ben 10 Posted July 14, 2019 Share Posted July 14, 2019 Glazed and smoked chicken... 4 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 16, 2019 Share Posted July 16, 2019 (edited) Another reverse sear today. Tiny steak again but still awesome Edited July 16, 2019 by Beer Baron 1 Link to comment Share on other sites More sharing options...
Spudley Posted July 17, 2019 Share Posted July 17, 2019 Another camp oven Roast Lamb for the mob on the weekend 08614B9B-4BCF-487E-A7FF-86EBA63B8F49.MOV 4 Link to comment Share on other sites More sharing options...
Beerlust Posted July 18, 2019 Author Share Posted July 18, 2019 Hey Spudley, any chance of a pic of the meat once cooked from one of these camp ovens? Looked like a big piece of meat, how long to cook that in one of those things? Cheers, Lusty. Link to comment Share on other sites More sharing options...
Spudley Posted July 19, 2019 Share Posted July 19, 2019 Hi Lusty, takes about 2 to 3 hours mate , don’t want the coals too hot , roughly an hour per kilo of meat , sorry this the only after pic I got 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 20, 2019 Share Posted July 20, 2019 Bacon just out of the smoker. Will put it in the fridge tonight and slice it up tomorrow. It feels a lot firmer than some previous ones so I think the longer time in the cure was the way to go. 6 Link to comment Share on other sites More sharing options...
Malter White Posted July 20, 2019 Share Posted July 20, 2019 3 hours ago, Otto Von Blotto said: Bacon just out of the smoker. Will put it in the fridge tonight and slice it up tomorrow. It feels a lot firmer than some previous ones so I think the longer time in the cure was the way to go. I'm itching to see what this looks like sliced open, Otto. Looks great. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 20, 2019 Share Posted July 20, 2019 Pictures will be happening tomorrow. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 21, 2019 Share Posted July 21, 2019 All sliced up 8 Link to comment Share on other sites More sharing options...
Malter White Posted July 22, 2019 Share Posted July 22, 2019 Drool 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 25, 2019 Share Posted July 25, 2019 Boneless leg of lamb on the spit tonight. I went to get a brisket from the ‘good’ butcher near me yesterday and they were sandwich slice thin or they had Angus with a handwritten 9+ on the label and they definitely weren’t 9+ Butchers near me are lacking quality meat 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 25, 2019 Share Posted July 25, 2019 I’m very lucky where I am we have a great butcher just around the corner. The next best is a farmers market that’s pretty good and if you don’t mind doing a little research you can find paddock to plate style farmers 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 3, 2019 Share Posted August 3, 2019 Brisket dry brining for a long smoke tomorrow. 4.4kg, and it as one of the smaller ones. 3 Link to comment Share on other sites More sharing options...
Beer Baron Posted August 3, 2019 Share Posted August 3, 2019 1 hour ago, Ben 10 said: Brisket dry brining for a long smoke tomorrow. 4.4kg, and it as one of the smaller ones. Keep us posted Ben 10!! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 4, 2019 Share Posted August 4, 2019 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 4, 2019 Share Posted August 4, 2019 Holy $hit American BBQ Dinner night. I don't do this often but it is oh so good. 5 Link to comment Share on other sites More sharing options...
Beer Baron Posted August 7, 2019 Share Posted August 7, 2019 Bone in rib eye for lunch today. The best steak I have ever had in my life. That is all......... 5 Link to comment Share on other sites More sharing options...
Beerlust Posted August 7, 2019 Author Share Posted August 7, 2019 Yup. Once you've had rib eye it's hard to go backwards after that. Lovely marbling in that cut. I only buy the cheap stuff for stews & slow cooking now. For grilling & BBQ'ing etc. only the good cuts now. Life is too short. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted August 7, 2019 Author Share Posted August 7, 2019 Question... I was wondering if anyone uses a hard wood as part of their long smoker cooks? If so, what & why? The reason I ask is they burn a hell of a lot longer & hold a more stable temp for longer than do briquettes etc. I'm thinking about adding a central piece of hard wood next time I smoker cook some meat & surround it with the briquettes to start with. Ben 10's posts about long slow cooks & 90+ internal meat temps combined with Spudley's bush oven posts got me thinking about this idea. Any merit in it? Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted August 7, 2019 Share Posted August 7, 2019 Why not? What wood? Use Ironbark mate.... 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 7, 2019 Share Posted August 7, 2019 Closest I've got is hardwood lump charcoal, haven't thought about using a central piece of wood as yet though. Link to comment Share on other sites More sharing options...
The Captain!! Posted August 9, 2019 Share Posted August 9, 2019 Just some chicken portions that I marinated over night. Turned out sensational 4 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 9, 2019 Share Posted August 9, 2019 Left over chicken went into my “world famous in WA” chicken and vegetable soup. The smoked chicken has added an extra layer that surprises my palate. Delicious homemade chicken stock been on the simmer since 11 this morning has made this soup great too. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 9, 2019 Share Posted August 9, 2019 59 minutes ago, The Captain!! said: homemade chicken stock I use smoked chicken carcass to make stock at times.... so good Link to comment Share on other sites More sharing options...
The Captain!! Posted August 9, 2019 Share Posted August 9, 2019 11 minutes ago, Ben 10 said: I use smoked chicken carcass to make stock at times.... so good I’ve never done it before today. Such a good way to get that little bit of smoke taste but not being a smoked soup. Really good. Link to comment Share on other sites More sharing options...
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