Recipes for smoking meats

[BigRAWesty]

Exactly as it sounds.
Instead of slicing it you pull it or shred it.
It's a very American thing.

[BigRAWesty]

So anyone been up to much?
I've started a craze down here between the hunting boys.
Wollies had a special on lamb this week.
5 of us smoking it lol.

Well I technically didn't smoke it.
Cooked over charcoal so it added a bit of flavour but that was it.
Rubbed with garlic salt and pepper and sprigs of rosemary inserted.
Cook for 5 hours in the smoker and 1 in the oven at 200 to finish off.
Served with roast pumpkin and sweet potato. And a rocket spinach walnut feta beetroot salad.
Enjoy

[BigRAWesty]

So not meat.
But cheese lol.
Trying a cold smoke.
Will keep you updated.
The hardest bit with cheese is you have to let it rest. That's the hard bit

[BigRAWesty]

I forgot the picture

[threedogs]

I'll break out the smoker tomorrow and start getting , chips etc together

[BigRAWesty]

Slacker.
For cheeses etc you need a cold smoke. So you don't melt it of course.
But enjoy the cooking. It really is something different

[threedogs]

there will be plenty of PM's my friend plenty lol

[threedogs]

here you go its called a Harvia Flandia, scandinavian I think.
see I have some hickory chips and some heat beads just need a foil liner I suppose

http://www.harvia.com/content/en/40/...%20smoker.html

[BigRAWesty]

here you go its called a Harvia Flandia, scandinavian I think.
see I have some hickory chips and some heat beads just need a foil liner I suppose

http://www.harvia.com/content/en/40/...%20smoker.html

That'll work. Did you get my pm?

[Beachbums]

Hi Kallen, Some of the guys let the cheese sit in a fridge with a loose gladwrap cover for a few days to mellow out a bit.
If you have a vac sealer try using that and sticking the cheese away for a while. Should hold for a few months in the back of the fridge and gets better with time.

Cheers, Wayne