Cooking and or baking.

[MB]

Will do mate, still heaps more hygienic than the Parks-Vic BBQ plates, never know what the last turd left on them :-(


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[Ghosts]

Hopefully not a skid mark.

[MB]

Haha brand spanker top of the range barby, most would use properly, clean thoroughly, cover and protect.

MB: "Right, lets jam some chips in here and smoke it up. Darl, can you pass that drill over, gonna drill the lid out and chuck that valve in."

Love your style mate!

Fark me Plasnart mate, just found now they have copied me idea of chips smoking on the Weber Q’s plate edges for free :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/211.jpg
Bargain their idea I spose at only $49.95 [emoji23]
https://www.weberbbq.com.au/weber-accessories/q-smoker-box-set/


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[Plasnart]

Fark me Plasnart mate, just found now they have copied me idea of chips smoking on the Weber Q’s plate edges for free :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/211.jpg
Bargain their idea I spose at only $49.95 [emoji23]
https://www.weberbbq.com.au/weber-accessories/q-smoker-box-set/


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Just checked that link MB mate. Weber has come up with a cheap shortcut to smoking without the deep and precise engineering design skills of PeeBee and his magical Gwendolin!

[MB]

Old mates Davestuff ovens are the slow cooking/smoking best campers for sure mate [emoji106][emoji106]



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[PeeBee]

Thanks for the accolades gents. I was reading the lift out magazine in 'The Australian' a couple of weeks ago and there was a gas heated table top pizza oven being marketed as 'the ultimate' for $900 +. Its called the Roccbox. It only does pizza and can be used with wood, however is very slow. Its nicely painted, bigish and has none of the design attributes of the Gwendolyn, andcan't cook any of the range of food my oven can. I reckon it might struggle at that price. Its made in the USA, so must be the best!!! Here is the website, all flash and shiney.

https://www.gozney.com/us/products/home-ovens/

Had a quick look at the Weber link, smoking in 20 - 30 minutes - Gwendolyn is cranking in 4-5! Mind you, the smoker boxes look a lot sexier than the dinner plate dish, and I wonder whether the chips actually flame up or not inside the box as its going to take a lot of energy to get them to start decaying if the bed depth is full height of the box. Anyway, it must work or they would not offer it - be intersting to see how long the smoke effect lasts - probably longer than the Gwendolyn which is about 45 minutes.

[MB]

Yeah mate, having to wait 20-30 minutes for smoke to start is a huge waste of gas too.
As far as I’ve ever learnt and done the hot smoking process is all over within the first say 15 minutes in smaller ovens when the meat is raw.
Once the cut has started sealing up no more smoke can really get inside and just becomes somewhat wasteful again thereafter.
Soaking chips in water or say apple juice for pork overnight will slow them down if needed but I don’t bother anymore and just let them char up immediately dry out of the box.
Keep in mind most of the Yanky Youtube stuff out there (especially Texans) are smoking gigantic briskets and the like and need longer timelines methods etc...


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[PeeBee]

I tried the water soaked chips and it was a total disaster. The heat drove the water out as steam and it saturated the pizza bases and also dropped the temp inside the oven by about 50 degC. I have not tried soaked chips with the camp oven setup though. Maybe this is what they use for big smoking tasks however the chips are going to start dehydrating as soon as the heat is applied and the RH drops - simple equilibrium action, so at a loss as the the 'mechanics' of how wet chips really add flavour, unless the discharged steam is a process used to start cooking the outer without developing a hard crust - or a bit of magic going on?

[MB]

Yep, dry chips are the go for our Aussie camping needs [emoji106][emoji106]


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[MB]

Just found this Monster Mushy out in the paddock hiding on the south side of an old log.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/212.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/213.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/214.jpg
Thinking about adding it to dinner later hoping someone out there might know if its a safe one?
Not real keen on the family chasing pink elephants around in the dark all night!




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[PeeBee]

Be careful Mark, these mushrooms kinda look similar to each other.

[MB]

Cheers mate, Bidja mate might know?


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[Bidja]

MB PeeBee
Grow em around here, similar anyway and get pretty big. Don't know about the pink elephants but wallabies do enjoy them and they seem to have real good time...see what I can find out with out tasting..haha

[Bidja]

Just found this Monster Mushy out in the paddock hiding on the south side of an old log.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/212.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/213.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/214.jpg
Thinking about adding it to dinner later hoping someone out there might know if its a safe one?
Not real keen on the family chasing pink elephants around in the dark all night!




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Rummaged thru the Google box last night but no joy there mate. Recon I would leave it out as an offering for the wallabies there mate, they will know.


Hey, maybe you had some interesting sightings last night???

[Ghosts]

Might affect the wallabies like salt bush does to sheep, might make them tastier.

[threedogs]

Can someone try this one I saw on tv today,
beetroot whole in silver foil drizzled in honey.
Sounds ok to me

[Ghosts]

Don`t know if this is in the right thread, but the idea should be, it was half baked and probably been done before. I was getting thirsty one fine warm day, thought I`d make a rum and cola spider. I gotten a 500 mL handled beer glass, a shot of rum, more like two on some one elses gauge, a good scoop of ice cream and the rest of the glass was filled up with cola. Wasn`t half bad and the next one was made with Irish Cream. Mind you, the gf was wondering why I looked a bit silly, when she gotten home from work.

[MB]

Mrs MB and our girls took off at sparrows fart this morning on a Tiger for a Canberra wedding.
Who says Dad can’t still do an 11hr work day out and about and not enjoy a 6hr slow Yanky home cookup found at Coles for $12.50, bargain!
http://www.nissanpatrol.com.au/forums/images/imported/2019/05/348.jpg
It aint got the smokeyness of Phil’s oven or the old Hark but amazingly really good folks.
Even better repurposing an old Pizza box and the dishes are done blokes, bachelor style [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2019/05/349.jpg
$30-$35 at a pub any day of the week satisfying bargain, give em a try folks [emoji106][emoji106]


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[Bidja]

MB Hey fly in/out mate? U back home Vic then?

[MB]

Yeah mate, duct taping the old Acco to and fro from Geelong these days.
You in the neighbourhood mate?


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[Bidja]

At home mate, Just thought if u were stiill in Canberra, could have drove in there and said G'day mate.

[MB]

For sure mate, be great to catchup again. Was supposed to drive my lady mob up there and back Sat/Sun for a Lesbian wedding (other side) but work down home truly needed me. Nothing against rug munchers BTW!


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[Softy]

Who says Dad can’t still do an 11hr work day out and about and not enjoy a 6hr slow Yanky home cookup found at Coles for $12.50, bargain!


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I'll have to give them a go. Have you tried their "Godfather" sausages? Outstanding!

[MB]

Not as yet mate, but I will track em down, sounds great!


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[Winnie]

I believe I have unlocked the true secret to perfectly delicious tender meat every time without fail.
We bought an electric pressure cooker from Harvey Norman for $150 a few months ago and we have been using it all the time and the meat is insane.
You don't get a smoky flavour or a nice crust on the meat as everything has to be cooked in liquid but you can get some pretty intense flavours into meat.
We've done pot roasts, corned beef, peri peri chicken fillets, beef cheeks, short ribs, pea and ham soup and the list just goes on and on and everything turns out perfect! Game changer!

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[threedogs]

Winnie it would cut your cooking time in half I think

[Winnie]

Winnie it would cut your cooking time in half I thinkYeah its less than a quarter of the time of a slow cooker and gets way better results.

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[threedogs]

If I take mine its an old Peter russel clarke pressure cooker
with a weight over the blow hole did a pickled pork at camp once
worked a treat

[Plasnart]

I believe I have unlocked the true secret to perfectly delicious tender meat every time without fail.
We bought an electric pressure cooker from Harvey Norman for $150 a few months ago and we have been using it all the time and the meat is insane.
You don't get a smoky flavour or a nice crust on the meat as everything has to be cooked in liquid but you can get some pretty intense flavours into meat.
We've done pot roasts, corned beef, peri peri chicken fillets, beef cheeks, short ribs, pea and ham soup and the list just goes on and on and everything turns out perfect! Game changer!

