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  1. greg hayes

    Emu and Kangaroo sausages

    Thanks Chef Jimmy J I agree , it is so nice just as a mince rissole or fillet of steak, my missus actually prefers it just pan fried and with salad on a roll
  2. Emu and Kangaroo sausages

    Emu and Kangaroo sausages

  3. greg hayes

    Emu and Kangaroo sausages

    I was asked in one of my previous posts If I had smoked roo sausages and at that stage I hadn't but now have. Delicous. I did roo, emu and rabbit  sausages mixed with fresh garden herbs and made the mix 70% meat and  30% pork fat. The Galantines were roo rump stuffed with the roo sausage...
  4. roo (8).JPG

    roo (8).JPG

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    roo (6).JPG

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    roo (4).JPG

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  7. emu and roo sausages (11).JPG

    emu and roo sausages (11).JPG

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  8. emu and roo sausages (7).JPG

    emu and roo sausages (7).JPG

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  9. emu and roo sausages (1).JPG

    emu and roo sausages (1).JPG

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  10. emu (1).JPG

    emu (1).JPG

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  11. greg hayes

    Had a decent size smoke over the weekend

    Nice work , they look great! Must have been the weekend for full smokers, I did a brisket, wild boar leg and stuffed bacon wrapped boned out wild boar leg Yum
  12. Had a decent size smoke over the weekend

    Had a decent size smoke over the weekend

  13. Labour Day Smoke (93).JPG

    Labour Day Smoke (93).JPG

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    Labour Day Smoke (61).JPG

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  15. Labour Day Smoke (51).JPG

    Labour Day Smoke (51).JPG

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    Labour Day Smoke (36).JPG

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    Labour Day Smoke (35).JPG

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  18. Labour Day Smoke (34).JPG

    Labour Day Smoke (34).JPG

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  19. greg hayes

    smoked sausages

    That is a cracker of a smoker mrbuzzsaw, did you make it ?? looks like inside tanks from hot water units? Cheers Greg
  20. greg hayes

    New member and first timer. Have a few questions.

    I agree with Al After every smoke, I remove the slide in smoke grill bar and the baffle plates and  clean it with a wire brush and then wipe them clean with a paper towel. You will find they clean really easy and it is only wiping anything from you last smoke, off the bars.
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