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  1. dr good

    Pork Tenderloin and Pork Roast

    Congrat. mate they look beautiful, can just about smell them down here.
  2. dr good

    Pork Tenderloin and Pork Roast

    I went to the records for this area back to 1950 and revealed the average min temp through our winter in this district is about 11 or 12 C. It reached 1* C in 1956 and I suppose a few other times in the single figures over the last 60 years. That must be something like the 50-60* F. 30* F is...
  3. dr good

    Pork Tenderloin and Pork Roast

    Your temps, you MUST be talking CELSIUS not F. Surely nothing will live in 30*F
  4. dr good

    My first tenderloin and rib smoke w/ pics

    Richard, thanks mate, I have a small steer in the cold room awaiting my attention in a couple of weeks and shall remember the old 321. Just love ribs that fall off. Never had them smoked either. Sounds great.
  5. dr good

    My first tenderloin and rib smoke w/ pics

    Man told me, 'something is work only if you would prefer to be doing somthing else.' What else would you like to be doing with results like these. Wonderful. Will be trying some ribs next week from a newly felled steer. Cant wait. Am not familiar with the 321, can you help or is it a...
  6. dr good

    My poor Buddy!

    Excellent work Carl. Makes us feel great and it is good to help our mates out too. He should take you out for a Philly Pils at your micro. Cheers
  7. dr good

    HAPPY THANKSGIVING

    Can anyone tell me the background to your Thanksgiving Day. Must go back to the Pilgrims I suppose.
  8. dr good

    GOSM Availability

    Thanks Chad, From your efforts it appears one hell ova like a smaller version of my "Smokerator" made from a refrigerator. Imagine you can remove shelves for laeger pieces like butts and loins etc. too. Will see how I go with this next loin and will try to get a pic of my 'machine' in action...
  9. dr good

    Propane Smoker Modifications

    I use one of those cast iron skillets in the "Smokorator" and is ideal, even after the handle fell off. So cheap too, think I paid $4 Au for it. Took the total cost of the "Smokorator" to $24 Au though, and it has only been going for about a year so far. I expect many more out of an investment...
  10. dr good

    test

    "yard birds" ? , they look like chooks from here mate, anyway they are a marvelous example of whatever we call them. What was the finish tempt. please as I will be doing a couple of runts from the last kill when I do the next loin, probably the weekend here. Thanks and they sure look good, and...
  11. dr good

    GOSM Availability

    Can we get a pic of a GOSM somewhere please. They seem to be popular in some areas.
  12. dr good

    Buzzard's Texas Style Spinich Dip

    How silly of me , mate, of course you would use corn chip things in Texas. The only way. Here we use whatever, including the corn chippies, potato chips, bits of smoked sausage, salami, chunk cheese, there are hundreds of different biscuits the girls try to get us to eat too, anything that goes...
  13. dr good

    Buzzard's Texas Style Spinich Dip

    Looks good Buzz, but am still working on the sweet potato pie. What do you blokes use to pick up the dip, just the biscuit thingo or something else more dareing, like smokes sausage or a decent bit of jerky?
  14. dr good

    Best way to cook chicken

    Cheech, I take it you are doing chicken pieces. Will the smoke get to them on the 'cool' part of your grill. Must do I suppose. Anyway all interesting. I have been doing all my chickens in the Webber but seeing that I have a full loin of pork to smoke I will put a couple of chickens in the...
  15. dr good

    refrigerator smoker

    Carl again mate. Are you refering to the Aussie beer Carlton. If so that is the poison they drink in our deep south (like your deep north). Up here the most popular is a Fourex ( XXXX ). I have been know to partake of this but usually imbide in my own brew.I Make all our own beer and spirits for...
  16. dr good

    smoking fish

    Thanks Carl. My computer wont let me go through the reply section so I may not get any more notifications. Working on it.
  17. dr good

    photos of the most original smoker

    Yes, it is really great for someone in that envioroment to create something that really came out of nothing but what was just on hand. Just using available resources.Like you Bill I am sure that this man enjoys his life.
  18. dr good

    smoking fish

    My mate Curly, down near the beach gave me a Samson fish and asked me to smoke it for him. I have never seen one before but it filleted very well. Dark meat and quite thick off the bone. I need help, how do I prepare this for smoking and for how long. Some research has shown that brine it for 2...
  19. dr good

    Must have sweet potato casserole

    Buzzard, I going to go out and dig some sweet potatoes this week coming up. Sounds great. If it is that sweet, might adjust the sugar a bit. Beer drinkers are not that well know as sweet eaters here but we certainly like out sweet potatoes. Any particular variety, like white, red, gold??.
  20. dr good

    What meet is best for Jerky first timer?

    I did some jerky some time ago here. Used some rump,and made up a mustard seed , chilli / salt pepper and home made black sauce (we call it worschester sauce but this one home made) marinade and left it in a sealed bag in the fridge for o/night and smoked it for two or so hours. Maggi...
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