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I ordered this in a very groovy place here in Sydney called Bodega 1904 we just opened in a new residential precinct 10 minutes away. It was a racetrack & light industrial that was converted to a whole new suburb. The old tram sheds ( think light rail cars) was kept intact  outside but gutted to...

Quick w/e smoke. Brine is my standard,black beer ,brown sugar,salt,oranges ,bay leaf,black pepper. Brined for 4 hours ,dried over night in the fridge.  Into the smoker with a mix of apple & hickory. Change of season here so the fishing changes with it.  The big mackerel are only just coming...

I sharpened up my boning knife & deboned a fair size leg ,just under 3kg.Big 2 stores still discounting so its $10kg . I saw a butcher on a TV  show use skewers to get the leg tightly rolled so I followed suit. I cut slits in the meat & inserted a slice of garlic,young rosemary,& a bit...

I did this dish the other week when I  did the side of lamb in the wood fired oven. I was trying to reproduce  a great dish at my friend Attila's restaurant that is Turkish like him. As usual I wandered off course a bit. I didn't really get much of the process into the last thread because it...

Picking up a side of lamb on saturday morning to do in my wood fired oven for about 12. I will get it cut on the band saw to break all the bones but leave it all hanging together. Its my one of oldest friends birthdays & he is visiting from Europe . When I visit him in Abruzzo all the locals...

Family point blank refuse to eat the bacon out of the freezer because it was made last year. I hate waste so I am going to do a version of a German style boiled salt pork with short cut sauerkraut . I saw Rick Stein do it on the TV recently. He was trying to do version of the pork knuckle so...

$10 a kg here due to the 2 big players fighting to get you in the door.Independent butchers have it at $15! Leg cost me $25 so that's $18 in 'Merican money. I normally cook something on a Sunday that will feed me Monday & even Tuesday ,partner is afternoon shift those days . I was going to do a...

I butterflied a leg so its about 40mm thick laid flat.  Then a handful,each, of fresh parsley,cilantro & mint chopped. In the spice grinder went a tab of coriander,cumin, 1/2 tab fenugreek,black pepper, rock salt. Added a tab crushed chilli flakes,sweet paprika. Mixed the lot with zest &...

I have been getting grief over the freezer jammed full of product. How long does smoked pork keep for?I have bacon & hocks that I took to 60c internal in the smoker .Full brine of 7 days sticking to Pops measurements.I figure they are about 9 months old,never defrosted  Household point blank...

Ancient unchanged formula for preserving fish roe. Salt,sunshine,air. Normally its mullet in may .Big schools run up the coast close to shore. Roe is worth more than the fish by a long way.I think sea mullet cleaned properly is nice fish but its crab pot bait to a lot of people. I paid overs...

I am putting this here because its not smoked & its a secondary cut. Its a cut that used to go in Irish stews & Lancaster hot pots or whatever a stew was called in your language of choice. I will get a picture up shortly.Up at the local they must have been breaking up lamb bodies this...

Thats loin about 1.2 kg Goat might have been 10 -12 kg carcass weight. In my 'hood the Italians want them small.They come in bursts with no warning.  I made a wet rub with what I had .Baba's brand curry powder,garlic,red shallots,ginger,lime,palm sugar  I had chilli, galangal & curry leaf in...

We cut meat different down here. Now you can buy American style brisket here but it's very recent. Italalians cut it into strips if it's young beef or veal ,often it's for ragu. I bought that but I am going to marinate it in vindaloo mix overnight then smoke it. Vindaloo gets a bad rap because...

Its got several very prominent Aussies in it,newsreaders,sports figures,football commentators. This has stirred up some people for making fun of vegans,over 300 of them wrote complaints(probably on paper they made themselves with carbon free pencils)They were particularly upset about the...

Found these on special so I decided to do something while I make the most of a cooler day & multi task . Trying to restore an old kitchen dresser maybe 1920s & watch updates of Sydney to Hobart yacht race,the cricket. Trying to work out if 49 ers v Lions will be shown here now that the coaches...

Haven't posted anything for a while. Fist young goat of the season just landed. I am doing a Malaysian curry with eggplant. I am just about to bash together the curry paste from scratch using amongst other things the curry powder I put DaveOmack onto. I can't do it rubbed & in the smoker ,I...

Lamb shanks are a very winter thing here. I saw these at the local store,very stumpy & meaty. Rear leg & likely one of the heavier breeds. Others are longer & can be more on the chewier side. My spice mix is coriander,cumin,fennel,fenugreek,black pepper& rock salt.All tabs except salt ,half. 4...

Got a mix of things to go into the smoker tomorrow . Pork hocks & bones .Then 2 beef tongues . All done in my adaption of Pops brine ,black beer,water,brown sugar,salt,cure 1,oranges,bay leaf,salt. I added coriander ,black pepper to the pork brine & allspice,juniper berries to the beef tongues...

Normally I do lamb shoulder either  dutch oven or in the oven.Chicken stock,white wine,root veg,garlic,herbs. Its a sunny winters day so I am going to do it in the MES.  Just got to figure what I rub it with. Its about 2 .5 kg bone in.

This landed finally. Made from the only plantings of Rondinella & Corvina in Aust planted 1999. Planted in the Hilltops district about 2 hours from where I grew up.District more known for cherries,stone fruit & merino sheep. The winemaker is Dr Brian Freeman who was the Professor of Wine...