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  1. 73E0751F-7A60-4043-8F67-546752C0001B_zpsng6aykrh.j

    73E0751F-7A60-4043-8F67-546752C0001B_zpsng6aykrh.j

    • dingo007
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    3B80D2FA-DE75-48F6-BCAE-DB4A0CBFED5C_zpsrib6bfwz.j

    • dingo007
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    60AF0D2E-A9D9-46CD-8D7B-ACF94147F174_zps0q9wigfh.j

    • dingo007
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    206A97CF-33E9-4D4F-9438-B598B5EBC454_zps4k7tsw1h.j

    • dingo007
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  5. DC816FBE-B97A-4F97-BBCD-2C56D4780358_zps70uxnab2.j

    DC816FBE-B97A-4F97-BBCD-2C56D4780358_zps70uxnab2.j

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  6. AC826FDF-0275-4F28-B937-07F7EEB52E06_zpsvzbngeih.j

    AC826FDF-0275-4F28-B937-07F7EEB52E06_zpsvzbngeih.j

    • dingo007
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  7. E2F721AC-E356-4A59-979B-EFA666F88655_zpsmmwnofod.j

    E2F721AC-E356-4A59-979B-EFA666F88655_zpsmmwnofod.j

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    D8101E58-B536-4E2F-9D54-F78DCB6A5471_zpspzhjidux.j

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  9. 3425BBE6-6F7C-4432-99D8-4AD900972525_zpstrlda3df.j

    3425BBE6-6F7C-4432-99D8-4AD900972525_zpstrlda3df.j

    • dingo007
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  10. 8B274C2A-104A-41B8-ACC1-B140176995D2_zps770fyrei.j

    8B274C2A-104A-41B8-ACC1-B140176995D2_zps770fyrei.j

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  11. 3C428F54-1932-4F7F-A662-09C897779B47_zpsxzdefwnl.j

    3C428F54-1932-4F7F-A662-09C897779B47_zpsxzdefwnl.j

    • dingo007
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  12. dingo007

    Amazen Products availble in Australia?

    Hey hey...I just sent my Father-In-Law home with 5x8 AMPS, however we were concerned about getting wood pellets back through customs. Is anyone selling dust or pellets in Australia....FIL is in Newcastle, NSW..Sydney is close by. Thanks in advance.
  13. dingo007

    Tri Tip...Reverse Seared...& QView

    I agree for steaks...I prefer the Reverse sear method..I make a lot of luncheon type meats..thinking it would be great for poaching them....Confits?
  14. dingo007

    Tri Tip...Reverse Seared...& QView

    Thanks.....How do you like the Anova? Been tempted for a while now....Just curious.
  15. dingo007

    Tri Tip...Reverse Seared...& QView

    Thanks mate...That's what I was thinking and how I treat my stir fry beef..I dont need any excuses to try, try & try again!
  16. dingo007

    Tri Tip...Reverse Seared...& QView

    Thanks everyone for the comments. Thanks Dirtsailor...i love me some worschty sauce....I'll definitely give that a try.
  17. dingo007

    Pancetta Mania! Out from the chamber - Pancetta Steccata and Pancetta Arrotolata

    Cool to see you here Evan...Looking forward to your knowledge here.
  18. dingo007

    pig snout

    I've never used it...but my guess would be pork skin would deliver a similar texture...otherwise jowl would give you the fat and texture, if you can get it. Whad'ya making?
  19. dingo007

    in need of a good brine

    Slaughterhouse Brine http://www.smokingmeatforums.com/t/172799/slaughterhouse-recipes or Pops Brine http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Both are excellent...Pop's is my go to brine....but for poultry I like the Slaughterhouse. FWIW
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