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What pressure cooker did you buy Winnie? Have long wanted one but don't really know much about them. Last week I was in Paynesville and saw one in the opp shop. Thought about it but didn't buy. My Mrs story of spraying the ceiling with food years ago has held me back but it's something I'd go for if it's a good one.

[Winnie]

This is the one we bought, we use it all the time so it's not just another appliance sitting in a cupboard.
The temperature is controlled electronically so no worries about explosions lol.
There is a huge following in the states for them and over there they call them an instant pot so if you are looking up recipes just search for instant pot recipes.
https://www.harveynorman.com.au/philips-viva-collection-6l-all-in-one-multicooker.html

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[TPC]

Cooked a big load of southern fried chicken thinking my son and his family would be around for dinner then remembered they are away. This is the leftover after wife, daughter and I stuffed ourselves. May have heart attack this week.
78802

[Plasnart]

Cooked a big load of southern fried chicken thinking my son and his family would be around for dinner then remembered they are away. This is the leftover after wife, daughter and I stuffed ourselves. May have heart attack this week.
78802

Jeez mate that's so much chook left over. Time to advertise TPC bucket sale Sunday night only!

Looks bloody beaut by the way.

[TPC]

Jeez mate that's so much chook left over. Time to advertise TPC bucket sale Sunday night only!

Looks bloody beaut by the way.

Tasted really good too.

[Plasnart]

Tasted really good too.

I've never cooked fried chicken mate but seen plenty of recipes online. Might have to give it a go some day. Do you soak in milk first?

[TPC]

I've never cooked fried chicken mate but seen plenty of recipes online. Might have to give it a go some day. Do you soak in milk first?

It is best to soak in buttermilk to keep the chicken moist, I soaked it for about 5 hours but have been told overnight is better.

[MB]

Not a bad little cooking contraption, at least all sides stay crispy much like rotisserie [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2019/07/365.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/07/366.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/07/367.jpg


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[MB]

Littlens have drunken all our Kecap Manis whilst away :-(
Close enough on dodgey bedtime Dimmy’s I says :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/08/140.jpg





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[Softy]

Love steamed dimmers. When i moved to Adelaide from Melbourne many moons ago i was shocked to find out fish and chippers here don't have steamed dimmers just fried ones. :( I guess the odd store would have them, but yet to find one.

Shit arsed city. lol

[rusty_nail]

Love steamed dimmers. When i moved to Adelaide from Melbourne many moons ago i was shocked to find out fish and chippers here don't have steamed dimmers just fried ones. :( I guess the odd store would have them, but yet to find one.

Shit arsed city. lolOn the reverse, when the wife and I moved to Melbourne from Sydney we were shocked at how massive dimmies are down here, and South Melbourne dimmies, omg mind blown, nothing like that back in Sydney.

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[Plasnart]

Love steamed dimmers. When i moved to Adelaide from Melbourne many moons ago i was shocked to find out fish and chippers here don't have steamed dimmers just fried ones. :( I guess the odd store would have them, but yet to find one.

Shit arsed city. lol

No steamed dimmies??? There's a money spinner idea: "Softy's Steamed Dimmies" mobile van!

[Softy]

Kebab vans have only become a thing in the last couple of years too..... Knew i should have got onto that idea years ago, could have made a killing!

[MB]

There used to be an old couple down at our local markets years ago selling freshly squeezed lemonade over the summer months. $5 I think per 500ml plastic cup and they were run off their feet sold out by 11:00am every day.
Homegrown Lemons, Water, Sugar....the other poor vendors just sat there scratching their heads trying to calculate their profit margins :-)


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[MB]

Love steamed dimmers. When i moved to Adelaide from Melbourne many moons ago i was shocked to find out fish and chippers here don't have steamed dimmers just fried ones. :( I guess the odd store would have them, but yet to find one.

Shit arsed city. lol

G’day Softy Mate!
Independent Grocers of Australia (IGA) have just today found released a late night snack home steam able South Melbourne goodie :-) [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2019/08/199.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/08/200.jpg
Guaranteed only 3% Cat too [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2019/08/201.jpg
Please don’t ruin such a good thing like I just did with yanky rib sauce :-(
http://www.nissanpatrol.com.au/forums/images/imported/2019/08/202.jpg
Stick with Kecap Manis Soy for the win always :-) [emoji106][emoji106][emoji106]




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[Softy]

Wrong on so many levels MB LOL

[PeeBee]

One day we will sit down MB and I will run you through the dim sim production process - its a true wonder of the modern world that the finished goods turn out as good as they do when you see the 'quality' of the raw ingredients used. For me, they are forever off the menu.....sorry

[mudski]

One day we will sit down MB and I will run you through the dim sim production process - its a true wonder of the modern world that the finished goods turn out as good as they do when you see the 'quality' of the raw ingredients used. For me, they are forever off the menu.....sorry

YouTube how a hotdog is made then.... But I’ll still eat them.


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[rusty_nail]

I'm so excited for dinner tonighthttp://www.nissanpatrol.com.au/forums/images/imported/2019/09/19.jpg

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[Bob]

I have just been diagnosed with Kidney Disease and boy does that alter my Diet.
Low Sodium and Low Potassium for me from now on.
This is a chance to try out some different Recipes.
Actually looking forward to broadening my Diet.
Can still have a couple of Wines five days a week (The Doc won me with that LOL)

[MB]

An accidental find, kids have woofed down all the cows milk this morning.
Almond milk Bechamel sauce for the win! Not usually a big fan of real milk substitutes but this is incredibly tasty goo folks, worth a try [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/29.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/30.jpg



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[MB]

This thing is a beast, 8 x 1kg servings :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/31.jpg




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[Plasnart]

An accidental find, kids have woofed down all the cows milk this morning.
Almond milk Bechamel sauce for the win! Not usually a big fan of real milk substitutes but this is incredibly tasty goo folks, worth a try [emoji106][emoji106]


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Excuse me!! I've spent my whole working life developing a sucker that fits over an almond teat. And now as I'm starting to reap the benefits of years of research and development people are now saying almonds dont have actual milk in them!! I'm off to the vegan thread to complain.

Oh, by the way, where can I find that thread please?

[rusty_nail]

I have just been diagnosed with Kidney Disease and boy does that alter my Diet.
Low Sodium and Low Potassium for me from now on.
This is a chance to try out some different Recipes.
Actually looking forward to broadening my Diet.
Can still have a couple of Wines five days a week (The Doc won me with that LOL)Does that mean you will have to go on dialysis mate? I'm very sorry to hear.

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[TPC]

I have just been diagnosed with Kidney Disease and boy does that alter my Diet.
Low Sodium and Low Potassium for me from now on.
This is a chance to try out some different Recipes.
Actually looking forward to broadening my Diet.
Can still have a couple of Wines five days a week (The Doc won me with that LOL)

That sucks Bob, but good you can still enjoy a couple of glasses of wine.
Do you want to borrow my glass?

79264

[Bob]

Does that mean you will have to go on dialysis mate? I'm very sorry to hear.

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Thank you Nick
No Dialysis at present mate and if I look after my Diet and Lifestyle it should delay Dialysis.
I had no indication that I had Kidney Disease and it was picked up in a blood test.
I am a Type 2 Diabetic and that most likely contributed to this.

[Bob]

That sucks Bob, but good you can still enjoy a couple of glasses of wine.
Do you want to borrow my glass?

79264

Yes mate that looks bigger than mine LOL

[rusty_nail]

Thank you Nick
No Dialysis at present mate and if I look after my Diet and Lifestyle it should delay Dialysis.
I had no indication that I had Kidney Disease and it was picked up in a blood test.
I am a Type 2 Diabetic and that most likely contributed to this.Great news mate, hopefully you can avoid it but dialysis isn't the end of the world either. A good friend is a renal nurse and has noted our patient care renal system is second to none in the world.

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[jay see]

Saw a loin roast boneless pork nearly 2kg with a quick sale now $12.00. That's going on the spit for tomorrow night.

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[jay see]

Yummo
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/37.jpg

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[Winnie]

Crackling looks spot on Jay See!

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[jay see]

Crackling looks spot on Jay See!

Sent from my SM-G960F using TapatalkIt was mate, just like eating potato chips. All except the strip on the far side a bit rubbery.

