Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
last night we had burgers . the family is on a low carb hi fat diet .
so the bread is from coconut flour . the mayonnaise is home made ,the burgers home made . i used smoke goose breast on top .
My Mayonnaise
The smoked goose bacon
Now the Burger
Thanks
lamb bacon .
i used lamb belly and i put it in a brine of
5 lb water
1 cup sugar
1 cup salt
1/2 cup brown sugar
1/2 cup maple syrup
1 tbs cure#1
1 tbs pickling spice .
it will be in the brine for 14 days
Two weeks have passed since i put it to cure . so yesterday i dry the lamb and put it in...
Welkom Michael
it looks nice from out side how does it looks inside .
hi guys
Braai =grilling or BBQ
we do have some smokers mostly fish .
we don't have many the diehard smokers like in the US .
and of course the commercial smokers .
remember my Pandoro Bread Pudding http://www.smokingmeatforums.com/t/159033/pandoro-bread-pudding
Foamheart gave me an idea and i modified it .
so here it go's .
replace the milk with coconut milk . add rum extract ,rum and glazed fruit ,
Man this is a Pina Colada Cake. it will be the...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.