ben 10 Posted December 13, 2019 Share Posted December 13, 2019 I always salt the meat the night before.... if I buy it before Link to comment Share on other sites More sharing options...
ben 10 Posted December 13, 2019 Share Posted December 13, 2019 7 Link to comment Share on other sites More sharing options...
The Captain!! Posted December 13, 2019 Share Posted December 13, 2019 Feck that looks good Ben 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 13, 2019 Share Posted December 13, 2019 Dry brined on Saturday... The ham is still in the wet brine, might smoke that on Thursday 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 13, 2019 Share Posted December 13, 2019 Well the marinade plan went tits up after an absolute garbage end to the day, lost any motivation to do anything other than watch cricket and drink beer. Might wrap it up first thing tomorrow for a couple of hours before it goes in. Link to comment Share on other sites More sharing options...
Pezzza Posted December 14, 2019 Share Posted December 14, 2019 13 hours ago, Otto Von Blotto said: Well the marinade plan went tits up after an absolute garbage end to the day, lost any motivation to do anything other than watch cricket and drink beer. Yep sometimes things go like that and these never-ending fires down here have not helped... but did encourage a big Thursday night on the Black IPAs and Grey Goose Vodka which took a bit of recovering from ; ) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 14, 2019 Share Posted December 14, 2019 I put it in this morning for a couple of hours, better than nothing I guess. It's just in the smoker now so probably won't be ready til after 7. 2 Link to comment Share on other sites More sharing options...
Spudley Posted December 14, 2019 Share Posted December 14, 2019 Not in the smoker yet , give it a couple weeks, smoke away , Maple Bacon 2 Link to comment Share on other sites More sharing options...
Beerlust Posted December 14, 2019 Author Share Posted December 14, 2019 On 12/4/2019 at 5:17 PM, Beer Baron said: My FIL hates my beer That means you're making it right. 3 Link to comment Share on other sites More sharing options...
Beerlust Posted December 14, 2019 Author Share Posted December 14, 2019 On 12/7/2019 at 3:51 PM, Ben 10 said: ummm, I think the dry one is easier and quicker to start. rub stuff on. turn the next day. The above is now in liquid. Hey Ben, could you post a pic the next time you do this to show "the next day" after this dry brine/cure is applied & what it looks like? I think you showed something similar with some salami/mettwurst you did once that really showed the transformation well. You've roped me in now. B@$!*#d! Like I don't already have enough things to do around here! Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted December 14, 2019 Share Posted December 14, 2019 3 hours ago, Spudley said: Not in the smoker yet , give it a couple weeks, smoke away , Maple Bacon Hey there Spudley - are you marinating for a cuppla weeks including the maple syrup prior to smoking - in a brine? Sorry if stupid question cobber. BB 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 14, 2019 Share Posted December 14, 2019 Meat turned out great, probably ate about a third of it between us. Didn't even get a picture 2 Link to comment Share on other sites More sharing options...
ben 10 Posted December 14, 2019 Share Posted December 14, 2019 12 hours ago, Spudley said: give it a couple weeks, Really? 2 Link to comment Share on other sites More sharing options...
Malter White Posted December 15, 2019 Share Posted December 15, 2019 I'm no culinary guru. I'm just happy to be home on a Sunday and able to cook a couple of T-bones on the Weber Q for my girls. Simple pleasures. 2 Link to comment Share on other sites More sharing options...
Spudley Posted December 15, 2019 Share Posted December 15, 2019 22 hours ago, Bearded Burbler said: Hey there Spudley - are you marinating for a cuppla weeks including the maple syrup prior to smoking - in a brine? Sorry if stupid question cobber. BB Yep all in there 1 Link to comment Share on other sites More sharing options...
Spudley Posted December 15, 2019 Share Posted December 15, 2019 13 hours ago, Ben 10 said: Really? Yep Link to comment Share on other sites More sharing options...
Beer Baron Posted December 17, 2019 Share Posted December 17, 2019 Dinner on Sunday!! 4 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 17, 2019 Share Posted December 17, 2019 My cook up was well received on Saturday as was the centenarillo ale. Nice evening. I picked up this stuff from the local butcher yesterday. It was the one I wanted on Friday but they didn't have any. Will try it out next beef cookup. 3 Link to comment Share on other sites More sharing options...
Red devil 44 Posted December 17, 2019 Share Posted December 17, 2019 4 hours ago, Otto Von Blotto said: My cook up was well received on Saturday as was the centenarillo ale. Nice evening. I picked up this stuff from the local butcher yesterday. It was the one I wanted on Friday but they didn't have any. Will try it out next beef cookup. We are in the same neck of the woods I believe, what butcher mate, will go & grab some ? Link to comment Share on other sites More sharing options...
Beerlust Posted December 17, 2019 Author Share Posted December 17, 2019 I have a just under wagyu class 4.5kg piece of meat I'm gonna cook up for my family for Christmas day lunch. Gonna be an early rise cook that day as I have to work from 8.30am to 10.30am. Will likely start the cook in the smoker around 5.00am, go back to bed, & then switch it out to my hooded BBQ wrapped in foil for the next 2 odd hours, where I'll test internal temps to where I'll assess it's finished cooking. Will make for an interesting day of learning. Lusty. 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 17, 2019 Share Posted December 17, 2019 1 hour ago, Red devil 44 said: We are in the same neck of the woods I believe, what butcher mate, will go & grab some ? Hillman's at Sumner. They have a store at Taringa as well but I haven't been to that one. Link to comment Share on other sites More sharing options...
Red devil 44 Posted December 17, 2019 Share Posted December 17, 2019 2 hours ago, Otto Von Blotto said: Hillman's at Sumner. They have a store at Taringa as well but I haven't been to that one. Cheers mate 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted December 17, 2019 Share Posted December 17, 2019 12 hours ago, Otto Von Blotto said: My cook up was well received on Saturday as was the centenarillo ale. Nice evening. I picked up this stuff from the local butcher yesterday. It was the one I wanted on Friday but they didn't have any. Will try it out next beef cookup. Why the f@“k does every rub contain onion??? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 17, 2019 Share Posted December 17, 2019 I dunno but you can't even taste it anyway Link to comment Share on other sites More sharing options...
Beerlust Posted December 18, 2019 Author Share Posted December 18, 2019 13 hours ago, Beer Baron said: Why the f@“k does every rub contain onion??? How else would you fart afterwards? 2 Link to comment Share on other sites More sharing options...
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