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Weekend Cooks
i just made a big batch of pumpkin soup , very popular item with the cooler weather starting , we sell it by the mug in our take away shop .- johno
- Post #6
- Forum: General Discussion
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young goose ?
G,dat mate first off i drive tractors too so i know what you are about , ( drive allday and go knowhere ) ok now i have never done jerky and i have never cooked a goose ( they are not used much in OZ ) but i do know that goose is very fatty so that may be a problem as far as making jerky goes...- johno
- Post #2
- Forum: General Discussion
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flat
yeah pigcycles i am sure i will have a good outcome if and when i can get the cut of meat that i want , and tonto i have given it some thought and i am going to chop it up and make a curry dish with it . the wife and i like curried stew or cassarole type tucker ( food ) . not much chilli eaten... -
flat
the outcome report total disaster. not my fault though . well it was a bit my fault in that i never allowed enough time and we were getting hugry . so at 180 i cut a chunk off enough for us to slice and i was going to let the rest continue through to pulling temp . but the bit i cut and sliced... -
flat
yep chris it a about 1/4 inch fat cap on it .trying to figure out what to do with it when it is cooked and pulled . i am thinking hot dog rolls cut lenth ways part way through install some meat add some of the sauce and maybe top off with a good helping of fried onions ( love fried onions )... -
flat
G,day i just put a flat brisket in the weber for our evening repast . this time its not a corned one . so we'll see how i go with it . i want to take it to pulling temp if i have enough time .i havent done any pulled pork or beef yet , its not real thick so i might get away with it. .i am... -
To Cure or not to Cure – Take Two!!
i would think the butcher is refering to cold smoking as opposed to what we do mainly which is hot smoking , hot smoking cooks the meat cold smoking preserves it .- johno
- Post #2
- Forum: General Discussion
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my best ribs
msmith , they did turn out almost fall off the bone , very very tender , but they had a better bark . i find they are a bit soggy when done in foil , even with the unfoiled last part of the cook . -
my best ribs
i just cooked and ate the best ribs i have done so far . what i did different was first up i never wrapped in foil , or never used the 3-2-1 method , i just trimmed off a bit more fat than i normaly do then rubbed with mustard then put on some jeffs rub . then into the weber for a total of 5.25... -
Blood pressure issues
i like to use celtic sea salt when ever i can , yes its salt but the celtic stuff has a lot of other good minerals in it and its not refined, normaly find it in health food shops , dont rekon anyone on a smokin forum would go anywhere near a health food shop though.- johno
- Post #11
- Forum: General Discussion
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The perfect day !!
well i would give an arm for your rain, and some flooding would be more than welcome .we are a long way into a very bad drought most people are now on water restrictions no watering gardens allowed no car washing no garden hoses for any reason ,thye are even talking about stopping farm...- johno
- Post #8
- Forum: General Discussion
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Smoking Podcast...
and this www.podcast.net/show/35175#SODE57- johno
- Post #7
- Forum: General Discussion
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Smoking Podcast...
did a quick google took me about 10 seconds to find this .www.podcast.net/show/59091- johno
- Post #6
- Forum: General Discussion
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Where to get spices, check this out.
i am still trying to find kosher salt in australia , no luck yet.- johno
- Post #8
- Forum: General Discussion
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KOBE beef brisket
very interseting dutch , i read the link page you supplied . i have seen on a tv show here that there are a few cattle properties ( ranches to you guys )over here in australia where they are now breeding and growing the WAGYU cattle for the overseas market -
brisket
that brisket had almost no fat cap at all , just had a thin bit down one end , i did use the tooth pick trick for marking the grain of the meat , plus the very long rest time in the foil after it was cooked i think probably helped a lot , and i think it was a corned brisket ,( i think ) , anyway... -
brisket
supprisingly good eats , the wife put slices of the meat on some flour tortillas with a good helping of fried onion some cheese and the sauce that i made , rolled the whole lot up heated it under what we call a grill but you guys call some thing else but cant think what it is , very nice indeed... -
brisket
i did a small (very small ) brisket today it was only about 2.5 pounds an inch thick one end and about 2 inch at the other end , it came up to 160 f quicker than i would of liked took just over 2 hours so i foiled it with some apple juice took it out to 199 as slow as i could took about 2.5... -
Has anyone noticed?
i have heard cheffs on tv here several times telling people to use the KISS method for cooking which stands for ( KEEP IT SIMPLE STUPID ) dont know why they assume every one is stupid though- johno
- Post #13
- Forum: General Discussion
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How has your weather been??
27C here again today and dry as chips wish this drought would come to an end soon, cant farm dust. there is a saying among the farmers here ( there is money in mud no money in dust ) however that said the guys with irrigation are making a killing on fodder sales .- johno
- Post #28
- Forum: General Discussion
