Cooking and or baking.

Pre-dawn Kiddies Sunday favourites underway again. Forgot to take them out of the freezer last night so a quick rushed Apple juice defrost again:
http://www.nissanpatrol.com.au/forum...021/02/147.jpg
Absolutely love that new chunky foil you put us onto thanks again @Winnie Mate!
http://www.nissanpatrol.com.au/forum...021/02/148.jpg
I’ve pinched a bit of that Apple tree wood I set aside for you to test Chrisso, do you think I should remove the bark before starting the smoking process, thinking it might release some stinky sapwood resin maybe?
http://www.nissanpatrol.com.au/forum...021/02/149.jpg



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Quote:

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Originally Posted by MB

Pre-dawn Kiddies Sunday favourites underway again. Forgot to take them out of the freezer last night so a quick rushed Apple juice defrost again:
http://www.nissanpatrol.com.au/forum...021/02/147.jpg
Absolutely love that new chunky foil you put us onto thanks again @Winnie Mate!
http://www.nissanpatrol.com.au/forum...021/02/148.jpg
I’ve pinched a bit of that Apple tree wood I set aside for you to test Chrisso, do you think I should remove the bark before starting the smoking process, thinking it might release some stinky sapwood resin maybe?
http://www.nissanpatrol.com.au/forum...021/02/149.jpg



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Yeah definitely remove the bark and maybe give it 6 months to dry out as well.
Can't beat porkie ribs!

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Damn it, off to the IGA it is then thanks Mate [emoji106][emoji106]
They do feel pretty dry from sitting out in the wood shed but buggered if I can get the bark off anyways, it’s stuck on good and proper [emoji23]


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Yeah I have never experimented with it but apparently green wood has bad stuff in it and needs to be seasoned before smoking.

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I just got poisoned (stung) $5 for 100g all that our local supermarket had on the emergency shelf [emoji23]
http://www.nissanpatrol.com.au/forum...021/02/150.jpg
I’m telling you, there’s gotta be some easy weekend market money out there for anyone who could be bothered organic chipping & drying [emoji857][emoji23][emoji106][emoji106]


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Reckon I’ve nearly nailed the cooking times and temps in the old Hark now:

#30 minute warm bath in Apple Juice

#15 minute hot smoking fully exposed @150C

#3hr slow cook fully exposed @100C
(Basting with Apple juice from the steam bath below which catches pork drippings also every hour)

#Removed, added the sauce mix and fully wrapped in Winnie’s super thick foil tightly.

#3hr slow cook fully wrapped @ 100C top shelf.

#Removed, unwrapped and added more sauce before putting back in fully exposed again for a final 15 minutes @100C

http://www.nissanpatrol.com.au/forum...021/02/152.jpg

Sticky, but not over the top yanky style.

http://www.nissanpatrol.com.au/forum...021/02/153.jpg

Falling off the bone, Sunday Dunch [emoji736]

http://www.nissanpatrol.com.au/forum...021/02/154.jpg


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Yummmm

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Quote:

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Originally Posted by Winnie

Yeah I have never experimented with it but apparently green wood has bad stuff in it and needs to be seasoned before smoking.

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Been thinking about this today, and there are harmful agents in the timber, regardless of whether its wet or dry. The one that comes to mind is creosote. This is the stuff that builds up inside a chimney if you burn unseasoned but essentially dry wood. The issue is the heat generated by the fire. Under a normal dry wood combustion, the heat is sufficient to burn the creosote, but green or unseasoned does not burn as hot, so vaporises and is carried up the chimney where it cools and sticks to the flue. I set fire to my chimney one year after years of collecting my own firewood, then a mate got me a cubic meter of chep pallet 4 x 2's and the heat had the chimney burning like an afterbourner, but filled the entire house with smoke as well.

For the smoker though, seems the opinion at least in the US forums that green is fine - burns at lower temp, but then again the chips as i have also purchased for the camp ovens are always bone dry and bark free, regardless of the tree type - dunno, maybe its one of those cases of avoid to be sure?

Quote:

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Originally Posted by MB

Absolutely love that new chunky foil you put us onto thanks again @Winnie Mate!


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Sorry, but what is this super duper chucky foil that you speak of..

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Quote:

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Originally Posted by jay see

Sorry, but what is this super duper chucky foil that you speak of..

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It's sold at Bunnings in the BBQ section. $10 a roll but it is easily 3 times as thick as the standard kitchen variety alfoil. Great for wrapping meats, because of the strength of it, it's really hard to tear and leak all your precious juices out.
Great stuff.

