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other type of fun

other type of fun

Soapbox2627
5 years ago

in my spare time, I like to slave over a hot BBQ, this is fun to me
3 hours smoking

4 hours wrapped

2 hours out of the heat, resting wrapped in blankets before cutting

take another hour to light the fire to heat up the BBQ, can be a long day but worth every minute

bloodog
5 years ago

Soap that looks incredible
can I ask, it looks well cooked on the inside, then rare for 10mm then well cooked on the out side how dose this work

imoo6170
5 years ago

Quoting bloodog on 20 Aug 2018 09:31 PM
Soap that looks incredible
can I ask, it looks well cooked on the inside, then rare for 10mm then well cooked on the out side how dose this work

Great question - I thought I was seeing things when I looked that the pictures !!

Soapbox2627
5 years ago

Quoting bloodog on 20 Aug 2018 09:31 PM
Soap that looks incredible
can I ask, it looks well cooked on the inside, then rare for 10mm then well cooked on the out side how dose this work

Quoting imoo6170 on 21 Aug 2018 12:45 AM
Great question - I thought I was seeing things when I looked that the pictures !!

Cooking "low and slow" is said to be key in the development of a smoke ring. This methodology, often cooking at temperatures under 225 degrees F for long periods of time, allows smoke to penetrate the meat and react with the myoglobin before the temperature causes a reaction with it causing it to darken.

couple sausages from two weeks ago, they also get a red ring

Beef

6 honey sausages and 8 garlic and herbs

paulybronco
5 years ago

Your going to get a invite to my island with skills like that, in fact once you switch to xxxx we may even call you a QLDER!

bloodog
5 years ago

Quoting bloodog on 20 Aug 2018 09:31 PM
Soap that looks incredible
can I ask, it looks well cooked on the inside, then rare for 10mm then well cooked on the out side how dose this work

Quoting imoo6170 on 21 Aug 2018 12:45 AM
Great question - I thought I was seeing things when I looked that the pictures !!

Quoting Soapbox2627 on 21 Aug 2018 01:33 AM
Cooking "low and slow" is said to be key in the development of a smoke ring. This methodology, often cooking at temperatures under 225 degrees F for long periods of time, allows smoke to penetrate the meat and react with the myoglobin before the temperature causes a reaction with it causing it to darken.

couple sausages from two weeks ago, they also get a red ring

Beef

6 honey sausages and 8 garlic and herbs

good answer soap
Im getting one this is awesome thanks heaps
myoglobin word of the day

Aunty X
5 years ago

What was the final internal temp of the meat? I get mine to about 205. Ribs look awesome. Great smoke rings on all meat.
I use a combination of pecan and hickory on my beef. Pecan for fish. Smoked swordfish is my preferred fish, but i'm willing to try other suggestions.

dyna13
5 years ago

Quoting Soapbox2627 on 20 Aug 2018 03:00 PM
in my spare time, I like to slave over a hot BBQ, this is fun to me
3 hours smoking

4 hours wrapped

2 hours out of the heat, resting wrapped in blankets before cutting

take another hour to light the fire to heat up the BBQ, can be a long day but worth every minute

hell ya on my way round

bloodog
5 years ago

Quoting paulybronco on 21 Aug 2018 01:58 AM
Your going to get a invite to my island with skills like that, in fact once you switch to xxxx we may even call you a QLDER!

Tried that 4x one day ..... well we filled a glass with half water and beer but not to our liking thanks
maybe you have a lot of rain fall into your glass

See you NT
5 years ago

I Love cooking up a feast in the Weber!

Snake set up for cooking ‘low and slow’ in the Weber.

Beef ribs.

Leg of lamb and Atomic Buffalo Turds. (Google it!) Forgot to take a finished pic.

Slow smoked Chuck roast.

Home made Pastrami from corned beef.

Not very good pics, but you get the idea.

Soapbox2627
5 years ago

I have never used one (thermometer) looks cooked, must be
I have asked questions and read smoking forums, they use a lot of "times" but referance temp

Pauly, I was born in Queensland

Sparra
5 years ago

Quoting Soapbox2627 on 20 Aug 2018 03:00 PM
in my spare time, I like to slave over a hot BBQ, this is fun to me
3 hours smoking

4 hours wrapped

2 hours out of the heat, resting wrapped in blankets before cutting

take another hour to light the fire to heat up the BBQ, can be a long day but worth every minute

2 hours resting out of the heat at the end,how do you re-heat it when it's time to eat?

See you NT
5 years ago

Quoting Soapbox2627 on 20 Aug 2018 03:00 PM
in my spare time, I like to slave over a hot BBQ, this is fun to me
3 hours smoking

4 hours wrapped

2 hours out of the heat, resting wrapped in blankets before cutting

take another hour to light the fire to heat up the BBQ, can be a long day but worth every minute

Quoting Sparra on 21 Aug 2018 08:23 PM
2 hours resting out of the heat at the end,how do you re-heat it when it's time to eat?

If you wrap it in foil, then towels and chuck it in an esky, it will stay warm for hours.

See you NT
5 years ago

Quoting Soapbox2627 on 21 Aug 2018 01:31 PMedited: 21 Aug 2018 01:32 PM
I have never used one (thermometer) looks cooked, must be
I have asked questions and read smoking forums, they use a lot of "times" but referance temp

Pauly, I was born in Queensland

The thermometers are definitely worth it, takes out all the guesswork. People say they don’t need them, but better to get it guaranteed perfect I reckon. All the bbq gurus use them. Must be for a reason, and I’m not afraid to admit I’ve gone too early/late on cooks before and haven’t got the results I desired.

Soapbox2627
5 years ago

Quoting Soapbox2627 on 20 Aug 2018 03:00 PM
in my spare time, I like to slave over a hot BBQ, this is fun to me
3 hours smoking

4 hours wrapped

2 hours out of the heat, resting wrapped in blankets before cutting

take another hour to light the fire to heat up the BBQ, can be a long day but worth every minute

Quoting Sparra on 21 Aug 2018 08:23 PM
2 hours resting out of the heat at the end,how do you re-heat it when it's time to eat?

Quoting See you NT on 22 Aug 2018 10:21 AM
If you wrap it in foil, then towels and chuck it in an esky, it will stay warm for hours.

that is what I do, I leave it in the foil and I use towels,

I have hinted to the daughter that fathers day is fast approaching, a digital thermometer with dual probes would be good
there is a couple ports in my smoker for them to enter

Soapbox2627
5 years ago

Some chook and some pork

dyna13
5 years ago

Quoting Soapbox2627 on 27 Aug 2018 07:54 AM
Some chook and some pork

Stop it Soapbox your killing me and the misses ( drooling )

bloodog
5 years ago

Quoting Soapbox2627 on 27 Aug 2018 07:54 AM
Some chook and some pork

Quoting dyna13 on 27 Aug 2018 08:04 AM
Stop it Soapbox your killing me and the misses ( drooling )

+1

See you NT
5 years ago

Quoting Soapbox2627 on 27 Aug 2018 07:54 AM
Some chook and some pork

Only one problem with that. You shouldn’t be tainting good whiskey with coke!

paulybronco
5 years ago

Quoting Soapbox2627 on 27 Aug 2018 07:54 AM
Some chook and some pork

Quoting See you NT on 27 Aug 2018 08:38 AM
Only one problem with that. You shouldn’t be tainting good whiskey with coke!

Ooops got him there....

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