Do we have any outdoor cooking enthusiast around

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The Baker
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Re: Do we have any outdoor cooking enthusiast around

Post by The Baker »

Twisted Brick wrote: Tue Oct 26, 2021 10:09 am
The Baker wrote: Tue Oct 26, 2021 12:14 am Twisted Brick said, 'Thank you Bill. It was my first project cutting masonry and turned out ok.'

It's bloody beautiful.

Geoff
Thanks for the kind words, Geoff. I really enjoyed the build.
My son built a big brick pizza oven; it's squared off not rounded.
We have family pizza nights where we shape our own pizza from dough he has
prepared and rounded, and choose our own fillings (we used to be bakers).
Good family fun. He and my wife's brother make beer and (for me) ginger beer.

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Re: Do we have any outdoor cooking enthusiast around

Post by LWTCS »

The Baker wrote: Tue Oct 26, 2021 2:42 pm
Twisted Brick wrote: Tue Oct 26, 2021 10:09 am
The Baker wrote: Tue Oct 26, 2021 12:14 am Twisted Brick said, 'Thank you Bill. It was my first project cutting masonry and turned out ok.'

It's bloody beautiful.

Geoff
Thanks for the kind words, Geoff. I really enjoyed the build.
My son built a big brick pizza oven; it's squared off not rounded.
We have family pizza nights where we shape our own pizza from dough he has
prepared and rounded, and choose our own fillings (we used to be bakers).
Good family fun. He and my wife's brother make beer and (for me) ginger beer.

Geoff
Oh for heavens sake that sounds like the best time ever.
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Re: Do we have any outdoor cooking enthusiast around

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LWTCS wrote: Tue Oct 26, 2021 2:58 pm
The Baker wrote: Tue Oct 26, 2021 2:42 pm
Twisted Brick wrote: Tue Oct 26, 2021 10:09 am
The Baker wrote: Tue Oct 26, 2021 12:14 am Twisted Brick said, 'Thank you Bill. It was my first project cutting masonry and turned out ok.'

It's bloody beautiful.

Geoff
Thanks for the kind words, Geoff. I really enjoyed the build.
My son built a big brick pizza oven; it's squared off not rounded.
We have family pizza nights where we shape our own pizza from dough he has
prepared and rounded, and choose our own fillings (we used to be bakers).
Good family fun. He and my wife's brother make beer and (for me) ginger beer.

Geoff
Oh for heavens sake that sounds like the best time ever.
Yeah it's great.
My son-in-law is going to get into preserved meats though it hasn't happened yet.
But he has a good excuse, with other family members he has beautifully and rustically
renovated the beat-up, floor level former shearing shed on the farm.
New concrete floor and wooden floorboards laid on it.

Geoff
Though I can get wheat from the farm.
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Re: Do we have any outdoor cooking enthusiast around

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contrahead wrote: Tue Oct 26, 2021 10:59 am
Sailman wrote: Mon Oct 25, 2021 9:14 am I made this for the side burner.
I have (had / the son has ripped it off) what the locals around here call a “disca” or a “disco”. Thought I had a picture of it but apparently not. It looks like this.
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Mine is about 24” dia and can either be used over a propane burner as in the picture or it can stand on 4 legs over a fire. The legs are simply four- 10” concrete anchor bolts; the nuts are welded to the bottom of the disk so the legs can be unscrewed and packed away.
The next one I make won't have the little piece of side plate on it. It just gets in the way, it was supposed to be for when food was cooked you could lay it there to keep it warm. I can't really can't remember but it was made out of I think maybe I'd have 22 or a 24" disk. I made this back in 2016 for the inlaws it's supposed to be an outdoor fireplace but they put Christmas lights in it.
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Re: Do we have any outdoor cooking enthusiast around

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Pigs in the smoker. It was processed a little more than I would have wanted but the rest of the Hog (Berkshire mix) has been outstanding. I’ll update throughout the day friends.
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Re: Do we have any outdoor cooking enthusiast around

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Pulled at exactly 4 hours at 230F. Cheeks were 185F. It’s wrapped in foil and towels resting in the cooler till dinner tonight. I’m bummed I didn’t get the ears and the whole snout. Oh well
BFCB525B-E0CE-4AD5-B09B-092EAB600941.jpeg
Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
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Re: Do we have any outdoor cooking enthusiast around

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Stonecutter wrote: Sat Oct 30, 2021 10:53 am Pulled at exactly 4 hours at 230F. Cheeks were 185F. It’s wrapped in foil and towels resting in the cooler till dinner tonight. I’m bummed I didn’t get the ears and the whole snout. Oh well
BFCB525B-E0CE-4AD5-B09B-092EAB600941.jpeg
I'd have a hard time eating that brother. You'd have to present me just the shredded meat of that.
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Re: Do we have any outdoor cooking enthusiast around

Post by Stonecutter »

Deplorable, I’ll admit, preparing the head was a little unnerving. Very “A Christmas Story” esque. I’ll be pulling it and prepping before we do tacos.

Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
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Re: Do we have any outdoor cooking enthusiast around

Post by ShineonCrazyDiamond »

Well, that time of year again. Sitting at jed's for the night, heading back home tomorrow with a full cow and deer to put in the freezer for the year. That means I have to make room.

Did some smoking at work this week and fed the guys for lunch. A couple of them are below.

First one is a rump roast that i smoked for 4 hours, rested for one, then put back on high heat to seal it in. Made great roast beef sandwiches.

Then second 2 are smoked beef ribs on 3-2-1, fell of the bone into rib sandwiches.
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Re: Do we have any outdoor cooking enthusiast around

Post by jedneck »

Stonecutter wrote: Sat Oct 30, 2021 10:53 am Pulled at exactly 4 hours at 230F. Cheeks were 185F. It’s wrapped in foil and towels resting in the cooler till dinner tonight. I’m bummed I didn’t get the ears and the whole snout. Oh well
BFCB525B-E0CE-4AD5-B09B-092EAB600941.jpeg
Fak me. Now I’m hungry and i even just ate. The best eatin on a hog is on the head
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
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Re: Do we have any outdoor cooking enthusiast around

Post by Saltbush Bill »

Heads all yours Jed , I'll take SCDs Ribs.
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Re: Do we have any outdoor cooking enthusiast around

Post by jedneck »

Saltbush Bill wrote: Sat Oct 30, 2021 3:26 pm Heads all yours Jed , I'll take SCDs Ribs.
Where ya think he got those ribs. :think: That beef ate 20# of coorn 2x a day plus all the hay he could
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
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Re: Do we have any outdoor cooking enthusiast around

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In one of Dickens' books the cheapest meat on the cow was the udder.

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Re: Do we have any outdoor cooking enthusiast around

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Have a drum love any meat from it
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Re: Do we have any outdoor cooking enthusiast around

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jedneck wrote: Sat Oct 30, 2021 2:01 pm
Stonecutter wrote: Sat Oct 30, 2021 10:53 am Pulled at exactly 4 hours at 230F. Cheeks were 185F. It’s wrapped in foil and towels resting in the cooler till dinner tonight. I’m bummed I didn’t get the ears and the whole snout. Oh well
BFCB525B-E0CE-4AD5-B09B-092EAB600941.jpeg
Fak me. Now I’m hungry and i even just ate. The best eatin on a hog is on the head
Some of the tender-est shit I ever had! The eyes were a touch chaulky in the white but the rest of it was da bomb
474B57AF-502B-4E6D-A4E9-54B081A10E85.jpeg
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Re: Do we have any outdoor cooking enthusiast around

Post by jedneck »

Lil nugget behind the eyes be damned good eats. The jowls cured n smoked like bacon be goooooooooooooood also.
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
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Re: Do we have any outdoor cooking enthusiast around

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Damn right Jedneck!
So my wife and I smoked our second head this weekend and I’m currently enjoying the leftovers.
Wasn’t as “unnerving” this time. Got the cheeks up to around 190-ish, really once it hit 175F internal I wrapped it in foil and proceeded to drink so yeah about 195-ish. After we pulled it off we let it sit wrapped in blankets in a cooler until the group wasn’t so much thirsty but more hungry. Pulled it and then spiced it up some more with cumin, garlic and onion and crisped it up in the pan. Some of those pieces were like fresh chicharrones or what true burnt ends should be.
Homemade pickled onion.
Homemade tomatillo & cilantro sauce.
A little tequila a little cervesa
Some of THE best tacos I’ve ever had.
Don’t be afraid to give it a go if you can.
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Re: Do we have any outdoor cooking enthusiast around

Post by Saltbush Bill »

Damn thats some good looking Brick Oven Porn, Twisted, makes me drool and want to start building each time i see it.
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Re: Do we have any outdoor cooking enthusiast around

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+1 Salty
That be some gooood shyte TB :thumbup:
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Re: Do we have any outdoor cooking enthusiast around

Post by Dancing4dan »

Oh man, I’m drooling! Great looking eats guys :thumbup:

