Here you go Mr Winnie & AB, it's a ripper recipe and Lancashire does rock I agree as a baste Makka :-) ! http://www.nissanpatrol.com.au/forum...016/06/234.jpg
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Here you go Mr Winnie & AB, it's a ripper recipe and Lancashire does rock I agree as a baste Makka :-) ! http://www.nissanpatrol.com.au/forum...016/06/234.jpg
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Did ya pull it or just roast it?Quote:
Originally Posted by MB
Looks good out of the hark..
I've got a bit of belly in the freezer.. planning on making bacon..
But I need to find some bloody lump char..
Only place down here who stocked it was masters.. untill they went bad..
Now we can't get it .
Did it taste as good as it looked?
We just finished a nice butterfly lamb with roast pumpkin and sweet potato
YUM looks awsome markie ☺
Got the old bloke round to shell some mussels and smoked them for him, he loves his sea food and misses the green lipped mussels from home.
He certainly enjoyed these.
Attachment 67710
Hi Macca,Quote:
Originally Posted by macca
Now you've got me salivating, love smoked mussels. I've got one of those smokers but never thought of smoking them myself.
Can you tell me the details of how to smoke them please. I don't want to go through the trial and error stage and ruin them.
Cheers mate.
Once you have some mussels! these were a kilo of live blue mussels from SA. Get an old expert to shuck them LOL.Quote:
Originally Posted by Apollofish
Set up smoker as you normally do but not much fuel as there is not a lot to cook compared to a whole fish or chicken, I have the bottom of 4 beer cans and fill to the top of the "dome".
Sprinkle your saw dust over the base as usual. A light sprinkle of salt is all that is done to season the mussel, these were really sweet so doesnt need sugar.
Light it up then when finished eat straight from the smoker as dad is. Of course a Carlton Draft in a NP.com cooler is optional (as in the pic).
Enjoy
Thanks macca,
My smoking attempts have been spectacularly unsuccessful so I haven't used the smoker for about 10 years. Well it's coming out of hibernation as soon as I get some mussels.
Good to see your dad enjoying them, he's looking pretty satisfied.
My brother is a smoking expert, he says most use too much saw dust. We would have used 2 + good pinches spread evenly over the whole smoker, that's why I use 4 "burners" so it all makes smoke.Quote:
Originally Posted by Apollofish
some nice thin strips of AB would be nice smoked Id think..Quote:
Originally Posted by Apollofish
That's cannibalism you sick c@$#Quote:
Originally Posted by threedogs
Yeah it is when I re read it,Quote:
Originally Posted by Winnie
lets say "abalone" to clear the air ,,,,,,My bad ,,,,,again lol
Thanks for clearing that up John, yes I must try that as well.Quote:
Originally Posted by threedogs
trust you to ask thatQuote:
Originally Posted by bigguwesty
try smoking a corned silverside,just soak it in water for an hour to rinse it...then whack it in the smoker...soaked this one then marinated it in homemade marmalade jam over night..then evrey hour while being baked and smoked...6 hrs.. @MB
Ripper idea, thanks Avo, looks great :-)!Quote:
Originally Posted by Avo
Food of the Gods?Quote:
Originally Posted by threedogs
Made some Focaccia the other day, might go well with the smoked Corned Silverside Avo.
Really tempted to buy one of these for my collection.
Can see it now a hearty stew brewing slowing as you
stare at the campfire,, drool l
http://www.ebay.com.au/itm/221944893...MakeTrack=true
Bit pricey http://www.ebay.com.au/itm/New-Oztra...3D221944893198
Any one used a PIG for cooking ????
Just spied an interesting recipe from the "Swamp people" TV show.
He wrapped a pre-seasoned chook in some silver foil.
Then after starting some heat beads placed I dunno lets say 10 in the bottom
of a large coffee tin with a coat hanger for a handle ,,,,,similar to an oil style billy
After you place the chook into the tin you hang it up and wait, not sure if it needed turning.
End result was a juicy chook, they called it a "Swinging Chicken" might be worth a go,
Ill certainly be sourcing a large tin suitable, Big paint tin without the top lip would be ideal I think.
pre burn any paint off the tin,first though,,,,,lol
Had some thin sausages from our local butcher who makes his own, we have been buying from him for nearly 30 years.
They were leftover from a BBQ and only bought thin ones for convenience, with the left overs we cooked them (from raw) in the smoker to see what they were like.
WOW I had no idea that an ordinary sausage could taste so good cooked that way, fantastic.
Worth a try definitely.
Gave a bottle of Chili Sauce to a friend and told him to be careful, as it may be hot. He tried about a two cent piece size of sauce, he reckon he had a bit of ring sting the next day. Told him that he might need to dilute it down with some shop bought dead horse to tone it down a bit. I had about four times the amount and it gave me a bit of a tickle the next day.
Baked a whole meal loaf of bread to day. Used a Kilogram of flour and it turned out well. Makes good toast all so.
One of AVO's top idea's ;-)
Our young vermin contractor has been dropping off socks full as a thank you.
