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Any Iron Maiden Fans outthere?
These posters are awesome and I really want them, but, there is a problem. They cant ship to Australia. Arrrghh. Item on Ebay I have a shed with my Home Brew setup and spotted these Iron Maiden posters, I am like wow, clicked buy now as fast as I could and it says Brazil is banned to send to...- Jabiru
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- Replies: 2
- Forum: General Discussion
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Cooking a pig in a 44 gallon drum
Back to nature, cooking a pig in a drum with fire. -
Steak Authentication certificate with nose print
A friend sent me this when he bought a steak, he got a certificate about the beast who provided the steak, even has its nose print! Anyone else seen one of these?- Jabiru
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- Replies: 8
- Forum: General Discussion
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GMG Hot Start after power outage
Hi Guys, Just thought I would share this tip as it is very handy if you are BBQ'ing on your GMG and the power goes out for a brief time. I only know this works on GMG Prime and onwards, others not tested. Power goes out while in use - When power is back on and your smoker is hot (still has fire...- Jabiru
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- Replies: 1
- Forum: Pellet Smokers
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Smokin Al's famous BBQ sauce
@SmokinAl would you mind sharing your recipe/method for this? We only use store bought and would like to try make our own.- Jabiru
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- Replies: 3
- Forum: General Discussion
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Dried Cured Pork Tenderloin question.
I have some pork fillets curing, I used Prague #1. Normally I cold smoke, wrap over night and hot smoke until internal of 145f. Eat. This time I would like to cold smoke only, then put in umai bag to dry for a couple of weeks, slice thin and eat. I am confused, do I still need to cook...- Jabiru
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- Replies: 25
- Forum: Drying/Dehydrating
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Biggest pizza I have ever seen!
You gotta see this, he also makes a massive pizza oven, the chap is a bit strange but this pizza is so damn big. Big pizza video.- Jabiru
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- Replies: 10
- Forum: Blowing Smoke Around the Smoker.
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$100 Pym-ini Sandwich
just read this article, Disneyland are charging a hundred bucks for a Sandwich, I reckon most of us here could make better. Crazy stuff. It would want to be sensationa. Article...- Jabiru
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- Replies: 4
- Forum: Blowing Smoke Around the Smoker.
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Water powered spit roast - Aussie style
This chap worked out a classic way to spit roast while camping. Gotta love it. Using sticks, zip ties and flattened beer cans, the four father's spent hours constructing the perfect makeshift water mill to cook a beef dinner. See the video: Water and beer power video- Jabiru
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- Replies: 4
- Forum: General Discussion
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Inkbird error code on temp probe
I was Smoking 5 pieces of different meats on Christmas Day and the probe threw an error just at the critical time to check. I was lucky I had another I could use, super annoying. Just keeps saying LLL.L, any ideas? i have only used it a few times.- Jabiru
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- Replies: 4
- Forum: General Discussion
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GMG - Cold Smoke Mode - New Feature.
Just a heads up to GMG owners who cold smoke. There is a cold smoke mode built into the APP, in the latest grill firmware. It also has adjustable fan speed. Works superb with a tube for Cheese, fish etc. Simply update your grill firmware using the app, takes about 1 minute. Also has temp...- Jabiru
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- Replies: 20
- Forum: Pellet Smokers
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Meat supply in the US
This is definitely worth reading, not to cause panic, but gives a sense of what happens when this thing hits Meat production and supply. I would say it’s time to check your freezer is full. When announcing the shutdown, Smithfield CEO Sullivan warned of "severe, perhaps disastrous...- Jabiru
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- Replies: 13
- Forum: For New Members
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Wusthof Knife Sharpening Angle
What angle do you sharpen yours at which works for General Kitchen duties? My Father has given me a 3 Wusthof Knives to sharpen which are around 20-25 years Old. They do not appear to be the forged type. There is no original factory edge left to work from. The markings which I can just read...- Jabiru
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- Replies: 22
- Forum: Slicers, Grinders, Tools, Equipment
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Smoked Beef Cheeks
These were the most flavorful & richest meat I have ever tasted. If you like meat then I suggest try these, Gold Medal of meat. When I put my Temps probes in the raw cheeks I thought I would need to sharpen my probes, so tough like sticking probe into Leather. Haha. Note: When near the end... -
Smoked and Seared Tomahawk steak.
Wife grabbed a nice Steak from the Supermarket and asked me to cook it for tea. also Smoked some mushrooms with homemade ham and parmesan. Seared on my charcoal chimney. Was very tasty, a bit overdone. $24 kilo so I guess about $10 pound in US. In the Smoker at 180f, looking for internal of... -
Cured and Smoked Pork Tenderloins/Fillets.
I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8... -
How do I make Lamb Spit Gyro/Yiros ?
Hi, I have a Charcoal spit and really want to make our own Gyro/Yiros. We have a shop down the road which makes them and they are awesome, nice bark with juicy meat. What cut of lamb should I use? I was told boneless shoulder but unsure how to slice in order to pack it onto the Spit. I would... -
Farm Yard BBQ
We have been at 110f plus for last few weeks where I live, nice cool change yesterday so I thought I would make the most of it and fill the smoker up. I cooked a piece of every animal :emoji_sunglasses: In the smoker @ 180f. Around 10 hours when last piece came out. 1 x Boned pork leg (wet...- Jabiru
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- Replies: 9
- Forum: General Discussion
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Help with Raw leg brined & cured internal temp and glaze please.
Have had a boned pork leg in pops brine for 28 days (it’s about 7.5 pounds or 3.5k)Plan to smoke day before Christmas then glaze half of it next day and use other half as cold ham. I will have chickens and turkey cooking on Christmas Day at 375f. The leg of ham, Was thinking to do it same as...