Fired up my smoker last week and did leg of lamb and Italian sausage. I get the lamb because the Mrs. Does not like it. SCORE :thumbup:
IMG_3930.jpeg
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Re: Do we have any outdoor cooking enthusiast around

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Saltbush Bill wrote: Mon Jul 18, 2022 7:35 pm Damn thats some good looking Brick Oven Porn, Twisted, makes me drool and want to start building each time i see it.
Thanks Bill. I'm living proof building an oven isn't rocket science, it just takes time and patience. And when you're done it makes killer old-school meals (forever) and cleans itself. If you ever jump off that cliff hit me up.
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Re: Do we have any outdoor cooking enthusiast around

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Dancing4dan wrote: Tue Jul 19, 2022 7:02 am
I get the lamb because the Mrs. Does not like it. SCORE :thumbup:
That right there looks like some damn good eats, D4D. Lamb is one of my wife's favorites, and the lamb stew I made once from the leftover leg bone was outta this world. Thanks for sharing.
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Re: Do we have any outdoor cooking enthusiast around

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Stonecutter wrote: Mon Jul 18, 2022 8:21 pm +1 Salty
That be some gooood shyte TB :thumbup:
Thank you sir. Oven will be hot next time you're down this way. You're always welcome.
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Re: Do we have any outdoor cooking enthusiast around

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Well thank ya kindly friend! You’ll be the first to know and I’ll give ya plenty of time to get that thing fired up! 8)
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Re: Do we have any outdoor cooking enthusiast around

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Some fine looking Lamb Roast there D4D........I noticed when traveling in the US that lamb/ sheep / mutton.....what ever you want to call it , doesn't seem to be readily available on your supermarket shelves. Some folk I met there don't seem to have even ever eaten it.
Having said that I do know that one member here is fairly fond of the stuff.
Have you ever tried roasting the " shank" the very bottom below what is called the leg here.....Once it was considered " dog food" ......it is the best part of the roast.
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In hindsight what you have cooked looks like two shanks.......here we roast a whole back leg......sometimes the front leg.
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Re: Do we have any outdoor cooking enthusiast around

Post by BlackStrap »

Love cooking outdoors... Hard to beat the flavors of wood and charcoal.
This is the setup I'm currently using. Dual purpose of being able to cold smoke (cheeses and bacon) small fire in the bottom barrel, or slow smoke (around 225F-250F) with an offset fire in the top barrel.
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Re: Do we have any outdoor cooking enthusiast around

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Been watching this thread and checking out smaller smoker setups the last few days. It’s mostly my better half and my not so better half around here these days so looking for something small that I can situate on the patio right outside of the kitchen mostly for smoked fish, meats, and cheeses. I cook meats and veggies often on a very well seasoned small gas grill in that same area and it’s über convenient.

Any smaller setups around here?

Cheers!
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Re: Do we have any outdoor cooking enthusiast around

Post by Saltbush Bill »

A bit more out door cooking in this post viewtopic.php?f=103&t=71316
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Re: Do we have any outdoor cooking enthusiast around

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jonnys_spirit wrote: Wed Jul 20, 2022 4:53 pm Been watching this thread and checking out smaller smoker setups the last few days. It’s mostly my better half and my not so better half around here these days so looking for something small that I can situate on the patio right outside of the kitchen mostly for smoked fish, meats, and cheeses. I cook meats and veggies often on a very well seasoned small gas grill in that same area and it’s über convenient.

Any smaller setups around here?

Cheers!
-j
You can use a small Weber grill and a pellet smoking tube. I’ve personally never used one but I’ve heard some pretty good things about them. I was actually thinking about using one in my GMG smoker to cold smoke cheese.
Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine
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Re: Do we have any outdoor cooking enthusiast around

Post by ShineonCrazyDiamond »

jonnys_spirit wrote: Wed Jul 20, 2022 4:53 pm Been watching this thread and checking out smaller smoker setups the last few days. It’s mostly my better half and my not so better half around here these days so looking for something small that I can situate on the patio right outside of the kitchen mostly for smoked fish, meats, and cheeses. I cook meats and veggies often on a very well seasoned small gas grill in that same area and it’s über convenient.

Any smaller setups around here?

Cheers!
-j
Get one of these. There's one for many price points. I love mine, and it replaced both my old smoker and grill. The wife loves the ease of grilling chicken without burning on the grill setting. This is Traeger's generic brand.

https://www.zgrills.com/

An amazing tray or tube is great for cold smoke cheese.
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