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Quote:

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Originally Posted by Winnie

It's sold at Bunnings in the BBQ section. $10 a roll but it is easily 3 times as thick as the standard kitchen variety alfoil. Great for wrapping meats, because of the strength of it, it's really hard to tear and leak all your precious juices out.
Great stuff.

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Cheers mate..

Will have to pull my finger out and do some more smoking..

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This Top stuff John Mate, kindly advised to trial from Chrisso Legend [emoji106][emoji106]
http://www.nissanpatrol.com.au/forum...021/02/156.jpg
I swear one could make emergency carburettor gaskets out of it too and as Winnie did warn earlier here, it can be sharp for little fingers when wrapping/folding/unwrapping so please do be careful reiterating [emoji1696]


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Quote:

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Originally Posted by Winnie

It's sold at Bunnings in the BBQ section. $10 a roll but it is easily 3 times as thick as the standard kitchen variety alfoil. Great for wrapping meats, because of the strength of it, it's really hard to tear and leak all your precious juices out.
Great stuff.

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Haven’t financially crunched the numbers yet Chrisso Mate but already thinking only a single wrap ever needed from this great stuff will surely save coin from double/triple wrapping thin shit, then we squeeze racks tight and they leak again and have to wrap a third time [emoji23]


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Finally worked out why Tasmania’s ‘Thousand Dollar Track’ takes Youtubey’s 3 days to pass through instead of 6 hrs:
http://www.nissanpatrol.com.au/forum...021/03/100.jpg
Camera men/women keep snacking on bush treats along the way [emoji23]



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So where are all these Easter feasts.

Mrs wanted to meke Arancini (rice balls). Ready for a quick heat up tomorrow.http://www.nissanpatrol.com.au/forum...2021/04/31.jpghttp://www.nissanpatrol.com.au/forum...2021/04/32.jpg

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You’re a Dead Set Prick John Mate! [emoji23]
Absolutely my Favourite WOG Tucker Legend...ENJOY Brother [emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106]


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FWIW: My closest to lazy home made Arancini Balls are from ‘Peppers Paddock’ General Store ( Wattle Glen Beautiful Wogs ) [emoji39][emoji120][emoji106][emoji106]
A Famiglia old recipe of Pumpkin & Corn is very different to ever known before but truly Awesome [emoji2956] [emoji2956]



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Quote:

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Originally Posted by MB

You’re a Dead Set Prick John Mate!

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Sorry Mark mate not my doing. I was strictly on ball fryer duties..[emoji1787]

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Quote:

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Originally Posted by MB

Finally worked out why Tasmania’s ‘Thousand Dollar Track’ takes Youtubey’s 3 days to pass through instead of 6 hrs:
http://www.nissanpatrol.com.au/forum...021/03/100.jpg
Camera men/women keep snacking on bush treats along the way [emoji23]



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They don't taste that flash...bit of the devil or God sort of thing

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.............http://www.nissanpatrol.com.au/forum...2021/04/35.jpg

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It was spit time last night. There pumpkin, potato and garlic cup mushrooms in the alfoilhttp://www.nissanpatrol.com.au/forum...2021/04/36.jpg

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It's that kinda night.http://www.nissanpatrol.com.au/forum...021/05/119.jpg

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Update Please @jaysee John Mate [emoji120][emoji120]


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Not many pics this time, but I did try one in the camp oven for future trips. Came out a bit dark on the bottom. Wil see if I can make up some double decker raiser legs to get the bottom off the oven base and that way could possibly do 2 at a time.http://www.nissanpatrol.com.au/forum...021/05/127.jpghttp://www.nissanpatrol.com.au/forum...021/05/128.jpghttp://www.nissanpatrol.com.au/forum...021/05/129.jpghttp://www.nissanpatrol.com.au/forum...021/05/130.jpg

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Do me a favour please mate.

Tag me with @blwngu want to see if I receive anything.



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Quote:

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Originally Posted by jay see

Do me a favour please mate.

Tag me with @blwngu want to see if I receive anything.



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@blwngu


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Have you installed a Supercharger John mate or popped the GU donk?


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Quote:

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Originally Posted by MB

Have you installed a Supercharger John mate or popped the GU donk?


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Nah neither mate.

That's the username on tapper, but I still don't get a notification when someone tags me regardless of the name that's used.http://www.nissanpatrol.com.au/forum...021/05/131.jpg

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I slightly remember reading something from @AB on here years ago as Administrator he wasn’t receiving either, IIRC his inboxy thingo was chokers and needed cleaning out maybe?


