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Thread: Cooking and or baking.

  1. #441
    ......... MB's Avatar
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    Shallow fried first and then popped into the oven 200C for 20mins to finish off, maybe a tad overdone but we no complain :-)




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  4. #442
    Legendary jay see's Avatar
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    I got to choose my father's Day gift this year.

    So posting here is appropriate.

    What smoker should I be looking at. I've got a BBQ and a spit, so this will only be only used as a smoker. Barrel, offset, charcoal, gas. I know what they are, but what is good for the couple of kgs of meat that I'll do. Preferably something on the smaller side, I've got a perfect spot for it.

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  6. #443
    ......... MB's Avatar
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    Cooking and or baking.

    Purists would no doubt rightly advise on charcoal John but for set and forget ease we do love our cheapo Coolabah gas upright Hark scored at Aldi years ago for $199 IIRC. Plenty of space inside and I’ve tack welded enough nails on its racks for 12 full racks of Porky ribs upright. I just simply flip the racks over for Brisket or similar.



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    Last edited by MB; 2nd September 2020 at 04:53 AM.

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    I have the ozpig smoker, it's an upright one.
    It works great but can't do big pieces of meat so will end up getting a bigger one at some stage.
    Depends if you want the full experience of stuffing around with the fire all day, or you could get a pellet smoker which still burns wood but is 100% set and forget.

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  10. #445
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    One thing I do love too about our basic upright contraptions Chrisso is the busy weekend ease of flavour layers also:

    #Flame at the bottom
    #Wood chip/smoke tray
    #Water bath/red wine/apple juice steam mixtures etc...
    #Cooler slower required cuts lower
    #Slightly hotter required cuts higher
    #Exhaust/sniff out the top/back :-)

    Having thankfully yet unfortunately only briefly worked and kindly been fed very well on the borders of Alabama/Georgia/Tennessee I’ve found my personal Aussie tastes prefer a lot less extreme Southern smoke.Much like they believe we are as mad as cut snakes for eating Vegemite for breakfast :-)
    As a talking piece on my Tattslotto mansion balcony reckon a $12k imported BBQ’s Galore weapon would be awesome but do honestly find an Apple Juice spray bottle on very lightly smoked 6hr say Porky Ribs keeps them sweeter than Baby Jebus himself....hallelujah :-)






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    Cheers for the input @Winnie @MB


    I've put my order in for a offset smoker. Just don't know when I'll get it with these current lock downs..

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    Quote Originally Posted by jay see View Post
    Cheers for the input @Winnie @MB


    I've put my order in for a offset smoker. Just don't know when I'll get it with these current lock downs..

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    Perfect mate, don't expect perfect results first go, odds are you'll ruin a small fortunes worth of meat before mastering. Find a good butcher that specialises in low and slow.
    The brisket I did last weekend turned out tough as leather dammit! But I know where I went wrong so should be better next time.
    Pork and lamb seems to be easier, ribs are a bit easier too.

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    Quote Originally Posted by Winnie View Post
    Perfect mate, don't expect perfect results first go, odds are you'll ruin a small fortunes worth of meat before mastering. Find a good butcher that specialises in low and slow.
    The brisket I did last weekend turned out tough as leather dammit! But I know where I went wrong so should be better next time.
    Pork and lamb seems to be easier, ribs are a bit easier too.

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    Thanks mate.

    Yeah, I've read that there's a real master to getting everything working just right.

    A little like getting the pizza oven ready for bread. I found a great video on that, so I think I'll have a bit of a look around YouTube. Seemed to help.

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  18. #449
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    Pork shoulder and corned beef for pastrami preparing for tomorrow's smoke sesh.


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  20. #450
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    No cooking tonight, early Fathers Day delivery from one of the kids in lockdown.

    E0C28DCF-EFFF-4590-9562-BD335D8C1BF8.jpeg
    Cheers
    Jack

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