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[MB]

Great to see & hear you back again Jay See mate [emoji106][emoji106]



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[MB]

‘Oven Baked Super Crispy Skin Buffalo Wings’
(McGoogle recipe found earlier worked a treat )

Scored nearly 3kg of full wings for under $7.00
Littlens kindly busted them up into three parts, raw wing tips kept for dog snacks tomorrow.
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/44.jpg
Paper towel off moisture on all the good bits and shake them through a placcy bag with ‘Baking Powder & Salt’ (careful not to use Baking Soda it said)
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/45.jpg
30 minutes bottom racks @ 120C to start getting the fat to drain.
(rotate trays half way)
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/46.jpg
45 minutes top racks @ 220C to crisp up.
(rotate trays half way)
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/47.jpg
Try to not make yourself too sick by mixing half the cupboard together at once, they taste and crunch great all by themselves found!
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/48.jpg




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[Winnie]

Wow Markie those look awesome! Do you reckon it'd work with chicken wings if buffalo wings are hard to come by?

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[MB]

Definitely worth a craic mate :-)


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[MB]

Warning, such a crap Kebab snack effort, moist supermarket wraps in foil stick like sh#t to a sandwich press blanket folks :-) !
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/57.jpg
Was reminiscing of ‘UTK’s’ breaky, lunch & dinner kebab’s once lived on for many weeks up in Brisbane work many moons ago.
Anyone else remember how truly good Uncle Tony’s Kebabs were especially good with their slimline tough roast chook like bags?


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[MB]

Aussie Aussie Aorta Oi Oi Oi.
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/63.jpg
Offal pastry snacks are patriotic :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/64.jpg




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[rusty_nail]

Aussie Aussie Aorta Oi Oi Oi.
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/63.jpg
Offal pastry snacks are patriotic :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/09/64.jpg




Sent from my iPhone using TapatalkWhere did ya find those bad boys mate

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[MB]

Apologies Rusty, was just a dead quiet tonight boredom joke good bloke. Didn’t mean to lead you gourmet astray. Simply a 4 & 20 freezer offal pie :-)


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[Softy]

Grew up in Melbourne on the old 4 & 20.. Must say i do not miss them at all. Probably the worst pies out there. :animierte-smil

Aldi party pies on the other hand. :thumbup:

[jay see]

The only way to cook fish.

Outside. http://www.nissanpatrol.com.au/forums/images/imported/2019/11/107.jpg

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[MB]

Safari Re-Baked Lamb Pita Pocket
http://www.nissanpatrol.com.au/forums/images/imported/2019/11/109.jpg
Yummmmo...a TD diesely delicious & toasty breaky :-)
http://www.nissanpatrol.com.au/forums/images/imported/2019/11/110.jpg


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[MB]

Hot Prawns will be delicious today :-(
http://www.nissanpatrol.com.au/forums/images/imported/2019/12/172.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2019/12/173.jpg


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[Winnie]

I've been trying out the ozpig smoker while in iso at home, had some pretty wicked meals lately!

Beef ribs
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/35.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2020/05/36.jpg

Pork butt
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/37.jpg

Tonight's lamb shoulder
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/38.jpg

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[PeeBee]

WOW, that looks great, and having the time to play around with it also is a winner as well.

[Winnie]

Going well so far, been on for nearly 4 hours and internal temp is at 63deg. Once it gets closer to 70deg I will wrap it in foil with butter and rosemary, then chuck it back in the oven until an internal temperature of 95deg when it will be rested until dinner time.
The smoker oven has been sitting at 110deg the whole time with a constant flow of ironbark and rosemary smoke.
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/39.jpg

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[Winnie]

Looks great!
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/40.jpg

Awaiting the judge's scores.
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/41.jpg

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[AB]

Got the Cobb out last night for a no kids special treat smoked rack of lamb, yummy!!

http://www.nissanpatrol.com.au/forums/images/imported/2020/05/88.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/89.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/90.jpg


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[MB]

Loving our new mobile mountain tucker trailer [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/139.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/140.jpg
Last weeks lunch prep:
Chicken & Sweetcorn Soups
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/141.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/142.jpg
This weeks lunch preps:
Ham & Veggie Soups
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/143.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/144.jpg
‘Ultimate’ - tool storage chest from Bunnings on special has been a winner, keeps all our clevers tucked away safely on wheels for moving the block wherever may be needed [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/145.jpg



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[Rossco]

Crickies Markie you certainly don't do things by halves, love it [emoji106][emoji106]

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[MB]

Cheers Wossco, coming to a roadside vendor gravel patch near you soon :-)


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[mudski]

Crickies Markie you certainly don't do things by halves, love it [emoji106][emoji106]

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Yeah Marks thinking is go hard or go home. Top stuff mate!


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[MB]

Cheers Mr Mark, cook hard and super hot or go home nearly, we’ve been coping some very well below zeros up here recently :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/05/151.jpg



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[jay see]

Decided to give bread a go in the pizza oven.

Started the fire at 12 today. Once that was going and doing its thing I started on the dough. I've never made bread from scratch, only in a bread maker. I chose a easy one that I found online for my first attempt.

I need to get rid of all the soot from inside the oven. It's been sitting around the 3-400 mark for about a 1 1/2 hours now and it's just about ready.

Next is to spread out the coals to heat the entire floor. By that stage the bread should be just about ready for the 2nd rise..

Will report back later on results.http://www.nissanpatrol.com.au/forums/images/imported/2020/06/115.jpg

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[MB]

4hrs later and I’m truly drooling jaysee brother, swear I can smell it from up yonder here, update please my friend [emoji106][emoji106]


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[jay see]

Well that went well.

Baked 6 in total have 2 left. One was finished before it had a chance to cool down, one went to the mother in law (she's the Baker in the family), two were consumed during dinner and 2 are in the freezer.

I'll tell you what tho.
It's a process. From getting the fire right, to timing the dough to be ready and having the oven clean and at the right temperature.

But for the first attempt it all worked out. Bread was crusty on the outside and light inside.

When I had to remove all the coals, I dropped them in my spit. Wrapped a kilo of little pork sausages individually to n foil and buried them in the coals for about 1/2 hour. My God they where better than the bread.

The only thing that I would do different is to utilise the oven more during the heating process.

So there you have it @MB[emoji506]http://www.nissanpatrol.com.au/forums/images/imported/2020/06/118.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/06/119.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/06/120.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/06/121.jpg

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[MB]

Sensational my Friend, LEGENDARY Bloke [emoji106][emoji106][emoji106][emoji106][emoji106]


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[Avo]

Yep,that look.awesome

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[jay see]

Out with the old and in with the new.

Maybe pizza tomorrow night.http://www.nissanpatrol.com.au/forums/images/imported/2020/07/56.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/07/57.jpg

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[MB]

Baby Q Smoked Memphis Beef Ribs
(Half arsed lazy style :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/07/81.jpg


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[MB]

http://www.nissanpatrol.com.au/forums/images/imported/2020/07/82.jpg


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[MB]

Full credit to ‘Jono’ :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/07/121.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/07/122.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/07/123.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/07/124.jpg



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[jay see]

Tonights dinner.
Marinated pork ribs, chicken breast and tomato salad with home made bread. Chicken breast is defrosting while I decide what to do with it.http://www.nissanpatrol.com.au/forums/images/imported/2020/08/50.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/08/51.jpg

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[Winnie]

Beef short ribs, been in the smoker since 8am, the smell is so bloody good!
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/52.jpg

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[jay see]

Nice mate.
That's one thing I wanna get or make one. I've got a 20l oil tin that I want to play around with. YouTube and Google will have to help me on this.

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[MB]

Bit of a cross-bred Greek Moussaka with Italian Lasagne stockpiling Sunday.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/58.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/59.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/60.jpg



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[MB]

Hauled a small few of these grain-fed 12v freezer Scottish Beauties home from Northern NSW work last month.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/65.jpg
The good stuff renders down much like butter finally :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/66.jpg


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[TPC]

That looks so good, want steak now.

[Cuppa]

Our camp oven is of the spun steel variety. It does a good job with most things, but pizza isn't one of them.

I'm wondering if anyone has used a pizza stone with one. Worthwhile or not?

Have never owned a pizza stone. Anything to look for/avoid if buying one?

Or perhaps an aluminium mesh pizza screen?

