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  1. the black spot

    Two Butt Cheeks (w/ qview) - SFW

    I' second that request, if it's not a trade secret!
  2. the black spot

    A green but keen South West smoker.

    I am fully engaged in garden kitchen envy. The one in my imagination, has a pizza oven/bread oven. Wok burner/ tandoori, grill and a granite work top too. Unfortunately mine is only a mental picture for the foreseeable. That is looking good!
  3. the black spot

    Chicken Drumsticks Qview

    How was the eating on those drumsticks? Looks good!
  4. the black spot

    need help - instructions on smoking polish sausage

    How did the sausage turn out? I've done some fresh, no cure sausage only once, it took me about 1 to 1 1/2 hours. Very juicy with a bit of smoke. Next time I think I will try to make my own and add some potassium nitrate cure and do them slowly for more smoke, or Cold smoke them first.
  5. First Ham

    First Ham

  6. the black spot

    First Ham

    Wanted to try cooking a ham on my WSM. Bought a piece of wet cured ham from makro and I've forgotten how much it weighed, but a good size piece. I took the rind off, scored the fat cap, and then soaked it in fresh water in the fridge for 36 hours to leach a bit of salt out. Gave it a coating...
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  11. the black spot

    Two Butt Cheeks (w/ qview) - SFW

    Looking good. My last one, (first on new decent smoker),had really tasty smoky bark and an obvious smoke ring, but the penetration was that. Juicy and porky. I think the bark is smoke armour. Yours looks really good.
  12. the black spot

    Two Butt Cheeks (w/ qview) - SFW

    128539
  13. the black spot

    New smoker

    Portioned and bagged it. And had some tonight mexicanised. Guacamole, salsa, grilled veggies and soft tortilla. All good. Back to work tomorrow so my everyday smoking holiday is over and I'll have to think about what I want to smoke next. Suggestions? Anyone done burgers on their smoker?
  14. the black spot

    New smoker

    Q view. Still moist and SO tasty the morning after.
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    • the black spot
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    • the black spot
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  17. the black spot

    New smoker

    Just eaten pulled pork. took a while. About 14 hours for a bone in rindless 6lb butt. Rubbed and left overnight yesterday. On the smoker today. Apple juice spritz. Qview of before, but not after. Rested then pulled then gorged!The Mrs did really nice Apple slaw to go with. Really good. Took a...
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  20. the black spot

    Shared language barrier... whats tomato sauce?

    Ah, ok . I thought passata is what our cousins in north America call crushed tomatoes. Garlic herbs olive oil and passata cooked up together to make a neopolitan pasta sauce or marinara. such a varied fruit!
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