D'oh ! Forgot again !!
Y'all knows them rools.
D'oh ! Forgot again !!
Y'all knows them rools.
The little one was jalapenos and bacon as a trial. That was good.
Cracking start to the month guys some really good looking cooks there. Dont peak to early we have Easter and Anzac day this month.
Just decided I would make some Andouille. Last time I smoked it, I had bad issues with the casing. Never happened before. Hoping it was old, bad hog casing. But just to hedge my bets I did some in cellulose casings too. The natural casing need to air dry about 2 hours, (you use what you got) not sure it will help in the cellulose casing, but cant hurt. Supposed to smoke 3 hours at 150°, then raise temperature to 170°. I cant get that low on the Pro, I can get to about 175° with some fiddling, so will probably just try that and pull at 140° to 150°, and hope it get some smoke on it.
Probably will not get more then an hour in the smoke for the small ones. Hoping the natural casings can go at least 2.
Great result with those ribs.
Great result in the footy as well!👍🤣
Bradobeero. It’s definitely worth the effort on an offset. My favourite flavour profile comes off cooking on a live fire.
NT Lad i'll agree with 50% of what you said. I'll let you choose which half that is
Square-cut lamb shoulder on the WSM on the weekend. 2.6Kg cut 'lightly dusted' with BBQ Mafia Lamb rub. Went on at 12:45 pm with a few chunks of Applewood and a firebox full of charcoal. Took off after 3 hours, boated and covered with 2/3 of a bottle of red, some onions, garlic, rosemary and lemon chunks. Used all the liquid and garlic from the boat to make a gravy. It was the first time I've ever made gravy and it worked out very nice! Can't believe I've not done that before!.
A little tough on the one end, but the majority of the Steak was very tender and very flavorful. Better then the Omaha or the Piedmontese Beef. 12 minutes at 600°. Pulled at 127°.
Only the 1 pic sorry but we tried a pulled pork in the camp oven last weekend and it was sensational.
recipe can be found here.
Some lamb ribs
advice on temps and time please, I have some going in the GMG on Sunday. They look amazing by the way! Wazza I know you'll have some info...
advice on temps and time please, I have some going in the GMG on Sunday. They look amazing by the way! Wazza I know you'll have some info...
Who dobbed me in??
110C, depending on size I'd say around 3 hours, I'd definitely be checking them from 2.5 hours though. Big mutton ribs could be 4 hours. They will look after themselves, no need to wrap or fiddle with them, a very forgiving cook where you just need to watch for doneness and pull at desired texture.
Some people spritz, I don't bother.
EDIT:
I just looked at RiffRaff ribs again, looks like that cook was nailed. Firm enough to slice, but looks like it will pull of the bone nicely, they look great.
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