Mickvr wrote:Geeessh Titch, now you gonna make me sound like a meat hussy !!!!
That first shot looks like pork snags, I wouldn't do chicken that thick...LOL.
I know I can get to your place in 20 minutes without blowing my license, just enuff time to fire up that wonderful stick burner of yours.
Just kidding mate, so you got the mods on the riser unit completed ?
Nuh not yet, was thinking tomorrow would be perfect to pull them out since everything from midnight in my Q arsenel is illegal. Shouldn't have given away the hark...LOL
Total fie ban here today, yesterday as well. Had the chook defrosted so it had to be cooked.
Was going to do it inside then remembered the Aldi smoker. Had to go and get gas at Bunnings though, but hey it was worth it. $17.90 for a changeover. I'll see them tomorrow with my other two gas bottles
Turned our alright. I agree with the kids I used a bit too much lemon.
Great looking yard bird Gnol, A mate of mine says you can have too much Lemon but I don't understand that,
So pleased your back up and posting . You are one strong man there is no doubt.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would. http://www.aussiecue.com.au
GarthFader wrote:But I have a trick to keep the machine cool, I made a water bag out of vac seal bags, I tape it around the auger and then stick it in the freezer... Once set, i'm good to grind for a while. That and I ground it all yesterday while the it was cooler.
Groovy Gorilla wrote:$17.90 is cheap Bunnings is $22 near here
In town here at the servo its $38
Some daily special apparently. I questioned it and was told that "prices can change by the minute". Lowest I have ever seen it.
Smokey wrote:Great looking yard bird Gnol, A mate of mine says you can have too much Lemon but I don't understand that,
So pleased your back up and posting . You are one strong man there is no doubt.
Cheers Smokey.
Tried out my new (second hand) baby q today.
Some pork and some chicken skewers. Slightly overdone but I'll get there. First time I've ever cooked on a weber q. Lid down of course.
Looking good gnol, the baby q does get really hot ! I think pork and chicken together might be a it hard. The chicken would cook first and the pork takes a little longer, although you can have pork under done, rather like beef.
Rather boring pic really. Just a piece of pork in the Weber for our now traditional Sunday night roast. (Or whatever I decide to cook. As long as I do all the cooking)
Did veggies as well, but they were much nicer than they look in the pic. Youngest Son even tried the pumpkin for the 1st time, then declared it his 2nd favorite. (After roast carrots)
We had a 5 chilli Mexican pulled beef a few weeks ago, and I had heaps left over, so vac-sealed and froze it in small batches to use later. Tonight we had pulled beef pizzas... With the depression of heading back to work tomorrow setting in, I wasn't up to making dough so we went store-bought bases for these.