[PeeBee]

Cuppa, I spent a fair bit of time sorting out my pizza oven system, and happy to share a few learnings. 1) the pizza stone needs to be in the oven and heated thru, don't put a cold plate into a hot oven as it will crack., 2) don't remove the hot stone from the oven to get the pizza out, it will crack and break with the sudden temp difference, 3) let the stone cool down inside the oven, and then simply 'dry clean it - don't wash it in dishwater as the moisture permeates the stone and you will get bugs growing on the stone, 3) removing the pizza is going to be your challenge from a Bedooree style oven - putting a stiff tray between the pizza base and the pizza stone may work, however you are unlikely to get a crisp base as the base needs to be in contact with the stone. I did experiment with a teflon coated circular tray on top of the stone, however its didn't crisp up the base. 5) you may end up with soggy pizzas also as the moisture from the pizza needs to go 'somewhere as it evaporates - the bedooree style unit with the lid on - coals below and on top does not offer the venting you need.

I also bought a very large cast iron camp oven and cut a side door in it during my R&D process - this worked well, however it was very heavy and restricted the flexibility of a total camp cooking solution I was looking for. Unfortunately I found the spun pan configuration too difficult to get to work without the issues above. If you can get the pizza out of the oven from the top you are 90% there, however I would probably drill a number of vent holes towards the top of the bottom tub, under the lip of the top pan, to provide some positive venting, but high enough to not affect liquid levels in other dishes. Hope this helps.

Now, if you want the 'real deal' I have a very very keen price going on a complete Gwendolyn system - clearance price, well below cost - PM me if interested!

[Winnie]

A tent peg propped under the lid will help for ventilation without bastardising the oven too. Great for pork crackling and crisping up the spuds.

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[PeeBee]

A tent peg propped under the lid will help for ventilation without bastardising the oven too. Great for pork crackling and crisping up the spuds.

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Yep thats a better idea!

[Winnie]

Cranked up the smoker this morning, about to put in this piece of silverside to make some pastrami for work lunch sandwiches through the week.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/100.jpg

Then later on will throw on these lamb ribs for dinner. I've done plenty of pork ribs and beef ribs, but a few weeks ago pre-covid lockdown I tried some lamb ribs at my brother in laws place and was blown away!
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/101.jpg

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[MB]

That’ll be amazing by the sounds of it Chrisso, please do tell us more about the Pastrami methodology and rub used etc...
Very keen to learn that one pretty please mate!


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[Winnie]

It's something I've been wanting to try for a while, silverside is cheap meat and I had everything in the pantry so if it turns out a disaster it's cost me next to nothing.
This is the recipe I used for the rub, I reckon it'd be better with mustard seeds as well but I didn't have any.
https://dadwithapan.com/smoke-pastrami-using-corned-beef-packer/

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[Cuppa]

Thanks PeeBee,

Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.

I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.

I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.

As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!

Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?

[Winnie]

Thanks PeeBee,

Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.

I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.

I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.

As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!

Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?Experiment with it is my suggestion. Bear in mind you will be letting a lot of heat out and so should counter for that with more coals underneath. The heat should still radiate from the top enough.

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[PeeBee]

Thanks PeeBee,

Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.

I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.

I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.

As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!

Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?

Yeah, Gwendolyn is a heavy girl - 22kg from memory for the entire oven, but its compact, 330 x 330 x 250mm. You can't take bits out of the 'system ' unfortunately. I think the peg idea has merit. the open area generated by say a 4mm peg on one side of the lid is going to be more than the Gwendolyn, but it will work.

[Winnie]

The lamb ribs were great, unfortunately the rub wasn't quite spot on, will work on that next time.
The pastrami has just finished now, looks and smells great! Will slice it once it's cooled down.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/102.jpg

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[MB]

Perfect looking Bark, so looking forward to the Pastrami unveiling Mate [emoji106][emoji106]
May I suggest not leaving it out on the window sill cooling around your dodgey neck of the woods though :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/103.jpg



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[Winnie]

Great success! Tastes great, bit less pepper next time but I'm gonna be looking forward to lunch time every day this week.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/104.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/105.jpg

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[jay see]

That looks awesome Winnie well done.

You made beef jerky before? I think I'm going to give it a go next weekend.

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[Winnie]

Yeah I've done jerky plenty of times, never in the smoker but in the dehydrator. Just mix all the flavours you like in with a bit of Worcestershire and soy sauce with plenty of salt, can't go wrong really.
Vegemite is a huge winner too!

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[jay see]

Yeah I've done jerky plenty of times, never in the smoker but in the dehydrator. Just mix all the flavours you like in with a bit of Worcestershire and soy sauce with plenty of salt, can't go wrong really.
Vegemite is a huge winner too!

Sent from my SM-G986B using TapatalkGetting mixed messages from different people, what cut of meat have you used.

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[Winnie]

Lean beef, the leaner the better. Topside is perfect.

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[jay see]

Thanks. Hopefully I'll be able to report back next weekend with a successful result.

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[Winnie]

Bloody stoked with the pastrami, the intensity of the pepper has reduced heaps at refrigerated temp so is the perfect level now.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/115.jpg

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[Rossco]

Mmm YUM, good dollop of mustard I see very nice. .

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[Winnie]

Mmmm bloody oath, the good stuff! Nothing's better than a good sandwich I reckon.

[balwayne]

Great success! Tastes great, bit less pepper next time but I'm gonna be looking forward to lunch time every day this week.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/104.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/105.jpg

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Yummy! The inside looks tender and perfectly cooked.

[MB]

Can highly recommend throwing a Laughing Cow or two into your near midnight mushy sauce[emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/125.jpg
Helps take the nasty price edge off an Aussie favourite crumbed cutlet [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/126.jpg


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[Avo]

This happened last night,all from the farmhttp://www.nissanpatrol.com.au/forums/images/imported/2020/08/127.jpg

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[jay see]

1.6kg of meat sitting in the fridge marinading to be turned into beef jerky later tonight.http://www.nissanpatrol.com.au/forums/images/imported/2020/08/129.jpg

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[mudski]

It's something I've been wanting to try for a while, silverside is cheap meat and I had everything in the pantry so if it turns out a disaster it's cost me next to nothing.
This is the recipe I used for the rub, I reckon it'd be better with mustard seeds as well but I didn't have any.
https://dadwithapan.com/smoke-pastrami-using-corned-beef-packer/

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Corned silverside is one thing I flat out refuse to eat. Had it once, 25 odd years ago at her parents home when me and mrs mudski were courting, I nearly vomited from the saltyness of the meat. And here’s the misso’s old man shaking the salt shaker like he’s Peter feckin Allen with the Marakas until the meat has turned white.
Bad thing is, he still does this to this day! Surprised he’s still alive.


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[Plasnart]

Corned silverside is one thing I flat out refuse to eat. Had it once, 25 odd years ago at her parents home when me and mrs mudski were courting, I nearly vomited from the saltyness of the meat. And here’s the misso’s old man shaking the salt shaker like he’s Peter feckin Allen with the Marakas until the meat has turned white.
Bad thing is, he still does this to this day! Surprised he’s still alive.


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Haha funny as mate!!

I love the stuff but no peter allan shaking required! Just some mustard or tomato sauce and definately with mashed spuds :D

[PeeBee]

Corned silverside is one thing I flat out refuse to eat. Had it once, 25 odd years ago at her parents home when me and mrs mudski were courting, I nearly vomited from the saltyness of the meat. And here’s the misso’s old man shaking the salt shaker like he’s Peter feckin Allen with the Marakas until the meat has turned white.
Bad thing is, he still does this to this day! Surprised he’s still alive.


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Agree with you mark, this was a very family friendly cheap cut when i was growing up and a staple component, maybe 4 times a week! I can't eat the stuff today, think I would gag if I had to - but then again Rhubarb was off the menu for 40 yrs as that was the other staple, and I have come to enjoy it - don't think silverside and that white sauce is ever going to get down my throat ever again, regardless of how you dress it up.

[mudski]

My wife make the best apple and rhubarb pie. Love it.

