Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. natej

    Beef cheek

    Thankyou sir! Everytime we head to the supermarket i seem to gravitate towards the meat section haha
  2. natej

    Whole leg of lamb roasted over an open fire

    Lookin the goods! Howd she end up?
  3. natej

    Brisket Prep

    if im grilling meat on high heat then yes, i will allow the meat e.g ribeye.. to come to room temp however for a large cut such as a brisket or a pork butt.. fridge to smoker for me smoke ring formation and meat absorbing smoke all happens while the meat is under 140F - 150F internal...
  4. natej

    beef ribs Sunday

    They look beautiful! Bet that bark was amazing :drool
  5. natej

    Brisket Prep

    If im starting early like 3 of 4am for large cuts like brisket.. i will trim and rub the night/afternoon before because id rather do it then than at 4am Also it allows me to take the meat directly from a cold fridge to the smoker which helps maximise smoke ring formation and flavor absorbtion...
  6. Beef cheek

    Beef cheek

    • natej
    • Album
    • Comments: 0
  7. natej

    Beef cheek

    Strolling through the meat section (as you do) they had some lovely looking beef cheeks on display with the offal.. havent done these in a while and thought why not! Smoked at 220 - 240 unwrapped the whole way with just a simple SPOG paprika and kashiri chilli rub Smoked to 203 and sliced for...
    • natej
    • Thread
    • Replies: 6
    • Forum: Beef
  8. 20170826_175732.jpg

    20170826_175732.jpg

    • natej
    • Media item
    • Comments: 0
    • Album: Beef cheek
  9. 20170825_185950.jpg

    20170825_185950.jpg

    • natej
    • Media item
    • Comments: 0
    • Album: Beef cheek
  10. natej

    Lamb shoulder

    A little more info.. i rubbed with EVOO and just some mixed herbs like thyme and oregano and some SPOG smoked unwrapped till 199 it was probing soft so let it rest in foil for an hour I never make a finishing sauce for lamb as the fat has so much flavor and it keeps the meat incredibly juicy...
  11. natej

    Lamb shoulder

    Thankyou good sir! Cheers mate! The mrs whips up some beautiful tzaziki and pickled spanish onions. They were beautiful Shoulder is my favourite cut of the lamb, look forward to seeing yours! :drool You should definitely give it a go! Thanks for the point! Cheers mate Thumbs Up Thanks...
  12. natej

    Lamb shoulder

    Finished pics
  13. 20170820_184337.jpg

    20170820_184337.jpg

    • natej
    • Media item
    • Comments: 0
    • Album: Lamb shoulder
  14. 20170820_184122.jpg

    20170820_184122.jpg

    • natej
    • Media item
    • Comments: 0
    • Album: Lamb shoulder
  15. 20170820_183607.jpg

    20170820_183607.jpg

    • natej
    • Media item
    • Comments: 0
    • Album: Lamb shoulder
  16. Lamb shoulder

    Lamb shoulder

    • natej
    • Album
    • Comments: 0
  17. natej

    Lamb shoulder

    We love us some lamb! In terms of pulled meat its my favourite.. i absolutely love the buttery gaminess of lamb Grabbed a 5lb shoulder for $4/lb and put some tassy oak smoke onto her Didnt feel like firing up the big drum so just decided to go indirect setup with briqs on the kettle bbq...
    • natej
    • Thread
    • Replies: 29
    • Forum: Lamb
  18. 20170820_121144.jpg

    20170820_121144.jpg

    • natej
    • Media item
    • Comments: 0
    • Album: Lamb shoulder
  19. natej

    Moist meat surface vs dry

    Thanks for the responses guys! Id seen a test done with a wet and dry cotton eye pad.. the wet did definitely have more smoke discolouration than the dry.. i wasnt sure if this would translate into a smokey flavor or as dave mentioned, creosotey acid numbing taste
View older results
Top Bottom
Back
Clicky