Recent content by greg hayes

Thanks Chef Jimmy J I agree , it is so nice just as a mince rissole or fillet of steak, my missus actually prefers it just pan fried and with salad on a roll

I was asked in one of my previous posts If I had smoked roo sausages and at that stage I hadn't but now have. Delicous. I did roo, emu and rabbit  sausages mixed with fresh garden herbs and made the mix 70% meat and  30% pork fat. The Galantines were roo rump stuffed with the roo sausage...

Nice work , they look great! Must have been the weekend for full smokers, I did a brisket, wild boar leg and stuffed bacon wrapped boned out wild boar leg Yum

That is a cracker of a smoker mrbuzzsaw, did you make it ?? looks like inside tanks from hot water units? Cheers Greg

I agree with Al After every smoke, I remove the slide in smoke grill bar and the baffle plates and  clean it with a wire brush and then wipe them clean with a paper towel. You will find they clean really easy and it is only wiping anything from you last smoke, off the bars.

Thought I Might throw these in as well. I smoked a goat Galantine a few weeks back and these were off the wild goat I shot , for the meat. I don't like waste and try and use all of the animal , so made a couple of goat horn knives

Hi Willie Funny enough roo and emu are the next ones I am going to do and yes, it is possible to do them, you just have to add either pork or beef fat to the mince. Suet also works and I treat roo and emu, the same as if I was doing any other lean meat like venison or rabbit. In Aussie land, it...

First go in here so I thought I would show you all what I have been up to . I have an offset smoker that I made and I use a Pit controller,to keep the pit at a constant temp and the finish meat temp, is also controlled. Next time I will hang the sausages from a rail as they started to get char...