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29th April 2017, 08:47 PM
#121
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Same same mate, heat beads are new to me too but they are appearing to be a bloody good long steady heat, which is what roasts especially need. To super heat I still sneak Redgum splits underneath and a block atop :-)
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29th April 2017 08:47 PM
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29th April 2017, 09:02 PM
#122
Originally Posted by
Winnie
We did pizzas last night and they were awesome!
I've got a pork belly in the fridge and we're gonna give that a crack tomorrow night!
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What have I started? Monster delicious cooking all over the place - looks great guys, really happy you are getting the enjoyment out of 'the box'.
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29th April 2017, 09:04 PM
#123
Originally Posted by
MB
The 'Church of Patrolgy' Pizza Guru is at the reins now Phil mate!
Toppings of Hot Sopressa, smoked ribs, smoked eggplant, olives, mozzarella, colby, parmesan for round #1 :-)
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I love the intense concentration, probably trying not to burn the fingers - where are the gloves AB?
That pizza presentation looks fantastic by the way
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29th April 2017, 09:07 PM
#124
Originally Posted by
Clunk
AB looked well chuffed in the first vid....... Our illustrious leader hahaha
Well put, I wrote a comment 3 times and couldn't quite get it to sound like you have described - so thanks for that Clunk
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29th April 2017, 09:08 PM
#125
MB, I am going to adopt your dense wood block on top of coals trick as it makes a great deal of sense - so thanks for the good idea.
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29th April 2017, 09:14 PM
#126
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Originally Posted by
PeeBee
Well put, I wrote a comment 3 times and couldn't quite get it to sound like you have described - so thanks for that Clunk
He has a way with words ol'Clunk mate, Legend ;-) !
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29th April 2017, 10:07 PM
#127
The 747
@MB would you kindly explain your coca cola/brown sugar pork idea? I have a pork belly covered in salt drying out in the fridge ready for tomorrow's cook up, planning on doing the crackle as you did and then using the smoker tray but what's the idea behind the coke and what sort of flavour does it give?
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29th April 2017, 10:15 PM
#128
Breadmaker Shaker
MB will probably give a better answer winnie, but years ago i went duck hunting with an experienced duck man and bagged 2 ducks. Prepped them and into the camp oven. He then asks me to pass him a can of coke. Did that and was amazed when he cracked it and poured it into the camp oven. WTF i thought, but he said chill out you wont taste it after it cooks. Took the gamey taste out of it and they were great! Not sweet or cola-ish.
What is the charge? Eating a meal? A succulent Chinese meal??
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29th April 2017, 10:16 PM
#129
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Originally Posted by
Winnie
@
MB would you kindly explain your coca cola/brown sugar pork idea? I have a pork belly covered in salt drying out in the fridge ready for tomorrow's cook up, planning on doing the crackle as you did and then using the smoker tray but what's the idea behind the coke and what sort of flavour does it give? Sent from my SM-G935F using Tapatalk
Too too early for the salt on the pork Winnie, skin ok, but not the meat, you'll suck it dry bro, wash it off!! Yanky broiling PitMasters use 2/3 Coke 1/3 Brown sugar, then hang to smoke! Caramelising juicy they're after but honestly Aussie tastes prefer Apple juice pure and simple :-)
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29th April 2017, 10:18 PM
#130
Hardcore
Geez I've had a good dinner but this is making me feel hungry again.
Cheers
Jack
2012 Simpson 50th Anniversary Edition.
WARNING: Towballs used for recoveries can, and do kill people and damage property.
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