SA Footy

Just got my invite for the Melbourne GP. Upgraded to Sunday, race day this year. To be honest the cars don’t interest me all that much.... the food, the grog and the ahem, views do though.

Wedgie wrote:Sunny days like today!
if anyone's in the Port Adelaide area pop into the Commercial Hotel for some brews with Ian and I.
Sitting outside atm listening to an acoustic band but will be in the Sports Bar from 3pm for the band X-Ray Ted.

I reckon @Bum Crack was in town and down the Port yesterday, pity he wouldn't know you or Ian to say G'day.

Booney wrote:

Wedgie wrote:Sunny days like today!
if anyone's in the Port Adelaide area pop into the Commercial Hotel for some brews with Ian and I.
Sitting outside atm listening to an acoustic band but will be in the Sports Bar from 3pm for the band X-Ray Ted.

I reckon @Bum Crack was in town and down the Port yesterday, pity he wouldn't know you or Ian to say G'day.

Na I was home washing the cat so I couldn't make it.

Finding out one of the regulars at the Hope Inn won 1.3 million on keno!
Good bloke too! (For a Crow's supporter)

Cranking up the smoker on Saturday, Mrs Boon has some bridal shit show Saturday night, couple of mates Mrs' are at the same shit show so they're coming round to drop some ribs and beers down our necks. Come at me.

Booney wrote:Cranking up the smoker on Saturday, Mrs Boon has some bridal shit show Saturday night, couple of mates Mrs' are at the same shit show so they're coming round to drop some ribs and beers down our necks. Come at me.

I'm getting sick of that word!

Has anyone used one of the smaller/cheaper smokers? The missus and I are looking to get one but don't want to go balls deep just yet, just something to mess about with.

Lightning McQueen wrote:

Booney wrote:Cranking up the smoker on Saturday, Mrs Boon has some bridal shit show Saturday night, couple of mates Mrs' are at the same shit show so they're coming round to drop some ribs and beers down our necks. Come at me.

I'm getting sick of that word!

Has anyone used one of the smaller/cheaper smokers? The missus and I are looking to get one but don't want to go balls deep just yet, just something to mess about with.

The one I'm using is $198 from Bunnings, I spent another $120 on bits and bobs ( chimney, gloves, thermometer, heat beads, fire lighters ).

I can certainly see the attraction of the bigger units but for what I see myself doing I don't reckon I'll be up sizing any time in the near future.

To cook for 6-8 people this will suffice.

I cook a lot (and I mean a lot) of wings, ribs and pork belly. Until recently I always marinated the meat first however someone put me onto cooking the meat 90% first, then marinating then cooking for another 10 minutes. Will never go back to marinating those cuts of meat first again.

Brodlach wrote:I cook a lot (and I mean a lot) of wings, ribs and pork belly. Until recently I always marinated the meat first however someone put me onto cooking the meat 90% first, then marinating then cooking for another 10 minutes. Will never go back to marinating those cuts of meat first again.

Couple of smoker groups I'm in on FB have varying opinions on this ( Who would have thought? ), but it does seem to be the general consensus that cooking for a period of time before starting to marinate is the best method. The theory is that the meat is "open", the fibres have opened up and accept the marinate in better than when cold and closed. Who knows.

Sounds like we need to test that theory out

Sent from my SM-A520F using Tapatalk

Booney wrote:

Brodlach wrote:I cook a lot (and I mean a lot) of wings, ribs and pork belly. Until recently I always marinated the meat first however someone put me onto cooking the meat 90% first, then marinating then cooking for another 10 minutes. Will never go back to marinating those cuts of meat first again.

Couple of smoker groups I'm in on FB have varying opinions on this ( Who would have thought? ), but it does seem to be the general consensus that cooking for a period of time before starting to marinate is the best method. The theory is that the meat is "open", the fibres have opened up and accept the marinate in better than when cold and closed. Who knows.

I’d fully agree with that, I think the meat ends up being far more tender and “falling off the bone” especially wings.

My lads are asking me to cook them every weekend, last Saturday I cooked 6 kilo of wings with varying flavours, all gone by Sunday afternoon

Lightning McQueen wrote:

Booney wrote:Cranking up the smoker on Saturday, Mrs Boon has some bridal shit show Saturday night, couple of mates Mrs' are at the same shit show so they're coming round to drop some ribs and beers down our necks. Come at me.

I'm getting sick of that word!

Has anyone used one of the smaller/cheaper smokers? The missus and I are looking to get one but don't want to go balls deep just yet, just something to mess about with.

Just go one of these from Bunnings

https://www.bunnings.com.au/jumbuck-gas-smoker_p3180882

I've got one similar from Aldi. Does the job to build your skills. Then upgrades to a proper charcoal number

Are you guys using red gum?

heater31 wrote:

Lightning McQueen wrote:

Booney wrote:Cranking up the smoker on Saturday, Mrs Boon has some bridal shit show Saturday night, couple of mates Mrs' are at the same shit show so they're coming round to drop some ribs and beers down our necks. Come at me.

I'm getting sick of that word!

Has anyone used one of the smaller/cheaper smokers? The missus and I are looking to get one but don't want to go balls deep just yet, just something to mess about with.

Just go one of these from Bunnings

https://www.bunnings.com.au/search/products?page=1&q=Smokee&sort=BoostOrder&pageSize=18

I've got one similar from Aldi. Does the job to build your skills. Then upgrades to a proper charcoal number

You're doing it wrong if you need smoke alarms

Lightning McQueen wrote:Are you guys using red gum?

My first cook was just with heat beads, my second with heat beads and apple wood for the smoke ( apple wood good with chook and pork ).

One tip was to season the apple wood in the fire box ( sit it just off the heat beads ) to fully dry out then when you add it to the heat beads / charcoal you get a thinner smoke straight away.

Another tip was to soak it in water so it smokes for longer and you get a deeper, darker smoke.

I've got charcoal for my next cook.

Lightning McQueen wrote:Are you guys using red gum?

It doesn’t matter to me what you use...

Lightning McQueen wrote:

heater31 wrote:

Lightning McQueen wrote:

Booney wrote:Cranking up the smoker on Saturday, Mrs Boon has some bridal shit show Saturday night, couple of mates Mrs' are at the same shit show so they're coming round to drop some ribs and beers down our necks. Come at me.

I'm getting sick of that word!

Has anyone used one of the smaller/cheaper smokers? The missus and I are looking to get one but don't want to go balls deep just yet, just something to mess about with.

Just go one of these from Bunnings

https://www.bunnings.com.au/search/products?page=1&q=Smokee&sort=BoostOrder&pageSize=18

I've got one similar from Aldi. Does the job to build your skills. Then upgrades to a proper charcoal number

You're doing it wrong if you need smoke alarms [emoji38] [emoji38]

Dead right. Fixed the link [emoji15]

If anyone wants oak chips for smoking meat ex wine barrels etc let me know

Anyone tried these things? OMG, sofkn good!!

Spargo wrote:

Lightning McQueen wrote:Are you guys using red gum?

It doesn’t matter to me what you use...

God help me!!!