brmbrm wrote:
A couple of years in the freezer? Really? So basically you can stock up when the fishing is good for the whole year no problem? |
Catchelot wrote: Did a Lamb leg sort of half smoked and half baked/roasted in the outdoor smoker cooker. Photos do the talking I guess...but it was divine! Might write the recipe and challenge the Moggy Star! Boom! |
Catchelot wrote: Some Roast Turkey legs finished off in the smoker for flavour with some Colby cheese |
EditB wrote: Cheers Simon There's been a few of those comments from friends and family |
Catchelot wrote: Yeah mate I guess hot smoking or should I say warm... the coolest I can get this gas smoker down to is about 70 deg, the last few attempts I sliced a 1kg block of Colby into four placed each in a tin foil tray and smoked as slow as I could for about 2hrs. As you can see it all eventually melts down, once its done after 2hrs simply allow it to cool and then put it in the fridge and it goes firm and solid again, and from there it is easy to pop out of the tin foil tray in one piece and easy slice bits off it...very very moorish! |
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