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  1. smokeaddict

    Winner, winner, chicken dinner!

    Johnny, Beautiful colour on the chicken - now, some questions answered please mate - how long was the smoke ? what temp you took it to, how was the skin, crisp or not ?  Thank you and regards, Gus
  2. smokeaddict

    Satay Beef Sausage

    Roller, that is a salad of capsicums, light and dark green, here they are called banana capsicum and bullhorn capsicum. Unlike the Californian capsicums these are thin fleshed, much milder tasting and contain less water. Sliced onions and sliced "burpless" otherwise known as telegraph, or...
  3. smokeaddict

    Smoked Tri-tip with HEAVY Q-View

    Teeznuts, great looking meat there ! Here in Oz, we don't have that cut, what part of the beast is it from ? Apart from slicing it, for roll filling, does it have other uses, like a grilled steak for example ? 
  4. smokeaddict

    Satay Beef Sausage

    Thanks Bear, and all for looking ! Since then, all given away..........that's the problem with all this, the kindly vultures come 'a knockin .......
  5. smokeaddict

    Filett Mignon in Earl Gray Crust with Butter Champigons

    Storckracer, Just brilliant ! Snapps to follow maybe ? Beautifully cooked steaks and mushrooms. May I ask the Earl grey tea's purpose ? Were they sat in that marinade, or straight on the grill ?
  6. smokeaddict

    Couple of 24 ounce Porter house steaks. With Q-view. (or should I say G-view?)

    Hey MD, it looks great, especially the bacon wrapped asparagus,  it appears that you are warming the red too.................Hehe !
  7. smokeaddict

    Satay Beef Sausage

    For those who like oriental flavours, this a a simple (if cheating!) way to get those flavours into a sausage. Usually i abhor using commercially produced flavourings, but a lazy sunday resulted in these snags. To coarsely ground chuck steak I added pork fat, a can of mild satay sauce, salt...
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  11. smokeaddict

    What's this ?

    Thank you Jimmi, Since then I've eaten most of it, gave away some of it, no reports of ill effects, only praise and gratitude ! This was a good lesson, thanks to you and others from the forum! Regards, Gus
  12. smokeaddict

    What's this ?

    Pops, Thank You ! That makes a whole lot of sense, pussy pigs, hoda thunk it ! Gus
  13. smokeaddict

    What's this ?

    Yes you did Bear, I reckon you just wanted to show us a bunch of bacon.......and, I for one am glad you did, they look great, that's the colour I aim for. I think warm smoking bacon is the best way to do them too. Regards, Gus
  14. smokeaddict

    What's this ?

    What worried me was the inconsistent nature of it, only on two pieces, very small section, out of four. Thought it might be a cure problem, but since it will be cooked, might be ok. Thanks to all contributors guys! Regards, Gus
  15. smokeaddict

    What's this ?

    Thank you Alblancher, No fat in the bottom of smoker, just the white "runoff". To my mind, rendered fat is a clear, or yellowish colour, not white. Anyway, I guess the choice is cook some up, or chuck it in da bin ! When your bacon starts to render, what colour is it ? Maybe the butcher sold me...
  16. smokeaddict

    Do you heat your brine?

    I use cold, but mix the flavourings with a stick mixer on high for a minute or so.
  17. smokeaddict

    What's this ?

    I smoked @ 60 degrees C, not really hot. The second photo of missing fat isn't near a SS hook. The hooks show no discoloration. It's as if the fat has been somehow converted into liquid fat, without heating to melt.....weird. Thanks for the suggestion !
  18. smokeaddict

    What's this ?

    Anybody know from experience what this might be guys? The belly was brined for 7 days, some flavours inc Maple syrup, #1 cure exactly to weight of meat/ratio. Smoked for six hours. It may be hard to tell from the photos, there is  white liquid seeped from the fat, in one or two small places. Not...
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