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  Soapbox2627

  4 years ago

  nice work
  

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  beaglebasher

  4 years ago

  Good on ya FC. 

  I would love to be in that position of mucking around in the shed doing stuff you enjoy doing.

   And getting paid for it of course.

  Far Canal likes this post

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  Soapbox2627

  4 years ago

  700ml Smirnoff

  700ml Coconut liquor (I used Cocolada)

  1 can of condensed milk

  Mix all, keep cold and shake between shots

  best made and used the next day

  
  

  
  

  
  

  
  

  

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  Baloffski

  4 years ago

  Got on to the end of that diatribe, an thought my learned friends , have gone crazy, with gearbox oil..

  phewwww... 

  
  

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  Soapbox2627

  4 years ago

  Makes just over 1.5 litres, pour it back into the bottles after mixing, I pour the remaining bit back into the can and get all the condenced milk out and use that first, needs testing and all

  
  

  your 300ml is 10 shots, sounds like enough, yet, one shot each at a BBQ!

  but I am game
  

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  beaglebasher

  4 years ago

  Fukin  heathen !  Spoiling a good Guinness with vodka ?  Vanilla vodka at that !

  Now if you want a classy drink mix equal parts vodka and Baileys in a tall glass full of ice. 

  Its very easy to drink but so be careful !!!

  
  

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  Soapbox2627

  4 years ago

  Knocked off night shift, got home and suggested to the missus we go fishing for a couple hours, back in at 11:30

  5 Whiting

  2 Leather Jackets

  2 Flathead

  tea tonight

  
  

  
  

  

  

  

  WideglidingNZ, roadrunner14, Chester and 6 others like this post

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  Soapbox2627

  4 years ago

  Something simple, Baked French Eggs

  I may have to hand in my man card for this one

  
  

  I tried this tonight, the next time there will be bacon
  

  

  roadrunner14, steelo, Krash Kinkade and Neale like this post

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  Soapbox2627

  4 years ago

  Hear we go, a pork shoulder over some charcoal, briquets and a stick of nectarine, rub is a commercial brand "Boars night out", White lightning with double garlic, my go to rub (bought)

  
  

  

  Start

  robnicko and Krash Kinkade like this post

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  Baloffski

  4 years ago

  Soap, 

  You are surely a Dane and a Heathen Viking to boot, not to mention an excellent cookery body. thanks mate for food advice.

  
  

  Krash Kinkade likes this post

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  robnicko

  4 years ago

  Quoting Soapbox2627 on 11 Mar 2021 02:49 AM

  Hear we go, a pork shoulder over some charcoal, briquets and a stick of nectarine, rub is a commercial brand "Boars night out", White lightning with double garlic, my go to rub (bought)

  
  

  

  Start

  try some redgum wood in there as well.  I use a combination of charcoal & redgum - magic
  

  Krash Kinkade likes this post

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  Soapbox2627

  4 years ago

  A pork belly in the toaster oven at work
  

  double garlic and smokey paprika, and some Olli Bollens for dessert

  
  

  

  Going in

  

  carved

  

  Served

  

  Dessert

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  Soapbox2627

  4 years ago

  smoking some cheese

  a vintage cheddar, vintage red Leicester, an Australian Colby, a Brie, a double Brie and an Australian extra tasty

  
  

  

  selection

  PhoenixHD likes this post

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  Soapbox2627

  4 years ago

  here we are

  the lamb roast, smokey Paprika and double garlic white lightning rub

  potato, pumpkin, parsnip, carrot and onion with some D garlic and mild paprika

  the plate is all I can eat, actually, I struggled to eat it, finished it in around an hour

  the bark in the lamb was so crispy, I had some trouble getting it to cut clean

  done in my Weber kettle
  

  
  

  

  Lamb roast

  

  vegies assorted

  

  cut

  

  my meal

  Krash Kinkade likes this post

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  Soapbox2627

  4 years ago

  chucked in a small pork belly for tea, then as to not waste the heat threw on a couple lamb chops, a pork chop, 2 rib eyes and a porterhouse

  all come out not bad
  

  
  

  
  

  

  

  

  

  

  keith likes this post

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  Soapbox2627

  4 years ago

  Saturday night project, I may be half intoxicated after golf so it could be a hit or just pork

  
  

  

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  steelo

  4 years ago

  Don’t get too intoxicated MR s. 

  

  PhoenixHD likes this post

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  Soapbox2627

  4 years ago

  taken out at 170F, looked good at 140F, tried the crackle, not burnt, only like a bark, crackle is still load and easy chew, meat is amazing soft.

  
  

  

  

  keith and Ratbob like this post

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  paulybronco

  4 years ago

  Quoting Soapbox2627 on 08 May 2021 11:48 AM

  taken out at 170F, looked good at 140F, tried the crackle, not burnt, only like a bark, crackle is still load and easy chew, meat is amazing soft.

  
  

  

  

  Jesus Soapy that crackle looks like something from a Indian funeral fire!
  

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  Soapbox2627

  4 years ago

  it only looks burnt, not bad at all, the rub is thick and like a brisket bark