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Air Fryer Testing
My wife brought me one of these a few years back and I was not too keen to use it for a while but when I did I was quite surprised. I have the pull out tray model and chips (fries) are the main thing I cook in it but I've cooked a multitude of food in it and have had no complaints so far. Been...- pilch
- Post #36
- Forum: Blowing Smoke Around the Smoker.
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Stolen smoker from NE Philadelphia
Yeah I'm hearing ya Gr0uch0, I make a bit of shine, or as we call it "nectar of the Gods", and some low life decided my nectar was better than none and helped themselves. That sorta got under this old farts skin a bit so I decided to teach them a lesson. I set them up nicely with a beautiful...- pilch
- Post #22
- Forum: Slicers, Grinders, Tools, Equipment
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Cleaning the glass door in a MES 30"
Love this forum. "SEEK AND YE SHALL FIND" Cheers from Down Under- pilch
- Post #22
- Forum: Electric Smokers
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Stolen smoker from NE Philadelphia
I simply can not believe that some low life would steal another's lively hood. With something as large as this and recognisable as this they would have to park it up out of sight and then WHAT?. I'm no detective but I'd put money on it being a professional job by a rival company/smokehouse...- pilch
- Post #17
- Forum: Slicers, Grinders, Tools, Equipment
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First Bacon - Pops Brine Method - FINALLY DONE GREAT STUFF
Driedstick or Cranky Buzzard can either of you tell me if one can freeze the brine in the zip lock bag for use at a later date for weighing down?. Personal experience has taught me that brine mixed today, and refrigerated, can be used at a later date for brining, time period was approximately... -
8 Point Buck-Burgers (with Sweet Tater Fries)
Bear, I read your posts and drool. As we don't do the venison thing down here, as much as you guys do over there, I hardly see it and when I do I have to buy it from a butcher. Your buck burgers have set me in motion and I will be looking to buy the three meats to combine for these wonderful... -
It's a sad sad day at my house!
Being an Aussie I don't know what this stuff is but I assume your loss would be a kin to me breaking a half gal. bottle of Rum I made in 2004. I feel your pain. Cheers from Down Under- pilch
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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Smoked Prime Rib (First of 2017)
The way I like my meat. You realise that we have to take your word on how wonderful these cook ups taste, but just looking at the pics I can almost taste it from here. Well done mate. Cheers from Down Under. -
Anti theft devices on packaged beef in Australia
Only in Australia Pilch- pilch
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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From Hog Leg to Easter Ham!
Once again I have read this post to make sure I've got it right, have taken notes along the way to be sure, to be sure, to be sure. Pop's it's great to see that you have taken the time and initiative to pass on this tradition, not only to strangers but to your family above all. Cheers from... -
From Hog Leg to Easter Ham!
Pop, I know this was posted quite some time ago but this forum is massive and every now and again one comes across exactly what one is looking for and this is one of those times. I have just started down this line of curing and this could not have come at a better time, I will now go back and... -
Curing a fresh ham
A little advice from someone who has just done his first cure-smoke-ham. Whatever wet brine you use (Pop's is best) make sure you heed the time in the brine, do exactly what the instructions say. I left mine in too long and ended up with a beautiful looking salty, salty, salty ham. I won't... -
Pops6927's Wet Curing Brine
Hey Atomic Dog, make the Bearcarver your friend and learn dry curing as well. I've only been around a short while but I use both Pop's for wet and the Bears for dry curing, Pop's for leg & shoulder hams and Bear's dry for belly and small pieces of meat. Like everyone else I've had to contact... -
Fish & Shrimp
Talking my language now Bear, except for the pie this is a regular meal at my place. The Missus loves anything crumbed but won't eat prawns/shrimps without being crumbed. Cheers from Down Under. -
Fish & Shrimp
If I ever get to the States I know I'm gonna be well fed. lol. -
Pineapple, Mango, Ghost Pepper Hot Sauce
Sounds like a super charged version of the Mango sauce I make down under, I'll have to give this a go the next time I'm in the sauce making mode. I freeze mangos each year along with other fruit that I use for sauces and chutneys, my brother has a small orchard and fruit's a plenty. Thanks for...- pilch
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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First attempt at cold smoke and bacon.
So much to learn and so little time to do it. Thanks to all who have done the hard yards. Cheers from Down Under -
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Ribeyes & Shrimp (At the Den)
Bear, if I ever get over there you can cook me one of dem dar ribeyes far sure my friend. Cooked to peeeeeerfection and mouth watering. Most restaurant's here in the land down under don't know the meaning of the word "medium rare". If I knew what was involved with giving points I would surely...- pilch
- Post #16
- Forum: Grilling Beef
