YeastyBoy Posted January 7, 2019 Share Posted January 7, 2019 3 hours ago, Spudley said: BBQs galore has quite a range of rubs and sauces , pick up an Traeger Rub before xmas , the dude behind the counter recommended it (might b sales pitch) have yet to try it. Have not been there. Thanks for the lead Spud. 1 Link to comment Share on other sites More sharing options...
YeastyBoy Posted January 7, 2019 Share Posted January 7, 2019 2 hours ago, Beerlust said: Country Brewer homebrew shops also stock rubs, Jerky spices & sausage making gear. I bought one of their rubs the other week. I opened it & the chilli intensity within nearly burnt out my nose hairs! To be frank, I'm a bit scared to use it! I think I'll try it on a small piece of meat first. Cheers, Lusty. Be Brave? Made me laugh, some folks just use way toooo much chilli. Makes you want to snort home brew beer just to put out the nose hair fire!! 2 Link to comment Share on other sites More sharing options...
ben 10 Posted January 7, 2019 Share Posted January 7, 2019 14 minutes ago, YeastyBoy said: Do you mind sharing your recipe? i don't have one. salt n pepper works well. i was a chef for a while so i use what ever i think appropriate at the time. i have heaps of spices so make stuff up. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted January 7, 2019 Author Share Posted January 7, 2019 21 minutes ago, YeastyBoy said: Lol, saves chasing escaped piglets around the farm in the middle of the night with rain running down your back. Try buying directly from a local paddock to plate producer, may be the way to go? If you were in Tassie, we could probably sort out some arrangement. Cheers There's a lot of good stuff happening down there in Tassie atm. It's a shame you guys seem to want to keep most of it a secret from the rest of us. It's likely my next holiday destination. Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted January 7, 2019 Author Share Posted January 7, 2019 26 minutes ago, YeastyBoy said: Do you mind sharing your recipe? 9 minutes ago, Ben 10 said: i don't have one. salt n pepper works well. i was a chef for a while so i use what ever i think appropriate at the time. i have heaps of spices so make stuff up. I've found Ben to be a very humble man that is short on words about everything he speaks about. What he produces however, is worth speaking about at length. Cheers, Lusty. 2 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 7, 2019 Share Posted January 7, 2019 8 hours ago, Beerlust said: I have a smoker that sounds exactly like yours. A grill plate over the coals, a mid grill plate, & another grill plate towards the top of the unit. I'll find some balance eventually as I'll persist longer than an empty gutted mosquito until I have it working right! I'll probably try a smaller circumference foil tray that allows the coal heat to pass by it next time. Thanks for your thoughts mate. Lusty. Mine only has two grill plates, the top one and one that sits below it just above the water bowl, although I only use the top one so the second one usually isn't in there. It also has meat hooks in the lid. But yeah it does take a bit of playing around to figure out how to get it running nicely. I tried the snake method once with the briquettes and it was a massive fail, but I probably didn't do it properly. I find just dumping in a load or two of charcoal from the chimney starter at the beginning works well enough anyway. Sometimes I've added charcoal directly into the smoker without lighting it when adding more a few hours in, it catches alight after about 20 minutes or so. Or I've put a load of unlit charcoal in then tipped the lit stuff on top of it at the beginning which slowly gets it going after a short time and maintains temp well too, without doing two chimney starters. Link to comment Share on other sites More sharing options...
YeastyBoy Posted January 8, 2019 Share Posted January 8, 2019 16 hours ago, Beerlust said: There's a lot of good stuff happening down there in Tassie atm. It's a shame you guys seem to want to keep most of it a secret from the rest of us. It's likely my next holiday destination. Cheers, Lusty. Great small island escape from the big island. Plenty to see & do without the vast distances or traffic congestion. Just don't tell to many people, we like the quieter lifestyle. Cheers 2 Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2019 Share Posted January 8, 2019 chicken thighs getting smoked for pizza tonight. quick brine and rinse and smoke. 6 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted January 8, 2019 Share Posted January 8, 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. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted January 8, 2019 Author Share Posted January 8, 2019 5 hours ago, Ben 10 said: chicken thighs getting smoked for pizza tonight. quick brine and rinse and smoke. You're good at this smoking gig aren't you? How long-a-process for something like that Ben? Is making something like that cost efficient? Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 8, 2019 Share Posted January 8, 2019 2 hours ago, Beers Gone Wild said: 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. I like the sound of that method, might give it a go next time I use the smoker. Link to comment Share on other sites More sharing options...
ben 10 Posted January 8, 2019 Share Posted January 8, 2019 10 hours ago, Beerlust said: How long-a-process for something like that Ben? 2 hour brine, rinse and rest on a rack in the fridge for a few hours. Smoke hot and quick otherwise you get rubber chicken, maybe hallf an hour? 2 Link to comment Share on other sites More sharing options...
