Search found 486 matches

by peteru
Mon Mar 26, 2012 8:58 pm
Forum: ABBATOIRS
Topic: My turn for Pulled Pork
Replies: 12
Views: 3775

Re: My turn for Pulled Pork

I followed Shayne's recipe and did a 2.2kg pork neck in a Hark gas smoker with red gum chunks and apple/cherry/mesquite chips. I opted for gas, rather than heatbeads because of the ease of temperature control and the fact it was going to be unattended for most of the time. Went in about 5:30pm at 23...
by peteru
Sun Mar 25, 2012 12:44 pm
Forum: SMALL GOODS
Topic: My sausage dilema!
Replies: 5
Views: 1632

Re: My sausage dilema!

Did anyone have any luck finding a Sydney butcher that may do preservative free sausages?
by peteru
Sun Mar 25, 2012 12:22 pm
Forum: SMOKERS
Topic: charcol or gas smoker?
Replies: 46
Views: 2949

Re: charcol or gas smoker?

I had the misfortune of trying to operate and Everdure four burner BBQ last weekend. Completely useless. The hood might as well not have been on. It was impossible to control the temperature or get it hot enough for indirect cooking on any surface other than the food warming rack - which is less tha...
by peteru
Sat Mar 24, 2012 11:02 pm
Forum: PIZZA OVENS
Topic: pizza ovens!
Replies: 51
Views: 20806

Re: pizza ovens!

Family friends booked someone from Tasmania to come and give a private two day cob oven building workshop in November. I'll be participating, but until then, all I can suggest is Googling for "cob oven"
by peteru
Fri Mar 23, 2012 1:01 am
Forum: FORUM GENERAL
Topic: Wood Pellet Supply
Replies: 9
Views: 523

Re: Wood Pellet Supply

I'm sure the pellets are not all that expensive, it's usually the "middlemen" and delivery that cranks the price up. It must be possible to get reasonable delivery costs. I bought a 25kg bag of Epsom salts and the delivery was only $9, from Central Coast to Sydney with an overnight courier. I'd hate...
by peteru
Thu Mar 22, 2012 11:39 pm
Forum: SMOKERS
Topic: charcol or gas smoker?
Replies: 46
Views: 2949

Re: charcol or gas smoker?

I'm probably going to get slapped about the head by the charcoal heads, but... With a $500 budget, I'd start looking at the Hark electric or something similar. It's a smoker, not a BBQ, but you already have the BBQ side covered with your Weber, right? The beauty of the Hark electric is that you can ...
by peteru
Thu Mar 22, 2012 11:16 pm
Forum: FORUM GENERAL
Topic: Wood Pellet Supply
Replies: 9
Views: 523

Re: Wood Pellet Supply

I'm thinking I'd be willing to pay up to about $60-80 for a bag, delivered to Sydney. I'd be probably up for about one or two bags a year.

A selection of 5kg bags in a variety of woods would be nice.
by peteru
Thu Mar 22, 2012 10:59 pm
Forum: SMOKERS
Topic: smoking wood
Replies: 48
Views: 13654

Re: smoking wood

Indeed. Mango is evil. There are at least three common allergens that can cause severe reactions, including anaphylaxis. The worst one is in the skin of the fruit, leaves and wood. Burning mango could possibly give someone in the neighbourhood a severe asthma attack.
by peteru
Thu Mar 22, 2012 10:46 pm
Forum: SMOKERS
Topic: Pastrami
Replies: 13
Views: 1933

Re: Pastrami

What was the quantities for your cure 1/2 cup of cooking salt and 1 cup of brown sugar made the bulk of it, the spices accounted for about 1/4-1/2 cup all up. how big was the meat Lean beef chunk, about 15cm x 8cm x 5cm. I didn't weigh it. and how long did it cure for? I used about 2/3 of the cure ...
by peteru
Sat Mar 17, 2012 1:03 pm
Forum: CHARCOAL
Topic: snake setup
Replies: 11
Views: 1135

Re: snake setup

Don't use the easy light beads - just the plain kind.
by peteru
Sat Mar 17, 2012 12:54 pm
Forum: FORUM GENERAL
Topic: Dishwasher recommendation
Replies: 21
Views: 1227

Re: Dishwasher recommendation

We've had a Miele for a few years now and are happy with it. Our model has a cutlery drawer and it is so much better than the cutlery baskets that most other brands have. We bought a standalone unit for our current kitchen, which can be converted to a built-in model when we renovate. The only drawba...
by peteru
Tue Mar 13, 2012 12:12 am
Forum: BAKERY
Topic: Ciabatta
Replies: 3
Views: 2910

Re: Ciabatta

A tip for any bread making where you want the bread to have a bit of stretch, rather than being crumbly. Choose flour that is high in gluten and work the dough quite a bit over a longish period of time. The stretching and pulling of the dough will develop the gluten and it will become nice and elast...
by peteru
Tue Mar 13, 2012 12:08 am
Forum: BAKERY
Topic: pancakes
Replies: 6
Views: 2803

Re: pancakes

And a dog to deal with the ones that land on the floor. :shock:
by peteru
Tue Mar 13, 2012 12:06 am
Forum: SMOKERS
Topic: Pastrami
Replies: 13
Views: 1933

Re: Pastrami

I had a go at pastrami over the last few weeks and got to finally taste it today. Cured in brown sugar, salt, ground coriander, paprika and pepper for about 16 days, the soaked in water (changed every 8 or so hours) for another 3 days to get as much salt out as possible. Covered in cracked black pep...
by peteru
Mon Mar 12, 2012 11:46 pm
Forum: FORUM GENERAL
Topic: How do you like your Steaks cooked to?????
Replies: 23
Views: 1467

Re: How do you like your Steaks cooked to?????

Nice. I suppose "toss it straight on the coals" doesn't work so well with a 900g and 7cm thick steak with a nice layer of fat running down one side? As far as how rare? I reckon more than about 2-3 mm of discolouration under the surface is overcooking your meat, SWMBO thinks that more than about 2-3...