Good food in Australia?

[masterfat]

Hello fellow members. I think I will need a lot of help, certainly in the near future, and I will take it whenever it is offered. A little background. My name is Michael and I hail from Melbourne in Australia. Up until now I have been smoking trout, (I am a keen fly-fisher), in a very basic stainless steel box which is fueled with methylated spirits. A bit hit and miss, but we all like the results. I have just purchased an electric smoker/oven which is a Masterbuilt brand built especially for Australia from USA.I think High Mountain make them.I really don't know where I am going to start my culinary exploits. Maybe fellow members will give me some foolproof basics to get me going even though a lot will be trial and error.I am keen to do many things such as ribs, chicken, jerky, sausage, and bacon but eventually the list will be almost endless. I don't have a meat thermometer at the moment, I understand it is fairly crucial, but are there any "timing" guides for cooking without one to get me going. What are the most popular items done in the US? I'm sure that people have " special" cuts of meat prepared for them from their prefered Butchers, or are the regular off the shelf items good enough? I could keep typing here for ages, but I won't. Any help from anyone will be appreciated. Thanks for listening. Michael

 

[moikel]

Welcome I am in Sydney & also own a MES haven't upgraded to the 40 ...yet. Bacon is a good place to start there are some  experts here that can get you up & running in short order. Mistygully also sell the AMZPS essential bit of gear. I am happy to help with anything Aussie centric you need. MICK

 

[masterfat]

Thanks for your prompt reply in this time zone.You refer to Misty Gully AMZPS essential bit of gear. I'm not familiar with the "acronym". Please explain. Are you a "Trout fisherman" as explained in your profile. I'm always looking for new territory to canvas. Thanks. Michael.

 

[moikel]

Amazing Pellet Smoker invented by Todd lots of posts about it.Essential for smoke generation at lower temps,so if you want to cold smoke cheese, bacon,fish or anything its the ducks guts,absolutly unbeatable.Check the posts in the cold smoking section.

For 20 years I had a cabin on 150 acres about 20 minutes from Lake Eucumbene ,it came with 3 k frontage to Alum Creek which flowed into the Murrumbidgee River. I caught a lot of trout there until that terrible drought period in mid 2000s.Cagey small water browns a challenge,dodging those mean brown & tiger snakes a challenge as well.

I sold it in 2010 & rolled the $ into a house on the hill at Greenwell Point overlooking the Crookhaven River & dairy farms & only about a k from ocean as the pelican flies.I poke around the big estuary where the Shoalhaven & Crookhaven meet in a kayak or tinny. Mostly amongst the oyster leases & sand flats chasing flathead,bream,whiting in the summer. Running down there friday to see if I can tempt some tailor & salmon but its not the weather to get wet! MICK

 

[southernsausage]

Mick...you should be a writer! The few pictures you just painted of your Homeland make me want to move to Austrailia!! I have seen shows on the two snakes and that black tiger gets big!!

 

[moikel]

Part of my view at Greenwell Point looking due south from deck. My previous computer went belly up & I need tech support to get photos backed up.

 

[s2k9k]

Hi Michael! 

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out! Would you do us a favor and update your profile to include your location, Thanks![/color]

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[jrod62]

Welcome to SMF

 

[smokinhusker]

Hello and welcome to SMF! Glad ya found us!

Mick, that's an outstanding view!!!

 

[scarbelly]

Hello Michael and 

to SMF - I would start with some chicken thighs as they are very forgiving 

 

[rabbithutch]

Howdy, Michael!

Pleased make your acquaintance! (That's about the same as "G-day, Mate!" - I think.)

You asked about what meats are favorites in the US. Here are a few of mine: St. Louis cut pork ribs, pork butts, beef brisket, chooks - whole or in pieces, fatties (search the forum for this one), salmon, ABTs (search for this one too) to name just a few.

:welcome1: to SMF!

 

[moikel]

Hello and welcome to SMF! Glad ya found us!

Mick, that's an outstanding view!!!

As it happens I have been to Colorado which has some seriously good views ,understatement! We also have a fire firefighter exchange thing which is nice in your current troubles.I don't know if we have sent teams  this time .Those big water bombers are always here in our summer.

View is actually more than then 180 degrees ,due west I  look over dairy country back to what we Aussie s call mountains & Northern Hemisphere types call hills.

Great place to retire if you are a country boy who has lived in a big city for 35years . At top of that photo is road that goes to beach as pelican flies its a mile tops.

I don't want to 

 but here is beach.River I look over runs into ocean in top corner between low ridge & high ridge Australia's luckiest rescue dog in foreground.

 

[moikel]

Masterfat, back on topic I am with Scarbelly maybe you should start with poultry instant gratification rather than 9 day soak bacon. Chicken is cheap ,only an overnight soak hot smoke. Absolute stack of threads on chicken .Good starting point ,spatchcock 1 per serve also has advantages.,bit of bacon draped over breast you get the picture.

 

[rtbbq2]

Hello Michael and welcome....Chicken is easy, cheap and tastes great. A good meat to start with. Lots of ways to cook it too. Search for chicken on here and find lots of great recipes, brining, spatchcock, whole chicken. marinaded or just salt and pepper and grill/smoke it. I would buy a thermometer though. An elcheapo cost 10 bucks here in the USA..Once you get going you will want to also get a ET-732 Maverick. Its a great unit, one probe tells you the meat temp and the other the BBQ temp...It's a must have....

 

[masterfat]

Thanks for the Tip. I've just enrolled for Jeff's free course. Let's see where it takes me? Michael.