What are you cooking - May
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Gumb -
April 28, 2022 at 5:32 PM -
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Very meaty belly is an understatement!
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An experiment with hot and fast, 125C. Apple chunks and lump charcoal. Dry brined in salt, pepper and smokey joes honey hog.
Second pic is 2 hours in, foil boat instead of wrapping.
Sauced at 6pm, knew it was a bit less than ideal but we were hungry. Ate at 630, meat texture was about the same as a pork belly so still very enjoyable.
Not sure it's the ideal way to cook them but I saw it on the youtubes and wanted to try. It certainly picked up a lot of smoke.
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Coles brisket....nah. Stick with a decent butcher or there will be none left.
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Gumb only wanted a small piece and didn’t want to pay the $60 dollars for a 2kg bit at the butchers after spending $103 in there on 3 t bones, 1 piece of fillet an a kg of sausages!
Some of us have to live on budgets with a mortgage and 3 kids in private schools and all enrolled in multiple sports!!
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Some of us have to live on budgets with a mortgage and 3 kids in private schools and all enrolled in multiple sports!!
Been there, done that and know how it feels. But a good butcher isn't always a lot more expensive. I worry about them going the same way as hardware stores.
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Smoking trout from last weekends trip.
In brine for 24 hr then smoked in the offset - iron ark and some apple wood.
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Gumb
June 6, 2022 at 10:24 PM Closed the thread. -
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