I think you will find that you need a valuation. If it was a new and total manufactured unit that is easy enough. However you are pairing an old Silver Creek with a new build trailer. It might be possible to get a valuation from Silver Creek for replacement value plus a valuation from the trailer builder. There has to be documented proof of the pits worth and that is the problem, The trailer part, Not so much
Posts by Smokey
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Is it an itemized "Thing" ? You may need to negotiate what it is and what you want covered.
Ive insured odd ball things in the past and can recommend Alliance. Steer clear of budget insurers.
Not much help sorry -
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Looks fabulous Skuzy, Not too fatty and plenty of meat. The fried chicken looks good to. Spare ribs like that can be hard to find but when I see them I jump on them.
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This sounds like a great idea to make opportunities for future barbecue masters.
Whomever sanctions dont really matter. However the "Holy grail" is KCBS ,,,,, Deep down you know it
Looks like KCBS just woke up with a fugley they will have to chew an arm off to get away from but I'm sure they will be back.
WA is so strong with BBQ at the core, I wonder why you guys dont pass on the eastern states Hipsters type turnouts and invite KCBS to these "peoples" festivals that are more compact and there is more than one beer brand involved,,,, or wine or what ever.
While I was an ABBQA board member, I always thought town/community comps are the way to go. Not to profit one bloke. -
Congrats to the teams, I hope they had a better time than the paying punter.
This is not good at all.
Check out the top post and its replies.
https://www.facebook.com/SydneyBarbecueFestival/?fref=nf
KCBS no doubt will be getting a little antsy -
Hock or hind Extensor/Flexor, On the bone as a roast served on goey mash and heavy gravy. You can stick anything else
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I was gunna say into the garden but this is a much better use
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Wet curing is better for commercial process. Its much faster , More even cure penetration and a big vat can do a lot of bellies at one time.
Of course you can do it at home and the results are bacon however there is more water in wet brined bacon. That is $ for sale per kilo on the shop shelf.
You can sometimes see it as a white liquid that oozes when frying.
Its not bad, Just different.Ham? On the other hand is too thick to dry cure unless you go down the Parma / Prosciutto route and that takes a hell of a lot more care then a slab of belly. Therefore to make a simple ham at home it is better to wet cure with injecting and all that.
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My challenge ,, For later
Is the humble spud.
Must be cooked on a bbq, Any part of the spud.
Can have extra ingredients or meats involved but potato in any form must be the main star of the dish.
I'm Looking for potato excellence here.
I've left it quite open so put your thinking caps on -
This, I just lost my musical influence since a five year old
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Thanks SFF Members, I also didn't explain, I've done this before but what was "New" Was the brown rice stuffing. That was really all I was thinking about.
Here is what I did in a little more detail.
Boiled half a cup Brown rice in a salty chicken broth (Chicken soup salty) - Strain
Added some home made sage/chicken rub
Added a handful of black currents.I wanted it to somewhat "Set" when cooked so I added some continental wheat flour which is more course than your normal flour, A bit like fine polenta. I could have used polenta.
It set exactly what I was looking for, Not gummy like fine flour would have done.
Re voting for oneself, Ive done that before on another forum but only if I had two votes. Even then I lost interest in doing so as it became more about encouragement for me. I get more kick out of encouraging than winning.
Ill have a think about the next comp, It will be a challenge but not impossible
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All of the above,
One of the best steaks Ive had was cooked on a shit shovel out in the middle of know where, And it was fresh kill Brahman.
So Id add, Being close to nature makes food taste great. -
Id call a "Pro" someone that makes BBQ or cooking their living.
The rest of us are just at various places of a hobby.
I thought about starting an East coast BBQ School and becoming a "Pro" but that scares the hell out of me for fear of burning out what is to me a relaxing passion. -
I know how difficult it is to get Southern fried chicken on a bbq so Wazza got my vote for that.
And Muppets Piri piri got the other as the recipe is quite complex.
They all look delicious -
Would normally agree smokey, but 7 days ago this sheep was walking in the paddock, hence me not being too concerned, if you were to buy this off the shelf chances are it would not have been on the shelf yet. 5 of the those days in a coolroom at 1 degree, the rest in my waeco set to 1 degree. If I have to wait till monday then so be it, but as soon as I get the cure and spice onto it its into a vacuum bag.
If I had bought from a shop, could fully understand your concern.
No worries, Didn't realise you were talking about your lamb/mutton. I think I was talking out in general as there are a lot of eyes that read these things and go out and buy meat that is close to off from supermarkets and try to make uncooked cured goods.
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Always, when playing with dry cure smallgoods, Have everything in place. The flesh is the last thing you should worry about.
Its when jumping the gun things go arse up.
Everything,, And I mean Everything needs to be done like a boss.
Kill date to salt is important with pork.