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& the pulled pork

spent sunday weeding & in the cactus garden figured id do some pork belly burnt ends for lunch & pulled pork for dinner. Cubed up the belly & coated in some rub the night before, onto the smoker for 2 hours to get some colour & smoke then wrapped in a foil pan with some butter, brown sugar &...

Entire meal looks absolutely delish

Yes please, looks delish

Looks absolutely delicious! nice work

Cheers mate Thanks very much They were delish, cheers mate Thanks mate much appreciated No worries ill send some over! Yeah exactly right majority of smoking i do is around 270 these days. just over 200 i pulled, i think it was around 203 to 205 then let it rest for a bit before shredding...

Hi everyone I had a half a chuck roast in the freezer leftover from a grand final gameday smoke with my brother & brother in law so figured id make some pulled beef tacos for dinner. Rubbed & into the fridge overnight Fired up the smoker at around 7:30am & got the wsm up to around 270 where...

Oh wow really? 5 taps would have been amazing id love to have something like that but i dont brew enough, same here i just brew 5gal at a time thats ready as im finishing drinking the previous. using 2l soda bottles how does the beer hold carbination over the few days you drink it? I use 500ml...

Yeah bottling is certainly a chore wish i could keg but i dont have the space, yuuuum they look delish hope you enjoy!

Yeah it does havs a bit of sweetness to it but certainly wouldnt call it a sweet beer. Cheers mate hopefully it does, bet your family would enjoy that. Happy brew day! Haha hope it goes well for you sounds delish Have to try those one day if i ever visit USA definitley give it a go, it isnt...

Hi everyone Just finishing up a 20L batch of an amber ale i got from kegland.com.au, its one of their all grain recipie kits called juarassic sparge. It actually tastes really nice like a roasted biscuty coffee chocolate type flavor & not too hoppy either. Type of hops were Strata. The original...

Hello from the land of aussie! From melbourne australia I learnt to smoke meat on these forums 15 or so years ago but life got in the way, glad to be back & smokin again. Currently i have a stick burner & 22.5 inch wsm but tend to do majority of smoking on the wsm. I love fermentation &...