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Family tradition.. eggplant!
Thanks mate! No problems my friend, we are very big on family and tradition too.. just thought id share with everyone- natej
- Post #4
- Forum: Canning & Storage
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UDS Marylands
Thankyou sir! Try it skinless one time, the smoke infuses into the meat alot better and it isnt dry by any stretch Thankyou my friend! -
UDS Marylands
Hahaha all good my friend! Yes in australia we refer to quarters as marylands.. bok bok is just something we say round the house as a joke cause its the sound a chicken makes.. bok bok bok! -
UDS Marylands
Sunday rolled around and chicken is on the menu. Picked up some marylands on special for a dollar a piece and decided to make some chopped bok bok for nachos! We take the skin off in our house because we try to be somewhat health conscious plus i like how the smoke penetrates the meat better... -
Boston butt on the WSM
Check out the bark on that!! What injection and rub did you use? Any pulled shots? -
Great pulled pork cook this last weekend.
The pork looks fantastic! Do you find much of a difference in the finished product smoking at 220 rather than 270ish? -
Family tradition.. eggplant!
So christmas is approaching and being from a Sicilian family, we have a tradition of making a dish called melanzane sottolio which is eggplant preserved in olive oil. It has been passed down through the women in our family for generations and last year, my wife (married 2 years now) was shown...- natej
- Thread
- Replies: 24
- Forum: Canning & Storage
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Entire chicken pot pie on ECB
I know this from experience lol.. before pulling it from the smoker "babe, dont freak out ok, ill scrub it clean"- natej
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Tuesday brisky
Thanks mate! I seem to put it on absolutely everything these days haha Thankyou my friend! Cheers! It is a unique flavor, definitely on the stronger side, same strength as hickory or mesquite but a different flavor.. great with beef or pork but i wouldn't use it with chicken or fish -
Tuesday brisky
Slice from the flat from the point end the boss makes a BEAUTIFUL bbq sauce and she decided to make a batch and pressure can it. Took A LONG TIME to get from 190 to 203 in the flat.. as you can see by the photos its a baby brisket, it was tender and juicy but i would have liked the flat to... -
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It's late but... ECB pizza time!
That looks absolutely delish!- natej
- Post #18
- Forum: Charcoal Smokers
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Tuesday brisky
Today is a public holiday in Victoria, Australia.. usually i work public holidays ( ahh the beauty of working for yourself) but i decided to take a much needed day off.. fished a brisky out of the freezer a few days ago and rubbed her up last night with SPOG paprika and a good dosage of Oakridge... -
Smoked Sweet & Sour Belly
That sammie looks delish! Id have a hard time not eating that straight from the skillet!.. deffo a like from me -
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Thank you to all participating in brisket threads!!!
Great job on your first brisky! -
Post pictures of your pets here
Thankyou good sir!- natej
- Post #22
- Forum: Blowing Smoke Around the Smoker.
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Thanks my friend! Didnt even realise, cancelled the card ordered a new one
Thanks my friend! Didnt even realise, cancelled the card ordered a new one- natej
- Profile post comment
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Post pictures of your pets here
his name is boss, rescued from death row at 4 yrs old he is now 7.. rarely go anywhere without him.- natej
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Go to rub
my go-to rub for everything is Salt/pepper 40 - 60 % ratio, garlic & onion powder 50/50 ratio.. as much paprika to achieve the desired colour of rub your after then just enough brown sugar to balance the savoury if beef ill add some ground coffee or cumin or if wanting some spice ill add some...- natej
- Post #5
- Forum: Sauces, Rubs & Marinades
