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Henno in Aus

post #1 of 6
Thread Starter 
Hey all.

I made my first post in the general thread regarding a question I have. How rude of me! It seems to have disappeared, possibly for moderation, possibly to a terrible death somewhere.

I am the only guy in my small country Aussie town with a UDS. I have to explain it to most people. I have had great success with chickens, turkey legs and pork belly usually brined with Jeff Phillips brine who I now realise is the head honcho here after receiving his welcome email.

I have only recently been able to get my hands back on Zatarains liquid shrimp and crab boil, which is the secret weapon that blows most Aussie's minds when they get through the smokey chicken skin into the juicy meat.

Sausage making and smoking will now commence again big time. It is winter here so the surf has been terrible and the fish aint bighting.

Great site you have here.

Cheers from Aus (dont call it down under, we hate that)
post #2 of 6

texas.gif  Good morning and welcome to the forum, from another hot day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



post #3 of 6

Welcome to the board! It's funny that you have to explain the smoker.

post #4 of 6
Welcome to you.. We are expecting to see some of your que using meat that is not available in the states
post #5 of 6

Hi Henno and welcome to the forum. I also grew up in a small Queensland town and can understand why you have to explain your UDS. Can hardly burn the g's out of a chop on that !!!!!

You will find a lot of useful info on this site and most of the people are very helpful.

Best wishes. Peter

post #6 of 6


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