[TPC]

Corned silverside is one thing I flat out refuse to eat. Had it once, 25 odd years ago at her parents home when me and mrs mudski were courting, I nearly vomited from the saltyness of the meat. And here’s the misso’s old man shaking the salt shaker like he’s Peter feckin Allen with the Marakas until the meat has turned white.
Bad thing is, he still does this to this day! Surprised he’s still alive.


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I love corned Silverside, great when freshly cooked and great cold in sandwiches with hot mustard for next few days.
I think you must have had a bad batch Mark.

[MB]

1.6kg of meat sitting in the fridge marinading to be turned into beef jerky later tonight.http://www.nissanpatrol.com.au/forums/images/imported/2020/08/129.jpg

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How’d your Beef Jerky come up jay see Mate? I know Winnie does a ripper Vegemite version that smashes any pre-packaged crud I’ve tried.


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[MB]

Possibly one of my favourite indoor cooking contraptions, the Cuisinart Soup Maker/Blender.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/130.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/131.jpg
Besides having to prep your ingredients it does all the rest with only one jug to clean.
Butter sears and stirs the Onions & Leek first then bubbling away the rest now [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/132.jpg



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[MB]

Smiles all around, just don’t tell the Littlens there’s vegetables in there :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/133.jpg


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[MB]

Horrible weekend weather to slow cook outside, dragged out the old indoor stew cooker for some Cloudy Apple Juice, Honey, Dijon Mustard Pork rack trials...fingers crossed in 6-8hrs on Low.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/134.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/135.jpg


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[TPC]

Horrible weekend weather to slow cook outside, dragged out the old indoor stew cooker for some Cloudy Apple Juice, Honey, Dijon Mustard Pork rack trials...fingers crossed in 6-8hrs on Low.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/134.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/135.jpg


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What time should I be there for dinner?

[MB]

Might be buggered by the time we both get back there mate :-( Have had to race down to work for a late incoming firewood delivery and unblocking of site drains, it has been pissing down here!


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[Winnie]

No cooking here tonight. Been a busy day assisting the tradesman we had working here today so we've organised the local RSL to deliver us some dinner later on.

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[jay see]

How’d your Beef Jerky come up jay see Mate? I know Winnie does a ripper Vegemite version that smashes any pre-packaged crud I’ve tried.


Sent from my iPhone using TapatalkPretty happy with it for a first attemp.
Did it in the oven as I don't have a dryer yet.
Came out pretty dark and some inconsistencies with my cutting, but taste good.

Sorry but Vegemite [emoji2961] never been able to eat it.http://www.nissanpatrol.com.au/forums/images/imported/2020/08/136.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/08/137.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2020/08/138.jpg

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[Winnie]

Looks good mate, I've never done it in the oven but same theory applies I suppose. How is the taste and texture?

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[jay see]

Horrible weekend weather to slow cook outside, dragged out the old indoor stew cooker for some Cloudy Apple Juice, Honey, Dijon Mustard Pork rack trials...fingers crossed in 6-8hrs on Low.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/134.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/135.jpg


Sent from my iPhone using TapatalkSimple roast beef tonight.

Red wine and herbs from my butcher. Slow cooked in the oven with whatever veggies I've got.

Ready in about an hour or so [emoji39]http://www.nissanpatrol.com.au/forums/images/imported/2020/08/139.jpg

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[jay see]

Looks good mate, I've never done it in the oven but same theory applies I suppose. How is the taste and texture?

Sent from my SM-G986B using TapatalkTaste, a little less salt and a bit more spice, but good enough for it not to last that long. Happy with the texture, just need to get the thickness more consistent.

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[rusty_nail]

Family day today. Tegz needed some me time so I spent the arvo cooking with my daughter.

She's 2 in September but loves to be involved. Just had her sat on the bench and she got the throw in the ingredients and had her own Woden spoon. We made pressure cooked lamb leg

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/140.jpg

With baked spuds

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/141.jpg

And some sausage rolls for lunches over the next few days and beyond.

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/142.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/143.jpg

Good productive day considering the horrid weather today

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[MB]

That’s the spirit Gents [emoji106][emoji106]


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[Winnie]

That lamb looks great mate but those spuds look epic!

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[rusty_nail]

That lamb looks great mate but those spuds look epic!

Sent from my SM-G986B using TapatalkThanks bud, and only done in an hour and a half in the pressure cooker. It was tender and juicy.

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[MB]

They’re certainly tender, just a tiny wee bit too acidic this recipe for my likings.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/145.jpg
Thinking maybe the ‘Pink Lady’ Apples could be swapped for another even sweeter variety out there.


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[MB]

Thanks bud, and only done in an hour and a half in the pressure cooker. It was tender and juicy.

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Keen to learn more Nic on these pressure cookers and models when time permits mate, another bloke at work raves about his one and what wonders it creates for his mob too[emoji106][emoji106]


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[Winnie]

Thanks bud, and only done in an hour and a half in the pressure cooker. It was tender and juicy.

Sent from my SM-G965F using TapatalkWe've got one too mate, it looks the same as yours.
Makes the very best ever stroganoff in 20 mins!

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[rusty_nail]

Keen to learn more Nic on these pressure cookers and models when time permits mate, another bloke at work raves about his one and what wonders it creates for his mob too[emoji106][emoji106]


Sent from my iPhone using TapatalkThe one we have is a philips hd2237. Wasn't cheap but wasn't too expensive. I haven't found anything I can't cook well in it yet, ive made cornbread, bolognaise, cooked brown rice in under 10 mins to perfection, not slow cooked cheap shit beef and it falls apart and melts in your mouth. Honestly the best kitchen implement we have ever invested in bar none. It replaces your frypan, slow cooker, oven and pots, means only one pot to clean after all the cooking is done. Honestly a fantastic bit of kit mate

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[MB]

I’m sold, makes real sense, faster/juicier, has to be a winner mates!


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[MB]

PeeBee Philstar mate, would it be feasible when out camping with my ‘Gwendolyn’ kit to mini vice grip around the edges of a spun steel lid atop of the big pot mate?



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[Plasnart]

PeeBee Philstar mate, would it be feasible when out camping with my ‘Gwendolyn’ kit to mini vice grip around the edges of a spun steel lid atop of the big pot mate?



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Oh shit, I see a can of baked beans in the fire here. Use Gwenny as per instructions Marko!! :D

[MB]

I’m serious Plassy, just needs a safety engineered venty hopefully x 12[emoji1696]
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/146.jpg


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[Winnie]

I am loving where this is going Mark!

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[MB]

Meant x 12 lockdown points (vicey gwips) and or other engineered means to squish down a tapered lid edge against the vertical pot walls if that makes nutter MB sense?


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[MB]

I am loving where this is going Mark!

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Imagine the World’s first (hopefully) outdoor/outback/out yonder pressure cooker [emoji106][emoji106]


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[Plasnart]

Imagine the World’s first (hopefully) outdoor/outback/out yonder pressure cooker [emoji106][emoji106]


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You'd need a full circumferal lid lip lock not 12 vice grips and a pressure relief valve, if Gwennys thin spun body could even handle the psi's that it wasn't engineered to withstand.

[PeeBee]

@MB, in a word, NO.

Its not a pressure vessel. The design of the pot is too thin, the construction profile wrong for a pressure vessel, like a Retort, the top edge of the pot is not restrained by the lid - vice grips are not an option, especially if you were to use enough to seal the lid, it needs a vent, which I appreciate you have shown, but this will end in tears and most likely an injury. The potential for a lethal pressure build-up is very real and will happen very quickly. I doubt the pot would rupture, more the weakest link which is the lid to pot interface, probably with hot under pressure steam and waster, fats oils, all serious burns. Additionally, as the moisture drops because you are venting the pot, the steam out become harder to see, another problem.

I think if you want to do this in the field, find something that is made for the duty, plus, you need a totally regulated fuel source such as gas, not hot coals or briquettes. The Gwendolyn is designed as a venting vessel deliberately to get rid of the moisture so the pizza solidifies. Inversely, it has minimal venting when using the pot to ensure there is hot air release, but more importantly to retain the moisture so the dish does not dry out.

Pressure cookers are totally different demon to deal with. Used with a solid fuel I would want a very thick pot with domed llid, significant locking tabs and a double pressure relief system for the steam.

