Recent content by africanmeat

Thanks guys

I know i don't writing a lot lately but i am still here and i follow your posts . i learn more and more from you . well done my friend .

last night we had burgers . the family is  on a low carb hi fat  diet . so the bread is from coconut flour . the mayonnaise is home made ,the burgers  home made . i used smoke goose breast on top . My Mayonnaise The smoked goose bacon  Now the Burger Thanks

thanks no rub on the skin

To all my friends from the land of the free and the home of the brave .   i wish you a great 4 July

I will like to wish all my friends a Peaceful  memorial day . I will keep in my Thoughts  those who gave their lives to keep the free world free.

Thanks guys .

lamb bacon . i used lamb belly and i put it in a brine of 5 lb water 1 cup sugar 1 cup salt 1/2 cup brown sugar 1/2 cup maple syrup 1 tbs cure#1 1 tbs pickling spice . it will be in the brine for 14 days Two weeks have passed since i put it to cure . so yesterday  i dry the lamb and put it in...

Welkom  Michael  it looks nice from out side how does it looks inside . hi guys Braai =grilling or BBQ we do have some smokers mostly fish . we don't have many the diehard smokers like in the US . and of course the commercial smokers .

Is that Wekiwa  Springs  State  Park ?

The milk gives it the flavor and the sugar + maple  syrup gives it the sweetens .   next will be raisins soaked in rum .

Hi  i also smoke in a MES30 and i put rub on mine with  brown sugar on my brisket . it gives it a nice flavor and dark bark . 

this one http://www.smokingmeatforums.com/t/160349/pandoro-pina-colada-pudding-with-foamheart-help thanks