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BTW: What was your thoughts Mate on the Pizza in the Dutchy test, any good?
Have never tried it myself but heard a stick or rock under the lid helps for releasing the steam and assisting crispyness? [emoji120]


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Quote:

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Originally Posted by MB

I slightly remember reading something from @AB on here years ago as Administrator he wasn’t receiving either, IIRC his inboxy thingo was chokers and needed cleaning out maybe?


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Don't know why, but I managed to change my tapper username to jay see. Tried doing it awhile ago and it won't allow it..

Quote:

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Originally Posted by MB

BTW: What was your thoughts Mate on the Pizza in the Dutchy test, any good?
Have never tried it myself but heard a stick or rock under the lid helps for releasing the steam and assisting crispyness? [emoji120]


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Needs some adjustments. Yes something under the lid would work well, or even having the lid sit to one side (will need to be careful of ash/coals falling in) Also need to reduce the amount of heat from the bottom. Less coals or a couple of logs under the base to prevent it burning.

Will try again on the next pizza run.

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Quote:

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Originally Posted by MB

I slightly remember reading something from @AB on here years ago as Administrator he wasn’t receiving either, IIRC his inboxy thingo was chokers and needed cleaning out maybe?


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Don't know how, but I managed to change my tapper username to jay see. Tried doing it awhile ago and it won't allow it.

Quote:

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Originally Posted by MB

BTW: What was your thoughts Mate on the Pizza in the Dutchy test, any good?
Have never tried it myself but heard a stick or rock under the lid helps for releasing the steam and assisting crispyness? [emoji120]


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Needs some adjustments. Yes something under the lid would work well, or even having the lid sit to one side (will need to be careful of ash/coals falling in) Also need to reduce the amount of heat from the bottom. Less coals or a couple of logs under the base to prevent it burning.

Will try again on the next pizza run.

Once it was out in the open air it did dry up a little, which it needed, taste was same as the others.

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Try putting the lid on the coals,put the pizza on that n just put the base over that....easier to get out n works a treat also

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Originally Posted by Avo

Try putting the lid on the coals,put the pizza on that n just put the base over that....easier to get out n works a treat also

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Had it in an aluminium pie tray spayed with oil, came out easy, but will keep that in the memory bank..[emoji106]

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http://www.nissanpatrol.com.au/forum.../2021/05/1.gif
http://www.nissanpatrol.com.au/forum...021/05/132.jpg


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Quote:

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Originally Posted by MB

http://www.nissanpatrol.com.au/forum.../2021/05/1.gif
http://www.nissanpatrol.com.au/forum...021/05/132.jpg


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Mmmmm pork ribs..... Almost as good as beef ribs but a fraction of the cost and so much easier to cook. They are my go to for a quick and cheap cook up every time.

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Away they go early[emoji1696][emoji106][emoji106]
http://www.nissanpatrol.com.au/forum...021/05/133.jpg

For anyone interested, I noticed the new model Coolabah Hark is back at Aldi Healesville for only $199, has a flash glass door too unlike my 10 year old model still going strong [emoji123] [emoji123]
http://www.nissanpatrol.com.au/forum...021/05/134.jpg


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Quote:

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Originally Posted by MB

Away they go early[emoji1696][emoji106][emoji106]
http://www.nissanpatrol.com.au/forum...021/05/133.jpg

For anyone interested, I noticed the new model Coolabah Hark is back at Aldi Healesville for only $199, has a flash glass door too unlike my 10 year old model still going strong [emoji123] [emoji123]
http://www.nissanpatrol.com.au/forum...021/05/134.jpg


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Thanks for the heads up Mark, have bought one. Will be hitting you up for recipe ideas now.

Nice work Tony Mate, hopefully you’ll love its simplicity too [emoji106][emoji106]
I can highly recommend tack welding on some nails for holding your ribs upright like in post #807 can also stab potatoes, chicken drumsticks on the nails too or lay a full slab of meat atop of the nail tips as well [emoji39][emoji736]


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Lockdown #5 here in Mexico, I’m taking full advantage of the ‘Intimate Partner’ visitation allowance this time around:

http://www.nissanpatrol.com.au/forum...021/05/163.jpg

She’s a Dry Aged Old Heifer (860g to be precise) and should keep me company for an hour or two [emoji39][emoji23]

http://www.nissanpatrol.com.au/forum...021/05/164.jpg

Lubed her up and protection on ready for some sexy hot sizzling time later tonight [emoji91][emoji736]


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