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  1. smokeaddict

    First fattie

    Before I joined, browsing the site, seeing the title "Fatties", I thought it must be a section dedicated to members with a weight problem as a result of  Q consumption, and help with this problem. So, never looked into fatties, until a rainy day a week ago, and then discovered this world of...
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  9. smokeaddict

    Steak sandwich Aussie style

    Hot Portuguese sauce ? I'd like to know what it was like !   Regards
  10. smokeaddict

    Steak sandwich Aussie style

    Guys, Thanks for lookin' ! Just to clarify, the beetroot slices are not raw, but pickled, so they are a sweet/ish addition to the mix of tastes, as are the fried onions, but they are of course only sweet. The ticket to Oz, yep lotsa money, but hey, the money saved by making, not buying...
  11. smokeaddict

    Steak sandwich Aussie style

    May I show members what we in Oz do for a steak sandwich ? Or, more accurately, what I do.  First, steal a piece of fillet steak, slice 8mm thick,  butter in hot pan, 40 seconds per side. Slice a large onion, in same pan with oil added, saute until golden - same pan, cook your home made bacon...
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  13. smokeaddict

    Sparerib Cooking Techniques??

    Bear, For us aussies, please describe St Louis style trim........is it still the normal rib, but modified by you, or the butcher ? Thanks mate
  14. smokeaddict

    First Ham - Fail !

    Fellow members, I thought I should share a monumental screw up with the forum, if only to prevent similar errors ! The pictured pork shoulder was brined, injected, salt, sugar, #1 and some spices for five days. Smoked @ 225 for five hours. Looked, tasted just wonderful. As I proceeded to section...
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  16. smokeaddict

    Anyone do Overnight Smokes?

    Reading this thread I am awed by the attention, the dedication, the sheer love of doing something that motivates you to do stuff in the middle of the night for your friends/partners/children etc ! I tips me lid to ya ! (just jealous, 'cos I'm a lazy bastard.....)
  17. smokeaddict

    My first shot at hotdogs!!! with Q view

    Really pro looking franks mate ! Did you use the chuck only, no added fat ? What was your experience with the sheep casings, hard to stuff, control, breaks easily ? Did you freeze some ? Before I got into all this, the store bought (really nice, artisan made) ones lost their flavour in the...
  18. smokeaddict

    Duck skin sausage

    HMMMMMMM indeed !
  19. smokeaddict

    Duck skin sausage

    I is a moose, Interesting, it may render too quickly and leave a lot of empty pockets, but ideas are how new gems are discovered ! I remove a lot of the fat from the body end, so the fat is just what remains in the skin, enough to give the crackling like dusk skin. If you do it, I'd like to...
  20. smokeaddict

    From Sydney, hello !

    I am Gus, a retired cabinetmaker/furniture designer, who now has all the time in the world (ah. well, limited by fate of course!) to do what I love the most.....cook for family and friends in the sure knowledge that I know bugger all. Food has been a lifelong passion, and now, having discovered...
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