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Excellent thread my friend..enjoyed the read thoroughly and those are some fine lookin butts!! i have been pondering for quite some time the difference in the final product when cooked low vs hot, the only discernable difference ive found (apart from cook time) is the rate at which the meat...
Oh man.. what time should i come round? Ive got the beverages!!.. seriously though this meal looks to die for!! They dont know what they misssd out on.. those PB burnt ends lool like absolute heaven!
Points my friend!
Thankyou sir! Those are actualy garlic that my mum grows, the cloves are massive! Its an italian variety.. we pickle it then use it along with some other spices to make melanzane sottolio which has been a tradition in my family passed down through the women and its made every year for christmas...
Cheers guys! I love beef shorties so much its like eating a beef popsicle haha.. the father in law just happened to conveniently call past for a coffee round dinner time (becoming more frequent on the weekends LOL)
Evening all,
After spending most of the day pickling and preserving (kraut, fermented beetroot and some pickled & canned garlic). we thought some smoked top round for sunday dinner would be a great idea! (We call it topside in the land of OZ)
Rub down with some SPOG paprika and a little chilli...
Trying my hand at beef short ribs lately.. this is the 2nd time ive ever done them, first time i wrapped them with a beef broth braise and this time round i left them naked the whole cook
I sliced them pre smoke to get bark on all sides plus shorten the cook time a little and boy were these...
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