BananaBoat wrote: lollipop - would that be beef shin, some call it thors hammer I'd be interested how that comes out, never done one but heard bloody good, especially the bubbling marrow |
BananaBoat wrote: I've seen them done like a brisket, pit temp 250f, wrap at 160f or 4hrs, done when it probes like butter, rest 2hrs.... shred it or chunk it at plate time Oh well, next time will be awesome eh |
BananaBoat wrote: Pcj - African spice ? I did a lamb shoulder last week, spun it on rotisserie, heat beads briquettes with oak lumps on the coals for smokiness I used - "Ras el hanout" for the rub, very similar to African spice rub, turned out mint How was the bolar |
smudge wrote: Nice, we've been slumming it on venison lately. I so wish I had a fancy cooker/smoker but then I'd just drink more beer. That's not a bad thing right? |
Tasman and Golden Bay snapper still running hot We are not far away from daylight... Read More >
Variety is the spice of life On one recent trip, the plan was to spend a... Read More >
Fish where the fish are! Catching fish or just going fishing? I tackle this issue... Read More >
Thoughtful tactics required for better fish Over the course of each year the fishing varies,... Read More >