[MB]

All I’m hearing here is negativity Plassy Mate!
If we can put a Man on Da Moon, Philstar can do this easily...somehow [emoji106][emoji106]



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[MB]

I take that back, typing too slow, Phil says NO :-(


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[PeeBee]

OK, charge on, I call it 'Population Control'. - just don't invite me to your final party!!

[MB]

Ouch :-)


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[MB]

Gotcha off the couch though hey :-)


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[PeeBee]

Yes ya bugger, I was watching the football, which I hate, and decided to see what the lunatics were up to on the forum, now I know!!!

Maybe turn you attention to sorting out your beast so its ready to start playing again. I reckon we should be free to play by November at a guess, when they open the tracks up - thats my guess.

[rusty_nail]

Yes ya bugger, I was watching the football, which I hate, and decided to see what the lunatics were up to on the forum, now I know!!!

Maybe turn you attention to sorting out your beast so its ready to start playing again. I reckon we should be free to play by November at a guess, when they open the tracks up - thats my guess.That thing is just a shed ornament these days right MB ? Lol

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[PeeBee]

That thing is just a shed ornament these days right MB ? Lol

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Low mileage, hasn't gone thru any fuel , especially above the tank split line, must be on one of those total care packages where you only service it based on kilometers, not time - ha ha, sorry @MB, have a great night ol' buddy!

[MB]

All good, loving the GQ grandpa spec these days, so simple, suits my brain wave patterns doc shown :-)


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[Winnie]

Great midweek cooking device.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/154.jpg

Apparently it is capable of sealing meat and frying veg but I can't seem to get it hot enough so still rely on old trusty.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/155.jpg

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[rusty_nail]

We have the same one, it's a beaut. Cannot fault anything that's come out if it yet

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[Winnie]

After mentioning it the other day I have had a hankering for beef stroganoff.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/156.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/157.jpg

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[Plasnart]

Bit of a cross-bred Greek Moussaka with Italian Lasagne stockpiling Sunday.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/58.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/59.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/60.jpg



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OK mate, I've gotta tell ya something. A few months ago I was staying at a mate's place for a couple of weeks for work. During that time I cooked Dolmio bolognese for the first time in years as I wanted a quick and easy fix. Usually I add all ingredients fresh to taste, not out of a jar. Anyway I was pleasantly surprised how good it tasted! So based on that little win, and then seeing your pics above of the Dolmio bechemel sauce, I've gone right, next lasagny I do I'll give that Dolmio bechemal a crack! You see I love my bechemel sauce but I make it from scratch but what the hell that Dolmio bolognese sauce was OK for a quick no-brainer!

Well inflate me sideways Marko, that white Dolmio shit is bloody ghastly!! Haha mate it's gag material!! Well imo anyway!!

Thanks for the hint but I'll pass next time! Cheers bloke!

Now to find an animal to give this crap to! :D

[MB]

Smother it in real cheese atop mate :-)


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[Plasnart]

Smother it in real cheese atop mate :-)


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Yeah did that as always. Not enough cheese in this country to make that great! Haha :D

[MB]

Fair enough, twas on 1/4 price special and a first time used too mate, we no complain so hard you sook :-)


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[Plasnart]

Fair enough, twas on 1/4 price special and a first time used too mate, we no complain so hard you sook :-)


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2 tblsp butter (or I use Nuttelex).
2 tlbsp plain flour.
600ml milk.
1 cup grated cheese.

Melt butter.

Add flour and stir for 3 minutes (this cooks the flour, ensuring there are no lumps).

Remove from heat.

Slowly add the milk, little by little, stirring all the time.

Once all milk is added, replace on gentle heat and add cheese.

Stir until thickened and smooth.

$2 max I reckon there mate. Give it a crack! :D

[MB]

Photographic evidence please Plassy Mate or it’s simply a copy and pastry :-)


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[Plasnart]

Photographic evidence please Plassy Mate or it’s simply a copy and pastry :-)


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That is a direct copy and paste from a book I bought as a young fella when I first left home and realised I couldn't cook shit. I bought a book called "What's for dinner dad?" by Damien Lovelock. A good cook book aimed at separated dads now trying to cook for their kids every second weekend.

He's dead now so I didn't credit the recipe in my previous post, otherwise I would have.

[MB]

It’s a ripper and Nuttelex is tops too I agree Brother [emoji106][emoji106]


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[MB]

‘Olive’ variant on special recently too goes alright Plassy Mate :-)
https://uploads.tapatalk-cdn.com/20200824/2411d95360e85325603297cda0c8833e.jpg


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[rusty_nail]

So I decided to give a whole chook a go in the trusty instant pot. Absolutely amazing. 25 minutes in the PK and 5 mins in a hot oven to crisp up, 30mins total cook time for an amazing moist roast chook. Winner!http://www.nissanpatrol.com.au/forums/images/imported/2020/08/159.jpg

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[Winnie]

How did you do the chook in the pot mate? That looks great!

I've ordered a half brisket to try in the smoker for the first time this weekend. [emoji857][emoji857][emoji857]

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[rusty_nail]

Follow the recipe mate!

https://natashaskitchen.com/instant-pot-whole-chicken/

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[jay see]

I've ordered a half brisket to try in the smoker for the first time this weekend. [emoji857][emoji857][emoji857]

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I did one a few weeks back, slow cooked in the oven it was good, your doing one in a smoker, it will be bloody delicious mate.

Don't think I'll be doing any cooking this weekend.

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[jay see]

So I decided to give a whole chook a go in the trusty instant pot. Absolutely amazing. 25 minutes in the PK and 5 mins in a hot oven to crisp up, 30mins total cook time for an amazing moist roast chook. Winner!http://www.nissanpatrol.com.au/forums/images/imported/2020/08/159.jpg

Sent from my SM-G965F using TapatalkWinner winner chicken dinner. Looks good.

We had a PK somewhere, never really used it. Don't even know if we still have it.

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[Winnie]

Can't go past the classics.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/169.jpg

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[rusty_nail]

Can't go past the classics.
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/169.jpg

Sent from my SM-G986B using TapatalkCurried sausage? Yunmo

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[Avo]

You guys are making me.thirsty

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[MB]

Some folks collect spoons on their outback adventures, I prefer to freezer up Scotch Cuts and defrost them via LPG, not Microwaveable this Bourke pre-lockdown grain fed goodness :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/196.jpg




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[MB]

Twice cooked an old bush mate recommended and I do now tend to agree, patience is a virtue :-)

Oil and basic seasoning on steaks...not plate told:
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/199.jpg
A good white hot scarring both sides, although the current Baby Q can’t seem to get too high unfortunately :-(

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/200.jpg

Patiently warm resting, not covered sweating for 30 odd minutes.

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/201.jpg

Sizzle plate to absolute max ready for next round.

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/202.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/203.jpg

Restart cooking to your desired pace :-)

http://www.nissanpatrol.com.au/forums/images/imported/2020/08/204.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/08/205.jpg





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[jay see]

That 2nd last pic mate. [emoji106]

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[MB]

Thrice cooked with Dolmio Cheese Saucy through our blenders is even betterer if you’re still awake Plassy Mate?

EDIT: :-)


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[threedogs]

This is a ripper cook book, last prit date is 1952.
Lots of old scool recipes, just like mum used to cook lol
Still have my brand new "Dream Pot" that i never use, just had to
have one as you do.
Im still waiting to use my no.3 Potjie I brought at Aldis a while back now
looks like it would be great for stews, amy one else buy one????

[MB]

100% West Australian Stale Bread Trial :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/2.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/3.jpg


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[MB]

Shallow fried first and then popped into the oven 200C for 20mins to finish off, maybe a tad overdone but we no complain :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/4.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/5.jpg


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[jay see]

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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[MB]

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.
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/14.jpg


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[Winnie]

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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[MB]

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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[jay see]

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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[Winnie]

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..

Sent from my CPH1979 using TapatalkPerfect 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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[jay see]

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.

