I'll see your lump charcoal and raise you a couple of pieces of redgum.
Bbq ribs from the pig i butchered on Tuesday for dinner tonight. Just tasted one and while a little tough from the old sow there's no denying the porky goodness.
They've been marinading in Honey Soy since Tuesday and got a sprinkle of Texas rub as they went on.
I'd love to have a real offset smoker, to be able to use logs as well. Such is not common here in our area, if I remember right Gator in the US is making some beautiful units. A gasser for the quick and easy meal (means @Smaug's spectacular Steaks!) also would be nice.
For now, it's our cheapo little grill and a Weber Smokey Mountain 22" with my favorite lump charcoal:
Not easy to get here at a good price, have to import that from my special dealer in Vienna and stockpile.
al_fakher.jpg
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@punkin said:
I'll see your lump charcoal and raise you a couple of pieces of redgum.
OK @punkin, chunks of wood will trump lump charcoal all day long. Moves you into another category without a doubt.
I now have 3 smokers, two that I built for competition and a pellet smoker for ease of use. I used to bash those who use pellet smokers but I have really come to love mine.
Big pot of stock boiling up now with homemade bacon bones, celery tops, onion and carrot and a lump of ginger. Some chilli oil, star anise peppercorns, caraway and szcechuan peppercorns complete the first couple of hours.
Later on i'll strain and add chopped fennel, carrots, celery, onions etc for a vegetable base and some baby pasta for filling us up.
Garlic and olive oil croutons in the oven i reckon should be a great topper.
Turkey shanks and vegies in red wine and caraway. Slow cooked in covered clay pot, served with crispy fried home made pancetta and home grown shitake mushrooms.
I had a Hoegaarden Wit and a Cellis White with Pierre Cellis at the GABF one year back in the eary 90s. Interesting conversation. We talked about using coriander in beer. Cool guy. The Cellis White was much better than the Hoegaarden Wit.
Comments
So @punkin, do you wear the giant white puffy hat when you prepare all of this food?
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No mate, home cook only. Not a pretentious foodie, just a guy who likes to eat beyond his budget so a bit of DIY'ing is necessary .
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StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
To me, the difference between an amateur and a pro is when I see someone using a charcoal chimney with LUMP charcoal instead of briquettes. NICE!
I'll see your lump charcoal and raise you a couple of pieces of redgum.
Bbq ribs from the pig i butchered on Tuesday for dinner tonight. Just tasted one and while a little tough from the old sow there's no denying the porky goodness.
They've been marinading in Honey Soy since Tuesday and got a sprinkle of Texas rub as they went on.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I'd love to have a real offset smoker, to be able to use logs as well. Such is not common here in our area, if I remember right Gator in the US is making some beautiful units. A gasser for the quick and easy meal (means @Smaug's spectacular Steaks!) also would be nice.
For now, it's our cheapo little grill and a Weber Smokey Mountain 22" with my favorite lump charcoal:
Not easy to get here at a good price, have to import that from my special dealer in Vienna and stockpile.
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
OK @punkin, chunks of wood will trump lump charcoal all day long. Moves you into another category without a doubt.
I now have 3 smokers, two that I built for competition and a pellet smoker for ease of use. I used to bash those who use pellet smokers but I have really come to love mine.
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
That looks good !!!
Yes, yes it does. What is the sauce?
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Only @Sunshine can tell.
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Rainy Day Soup.
Big pot of stock boiling up now with homemade bacon bones, celery tops, onion and carrot and a lump of ginger. Some chilli oil, star anise peppercorns, caraway and szcechuan peppercorns complete the first couple of hours.
Later on i'll strain and add chopped fennel, carrots, celery, onions etc for a vegetable base and some baby pasta for filling us up. Garlic and olive oil croutons in the oven i reckon should be a great topper.
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I think that wants some Shaoxing
What kind of animal was that?
Turkey shanks and vegies in red wine and caraway. Slow cooked in covered clay pot, served with crispy fried home made pancetta and home grown shitake mushrooms.
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Made single serve lasagnes last night. It really is winter food week here and minus 3 C atm this morning to match.
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StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
That one died for a good cause. Are they DryBags?
No mate, just fibrous salami casings. 100mm i think.
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Typical Austrian, this is what happens if you go to a Gasthaus!
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Haven't you got that on tap?
And some more Austrian Gasthaus!
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I think my wheat beer is better than the hoegarden. I was trying to show of my Podkin. :))
It's in the oven atm about to be followed by a pork loin roast.
It doesn't count if you buy it Michael. 8-X
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I had a Hoegaarden Wit and a Cellis White with Pierre Cellis at the GABF one year back in the eary 90s. Interesting conversation. We talked about using coriander in beer. Cool guy. The Cellis White was much better than the Hoegaarden Wit.
I'm more like I am now than I was before.
must not look at this thread when hungry
must not look at this thread when hungry
must not look at this thread when hungry