Malter White Posted January 9, 2019 Share Posted January 9, 2019 I recently bought a gas Weber Family Q and love it but instead of dumping the old 4 burner, hooded, gas BBQ, we ripped out the very deteriorated burners and my son got a metal working mate to craft a tray to replace the drip tray to enclose it more. We now have a rudimentary charcoal BBQ/smoker. We're still in L plate mode in regards to getting the heat right but looking forward to the smoky future. Best of both worlds - gas and charcoal. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 9, 2019 Share Posted January 9, 2019 pumpkin and sweet potato smoking for a soup today. later the chorizo i made this morning will go in Link to comment Share on other sites More sharing options...
ben 10 Posted January 9, 2019 Share Posted January 9, 2019 cold smoking first. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 9, 2019 Share Posted January 9, 2019 done yum 4 Link to comment Share on other sites More sharing options...
Beerlust Posted January 9, 2019 Author Share Posted January 9, 2019 (edited) 10 hours ago, MUZZY said: ...Best of both worlds - gas and charcoal. I still have a hooded gas BBQ with a rotisserie. The Smoker is going to have a hard time beating my marinated rolled pork recipe on that. I'm gonna try it out in the smoker though. Cheers, Lusty. Edited January 9, 2019 by Beerlust 1 Link to comment Share on other sites More sharing options...
Beerlust Posted January 9, 2019 Author Share Posted January 9, 2019 (edited) 9 hours ago, Ben 10 said: ...pumpkin and sweet potato smoking for a soup today. I've heard good things about smoking veggies. Is it really as good as the hype? On my maiden smoking voyage I placed half a dozen foil wrapped spuds coated in just vegetable oil & salt on the middle shelf for the last hour of the meat cook. My better half loves spuds & said they turned out terrific. Very soft & juicy, melt in your mouth sort of thing. Could they have been better if I left the foil off? Cheers, Lusty. Edited January 9, 2019 by Beerlust Link to comment Share on other sites More sharing options...
The Captain!! Posted January 9, 2019 Share Posted January 9, 2019 51 minutes ago, Beerlust said: I've heard good things about smoking veggies. Is it really as good as the hype? Smoked veges are amazing Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 9, 2019 Share Posted January 9, 2019 I did a pork loin roast in the smoker once when I was doing a batch of bacon, turned out really nicely. Link to comment Share on other sites More sharing options...
ben 10 Posted January 9, 2019 Share Posted January 9, 2019 7 hours ago, Beerlust said: Could they have been better if I left the foil off? they would have been smokey then.... smoker roast capsicum is great too. 1 Link to comment Share on other sites More sharing options...
Malter White Posted January 10, 2019 Share Posted January 10, 2019 12 hours ago, Beerlust said: I still have a hooded gas BBQ with a rotisserie. The Smoker is going to have a hard time beating my marinated rolled pork recipe on that. I'm gonna try it out in the smoker though. Cheers, Lusty. You definitely have to try it in the smoker or else you won't know which method is best. I have a rotisserie also but it's only suitable for the charcoal BBQ. Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted January 10, 2019 Share Posted January 10, 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 6 Link to comment Share on other sites More sharing options...
Pezzza Posted January 13, 2019 Share Posted January 13, 2019 On 1/10/2019 at 11:48 AM, Beers Gone Wild said: home made sauerkraut and sausage go great with beer BGW - point me if you may towards the home made sauerkraut if you can... sounds v good... Link to comment Share on other sites More sharing options...
Pezzza Posted January 13, 2019 Share Posted January 13, 2019 Not quite up to your level of excellence Chaps... but I did do a little towards making myself useful today... local garden plums. that the birds did not get over Christmas... plum jam and a jar of plum-chilli-garlic sauce w garden garlic.... mmm... hopefully next time I will have me own chillies ; ) mmmmm.... might have to take the Holland House Seafood Rollmops lid off when serving the plum jam? 1 Link to comment Share on other sites More sharing options...
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