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  1. Wet Spaniel

    Asado

    I got it finished today. It was a really enjoyable thing to build. I was hoping to do a lamb this weekend for Easter but our plans have changed. Fortunately, it’s my daughters 18th in June so we should have enough people over to warrant a whole lamb - ironically, my daughter is a vegetarian !
  2. Wet Spaniel

    Asado

    I managed to get the base completed today. The upright 'cross' is a mini mock up for practice, the actual one will be maybe 4 or 5 foot long. Hopefully you can get the gist of how you can alter the angle of the cross over the fire for temp control. And, how the rebar 'legs' can slide into the...
  3. Wet Spaniel

    Asado

    I'll be using this over an open fire. If you look at the last picture, my plan is to weld a couple of short lengths of tube to the base at 45 or 30 degrees. That way I can slide a 2ft/3ft length of rebar into them to act as legs that will counter the forward weight of the cross. I figure this...
  4. Wet Spaniel

    Red's Newest Build: A Direct-Heat Smoker/Grill

    That's really kind - thank you!!
  5. Wet Spaniel

    Red's Newest Build: A Direct-Heat Smoker/Grill

    Trust me - it's a good thing!! I must admit that I have watched and enjoyed Chud's videos on how to build his smokers as part of my teaching myself to weld to build my own. I would really like to make something similar at some point.
  6. Wet Spaniel

    Asado

    I've wanted to cook a whole lamb on an asado cross for longer than I care to remember. I'm in the UK and live in sheep country so I've got easy access to the lamb, I just need something to cook it on. I've just been cutting the parts and mocking up some pieces so far, but I'm at a stage where...
  7. Wet Spaniel

    Red's Newest Build: A Direct-Heat Smoker/Grill

    That's absolutely superb Sir!! As we say here in the UK, its a Bobby Dazzler!!
  8. Wet Spaniel

    Another German themed meal

    What an incredibly small world - I'm based in the UK, but i have a friend who works on the meat counter at Wegmans, Syracuse - she could have sold you that sausage!!
  9. Wet Spaniel

    Venison Prosciutto

    I pulled the leg from the cure today. A friend of mine who keeps bees gave me some lovely fresh beeswax, which I’ve painted onto the sides of the leg to slow down the drying process.
  10. Wet Spaniel

    Venison Prosciutto

    Thanks for that. I agree with you on the deer fat, nasty taste and nasty mouthfeel too. However, I broke down the other haunch of this deer into the muscle roasts for the freezer and there's absolutely no fat on it. We do tend to sometimes find it on find it on backs of deer but for upland...
  11. Wet Spaniel

    Venison Prosciutto

    Thanks, what fat are you referring to? I’m not sure if you could see the pictures of the meat, but there’s absolutely no fat on this deer whatsoever. I’ve not packed any specific areas with salt…. my approach was to use the equilibrium method so I’ve applied the cure across the meat pretty much...
  12. Wet Spaniel

    Venison Prosciutto

    I've been wanting to try this for a while now. Here in the UK we have 6 species of deer and the only ones on the land I hunt are red deer which are the biggest. For my fist attempt I didn't want to use such a large leg for fear of wasting it and also I'd like some relatively quick results. I...
  13. Wet Spaniel

    Best burger press ever!

    Mine won’t go as far as a dedicated room, but she did insist that I have a ‘man fridge’ and a ’man freezer’ in my workshop for all my (her words) ‘dead things and experiments’….. she also insisted that I buy a pickup truck after bringing a couple of deer (still with their jackets on)) back from...
  14. Wet Spaniel

    Poor Mans Blackstone & Burger Press

    Hey Delta 1 - I genuinely took your remark as lighthearted! To be fair, the nail holes are the most tricky bits to clean. I’ve made some campfire trivets for setting pans/coffee pots on - I don’t worry too much about the holes in those as I figure I’ll,let the fire do the hard work for me 😀
  15. Wet Spaniel

    Poor Mans Blackstone & Burger Press

    Please feel free to necromance all you like - thanks for the kind words!!
  16. Wet Spaniel

    Bangers and Mash...

    Hat's off to you sir! That's a fine representation of bangers n mash. It looks as though you've nailed that onion gravy. Cumberland and also Lincolnshire (sage heavy) are both very popular sausages for this dish so I think you've got a really version going there. Personally, I'm a fan of the...
  17. Wet Spaniel

    First Time Build

    I just want to say a huge thank you for all of the advice, support and encouragement I’ve received from you guys across the pond ! I finally got finished up and have managed a couple of cooks so far. I couldn’t help but put a chicken in to roast when I was seasoning the smoker at high temps...
  18. Wet Spaniel

    First Time Build

    Thank you very much. I'd never picked a welder up before starting this so don't be put off from trying something like this - she won't win any beauty pageants but it's been great fun leaning as I go along. The lots of support and advice from you guys is certainly helping too!
  19. Wet Spaniel

    First Time Build

    Thanks Jim - I really appreciate that!!
  20. Wet Spaniel

    First Time Build

    I’m not far off being finished!. I made a start on the the cooking grates and also the cook chamber handle . I couldn’t easily get any expanded metal so I‘ve been having fun cutting 6mm round bar into lots of short lengths. Obviousl, I’ve just set the handle on the top of the chamber to take...
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