Shallow fried first and then popped into the oven 200C for 20mins to finish off, maybe a tad overdone but we no complain :-)
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Shallow fried first and then popped into the oven 200C for 20mins to finish off, maybe a tad overdone but we no complain :-)
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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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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
MB (2nd September 2020)
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.
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Last edited by MB; 2nd September 2020 at 05:53 AM.
jay see (2nd September 2020)
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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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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taslucas (3rd September 2020)
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.
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Thanks 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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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
MB (4th September 2020)
Pork shoulder and corned beef for pastrami preparing for tomorrow's smoke sesh.
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No cooking tonight, early Fathers Day delivery from one of the kids in lockdown.
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Cheers
Jack
2024 Isuzu MUX
Formerly 2012 Simpson 50th Anniversary Edition.
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