Sent from my SM-G986B using TapatalkThanks 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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[Winnie]

Pork shoulder and corned beef for pastrami preparing for tomorrow's smoke sesh.
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/18.jpg

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[jack]

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

81936

[NissanGQ4.2]

Bought a new toy as it was on special at my local butchers :)

Chicken Minions done offset 2 coals on the Webber with some frozen packet veg and deb potato ( yes was been very slack I know )


81938

81937

81939

disregard those temps 2, 1st probe was in webber coming up 2 temp 2nd probe was not not active just floating in the breeze at that stage

[Winnie]

Looks great Todd... Except for the Deb [emoji2961]

Aaaand we are cooking!
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/20.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2020/09/21.jpg

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[Winnie]

Chucked in some of "Victoria's best gourmet sausage" from our local butcher. Brisket, beer, cheese and jalapeno. Yum!
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/22.jpg

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[Plasnart]

My first successful hand-made loaf :) House smells good!

81941

[MB]

Bought a new toy as it was on special at my local butchers :)

Chicken Minions done offset 2 coals on the Webber with some frozen packet veg and deb potato ( yes was been very slack I know )


81938

81937

81939

disregard those temps 2, 1st probe was in webber coming up 2 temp 2nd probe was not not active just floating in the breeze at that stage

Nice Work Toddstar Mate Welcome Aboard :-) !
Just remembered thanks years back finding on Youtubey an awesome “Snake” method of coals/beads around good old kettle barbecues like you’ve just scored [emoji106][emoji106]
Look it up when you get time as blokes/dudes in USA were doing seriously long and slow Brisket type kettle cooks via a Domino circular slow catching trail concept!


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[NissanGQ4.2]

Nice Work Toddstar Mate Welcome Aboard :-) !
Just remembered thanks years back finding on Youtubey an awesome “Snake” method of coals/beads around good old kettle barbecues like you’ve just scored [emoji106][emoji106]
Look it up when you get time as blokes/dudes in USA were doing seriously long and slow Brisket type kettle cooks via a Domino circular slow catching trail concept!


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Had the Webber for a while MB that was a freebee score, new toy is the Maverick XR-50 Remote BBQ and Smoker Thermometer so I can keep an eye on temps :)

[taslucas]

Chucked in some of "Victoria's best gourmet sausage" from our local butcher. Brisket, beer, cheese and jalapeno. Yum!
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/22.jpg

Sent from my SM-G986B using TapatalkWow they look tasty!

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[Plasnart]

My first successful hand-made loaf :) House smells good!

81941

Actually not as successful as first thought. A bit dense/solid once fully cooled down. Makes good solid toast though.

Maybe a bit of baking soda added to the mix might help fluff it up a bit? Any competent bakers out there with some words of wisdom?

[jay see]

Actually not as successful as first thought. A bit dense/solid once fully cooled down. Makes good solid toast though.

Maybe a bit of baking soda added to the mix might help fluff it up a bit? Any competent bakers out there with some words of wisdom?Sounds like my mother in laws bread.

Below is the recipe that I've used. Only difference is I did it in the Wood oven.

First time was nice and crunchy with a soft centre.

Sorry can't really give you and other tips.

https://www.taste.com.au/recipes/basic-white-bread/4f201725-a057-4c56-ab37-8146dd95567b

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[Plasnart]

Sounds like my mother in laws bread.

Below is the recipe that I've used. Only difference is I did it in the Wood oven.

First time was nice and crunchy with a soft centre.

Sorry can't really give you and other tips.

https://www.taste.com.au/recipes/basic-white-bread/4f201725-a057-4c56-ab37-8146dd95567b

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OK thanks JC yep basically the same but a couple of different methods there than the recipe I followed. Will give it a crack. Main one is I might leave it for 75 minutes to rise rather than the 60 I gave mine. Thanks mate.

[jay see]

OK thanks JC yep basically the same but a couple of different methods there than the recipe I followed. Will give it a crack. Main one is I might leave it for 75 minutes to rise rather than the 60 I gave mine. Thanks mate.Regarding the rising.

I sit a table cloth with a heavy blanket over the dough.

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[jay see]

Did you you use a tray of water to help with moisture. Can't remember if it was in this recipe or another.

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[Plasnart]

Did you you use a tray of water to help with moisture. Can't remember if it was in this recipe or another.

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No mate no water tray. Didnt see that in your suggested recipe either. Might be for something else?

[Plasnart]

Regarding the rising.

I sit a table cloth with a heavy blanket over the dough.

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Glad wrap no good? I sat mine in a warm spot covered with glad wrap. It rose up hugely.

[jay see]

No mate no water tray. Didnt see that in your suggested recipe either. Might be for something else?Nah, it was for bread. Think I saw it on a YouTube video.
Glad wrap no good? I sat mine in a warm spot covered with glad wrap. It rose up hugely.Yes for the first rise. Once it's shaped I keep it covered with the blanket for 20-30 minutes.

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[jay see]

Plasnart

I thought that recipe didn't look right.

This is the one that I use.

https://gatherforbread.com/easy-perfect-yeast-bread/

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[MB]

Finally ran out of beloved Bourke/Nyngan grain fed Scotch weekly pick me ups once were freezer hauled back & safely stored :-)
Must honestly say I am a little disappointed in our local Lockdown IGA for Zero bargains and everything at top dollar throughout our unfortunate much outer limits shared Mexican situation:-(
Double the price of a Bourkey Steak but going to hopefully enjoy it too as I had to utilise my iPhoney edge to tool flick over their cryovaccy cold cabinet to find a half decent fatty grain to hopefully melt down :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/63.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/64.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/65.jpg





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[MB]

Some prick just stole a Lobster off me, not happy Karen :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/66.jpg
Each to their own, Scotch butter for my personal weekly spoilt dollars better off suggested spent :-)


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[MB]

We brothers kindly received an Aussie Post cheer up Charlie pressie today each from the Grandparents in Sunny QLD:
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/79.jpg
I’m thinking they’re are truly taking the piss out of us Mexicans now as this shit is found made in Springvale :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/80.jpg



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[Plasnart]

We brothers kindly received an Aussie Post cheer up Charlie pressie today each from the Grandparents in Sunny QLD:
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/79.jpg
I’m thinking they’re are truly taking the piss out of us Mexicans now as this shit is found made in Springvale :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/80.jpg



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Yeah but that's more than 5km away from your allowed circulation space. They doing you an Aussie Spirit favour your own state cops/govt wont allow you. Send them a thank you card, thanks granny and grandpa!

[MB]

Whoops, meant “kids grandparents” they are taking the piss no doubt, paybacks to their own turds :-)


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[Plasnart]

Whoops, meant “kids grandparents” they are taking the piss no doubt, paybacks to their own turds :-)


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Haha I'd still say thanks grandies, have your laugh now. We may have Danny Andrews but you got Anny Pallochey. Let's call it a draw and move on! :D

[jay see]

Hopefully I'll get this smoking bad boy up and running for a meal next weekend.http://www.nissanpatrol.com.au/forums/images/imported/2020/09/84.jpg

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[jay see]

Simples tonight.
Porterhouse.http://www.nissanpatrol.com.au/forums/images/imported/2020/09/94.jpg

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[jay see]

And in the morning, I'm making waffles!!http://www.nissanpatrol.com.au/forums/images/imported/2020/09/97.jpg

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[MB]

2 tblsp butter (or I use Nuttelex).
2 tlbsp plain flour.
600ml milk.
1 cup grated cheese.

Melt butter.

Add flour and stir for 3 minutes (this cooks the flour, ensuring there are no lumps).

Remove from heat.

Slowly add the milk, little by little, stirring all the time.

Once all milk is added, replace on gentle heat and add cheese.

Stir until thickened and smooth.

$2 max I reckon there mate. Give it a crack! :D

Somewhat redeemed myself hopefully from the Dolmio Bechamel Debacle Plassy Mate :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/104.jpg
Will double check my mathematics for increased quantities as it came out a little bit doughy but do agree thanks it does taste much much betterer:-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/105.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/106.jpg



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[Plasnart]

Somewhat redeemed myself hopefully from the Dolmio Bechamel Debacle Plassy Mate :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/104.jpg
Will double check my mathematics for increased quantities as it came out a little bit doughy but do agree thanks it does taste much much betterer:-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/105.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/106.jpg



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Haha looks good mate! Hope you can taste the difference. :)

[MB]

Reckon we will for sure thanks mate[emoji106][emoji106]
Couldn’t be arsed layering all of the vegies in the trays this time so ended up nearly 6L of pot crammed bubbly goodness (1.5kg of pork/veal mince..3 onions..8 garlic cloves..punnet of sliced mushrooms..3 carrots..2.4kg crushed tomatoes..2 frozen little bags of spinach)
Seasoned the guts out of it too (rock salt..black pepper..bay leaves..mixed herbs..raw sugar..touch of chilli powder)
House is a Train Wreck NOW :-)

https://youtu.be/sY_Yf4zz-yo



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[rusty_nail]

Haha looks good mate! Hope you can taste the difference. :)That's an awesome basic bechamel sauce recipe but I generally use corn flour as it mixes slot easier.

