BBQ Carnivore - Thread

[coach]

Dry rub clingwraped overnight, 5am in the smoker with a feed to celebrate a dogs win over the tigers around 6pm tomorrow night.

Top shelf sambos for lunch this week!

What’s the clingwrap do after the seasoning
Stop it drying out?

 

[Bazildog]

What’s the clingwrap do after the seasoning
Stop it drying out?

I think more to help the meat take the rub in overnight. I have been messing around with the smoking as well as previously I have always heavily smoked early in the cooking but now I cook it for a few hours before adding wood smoke.

 

[CrittaMagic69]

Hahahahha yeah no one on here offended by others meat lol
Good thread
You a bbq man etc @Mutt Dafty

Not really, I'll eat whatever someone else makes though

I had to ease up on meats for my stomach but now I'm addicted to carbs so I'm not really much better off since changing my diet lol.

 

[coach]

I think more to help the meat take the rub in overnight. I have been messing around with the smoking as well as previously I have always heavily smoked early in the cooking but now I cook it for a few hours before adding wood smoke.

Amount of hours and meat you blokes have gone thru to get it just right
I find it fascinating the processes etc
I done up some venison sausages, awhile ago with a mate
Shot the deer ourselves and harvested the meat
Sun dried tomatoes, garlic salt pepper onion flakes
But fucked up
Never put any fat in it as the venison very little fat
Didn’t even think
Were ok

Next batch some pig fat me thinks

 

[Bazildog]

Amount of hours and meat you blokes have gone thru to get it just right
I find it fascinating the processes etc
I done up some venison sausages, awhile ago with a mate
Shot the deer ourselves and harvested the meat
Sun dried tomatoes, garlic salt pepper onion flakes
But fucked up
Never put any fat in it as the venison very little fat
Didn’t even think
We’re ok

Next batch some pig fat me thinks

A mate of mine who is a bit of a hunter does venison sausages and he mixes in a couple of tubs of duck fat and they taste fuckin awesome.

 

[coach]

A mate of mine who is a bit of a hunter does venison sausages and he mixes in a couple of tubs of duck fat and they taste fuckin awesome.

Duck fat nice, might try that instead

 

[Bulldogsteve]

Wife doing surf and turf tomorrow dinner for fathers day
I like ro cook steak myself so be hard to stay out of it
Have to smash myself with beers and vodka watching dogs

 

[Bazildog]

Wife doing surf and turf tomorrow dinner for fathers day
I like ro cook steak myself so be hard to stay out of it
Have to smash myself with beers and vodka watching dogs

One of my fav combos. Steak and prawn,bug or lobster..yum

 

[Bazildog]

R2MEAT2 on the job since 5.

 

[coach]

R2MEAT2 on the job since 5.

View attachment 29678

Hahaha your g7na look like Jabba the hut when you finish what’s in R2MEAT2 lol
Awesome set up

 

[Bazildog]

Hahaha your g7na look like Jabba the hut when you finish what’s in R2MEAT2 lol
Awesome set up

The 5kg Wagu Brisket the girls got me for Father’s Day. (And for them to eat of course..)

 

[Bazildog]

Was a great day…Happy Fathers Day present for us all with a great win to end the year.

And the feed wasn’t to shabby either..

 

[UmoGus]

Got chicken wings, lamb skewers and pork spare ribs going today

 

[sgodllubsti]

not exactly bbq meat making bacon
1.6kg pork loin will be curing for 10 days, then low and slow smoked in apple or cherry wood 6 hours
2nd loin be cured 7 days, low and slow smokwd with liquid hickory smoke spritz every half hour

liquid in bag is whats been drawn out in 3 days so far

 

[south of heaven]

Bbqing chicken wings and lamb ribs.

Feels like years since iv had lamb ribs

I didn't even know lambs had ribs fuck me hey the things you learn

 

[CrittaMagic69]

I didn't even know lambs had ribs fuck me hey the things you learn

They have 16 btw

 

[south of heaven]

They have 16 btw

The cheeky fuckers ,I knew they had shin bones and shit but ribs!!!!!! I now must try

 

[UmoGus]

I didn't even know lambs had ribs fuck me hey the things you learn

Fuck man i was tanked. I meant chicken wings, lamb skewers and pork spare ribs.

I smashed a case of Carlton dry in about 5 hours.

Vomited everything up about an hour ago

 

[UmoGus]

not exactly bbq meat making bacon
1.6kg pork loin will be curing for 10 days, then low and slow smoked in apple or cherry wood 6 hours
2nd loin be cured 7 days, low and slow smokwd with liquid hickory smoke spritz every half hour

liquid in bag is whats been drawn out in 3 days so far
View attachment 30404

That is definitely bbq

 

[CrittaMagic69]

Fuck man i was tanked. I meant chicken wings, lamb skewers and pork spare ribs.

I smashed a case of Carlton dry in about 5 hours.

Vomited everything up about an hour ago

Are you okay?