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Tubularbells

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Smoked meatloaf

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6 minutes ago, Batty said:

Smoked meatloaf

IMG_0001.thumb.JPG.8848e05d3f840dcf726eaa1e4bc09867.JPG

 

 

More like smoked echidna  😁

 

Looks great but whats with all the toothpicks?

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Smeatloaf.

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Toothpicks to keep kiddie fingers off, sort of like a WWII anti shipping mine.

 

 

Actually, just to hold the BACON up the side to give as much flavour as possible.

 

It weighed almost 2Kg.

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28 minutes ago, Batty said:

Smoked meatloaf

IMG_0001.thumb.JPG.8848e05d3f840dcf726eaa1e4bc09867.JPG

Looks spiked :D though no doubt scrumptious ...

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I had it thinly sliced in sandwiches for lunch last Wednesday, had to take heaps in for workmates due to the smell.

Smoked with Pecan for 4 hours then wrapped and rested for an hour.

Edit 

Glaze is Drambuie, brown sugar, chili flakes and a little vinegar,

Edited by Batty

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53 minutes ago, Batty said:

I had it thinly sliced in sandwiches for lunch last Wednesday, had to take heaps in for workmates due to the smell.

Smoked with Pecan for 4 hours then wrapped and rested for an hour.

Edit 

Glaze is Drambuie, brown sugar, chili flakes and a little vinegar,

so it was spiked ! :D 

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Looks like a good idea @betty boop, maybe a dumb question to ask, how do you stop the probe lead from melting ...

 

 

IMG_0809.thumb.jpeg.9f2f51e988bb9058435610105ea9a809.jpeg

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Damn right it was spiked

 

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8 minutes ago, STROP said:

Looks like a good idea @betty boop, maybe a dumb question to ask, how do you stop the probe lead from melting ...

 

 

IMG_0809.thumb.jpeg.9f2f51e988bb9058435610105ea9a809.jpeg

hi @STROP the probes and connecting wires seems to sustain heat no probs. the probe looks solid stainless stele and the connecting wire is a braided stanless steel am used to seeing in industrial applications so no doubt Id say withstand typical use get in a domestic setting. 

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The probes will sustain pretty much any heat apart from direct flame so no worry of melting. Washing on the other hand be careful and to only wipe the probes as submersion could kill them (ask me how I know).

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22 minutes ago, Tubularbells said:

The probes will sustain pretty much any heat apart from direct flame so no worry of melting. Washing on the other hand be careful and to only wipe the probes as submersion could kill them (ask me how I know).

Yep followed instructions carefully in cleaning. No need for me to Submerge. Mine just wiped clean :)

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19 minutes ago, STROP said:

Thanks for the update @betty boop @Tubularbells sounds like a trip to da shop to check out da probe.

I just bought one of these.  On special at Bunnings at the moment. (Oops not anymore) Get 4 probes, The pictures on the Bunnings website are not exactly correct, You get 3 "sharp" probes and one "blunt" probe. At least I did. 

 

App a little clunky, maybe less polished is the word, but works great! 

Edited by John Doe

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I have a leg of lamb to do tomorrow. 

 

Anybody have a go to recipe? Failing that I will go the garlic and rosemary route.

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3 minutes ago, John Doe said:

I have a leg of lamb to do tomorrow. 

 

Anybody have a go to recipe? Failing that I will go the garlic and rosemary route.

That is my go too!

 

Pierce flesh every 5cm (approx) and insert a sliver of fresh garlic and rosemary. rub with some extra virgin olive oil and season with salt & pepper. Doesn't get better than that!

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28 minutes ago, John Doe said:

I just bought one of these.  On special at Bunnings at the moment. (Oops not anymore) Get 4 probes, The pictures on the Bunnings website are not exactly correct, You get 3 "sharp" probes and one "blunt" probe. At least I did. 

 

App a little clunky, maybe less polished is the word, but works great! 

Blunt probe will be for cooker temp. Other three for food 

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20 minutes ago, Tubularbells said:

That is my go too!

 

Pierce flesh every 5cm (approx) and insert a sliver of fresh garlic and rosemary. rub with some extra virgin olive oil and season with salt & pepper. Doesn't get better than that!

Leg?!?!? Why waste the rest of the beast 🙄😂

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Just now, jakeyb77 said:

Leg?!?!? Why waste the rest of the beast 🙄😂

Well not all of us have 1800  sized rotisseries capable of doing the whole animal but yeah agree with you on principal 👍

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Not BBQ but spent 7 hours in the wee hours of this morning making some salami.

 

1451181753_salami1.thumb.jpg.5023f9a28815b21e2fa0b82514592499.jpg

1840700671_Salami2.thumb.jpg.8305f3439aab2318a163e1dae12a91c2.jpg

 

 

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BA02411F-8BF5-464C-8C5C-8C776E36A0CD.jpeg

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Awfully close to the Satanic burial ground the Church is built on Doug. 

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50 minutes ago, audiohippo said:

F78B95AA-6B1C-4578-8AB4-7C900FA8458E.thumb.jpeg.c605cd61c7e9c48a5ab10d0f2d236066.jpeg

 

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Can almost smell it here in the West.....Enjoy it with the Saltrams..:thumb: 🍷🍷🙏

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Posted (edited)
On 29/02/2020 at 1:36 PM, John Doe said:

I have a leg of lamb to do tomorrow. 

 

Anybody have a go to recipe? Failing that I will go the garlic and rosemary route.

First attempt came out pretty good. I over salted it a little bit, but since it was just the outside it was fine. Cooked to an internal temp of 66 C, which supposedly is med/well. (I had a guest that doesn't like blood?) Came out tender and moist. I can still taste it now. :P

 

These probes are like magic. Takes the guess work out of it.

 

 

IMG_1278.JPG

Edited by John Doe

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