st cook on my GMG Booney

Its just a welcome to Pellets...and just me being a Nerd... Welcome to the DarkSide! Cheers Bentley, not that I quite understand that phrase but I am going to get so much use from the GMG, bloody great piece of equipment. "Pellet burners began in the time when Evil Stick Burners ruled BBQ history, w...
by Bentley
Thu Sep 17, 2015 11:42 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: JERKY JERKY JERKY
Replies: 27
Views: 7837

Re: JERKY JERKY JERKY

Time and temp sound good...I would start checking at about 3 hours! Looking forward to the results!
by Bentley
Thu Sep 17, 2015 11:40 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: 1st cook on my GMG Booney
Replies: 11
Views: 2494

Re: 1st cook on my GMG Booney

Welcome to the DarkSide!
by Bentley
Thu Sep 17, 2015 11:42 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: JERKY JERKY JERKY
Replies: 27
Views: 7837

Re: JERKY JERKY JERKY

You make that Jerky yet? http://i110.photobucket.com/albums/n90/lwnna/Pelletheads/Product%20Reviews/IMG_0224.jpg http://i110.photobucket.com/albums/n90/lwnna/Pelletheads/Product%20Reviews/IMG_0226.jpg http://i110.photobucket.com/albums/n90/lwnna/Pelletheads/Product%20Reviews/IMG_0227.jpg http://i110...
by Bentley
Wed Sep 16, 2015 12:38 pm
Forum: SPICE IT UP
Topic: The RUB
Replies: 4
Views: 1840

Re: The RUB

They don't for me...but I am a cheap screw...
steinyboys wrote:...I see these fancy name American Rubs that can cost up to $30 bucks for 250 grams that would barely cover 1 cook :? I have not used any of these yet, Do they make a big enough difference to you food to justify the cost?
Mick
by Bentley
Mon Sep 14, 2015 1:41 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: JERKY JERKY JERKY
Replies: 27
Views: 7837

Re: JERKY JERKY JERKY

Sorry about time difference! I think, now that you mention it what you call Silverside is what we call round, and yes, those pieces were Top Round (rear legs of the steer)...tenderness should not be an issue if you marinade enough... but am on my way to butcher as we speak, I have herd that flank st...
by Bentley
Mon Sep 14, 2015 1:36 am
Forum: THE GARDEN
Topic: Korean Kimchi Mountain Mick's Style
Replies: 8
Views: 1865

Re: Korean Kimchi Mountain Mick's Style

That is always how I thought it was done...
by Bentley
Sun Sep 13, 2015 11:12 am
Forum: THE GARDEN
Topic: Korean Kimchi Mountain Mick's Style
Replies: 8
Views: 1865

Re: Korean Kimchi Mountain Mick's Style

Is it pickled or fermented...or both?