Howzit all, I'm Snowbeast from South Africa.
I currently live in a City, but am moving in a week to the Drakensberg to live on a small holding.
I use a Weber to smoke for now, I've been watching BBQ crawl on the travel channel lately and don't ever see myself upgrading that large. I'm happy with what I have. I do however plan to build a cold smoker in time for hunting season (june- end august).
My signature dish is a 12-16 hour briskett using the snake method. I'll be doing a 5kg briskett tonight for tomorrow night. As a group of friends we are putting on a bring and share end of year party.
I usually accompany my Briskett with cowboy beans that sit under the Briskett when cooking and loaves of homemade artisan bread.
I will be doing my first ever turkey for chrismas.
I enjoy artisan cooking and when possible I try to make everything from scratch.
It would be good to be able to share what I know and also learn on this forum.
I currently live in a City, but am moving in a week to the Drakensberg to live on a small holding.
I use a Weber to smoke for now, I've been watching BBQ crawl on the travel channel lately and don't ever see myself upgrading that large. I'm happy with what I have. I do however plan to build a cold smoker in time for hunting season (june- end august).
My signature dish is a 12-16 hour briskett using the snake method. I'll be doing a 5kg briskett tonight for tomorrow night. As a group of friends we are putting on a bring and share end of year party.
I usually accompany my Briskett with cowboy beans that sit under the Briskett when cooking and loaves of homemade artisan bread.
I will be doing my first ever turkey for chrismas.
I enjoy artisan cooking and when possible I try to make everything from scratch.
It would be good to be able to share what I know and also learn on this forum.
