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Beers Gone Wild

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  1. Beers Gone Wild

    What's in your BBQ 2019?

    Yes, its a lower cut, this one was too fatty and not enough meat, came out good but to much fat for me.
  2. Beers Gone Wild

    What's in your BBQ 2019?

    Happy Sunday! Otto, did you have some of that Bacon for Sunday Breakfast? You have inspired me to do some also, our Butcher smoked his own, cut it thick and it was awesome, Currently got a 2.8KG "Bone in Brisket" in the Smoker, using Black Oak and Hickory. I made a sauce of - BBQ Sauce, Worcester Sauce and English Mustard with Paprika, Garlic and Onion powder. Sauced and rubbed it, not sure if I should have sauced, usually just used Salt and Pepper. Guess its good to try something different. Ill run the smoker at 185F for about 4-5 Hours. Foil for a couple of Hours @185F then finish off for an hour @ 225F, pull out when internal is 198F. Probably a 9hr cook. Wanted it on around 9am today but slept in so went in about 11am should be done by 8pm tonight 🤪` People tell me to have it on their Fat Cap down, I usually "Bone" down, so trying Cap down this time also. Got some of that Bought beer called Goat to try later on today while I tend my Brisket, it was on special for $13 a sixer. Photo: One of our Dogs guarding the smoker, he loves the smell.
  3. Beers Gone Wild

    What's in your BBQ 2019?

    Shes sounds a big dog just by those Breed names! We had an Irish Wolfhound for years, she was awesome, so big was crazy.
  4. Beers Gone Wild

    What's in your BBQ 2019?

    Yum! That bark looks spot on. What sort of dog did you get, did it get a taste?
  5. Beers Gone Wild

    Beef Jerky Recipe

    Haha yer she looks hot, I can’t go to too heavy with chilli cause the missus but usually give one rack a touch more than the others. Just sent your recipe to a mate, that’s a classic. Cool how you made that and shared. I cold smoke it for an hour or so then throw in hydrator. I have liquid smoke like your recipe and also use that when time is short. I want to try some roo jerky next.
  6. Beers Gone Wild

    Beef Jerky Recipe

    That looks tasty, is that your recipe? I make one similar but not tried sweet paprika. One of my favourite snacks with beer Did a batch yesterday. Smoked with pecan. Vacuum packed it this morning.
  7. Beers Gone Wild

    What's in your BBQ 2019?

    They are tasty that’s for sure If you have an Aldi around your way, plank + salmon $16. Good quality salmon, feeds 3.
  8. Beers Gone Wild

    What's in your BBQ 2019?

    Cooked Planked Salmon for tea tonight.
  9. Beers Gone Wild

    What's in your BBQ 2019?

    I bet. Sounds like a nice slow cook mate. I might throw some on my next cook, last time I did them they probed tender but we’re chewy, I did them about 6 hours.
  10. Beers Gone Wild

    What's in your BBQ 2019?

    Beer Baron: nice cook, nice dark smoke ring and bark, they look delicious. I always find beef ribs harder to cook than pork, I guess it needs slow & long? How long did you cook them? Just noticed your temp probe, it seems to be just under the fat is there a reason for this? Only reason I ask is I usually go into the middle of thickest part.
  11. Beers Gone Wild

    What's in your BBQ 2019?

    If I’m feeling lazy I pop the shoulder in my charcoal smoker for about an hour and half at 80c, then into the slow cooker or pressure cooker = smoked pulled pork shoulder.
  12. Beers Gone Wild

    What's in your BBQ 2019?

    Sure thing BEARDED BURBLER. This stuff is so good for the gut. Salt draws out the moisture and creates the ferment. Saurkraut: Time to make - 20 minutes. 1 Large jar - clasp sealing type. Normal Cabbage ( Need about 1 KG) 1 Tablespoon of salt per kilo of cabbage. Take out core of cabbage. Slice cabbage. I usually do it about half a finger width. Put cabbage in a large mixing bowl, mix salt through it. Massage for about 5 minutes to get salt through. Leave for 10 minutes. Massage again for 5 minutes until it is soft and you have a heap of liquid in bottom of bowl Put it into your jar, pushing it down tight with your hand each time, you need to compact it. Pour the rest of juice from mixing bowl into the jar. Grab a snaplock bag, put some water in it and pop it on top of the cabbage to hold the mix down, all the cabbage needs to be in the juice or it will go off. I used to use a cleaned stone to hold it down. Close the lid or cover with a dish towel, it will build up pressure if Air tight, so you need to let that out every few days. Pop somewhere dark and around 18c. Leave it for 7 Days - 10 days. A bit longer if colder. The longer you leave it, the more tart it becomes. You will see some bubbles or froth while it is fermenting. Once done place into jars with lids and store in the fridge. I ferment my sauerkraut in my temp controlled beer fridge. Consistent temp is best. Photo: 2 Jars in with my Beers:
  13. Beers Gone Wild

    What's in your BBQ 2019?

    Ben, those sausages/salami look awesome. Would like to try make my own sometime. i did some coles sausages quickly last night. If I leave longer I get a thicker smoke ring. the taste is almost like a Kabana/salami. bread, home made sauerkraut and sausage go great with beer
  14. Beers Gone Wild

    What's in your BBQ 2019?

    I find the minion method works best for me, for low and slow. Make a circle of charcoal/beads around your firebox, leaving a hole in the middle. Start some charcoal/beads in chimney and dump it in the hole in the centre. Gives me around 120c for about 5 hours. Works great. im starting to look at a pellet smoker, for ease.
  15. Beers Gone Wild

    What are you listening to right now????

    Black Elephant - Good ol pub rock.
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