Cooking and or baking.

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Originally Posted by threedogs

some nice thin strips of AB would be nice smoked Id think..

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That's cannibalism you sick c@$#

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Originally Posted by Winnie

That's cannibalism you sick c@$#

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Yeah it is when I re read it,
lets say "abalone" to clear the air ,,,,,,My bad ,,,,,again lol

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Originally Posted by threedogs

Yeah it is when I re read it,
lets say "abalone" to clear the air ,,,,,,My bad ,,,,,again lol

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Thanks for clearing that up John, yes I must try that as well.

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Originally Posted by bigguwesty

Did ya pull it or just roast it?
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 .

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trust you to ask that

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

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Originally Posted by Avo

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

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Ripper idea, thanks Avo, looks great :-)!

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Originally Posted by threedogs

some nice thin strips of AB would be nice smoked Id think..

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Food of the Gods?

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