Beer Baron Posted September 14, 2018 Share Posted September 14, 2018 Pork went into the cure today. I was able to leave the belly part out of the fluid and I will drop that in on Tuesday Link to comment Share on other sites More sharing options...
ben 10 Posted September 15, 2018 Share Posted September 15, 2018 Pork was STOOPID good. 13 hour cook, coleslaw and mac n cheese.... search for Meathead's Mac n Cheese for the best all Merican BBQ side dish. Link to comment Share on other sites More sharing options...
Ronnie Dale Posted September 16, 2018 Share Posted September 16, 2018 For those who do not know. Be careful following some recipes from "The Internets", Australian spooning is slightly different. as much as 40%. Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2018 Share Posted September 16, 2018 4 hours ago, Ronnie Dale said: Australian spooning is slightly different. as much as 40%. That is why I go by weight. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 16, 2018 Share Posted September 16, 2018 I always go by weight too, makes far more sense using weight measurements to measure weight, not volume measurements. Anyway, smoked up another lot of bacon on Saturday, turned out pretty well. Gotta mix up a cure tomorrow so I can put another loin in to make some for Dad. Will smoke it Saturday week. This coming Saturday I'm also gonna go and get a new smoker, this one has done a good job introducing me to it all but it is pretty much buggered now, all the paint is peeling off and shit, and it's just not very user friendly when it comes to adding more charcoal once it's all put together. Link to comment Share on other sites More sharing options...
joolbag Posted September 16, 2018 Author Share Posted September 16, 2018 15 hours ago, Ronnie Dale said: Australian spooning is slightly different. as much as 40%. So that’s what I’ve been doing wrong in bed!!! Kelsey, what smoker u upgrading to? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 16, 2018 Share Posted September 16, 2018 A similar style but better one than I have. One of the bullet ones. They're more user friendly from what I've seen, the main point for me is being able to remove all sections above the charcoal section to add more if needed, that is a pita in my current one. Link to comment Share on other sites More sharing options...
joolbag Posted September 17, 2018 Author Share Posted September 17, 2018 Yes I heard the bullet smokers work well and don't use much fuel at all. You'll make some great food I'm sure! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 17, 2018 Share Posted September 17, 2018 I'll be picking it up Saturday, might even do a pork roast in it Sunday to get a feel for it but will see how it goes. Link to comment Share on other sites More sharing options...
Beer Baron Posted September 18, 2018 Share Posted September 18, 2018 4 days of the loin in the cure so I went to push the belly flap in today and the whole pork was frozen........ Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 18, 2018 Share Posted September 18, 2018 Fridge too cold?? Link to comment Share on other sites More sharing options...
Beer Baron Posted September 18, 2018 Share Posted September 18, 2018 Yeah. It’s my fermentation fridge so I just turned it on without the Inkbird forgetting it was set to the coldest setting Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 18, 2018 Share Posted September 18, 2018 Ah dang. I usually commandeer the kitchen fridge because the other two fridges are never able to be used. Although I did use the keg fridge to cure a ham last year because the pot was larger and I had no beer on tap at the time. Link to comment Share on other sites More sharing options...
ben 10 Posted September 19, 2018 Share Posted September 19, 2018 Brisket going on in the morning.... big one too... Link to comment Share on other sites More sharing options...
Beer Baron Posted September 21, 2018 Share Posted September 21, 2018 On 9/19/2018 at 9:00 PM, Ben 10 said: Brisket going on in the morning.... big one too... How was the final product?? Link to comment Share on other sites More sharing options...
ben 10 Posted September 21, 2018 Share Posted September 21, 2018 Stunning, 13 hour cook. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 22, 2018 Share Posted September 22, 2018 Picked up my new smoker today. I ended up getting the higher priced and quality one as it's the only one they had and well, I don't have two weeks to wait for more. Should last well though. Link to comment Share on other sites More sharing options...
Beer Baron Posted September 22, 2018 Share Posted September 22, 2018 5 hour smoked bacon!! Link to comment Share on other sites More sharing options...
The Captain!! Posted September 22, 2018 Share Posted September 22, 2018 Looks the goods there B.B. Silly question time..... Can you smoke meats in a standard old school Weber? Link to comment Share on other sites More sharing options...
Beer Baron Posted September 23, 2018 Share Posted September 23, 2018 1 hour ago, The Captain1525230099 said: Looks the goods there B.B. Silly question time..... Can you smoke meats in a standard old school Weber? If you’re talking about the old style Weber Kettle then absolutely!!!! People still rave on about how good they are for all styles of BBQing!! Link to comment Share on other sites More sharing options...
The Captain!! Posted September 23, 2018 Share Posted September 23, 2018 Yeah that’s the one B.B. I love cooking roasts and stuff like that in mine, might need to do some research on how to smoke some bacon in it. Link to comment Share on other sites More sharing options...
Ronnie Dale Posted September 23, 2018 Share Posted September 23, 2018 Search for Amazing Ribs Weber Grill Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 23, 2018 Share Posted September 23, 2018 I think you just put the smoking chips or whatever in foil and stick that on the hot coals. And put a tray of water in there as well. Sort of mimics the water smokers like I have. Link to comment Share on other sites More sharing options...
Beer Baron Posted September 23, 2018 Share Posted September 23, 2018 I’m doing a lamb shoulder on Tuesday and I just put it in a sealed bag with rosemary, garlic and oil to marinade!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 29, 2018 Share Posted September 29, 2018 Smoking up another batch of bacon today before heading to the pub for the grand final. It's close to done, last temp check it was about 54°C, aiming for 65. New smoker is awesome, gets up to and holds temperature far better than the old one. VID_20180929_115615.mp4 Link to comment Share on other sites More sharing options...
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