The Smoking Thread

Snyper564 said:
If you want some inspiration and guidance here are some channels




Click to expand...
Thanks I'll have a look. I have watched BBQ Pit Boys in the past, almost a living meme channel at this point but I appreciate the laid back attitude towards smoking meat.

Their older videos are crazy because of the lack of editing and cuts. They happily showed the chopping of every onion start to finish for example.
 
ninjaman509 said:
Thanks I'll have a look. I have watched BBQ Pit Boys in the past, almost a living meme channel at this point but I appreciate the laid back attitude towards smoking meat.

Their older videos are crazy because of the lack of editing and cuts. They happily showed the chopping of every onion start to finish for example.
Click to expand...
if you wanna kick up your skills a bit try your hand at pastrami



and bacon

 
Is anybody still smoking or are you all too busy smoking to post? :)

I caught some mackerel recently, butterflied and oak smoked them on the Weber. Ate some, turned the rest into a paté.

20220429_094408.jpg

20220429_170313.jpg
20220430_104801.jpg
 
Vades said:
Is anybody still smoking or are you all too busy smoking to post? :)

I caught some mackerel recently, butterflied and oak smoked them on the Weber. Ate some, turned the rest into a paté.
Click to expand...

Looks lovely.

I still smoke, but mostly shorter cooks. Posted mostly to the braai thread.
 
charl3sbail3y said:
please share the braai thread
Click to expand...

Mortymoose's Weber & Buitebraai Offerings to the HO's Gods! - Waiter!There's a Condom in my Soup!

3.6kgs of donky dick to feed a bithday party of 13 and 2 halves... Beer is a mix of fynbos infused brown ale and IPA I didn't have desert but it was amazing chocolate tart and ice creams... Lunar eclipse this morning..
mybroadband.co.za mybroadband.co.za

Hands down my fav thread on mybb - post your braai pics and talk smack :)

But this was my last smoked meat. Prime rib barbacoa style






1652700070092.png
1652700094990.png
1652700114693.png
1652700148798.png
1652700170050.png1652700182526.png
 
Just popped my order into Mondanette. Doing a pastrami out of a massive chuck roast. Aiming for 3-5kg.


Need to start the prep today takes a few days to "pickle"

All the smoked meat in the house is finished this stuff freeze great and is worth the effort!
 
Snyper564 said:
On the smoker today we have a massive 5kg chuck, its been pickling the last week turning it into pastrami. Also have a 3kg argentinian flat rib. Both from Mondanette my fav butchery and im sure @PoppieChoffel too!

View attachment 1315872

First check after 3 hours

View attachment 1315906


Click to expand...
I'll definitely be watching that video later. Oddly, hardly ever actually go to Mondanette, the other half's mum usually gets something from there for us every now and then. The last brisket we did we bought from Hokaai Gift Acres and it was rather decent, planning on doing the same this weekend actually for a Sunday smoke.
 
PoppieChoffel said:
I'll definitely be watching that video later. Oddly, hardly ever actually go to Mondanette, the other half's mum usually gets something from there for us every now and then. The last brisket we did we bought from Hokaai Gift Acres and it was rather decent, planning on doing the same this weekend actually for a Sunday smoke.
Click to expand...
Try some of the other cuts like the flat rib also works great for a long smoke
 
Sorry to resurrect this old thread, but I have to show off to people who will appreciate this. Smoked my 1st pork belly on the Webber on Friday. Used a sort of Texas style so no crispy crackling, but the taste was amazing! About 5 hours in total and very, very worth it!!20220715_124354.jpg20220715_130535.jpg20220715_144408.jpg20220715_163241.jpg20220715_172415.jpg20220715_183945.jpg20220715_183951.jpg
 
HalfLifeZA said:
Sorry to resurrect this old thread, but I have to show off to people who will appreciate this. Smoked my 1st pork belly on the Webber on Friday. Used a sort of Texas style so no crispy crackling, but the taste was amazing! About 5 hours in total and very, very worth it!!View attachment 1349414View attachment 1349416View attachment 1349418View attachment 1349420View attachment 1349422View attachment 1349424View attachment 1349426
Click to expand...
Its not that old we all just been busy havent smoked in a while :(

Your meat looks fantastic! keep it up its well worth the effort
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X