The Smoking Thread

WOW... looks amazing.

my wife just bought me an offset smoker 2 months ago. so far all i've been smoking is deboned chicken and deboned legs of lamb from woolies.
where do you guys get your meat from. I can't seam to get any descent/thick short ribs like you have here.
Thanks! Which area are you in?

A good butcher is worth their weight in gold!
 
Great stuff, thanks I'll try them out. website looks decent but I prefer dealing with my butcher face to face.
I can guarantee their quality is awesome! If you wanna call in the order ask for Jacques he cuts all my "smoking" cuts.

It might be worth popping in there at least once then and order thereafter.
 
Prepping for a massive smoke tomorrow. Have friends back in the country and wanna give them a proper treat, going to do pork belly, lamb rib, spatchcock chicken and lamb sausage.

Everything is busy chilling in their brine or rubs over night going to be a busy day but worth all the effort!
 
Prepping for a massive smoke tomorrow. Have friends back in the country and wanna give them a proper treat, going to do pork belly, lamb rib, spatchcock chicken and lamb sausage.

Everything is busy chilling in their brine or rubs over night going to be a busy day but worth all the effort!
Some pics please if you have the time.
 
So your post made me decide to get my "butt" into gear.

Boston butt on the menu tomorrow, it trimmed down to 2.3kg. Pulled pork tacos should be the outcome.

View attachment 1211050
Its about time!!! :) Looking great!

Just wrapped my pork belly and lamb rib.

Following this recipe for the pork belly


Here are some pics too - I spiced/rubbed/brined/vacuumed sealed etc

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Got the butt on at 8am. Big Green Egg lump charcoal for the heat, cherry wood chunks for smoke. Pit temp = 110-110 deg C. Target internal temp = 96 deg C.

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