Don't know if this thread is still alive. If so, what cut of beef is the Coles slow cook family roast? I assume it is rolled brisket or chuck? In this case I would assume that I would cool it up to 73c or above for slicing? I have dried a couple out.
Posts by Grant Grass Valley
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Merry Xmas all. I have already cooked the Tassy Beef Shorties ready for the day. Maybe add a few prawns and some buffalo wings - all good.
Hope everyone eats till they spew.
Catch y'all next year.
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I can't see a clown.
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I am interested on what self control youtube channels you guys use to slow down your drinking. I love offset, but my alcoholism gets much worse with long, slow, wood cooks.
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Mutton shoulder is good for low and slow.
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Is this on youtube?
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How the hell did you manage to wind up the old Patrol fast enough to get done for speeding??
Borrowed the missus car.
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I once went to Perth to pick up 3 webers I spotted on Gumtree.
Got 3 Webers for a total of $100.
However, it was a long weekend with double demerits. I lost 2 points and got fined something like $200. Ended up expensive second hand Webers.
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I have one of these. Very good.
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journalist ... facts ..... nah, shouldn't be in the same sentence.
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Hi
Welcome. What part of the country are you from?
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Welcome. Good to see another member from regional WA. I think the age a few people up there that dable in smoking.
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I use Banksia Cones for chicken all the time.
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No salty's around for your swim?
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Hi
If you ferment till dry, you can add a sweetner that will not ferment. I have done this with Ginger Beer. Then you can just put one teaspoon of sugar in the bottle to create the bubbles. It is difficult to tell how much sugar is left if you put it in the bottles when it is still sweet. That is why the bottles blow up.
You could try putting some sweet juice in, but you would have to experiment to know how much.
2 litre plastic bottles can help. They have a bit of give. However, if there is too much un-fermented sugar left in the fruit that goes into the bottle, when you take the lid off, you will still get a shower.
Commercially some kill off the fermentation process by killing the yeast. I think they sort of pasteurise it to stop the yeast fermenting any more.
I haven't home brewed for a long time. This brings it all back.
I have an old fridge in the shed with no motor in it. Everything used to go in there for a few weeks in case it blew up.
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Looks good to me.
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Fair suck of the sav.
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Cool. I can have another go on 7 August.
Nice stubby holder Waz.