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[Winnie]

Somewhat redeemed myself hopefully from the Dolmio Bechamel Debacle Plassy Mate :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/104.jpg
Will double check my mathematics for increased quantities as it came out a little bit doughy but do agree thanks it does taste much much betterer:-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/105.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/106.jpg



Sent from my iPhone using TapatalkHaha, watch this video. Thought of you MB and Plassy when I saw it.
https://youtu.be/30sXq6pA6Lo

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[MB]

PMSL, what a Legend :-)
He clearly knows his shit Chrisso, surely a Chef by Trade?
Never heard of the awesome dash of milk in the Ragout wicked trick, absolutely will try next Tucker Farkin session for sure [emoji106][emoji106]


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[Winnie]

PMSL, what a Legend :-)
He clearly knows his shit Chrisso, surely a Chef by Trade?
Never heard of the awesome dash of milk in the Ragout wicked trick, absolutely will try next Tucker Farkin session for sure [emoji106][emoji106]


Sent from my iPhone using TapatalkYes I've tried it and I'm a fan of it

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[MB]

Tis amazing how something so small & simple must obviously make such an excellent difference then mate [emoji106][emoji106]
Overheard a Hotel Chefy oneday mentioning he trickled a dash of OJ into happy customers scrambled eggs as his trick?
Must have some sort of Heston Blokes Scientific curdling reasons behind it?


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[MB]

Thank You Mr Utubey :-)
My Sunday BBQ Buttered Corn has just gone next level surprisingly for sure [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/115.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/116.jpg


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[NissanGQ4.2]

Southern Grain Beef Oyster Blade from my local butcher. Cooked up yesteday

No Rub... just a bit of salt and pepper.
Cooked on the home made 44 gallon drum made by someone...that i got for free. .. cooked between roughly the 250 and 300F mark.
Wrapped at 165F internal and taken too 206F then rested for an hour. About 7hr cook... give or take and lots of Jim Beam blacks.
Some lebbo bread.... lettuce, cheese, tomato, cucumber, avo, chillie.. some extra bourbon....

Loving having a decent thermometer now :)

82069

82068

82074

82071

82070

82073

82072

[jay see]

Impressive thermometer.

Anyone using those wireless ones, that don't cost more than the grill and meat together.

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[Winnie]

Impressive thermometer.

Anyone using those wireless ones, that don't cost more than the grill and meat together.

Sent from my CPH1979 using TapatalkYeah I bought the inkbird one from Bunnings for $80
It is not too bad, loses connection pretty often but reconnects easily enough.

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[NissanGQ4.2]

Impressive thermometer.

Anyone using those wireless ones, that don't cost more than the grill and meat together.

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Define Wireless?

The Maverick Quad Probe Wireless Meat Thermometer XR-50 the one I have in the pics is wired 2 the main unit that obviously main unit sits near where your cooking ( the first pic ), but has a Bluetooth receiver ( seen in the second pic ) this one I picked up for 115 bucks down from 135 bucks.... I seriously could not get a group buy any cheaper than what I paid hence why I grabbed it

[jay see]

Define Wireless?

The Maverick Quad Probe Wireless Meat Thermometer XR-50 the one I have in the pics is wired 2 the main unit that obviously main unit sits near where your cooking ( the first pic ), but has a Bluetooth receiver ( seen in the second pic ) this one I picked up for 115 bucks down from 135 bucks.... I seriously could not get a group buy any cheaper than what I paid hence why I grabbed itI was referring to a wireless probe with a receiver. Looking for something that just works without spending a heap.

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[NissanGQ4.2]

I was referring to a wireless probe with a receiver. Looking for something that just works without spending a heap.

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Mate can't say I have ever seen a wireless probe with a receiver. Only wired probe going to a main unit / display then a wireless ( bluetooth ) display u can put inside so you don't have 2 be outside at the bbq.... etc

[NissanGQ4.2]

I was referring to a wireless probe with a receiver. Looking for something that just works without spending a heap.

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Found 1....... not sure how good it is and ain't on the cheap side either

https://meater.com/?gclid=EAIaIQobChMIyOvD8KGB7AIVENvACh2d8gwHEAAYASA AEgJRr_D_BwE

[Winnie]

Yeha the meater gets very good wraps but I couldn't justify the outlay.

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[MB]

Never invite a Vampire into your house!
If accidentally mistaken, be sure to pan fry up some buttery four clove garlic drizzle goodness :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/125.jpg
They’ll fark off quick smart [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/126.jpg



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[Plasnart]

Never invite a Vampire into your house!
If accidentally mistaken, be sure to pan fry up some buttery four clove garlic drizzle goodness :-)
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/125.jpg
They’ll fark off quick smart [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2020/09/126.jpg



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Mate, you're gonna be safe from vampires, zombies, werewolves, drop bears, dogs, cats and everyday humans after that! Bloody love garlic bombs myself though!!

[MB]

A much younger MB days girlfriend’s neighbour (proper old school top wog) swore by Garlic!
Crazy bugger told yearly he’d hoof down a full raw bulb before winter and never been sick in his life he reckoned.
He admitted ‘Martina’ wouldn’t stay within Cooee of him for at least a week, maybe that was his grand plan ? :-)



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[Winnie]

A much younger MB days girlfriend’s neighbour (proper old school top wog) swore by Garlic!
Crazy bugger told yearly he’d hoof down a full raw bulb before winter and never been sick in his life he reckoned.
He admitted ‘Martina’ wouldn’t stay within Cooee of him for at least a week, maybe that was his grand plan ? :-)



Sent from my iPhone using TapatalkThrough winter I eat a raw clove of garlic every day. Was taught by an old witch doctor mate and I reckon it works for sure.
Just crush onto a spoon and do a quick chase with water.

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[jay see]

I'm new to this smoking this, but going to give it a go tomorrow.

Lump vs briquettes.

From what I've read briquettes are better for a longer slower cook and lump burns faster, hotter and a bit harder to control the heat.

The plan is to get a fire going in the smoker today to do a pre burn prior to the first cook. I'll get a small piece of brisket (in case I screw it up) from my butcher and some smoking chips. I read that some leave the chips in a bowl of wine instead of water??

Any wise tips from the slow smoking cookers out there..

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[Winnie]

I use wood chunks instead of chips, they last heaps longer. Soaking them in anything has no effect so is a waste of time I reckon.
I was using what beads but have changed to lump charcoal, the flavour is better and I find it easier to control and you don't use as much.

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[jay see]

...............

[NissanGQ4.2]

Mate, no expert here... same as you... just learning al this stuff. Lump VS Briquettes, hard call... depends really how you set it up. Briquettes are good 2 set up for a snake method, really low and slow. Brisket I believe is low and slow and the snake method would suit best for this.

I've been using lump mostly for my cooks but must say most of my cooks aren't really low and slow ... That Southern Grain Beef Oyster Blade I did in the drum in my post was a mix of lump and Briquettes I must say has been the slowest I have tried cooing anything, tried a Brisket once but wasn't low and slow enough. I've tries chips ( they where free ) in water but if I had 2 buy I'd try chunks instead.

Think is just comes down 2 experimenting on what you have, my home made drum was had 2 control the heat




I'm new to this smoking this, but going to give it a go tomorrow.

Lump vs briquettes.

From what I've read briquettes are better for a longer slower cook and lump burns faster, hotter and a bit harder to control the heat.

The plan is to get a fire going in the smoker today to do a pre burn prior to the first cook. I'll get a small piece of brisket (in case I screw it up) from my butcher and some smoking chips. I read that some leave the chips in a bowl of wine instead of water??

Any wise tips from the slow smoking cookers out there..

Sent from my CPH1979 using Tapatalk