Cooking and culinary tips/recipes

[Guest Latent Blue]

Tonight its roasted porkbelly with a sticky honey/brandy/lemon/bbq basting!!!

[Vetseun]

Tonight its roasted porkbelly with a sticky honey/brandy/lemon/bbq basting!!!

Stoppit! I am going to start chewing on my remote!

[Jaguar Shark]

Tonight its roasted porkbelly with a sticky honey/brandy/lemon/bbq basting!!!

 

That sounds flippin good man... can I order take out?? You no do dewivereee??

[Guest Latent Blue]

Come on by ... im in upington!

[Guest Latent Blue]

[Vetseun]

Yummy, nou gaan ek ietsie oor die kole sleep. Te lus geraak met hierdie lekker chow.

[Guest Latent Blue]

Yummy, nou gaan ek ietsie oor die kole sleep. Te lus geraak met hierdie lekker chow.

 

Dit was flippen lekker... daai crispy taai crackling ... mmm

Sappige vleis... mmm...mmm

Edited June 15, 2013 by Latent Blue

[Pants Boy]

Jaguar Shark, Chicken Breasts must be smoked longer than you think. Add 5 degrees to finish temps, and don't serve hot. Vacuum pack and freeze for later use.

 

I've got a Weber Smokey Mountain - that thing is a beast. Can do 12 Chickens at once ... takes about 5 hours for a perfect smoked chicken - I like making the top layer with a honey and Jack Daniels concoction and the bottom one a proper texan dry rub chilly .... damn. I quite often end up doing two chickens on the top grid and a pork shoulder in the bottom. Pork goes for at least 15 hours ... nice dry rub on the outside, and maybe hit it with apple juice on the inside. Spray with apple juice two or three times the last hour.

[Big H*]

Jaguar Shark, Chicken Breasts must be smoked longer than you think. Add 5 degrees to finish temps, and don't serve hot. Vacuum pack and freeze for later use.

 

I've got a Weber Smokey Mountain - that thing is a beast. Can do 12 Chickens at once ... takes about 5 hours for a perfect smoked chicken - I like making the top layer with a honey and Jack Daniels concoction and the bottom one a proper texan dry rub chilly .... damn. I quite often end up doing two chickens on the top grid and a pork shoulder in the bottom. Pork goes for at least 15 hours ... nice dry rub on the outside, and maybe hit it with apple juice on the inside. Spray with apple juice two or three times the last hour.

 

They also work well if you pickle (pekel) them in ice water, coarse salt, orange juice and sugar for about three hours. They just seem to retain their moisture so much better.

Edited June 16, 2013 by Big H*

[Big H*]

Lam nek potjie (actually stew..... as layered potjie is nouveau cuisine) with stywe braaipap.

[Jaguar Shark]

Jaguar Shark, Chicken Breasts must be smoked longer than you think. Add 5 degrees to finish temps, and don't serve hot. Vacuum pack and freeze for later use.

 

I've got a Weber Smokey Mountain - that thing is a beast. Can do 12 Chickens at once ... takes about 5 hours for a perfect smoked chicken - I like making the top layer with a honey and Jack Daniels concoction and the bottom one a proper texan dry rub chilly .... damn. I quite often end up doing two chickens on the top grid and a pork shoulder in the bottom. Pork goes for at least 15 hours ... nice dry rub on the outside, and maybe hit it with apple juice on the inside. Spray with apple juice two or three times the last hour.

 

Thank's a million Riaan! The Weber Smokey Mountain is what inspired me to build my mini smoker in the first place; I had one a few years back when I was living over the water- and yes, that thing was a beast and a half!!!

So any old chicken breasts will work? No extra special prep needed? (read somewhere you have to pickle them in brine for up to 3 days in the fridge before smoking)

[Vetseun]

Lam nek potjie (actually stew..... as layered potjie is nouveau cuisine) with stywe braaipap.

Oom dit klink fantasties.

[Big H*]

Go and read print or memorise this article. Sorri dit is in Afrikaans, kry maar 'n vertaler. Blou Loutent jy sal sekerlik verstaan.

 

http://kampkosenwenke.weebly.com/beroking-van-vleis-ens.html

[Guest Latent Blue]

Go and read print or memorise this article. Sorri dit is in Afrikaans, kry maar 'n vertaler. Blou Loutent jy sal sekerlik verstaan.

 

http://kampkosenwenke.weebly.com/beroking-van-vleis-ens.html

moet nou net daai roker bou!!!

[Big H*]

moet nou net daai roker bou!!!

 

Ek rook sommer in my Cobb. Werk baie goed.

[Big H*]

Lam nek potjie (actually stew..... as layered potjie is nouveau cuisine) with stywe braaipap.

 

Coming along fine.......

Edited June 16, 2013 by Big H*