It's harkin away now, we'll see how it comes out soon ;-) http://www.nissanpatrol.com.au/forum...2016/10/32.jpg
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We did an awesome roast pork in the weber q last night. My best yet. I think it turned out so good because it was so big, the skin sat right near the hot lid and made some epic crackling.
http://www.nissanpatrol.com.au/forum...2016/10/33.jpg
Cheers AVO, twice as gooood ;-)
http://www.nissanpatrol.com.au/forum...2016/10/35.jpg
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You go alright for someone the wrong side of the border hey...look good mateyQuote:
Originally Posted by MB
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Cheers Chef, twas spot on taste wise, thankyou! Kids rumbled & snatched at the smell so was definitely a good idea!!Quote:
Originally Posted by Avo
I`m thinking of doing a marinated chook with Thyme and Black Peppercorn stuffing on the rotisserie of the BBQ tomorrow. I`ll bung on some of those BBQ briquettes and crank up the gas for 10 minutes to light them up, then turn off the gas and close the hood / lid to start roasting. Those BBQ Briquettes saves on the gas while cooking and is a lot easier to light those things up too with the gas.Quote:
Originally Posted by Winnie
Saw a show on TV a couple of weeks back and a bird made Ricotta Cheese and made it look easy, but only stated what quantity you needed in cream and milk, so I made some Ricotta Cheese on Thursday for some thing to do. Never made cheese before in my life and don`t know how Ricotta suppose to taste, as I never had it before. It tastes okay of what I made though. A quick look on the internet and I found that a thermometer was needed for the correct temperature of 200 fahrenheit, plus cheese cloth. I had none of these and the pot was on the stove on low heat, so I thought a couple of new Chux will do for straining. I looked again on the net and found another site with a recipe for Ricotta and says bring milk and cream to a simmer. I knew what that is I thought and then turned off the heat, then add lemon or vinegar to help curdle the mix. I used the only lemon I had and remembered that I made a double batch, as I had 600ml of cream and 4 litres of milk, so I combined both lemon and vinegar. Bob`s your uncle, if you have an uncle Bob and the cheese was done, waiting to be strained and cooled. GF made Corn and Ricotta fritters for to nights dinner and I`m sure the cheese tasted better with a bit of age, unless the cooking of it improved the taste.
http://www.nissanpatrol.com.au/forum...2016/11/41.jpghttp://www.nissanpatrol.com.au/forum...2016/11/42.jpg
With @Ben-e-boy. It sucks to be anyone else but us at the moment
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You bastards! Now I'm effin starving hungry,looks bloody delicious and hours 'til evening feed! :(Quote:
Originally Posted by gaddy
Ditto :-( !
Made Choko Relish to day. Only a small batch, as I`ve never made it before, but have made tomato relish before though.
Nice work BR, looks great mate :-) !
Tastes pretty good too MB. Just waiting for a bit more aging to see if it improves it. Picked another 5 Chokos to day and thought I could`ve doubled the batch lol. Arghh well, another recipe of some sort for the Chokos might be coming soon. Choko sauce maybe, if I puree the mix. I`ll have to start collecting jars, as I had to scrounge these ones for the relish as it was.
Sounds good mate!
In regards 'jars' I think 'Reject Shop' and or some of those '$2' shops have em. I bought big glass sauce bottles with the flip lid on em for homemade dead horse years ago from 'RS' I think.
Kmart has a few bargains like that too MB. Was going to go there some time to buy a few and I`ll have a look at RS as well. I used old scotch bottles last time I made tom sauce and still have 8 bottles of it left. Scrounged up a few old Nescafe coffee jars to jar up some tomato relish that the gf made up to day. Gave them a good wash and in to the oven at 160 degrees for ten minutes to help sterilize them. I haven`t done a tom relish for 10 years or so and that lot was used in curries, stews, casseroles and even used it for a sauce on the pizza bases when the gf had a fade on them. She thought it was better than the actual pizza sauce she use to use. I have half a kilo of chilis in the freezer, that I still have to find a use for yet and thought of using them as a pest deterrent spray to be used in the garden. It`ll be like pepper spray. I have thought of chili chutney, but I`m the only one who`ll eat it and I have enough chili sauce too. Don`t want to throw them out, as it`ll be a waste and there`s not many people out there that uses them.
BR:-) We need to build a community mate! @Kimbo grows em, you good man pickle em, and I'll do my best picking lead out of our protein for smokey BBQ :-)
Sounds like a good idea MB and pickling the chili`s be one way of dealing with them. I`ve found a couple of chili chutney recipes on the web net and thought they be a goer and a chili marinade would go well with the protein of yours. I cooked up a chook a few nights back and used a tin of corned beef, bread crumbs, herbs from the garden and home made tom sauce to make a stuffing with. Best stuffing I`ve made ever and couldn`t stop cutting the cheese. I put butter underneath the skin like a TV cooking show suggested and I hadn`t noticed any different to the moistness of the meat like they stated. I know the skin didn`t brown up and crisp like it usually does. Next time, I might use garlic butter under the skin, as I like Chicken Kiev and it might be silly enough to work. Here`s a thought, use garlic butter in the stuffing to make a whole chook into a Chicken Kiev.