Justin

It was good fun at this at the last weekend. Two days of judging and meeting up with Wade again was a surprise and a delight. Had a good time.

Good effort. Well done

Do not believe smoke level would be different as long as there is space for air flow but temp could be higher on lower depending on set up. I use a smokefire and at low temps it is not much difference across two zones do not worth worrying about

I often think things taste better the next day but it maybe psychosomatic 

I will like to join in for this. I would arrange but not convinced enough interest? I am already arranging a beer and bbq event for 16/17 sept at Willomere camp site where used to have the spring tailgate. I have some of my brewing colleagues going who ao like to bbq. We are hoping to have a mini beer festival with good food

Choices are yours. All sounds good. Depends what you want to achieve. Maybe smoke for a while then put it in the crockpot as per normal

I shrink wrap smoked cheese abd leave it for at least 2 weeks in fridge usually even longer. That gets rid of bitterness

1980s food. Lol

On 7/6/2023 at 2:46 PM, valve90210 said:

True that, still got my bargain kettle and it's still going strong! the ash catcher is rusted away but I'm going to make a blanking plate for it and she'll be fine again! lol. 

I hope there will be a national smoking weekend again, was always a highlight of my year!! 

I agree but no one taking that on. I tried regional to be but it did not come off. 

Thanks mate. Got the chicken stand with the cast iron grills from website cast iron grills.com or something like that 

I tend do indirect first then sear after if grilling. Reverse sear

Nice. I did 8 min skirt steak as a Matambre on Sunday and was nice and even better as left overs. Very nice with some hot chilli sauce too. Overnight marinade 

On 5/19/2023 at 11:54 PM, negolien said:

Sup All,

Had to take a nap after finishing them lol. I work nights usually drink when I cook and we're not supposed to bbq here so you'll see a lot of midnight cooks from me.

The close to 6 lbs of ribs came out almost perfect after about 8 hours. That stall was pretty nasty. I put down almost 3/4th cup of the wagyu tallow on the paper then put the ribs  meat side down on the tallow then meat side down when they went back on the grill just like pork ribs. I ran em till 205 just because I had a good probe spot and figured if they weren't done I could not put em back in... 

I am pretty happy with them. I used regular safeway signature select briquettes and apple and cherry chunks in the hopper. I forget to put wood in the hopper with the briquettes so smoke rings not crazy strong. I probably could have pulled them at 198 but I didn't wanna try judging doneness by probing thru paper for feel of butter so I just let em ride to 205. Pics are from my phone so not the best sorry lol. Rub was spg over regular Frenches mustard with a thin layer of Lanes seasoning spellbound rub. Meat was fabulous straight melt in your mouth and very very moist Sorry but I couldn't bring myself to video squeezing all the juice out of em /snicker lol.

 

Impressive

On 5/15/2023 at 10:40 PM, negolien said:

 

Exactly. Alternative to pulled pork

On 5/8/2023 at 12:57 PM, BryceRodriguez said:

Hey @sotv, don't use forum for adverstise purpose or to prompt your article

No need for that please

Roasted Pork Tortas with guacamole.

Weber recipe

Peruvian slow cooked pork shoulder.

Weber recipe

I have done it using pork shoulder. Butterflied and the restring to hold it all together. Delicious. 

I have done it using pork shoulder. Butterflied and the restring to hold it all together. Delicious. Weber recipe.

Porchetta

I use a WSM with smoke fire which makes temp control simpler to manage.

I will chat with Steve about setting up the national 

Mine is still as it was but I use smoke fire with water bowl but I line it with foil so it is easier to clean

Still enjoying smoked salmon I did in December.