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  Soapbox2627

  5 years ago

  vegan option??

  they can come watch us eat, or not, there is there option

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  See you NT

  5 years ago

  Quoting Soapbox2627 on 27 Aug 2018 09:48 AM

  vegan option??

  they can come watch us eat, or not, there is there option

  Ha! You could remove the cream cheese, cheddar, bacon, and chorizo from the ABTs and just cook the jelapeno, but it just defeats the purpose really.......

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  Soapbox2627

  5 years ago

  I found this guy on you tube Malcolm Reed  burnt ends
  

  I'm off to the butcher tomorrow, may do it Friday

  
  

  is web site
  

  
  

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  Krash Kinkade

  5 years ago

  Quoting Soapbox2627 on 27 Aug 2018 07:54 AM

  Some chook and some pork
  

  
  
  

  

  

  

  Soap, I have to say that pork with crackling.... look's perfect!

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  brucefxdl

  5 years ago

  Quoting Soapbox2627 on 29 Aug 2018 02:42 PM

  I found this guy on you tube Malcolm Reed  burnt ends
  

  I'm off to the butcher tomorrow, may do it Friday

  
  

  is web site
  

  
  

  the results looked amazing soapie......looked like old mate enjoys the fruits of his labor as well.

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  Soapbox2627

  5 years ago

  a pork shoulder (bone out)

  this is cut bad enough that the butcher has to wrap it with the mesh

  
  

  but taste good

  
  
  

  

  

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  Vic

  5 years ago

  Sitting here drinking a coopers Soapy and that pork looks bloody lovely.

  Feeling a bit peckish now!

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  Soapbox2627

  5 years ago

  when one can just not decide

  
  
  

  

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  Ratbob

  5 years ago

  Can anyone tell me why veggies and vegans want me to put fakin chicken legs, sausages and bacon rashers on the bbq. They gotta be full of artificial stuff to make them look like meat and double duh, why do they want something that mimics dead animal flesh?  I just don’t get it. 

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  Soapbox2627

  5 years ago

  most don't get it Ratbob, thats why we eat meat and don't care if they don't

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  Soapbox2627

  5 years ago

  nice cook while doing some chores around the house, I also done a garlic metwurst but I have not unwrapped it yet (cant eat no more)
  

  
  

  Beef sausages, 4 just honey, the rest half mild and half medium rubs
  

  
  
  

  a nice piece of Sirloin
  

  
  
  

  

  

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  Sparra

  5 years ago

  How long were your snags cooked??
  

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  Soapbox2627

  5 years ago

  125F, 1 hour in the smoke then an hour just charcoal

  
  

  Yes, red ring is a reaction from the smoke chemicals and the meat
  

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  Aunty X

  5 years ago

  Here's a thought. When the temp gets to roughly 90, smoke some cheese. It's actually really nice if you smoke your own.
  

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  Soapbox2627

  5 years ago

  The Garlic Metwurst was one of those "fresh" ones, soft and just made

  couple hours in the smoker and rendered down to be a couple weeks older, and obviously smokier

  come out different to what I was expecting but is quite good

  
  

  OK it does look like a turd but it aint
  

  
  
  

  

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  Baloffski

  5 years ago

  Looks better than the rolls got from the old Adelaide market. You got some good eating there soapmet.Bloody nice.

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  paulybronco

  5 years ago

  Quoting Soapbox2627 on 30 Sep 2018 03:59 AMedited: 30 Sep 2018 04:01 AM

  The Garlic Metwurst was one of those "fresh" ones, soft and just made

  couple hours in the smoker and rendered down to be a couple weeks older, and obviously smokier

  come out different to what I was expecting but is quite good

  
  

  OK it does look like a turd but it aint
  

  
  
  

  

  Looks shit.....LOL

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  mickle

  5 years ago

  Quoting Sparra on 28 Sep 2018 10:12 PM

  How long were your snags cooked??
  

  3 days by the Look.

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  Soapbox2627

  5 years ago

  Quoting Sparra on 28 Sep 2018 10:12 PM

  How long were your snags cooked??
  

  Quoting mickle on 01 Oct 2018 06:25 AM

  3 days by the Look.

  they were 3 days cooked as I ate the last ones today

  they were from Jerrys in Dublin, a little disapointed in they were light on in filling hence the more than normal wrinkle effect, it is normally a great butcher

  will be doing a pork loin next days off

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  Soapbox2627

  5 years ago

  Pork Loin, 2 hours apple wood, 3 hours then 2 hours wrapped, still hot when cut to serve

  
  

  for something different, smoked cashews, salt, pepper, garlic powder and a sprinkle of chili powder

  
  

  the pork were excellent
  

  cashews are way better than I expected, they have gone down as the snack with a couple scotchs