-
30th June 2016, 06:36 PM
#61
Enjoying the trips
Had some thin sausages from our local butcher who makes his own, we have been buying from him for nearly 30 years.
They were leftover from a BBQ and only bought thin ones for convenience, with the left overs we cooked them (from raw) in the smoker to see what they were like.
WOW I had no idea that an ordinary sausage could taste so good cooked that way, fantastic.
Worth a try definitely.
Last edited by macca; 30th June 2016 at 07:48 PM.
Cheers
Macca
-
The Following 4 Users Say Thank You to macca For This Useful Post:
Avo (3rd October 2016), jack (30th June 2016), MB (30th June 2016), Woof (30th June 2016)
-
30th June 2016 06:36 PM
# ADS
Circuit advertisement
-
22nd July 2016, 08:52 PM
#62
Patrol Freak
Gave a bottle of Chili Sauce to a friend and told him to be careful, as it may be hot. He tried about a two cent piece size of sauce, he reckon he had a bit of ring sting the next day. Told him that he might need to dilute it down with some shop bought dead horse to tone it down a bit. I had about four times the amount and it gave me a bit of a tickle the next day.
-
-
1st August 2016, 08:47 PM
#63
Patrol Freak
Baked a whole meal loaf of bread to day. Used a Kilogram of flour and it turned out well. Makes good toast all so.
-
The Following 2 Users Say Thank You to Bush Ranger For This Useful Post:
MB (2nd October 2016), threedogs (2nd August 2016)
-
2nd October 2016, 06:51 PM
#64
.........
One of AVO's top idea's ;-)
Our young vermin contractor has been dropping off socks full as a thank you.
It's harkin away now, we'll see how it comes out soon ;-)
Sent from my iPhone using Tapatalk
-
The Following 3 Users Say Thank You to MB For This Useful Post:
Avo (2nd October 2016), Winnie (2nd October 2016), Woof (2nd October 2016)
-
2nd October 2016, 07:27 PM
#65
The 747
We did an awesome roast pork in the weber q last night. My best yet. I think it turned out so good because it was so big, the skin sat right near the hot lid and made some epic crackling.
-
The Following 7 Users Say Thank You to Winnie For This Useful Post:
Avo (2nd October 2016), Bush Ranger (2nd October 2016), jack (2nd October 2016), jay see (2nd October 2016), MB (2nd October 2016), Rossco (2nd October 2016), Woof (5th November 2016)
-
2nd October 2016, 07:56 PM
#66
.........
Cheers AVO, twice as gooood ;-)
Sent from my iPhone using Tapatalk
-
The Following 4 Users Say Thank You to MB For This Useful Post:
Avo (2nd October 2016), Bush Ranger (2nd October 2016), Winnie (2nd October 2016), Woof (5th November 2016)
-
2nd October 2016, 08:42 PM
#67
Patrol God
Originally Posted by
MB
Cheers AVO, twice as gooood ;-)
Sent from my iPhone using Tapatalk
You go alright for someone the wrong side of the border hey...look good matey
Sent from my SM-G900I using Tapatalk
Watch this space, as there maybe a comment added soon
-
The Following User Says Thank You to Avo For This Useful Post:
-
2nd October 2016, 09:14 PM
#68
.........
Originally Posted by
Avo
You go alright for someone the wrong side of the border hey...look good matey Sent from my SM-G900I using Tapatalk
Cheers Chef, twas spot on taste wise, thankyou! Kids rumbled & snatched at the smell so was definitely a good idea!!
-
-
2nd October 2016, 09:49 PM
#69
Patrol Freak
Originally Posted by
Winnie
We did an awesome roast pork in the weber q last night. My best yet. I think it turned out so good because it was so big, the skin sat right near the hot lid and made some epic crackling.
I`m thinking of doing a marinated chook with Thyme and Black Peppercorn stuffing on the rotisserie of the BBQ tomorrow. I`ll bung on some of those BBQ briquettes and crank up the gas for 10 minutes to light them up, then turn off the gas and close the hood / lid to start roasting. Those BBQ Briquettes saves on the gas while cooking and is a lot easier to light those things up too with the gas.
Last edited by Bush Ranger; 3rd October 2016 at 02:49 PM.
-
The Following 2 Users Say Thank You to Bush Ranger For This Useful Post:
MB (3rd October 2016), Touses (5th November 2016)
-
4th November 2016, 10:08 PM
#70
Patrol Freak
Saw a show on TV a couple of weeks back and a bird made Ricotta Cheese and made it look easy, but only stated what quantity you needed in cream and milk, so I made some Ricotta Cheese on Thursday for some thing to do. Never made cheese before in my life and don`t know how Ricotta suppose to taste, as I never had it before. It tastes okay of what I made though. A quick look on the internet and I found that a thermometer was needed for the correct temperature of 200 fahrenheit, plus cheese cloth. I had none of these and the pot was on the stove on low heat, so I thought a couple of new Chux will do for straining. I looked again on the net and found another site with a recipe for Ricotta and says bring milk and cream to a simmer. I knew what that is I thought and then turned off the heat, then add lemon or vinegar to help curdle the mix. I used the only lemon I had and remembered that I made a double batch, as I had 600ml of cream and 4 litres of milk, so I combined both lemon and vinegar. Bob`s your uncle, if you have an uncle Bob and the cheese was done, waiting to be strained and cooled. GF made Corn and Ricotta fritters for to nights dinner and I`m sure the cheese tasted better with a bit of age, unless the cooking of it improved the taste.
Last edited by Bush Ranger; 5th November 2016 at 08:48 PM.
-
The Following 2 Users Say Thank You to Bush Ranger For This Useful Post:
MB (5th November 2016), Touses (5th November 2016)