Recent content by Titch
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Beef Shank
We smoke whole Beef shank pretty often, about 250ish for about 7 hours. We do not use liquid,but may wrap in foil for the last hour or so. Rub of choice and on a rack in a foil pan. I do baste the shank with the drippings. comes out great to our crowd. some pics if I can remember how... -
Corned beef with fried cabbage.
Huge fan of fried cabbage as a main side down here That looks a great feed, I’m in, straight out of the pan. -
Sunday lamb shoulder
No just run them with a rub I do cook them over a pan on a grate tho I did some here https://www.smokingmeatforums.com/threads/smoked-lamb-shank-on-bulgur.298109/ -
Sunday lamb shoulder
Time you tried to smoke some lamb rear Shanks,No braising, no Liquid . Or maybe we keep them down here for our own use.:emoji_sunglasses: -
Sunday lamb shoulder
I vote Weber and make some great Taco,s out of it:emoji_thumbsup: -
FRENCH ONION RIBEYE SANDWICH
That sandwich looks stunning. I could get you a job at my Local Fish and Chip shop down here, Steak sandwich is a big Favorite.- Titch
- Post #44
- Forum: Grilling Beef
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Superbowl Giveaway
Seeing as youarev all talking Superbowl, I watched it down here in Australia. They kept talking of players being sacked, multiple times per game. google took me on a Loop. Can someone explain that to me please.? Congratulations to the Comp winner on this site- Titch
- Post #78
- Forum: For New Members
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Blackberry Balsamic Glazed Twice Smoked Carving Ham
That looks real Tasty, love BlackBerry on most things, specially Lamb, I would be happy to eat all on that plate, spuds look delish as well -
Adovada Tacos my way.
That sure looks Tasty, sauce looks stunning. so if I read right, boiling those chilies would make it all Bitter? -
smoked pig head
Bet the cheeks tasted great, not sure about the brains tho -
Klobasniky (Kind of)
That looks very good, I’m thinking a red chutney would put them over the Top. Nice :emoji_thumbsup:- Titch
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Ok, not smoking, but…
Looks very good, what was your pickle juice if you dont mind. We are always on the lookout for new pickle flavours -
Beef Ribs and Pulled Pork (late post been super busy in chat)
Looks like you nailed that Zip, I would be right into that
