Search found 162 matches

by snagman
Sun Oct 21, 2012 02:01
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 54797

el Ducko wrote:
ssorllih wrote:You could use a hubcap for holding the chips on the hotplate. :cool:
Oh, yeah! The man's got style!
:mrgreen:
Wouldn't the hubcap melt ?
by snagman
Thu Oct 18, 2012 01:12
Forum: For beginners
Topic: Bodacious Burgers
Replies: 6
Views: 3268

Re: spicy burgers

I have a wanting to create a delicious hamburger this evening for meal and would like to know any excellent dishes. I have used some sweet peppers but i want to known some others kind of delicious recipes of hum burgers. if you know please tell me.thanks.. Adding flavours like Worcestershire sauce,...
by snagman
Fri Oct 12, 2012 06:27
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

el Ducko wrote:7.8 gm..paprika (sweet)
Hey ElDucko,

Ya ferget to write Sweet "Hungarian" paprika dinya ?

Gus
by snagman
Fri Oct 12, 2012 00:13
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

ssorllih wrote:$.89 /pound[/quote

Ross, is that a typo ? That converts as approx $ 1.80 a kilo ! The poor producer must pay Wegmans to sell his pork......
by snagman
Mon Oct 08, 2012 05:01
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Grasshopper, I don't know how many you made, and whether it's worth freezing some for later. In the fridge there will be noticeable drying, you will be able to feel that, and also see it. When it feels firm ( don't know what I could liken it to ),taste. You can also use it now as an ingredient in a...
by snagman
Mon Oct 08, 2012 02:54
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Grasshopper, They look really good ! They will keep developing flavour, and continue drying. I wrap the ones I want to use soon in paper, in the fridge. As these continue to dry, they develop an "aged" taste as time goes on, not raw as now. The rest goes in the freezer in vacuum bags to be thawed wh...
by snagman
Mon Oct 08, 2012 01:49
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Hello All, Update on my Hungarian Csabai progress. Just finished the 1st cold smoking of my Csabi. Had some problems with my Homemade Cold Smoker so I ended up improvising a little, But I made it through and I believe I fixed my Cold Smoke problem. Here are a couple of Pictures (Before Smoking and ...
by snagman
Sat Oct 06, 2012 05:01
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Chorizo

ElDucko, Those chillies, what is it about them, flavour, heat ? Asking because we have in OZ mild and hot chillies, not identified by what I assume is common knowledge names - ancho and pasillo in your neck of the woods. What could I substitute without compromising the (drum roll) Tex Mex Blend ? Al...
by snagman
Fri Oct 05, 2012 07:05
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 57086

Suppliers

Forgot this one -

Urban Griller - Perth. Great for pellets and equipment
by snagman
Fri Oct 05, 2012 06:45
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 57086

Australian And New Zealand Resources Discusion

Topic was split Discussion on putting the list together, and misc. items Jan, Here is some of my sources for the listings; Redback Trading - casings, cures MistyGully - smokers, dust, spices, ingredients ( found them to be expensive ) Butcher At Home casings, equipment ( good supplier, limited rang...
by snagman
Fri Oct 05, 2012 02:07
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Csabai

Is it ready to eat Hey John, It depends, generally the flavour is better after a little time in the fridge after smoking. You will notice the sausage getting firmer as the moisture leaves. Some fridges are better at removing moisture than others, some fridges are stuffed so full that not much air m...
by snagman
Tue Oct 02, 2012 06:17
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 54797

ssorllih wrote:What do we do with the eggs?
Ross,
Chuck'em out, there are too many flavours in that recipe already..........
by snagman
Tue Oct 02, 2012 05:02
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Yes John, it is.
Gus
by snagman
Tue Oct 02, 2012 05:01
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 54797

..simple recipe Spot on ElDucko ! Usually the simpler the better. Grilled, barbequed, or added to potatoes,which are peeled and quartered, with sauté onions a bit of sweet paprika and some stock/water to cover, cook to tender, one pot wonder. Cut into 2" pieces, added to sauerkraut and potatoes, si...
by snagman
Mon Oct 01, 2012 03:39
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 212233

Gulyás wrote:These peppers are from my garden.
Fantastic Gulyás ! Clearly there are no possums in your backyard.......