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Pastrami
So after reading heaps of threads on here about pastrami.. the final straw was @troutman Reuben thread This is the first pastrami ive ever smoked so i took the cheaters way out and went and bought some corned silverside from the grocery store, rubbed with coarse pepper, garlic, crushed mustard... -
Australia day lamb shoulder
Well today 26th Jan is a national public holiday in the land of OZ, we celebrate Australia day which is the landing of the first British fleet in 1788 and the birth of our great nation. The nations tradition is to eat lamb, here is one of the older commercials that get put into circulation... -
Sunday brisky!
Usually my better half isnt a fan of brisket at all and never has been.. Well, the last brisket (my best yet) completely blew her away and I could see in her face that she had one of those "Oh my goodness" moments. She came through the door yesterday with 2 pieces of brisket and asked me to do... -
Sunday brisket!
Evening all. Another sunday rolls around and time for brisket! My local grocery store stocks just point ends so i usually just grab those. Cooked this one on the stick burner at 280ish Simple coarse pepper and salt 60:40 ratio and cooked over aussie redgum. Didn't wrap at all and the bark was... -
Stack mod
Just wanted to thank @motocrash for some advice on modding the stack height, lowering it to grate level Went and got a length of firesafe heating duct from the aircon guys at the jobsite im currently on (ahh beer, the currency of tradesmen) Cut it down so that when inserted into the Stack, it...- natej
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- Replies: 5
- Forum: Charcoal Smokers
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Brisket point end on the stick burner
Hi all, brand spanking new stickburner for christmas from the in laws and it hasn' really had a chance to cool down thanks to a week off work :cool: Brisky point end today rubbed with just a light Dust of SPOG cooking at around 275, it seems like thats where the pit likes to run so why fight it... -
Look at what was waiting for me at the In-laws!
Christmas morning we arrived at the in-laws place and across the room waiting for me is this beauty!! My first stick burner, i was so excited that i may have shed a tear or 2 haha.. I CANNOT wait to fire her up!- natej
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- Replies: 15
- Forum: Blowing Smoke Around the Smoker.
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Lamb leg
Evening all Sunday afternoon rolled around and time for some Lamb! Grabbed a leg from the grocery store for $4.50 per lb Rubbed up with some SPOG, rosemary & thyme and smoked at 250 over mesquite for a couple hours till it reached an internal temp of 145 and rested for 20mins. Mesquite is a... -
Chuck & point end
Hey all, Sunday has bought around some beautiful weather its 83F and sunshine as far as the eye can see!! The better half wanted pulled beef and i wanted some brisky.. why not both? Went and got a whole chuck weighing in at 19lbs and cut it into 3rds, froze 2 portions and one for the smoke... -
UDS Marylands
Sunday rolled around and chicken is on the menu. Picked up some marylands on special for a dollar a piece and decided to make some chopped bok bok for nachos! We take the skin off in our house because we try to be somewhat health conscious plus i like how the smoke penetrates the meat better... -
Family tradition.. eggplant!
So christmas is approaching and being from a Sicilian family, we have a tradition of making a dish called melanzane sottolio which is eggplant preserved in olive oil. It has been passed down through the women in our family for generations and last year, my wife (married 2 years now) was shown...- natej
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- Replies: 24
- Forum: Canning & Storage
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Tuesday brisky
Today is a public holiday in Victoria, Australia.. usually i work public holidays ( ahh the beauty of working for yourself) but i decided to take a much needed day off.. fished a brisky out of the freezer a few days ago and rubbed her up last night with SPOG paprika and a good dosage of Oakridge... -
First post on the new format.. brisket
Hi everyone.. After playing around on the new format for a while, at first i didnt like the change but im warming too it.. i love the community here and ive grown to embrace the new layout Havent posted anything in quite a while so i thought id share some pics of a couple brisky point ends i... -
Top round smoke w Qview
Evening all, After spending most of the day pickling and preserving (kraut, fermented beetroot and some pickled & canned garlic). we thought some smoked top round for sunday dinner would be a great idea! (We call it topside in the land of OZ) Rub down with some SPOG paprika and a little chilli... -
Beef shorties w Qview
Trying my hand at beef short ribs lately.. this is the 2nd time ive ever done them, first time i wrapped them with a beef broth braise and this time round i left them naked the whole cook I sliced them pre smoke to get bark on all sides plus shorten the cook time a little and boy were these... -
Accident at work & surgery
Removing tile adhesive in prep for grout, a box cutter blade snapped and flung up into my eye.. it lacerated my cornea and iris, unknown if the natural lense has been affected at this stage Got rushed in an ambulance to surgery attempting to save the vision in the right eye.. managed to suck...- natej
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- Replies: 14
- Forum: Blowing Smoke Around the Smoker.
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Beef cheek
Strolling through the meat section (as you do) they had some lovely looking beef cheeks on display with the offal.. havent done these in a while and thought why not! Smoked at 220 - 240 unwrapped the whole way with just a simple SPOG paprika and kashiri chilli rub Smoked to 203 and sliced for... -
Lamb shoulder
We love us some lamb! In terms of pulled meat its my favourite.. i absolutely love the buttery gaminess of lamb Grabbed a 5lb shoulder for $4/lb and put some tassy oak smoke onto her Didnt feel like firing up the big drum so just decided to go indirect setup with briqs on the kettle bbq... -
Moist meat surface vs dry
I was just curious as to the general concensus on keeping the surface of the meat moist being smoked regarding smoke absorbtion Ive read that dry meat absorbs more smoke however ive also read that moist meat absorbs more smoke Which side of the fence do you all sit on?- natej
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- Replies: 11
- Forum: General Discussion
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First sirloin smoke
Local supermarket had sirloin roasts on sale and i decided to pick one up.. having never smoked one before i jumped straight onto this wonderful place and searched sirloin Rubbed down with salt n pepper, cumin, paprika and a good pinch of cayanne pepper In our house, we usually pefer a more...
