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  1. Jabiru

    Buckboard bacon

    @617Smoker - I use a bacon curing calculator, posted link below, makes it really easy. I sometimes leave mine curing for 24 days and it doesnt matter if everything is measured precisely. http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/
  2. Jabiru

    Smoked Tomato Soup

    Wow, that looks like a great recipe, just bookmarked. I have never tried smoking tomatoes but will definitely give it a go now. Thanks for sharing.
  3. Jabiru

    Smoked Tenderloin

    One of our favourites, damn they are good, tasty and so tender. Nice work. Actually had some for dinner last night.
  4. Jabiru

    Charcoal Seared Caribbean Braised Oxtails (pic heavy)

    That looks delicious, thanks for sharing you marinade and sauce, think I might try that. Oxtails are one of our favourites.
  5. Jabiru

    ChileRelleno vs #OneChipChallenge

    Haha, wow, I would have been at that ice cream in about 5 seconds, great effort, awesome video.
  6. Jabiru

    Smoked salt help

    Increase your airflow using a small fan to the air intake.
  7. Jabiru

    Smoked salt help

    @Newtothegrounds I don’t use heat just smoke, ensure you have airflow/draft moving the smoke or it will get a stale smoke taste. I use a mesh pan splatter guard so the smoke goes through the salt. I usually do my salt when cold smoking cheese which is about 3 to 4 hours of smoke. When done I...
  8. Jabiru

    Buckboard bacon

    @617Smoker definately unroll it when curing and follow @Bearcarver methods. I cure really thick with dry brine and it works, I leave mine for 21 days sometimes.
  9. Jabiru

    Beef Wellington - Copper Pot Style!

    Yum yum yum, great work mate. yours looks a lot better than Hell’s Kitchen.
  10. Jabiru

    Carolina Gold Wings

    Looks delicious, I am going to join the club and try your sauce tomorrow.
  11. Jabiru

    21 Day Dry-Aged Tomahawk

    @mneeley490 , sounds damn tasty, looks like I will have to give it a go.
  12. Jabiru

    21 Day Dry-Aged Tomahawk

    Delicious! Do you prefer dry aged?
  13. Jabiru

    Who Dung Diet

    Haha classic. This thread has made me laugh a lot. :emoji_laughing:
  14. Jabiru

    The Boys B-Day Dinner at Hell’s Kitchen

    What an excellent birthday gift for your son, that meal looks amazing, the beef Wellington really caught my eye. thanks for sharing.
  15. Jabiru

    Low Country Boil

    Yum, Looks damn tasty. I’m going to make this for dinner tomorrow. @PPG1 Is the crab Already cooked when you add it? Or raw?
  16. Jabiru

    BabyBacks-Bacon Wrapped Grass

    Looks very tasty, did you sear the ribs? we would love that rub, mustard gives the ribs a great flavour I find. I will look for that seasoning around our way but I don’t like my chances :emoji_confused:
  17. Jabiru

    Filet Mignon on the 560

    The fillet minion is my favourite part of a fillet, so tender and tasty. looks like you cooked that perfectly. great work.
  18. Jabiru

    Flaming Cherry Goodness!

    YUM YUM, awesome feed you and your family created. Love that final sear. Going to try your mash recipe.
  19. Jabiru

    RIP POPS

    Pops memory and legacy will live on through the forums, every time his brine method is used will be a tribute to the man. sad news, thoughts and prayers for his family.
  20. Jabiru

    Bacon Dogs (Hot Mustard)

    Wow @Bearcarver they look like some tasty Dogs, wich we could get Angus dogs here, the difference in Home Made bacon to Store bought is incredible and it really shows in your pictures. I bought some from the Store last week as we had a family Breakfast, didnt want to use all my good homemade in...
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