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  • Soapbox2627
    Soapbox2627
    2 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
    bloodog
    2 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
    imoo6170
    2 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
    Soapbox2627
    2 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
    paulybronco
    2 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
    bloodog
    2 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
    Aunty X
    2 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
    dyna13
    2 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
    bloodog
    2 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
    See you NT
    2 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
    Soapbox2627
    2 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
    Sparra
    2 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
    See you NT
    2 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
    See you NT
    2 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
    Soapbox2627
    2 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
    Soapbox2627
    2 years ago
    Some chook and some pork


  • dyna13
    dyna13
    2 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
    bloodog
    2 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
    See you NT
    2 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
    paulybronco
    2 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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