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Herb Crusted Boneless Leg of Lamb... With Bonus Package
I don't know how I missed this! What a plate!! That lamb leg is cooked to absolute perfection Must.. resist.. urge.. to eat -
BBQ for the extended family
Oh mate I see your from Melbourne! I'm in geelong, great looking pork and brisket! that ironbark is beaut, and the bark is awesome! I usually use redgum myself.. 25 bucks a kilo is a GREAT price for wagyu! Where abouts did you score the brisket?- natej
- Post #14
- Forum: General Discussion
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Still have much to learn, offset smoker. Questions please.
Yeah that will work, personally I just took some thicker steel mesh i had laying around and shaped it into a square U shape with open ends, keeps the coals together and the fire is easier to manage- natej
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Pork, Beef and Chicken Oh my...
That fattie looks amazing! Got me drooling all over keyboard! Great job.. POINT for sure It' still a novelty to me seeing snow in the yard of everyone haha ive only ever actually seen snow once in real life- natej
- Post #19
- Forum: General Discussion
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Still have much to learn, offset smoker. Questions please.
I would say make one from expanded metal or just build the fire straight on the grate, the pan could possibly be impeding airflow.. rather than chunks like you would use in a charcoal smoker, try wood splits that are roughly 11 - 12 inches long and about the thickness of your wrist or thinner...- natej
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Sunday brisky!
Cheers mate! Thankyou my friend! Haha yeah I was shocked myself.. every time ive ever cooked brisket shes had a forced smile and says " this tastes good" but only eats 1 or 2 bites LOL Upon going for seconds, I got told to stop eating her lunch for work hahaha! -
Still have much to learn, offset smoker. Questions please.
I am new to stickburning also.. I start with a full chimney of lit charcoal then throw on 3 or 4 splits in a criss cross pattern to heat the cooker up.. they will burn down to coals then from there i use all wood.. the advice i have read on here that helped me ALOT was cook to your coal bed...- natej
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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A Little Sour Dough Bread
They look great! Sure could go for a slice or 2 with some balsamic vinegar & olive oil.. mmm -
Sunday brisky!
Haha cheers my friend!.. ive never been to the US at all but the mrs and I plan to maybe make it there next christmas holidays, you all are wonderful people! There is a small but growing American style bbq & smoking meat movement here.. it CERTAINLY isn't common practice and people that... -
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Sunday brisky!
Hahaha! Yeah she said now im not allowed to do brisket any differently. Got her purring like a kitten now, sweet spot is around 280 - 300 she will happily cruise along in that range all day with just adding 2 splits every 45 mins or so and the temp is within 3 - 5 degrees across %80 of the... -
Sunday brisky!
Cheers mate, in Aus they sell whole packers or just sections of brisket in cryo.. so these were just 2 pieces that the mrs bought home Yeah we usually eat brisket with mash potatoes or potato salad -
Sunday brisky!
Thankyou sir! Cheers mate! Haha yeah even when I sliced it and it sat on the board for a bit, the slices were still super moist. I love redgum, it burns well and leaves a good coal bed. Cheers my friend! Haha! Thanks mate Thanks mate! thanks for your kind words! I've never entered a... -
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Sunday brisky!
Usually my better half isnt a fan of brisket at all and never has been.. Well, the last brisket (my best yet) completely blew her away and I could see in her face that she had one of those "Oh my goodness" moments. She came through the door yesterday with 2 pieces of brisket and asked me to do... -
The Classic Pastrami Reuben
Man oh Man! I know what you mean about the thin flats, in my part of the world The flats on packers are so thin that they wouldn't be considered suitable for smoking unless your paying astronomical prices similar to wagyu.. I've always wanted to try pastrami and yours looks incredible! Point... -
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Pork Shoulder Burnt Ends
Now that is a meal fit for a king! Those burnt ends look absolutely beautiful! Ive had pork belly burnt ends a few times but they always leave me feeling a little sluggish and they are quite rich.. I MUST try shoulder burnt ends! Point to you sir -
Sunday brisket!
Oh I know the look!.and then say oh no it wasn', those it was a brisket..o_O :confused: haha! Oooo yeah love pastrami! Thanks mate!
