Home Distiller

Hi Guys,

Not only do I like a drink, but I also like food.

I am a huge fan of bbq cooking and pizza ovens.

Once I get my distilling off the ground, I'll be looking at outdoor Pizza ovens.

With summer on the horizon here in Australia, outdoor cooking is the place to be.

I'd like to hear about "your" receipe ??? for bbq's and pizzas...

Cheers

Maddogs Ribs (AKA Kentucky Shinner)


2 Tablespoons Garlic powder
2 Tablespoons onion powder
2 Tablespoons Black pepper
2 tablespoon season salt
1 tablespoon chili powder
2 tablespoons cumin
5 tablespoons brown sugar
3 tablespoons paprika
3 teaspoons cayenne pepper

Mix all ingredients together making sure the brown sugar is not lumpy. This will make enough rub for about 4 slabs. Keep in air tight container in fridge.

Rub ribs down with mustard then sprinkle ribs with rib rub. I like to completely cover the ribs. Rub it in then wrap in foil and place in refrigerator for 24 hours.

Build fire in grill on one end of the grill, when fire is ready then place ribs on the other end. Keep heat low and cook for about 3 hours in foil. Then remove from foil add some sauce, grill for another 45 min. to a hour at very low heat. I cook my ribs at 275F

wow, that sounds nice KS. Will def give that a go.

Thx m8

Once I get my distilling off the ground, I'll be looking at outdoor Pizza ovens.

I always thought this would be a fun and easy adobe oven to build one weekend -

http://www.sunset.com/garden/how-to-sun ... 000040017/" onclick="window.open(this.href);return false;" rel="nofollow

bd.

http://www.woodfiredovens.com.au/" onclick="window.open(this.href);return false;" rel="nofollow

http://www.skillsone.com.au/industry/2/ ... zza-ovens/" onclick="window.open(this.href);return false;" rel="nofollow

I have not bbqed in a few years, but here is the way I used to do my ribs. Wrap in Al foil and cook a couple of hours or until tender. Then remove the foil and smoke and brown the ribs over your favorite bbq wood. As the ribs are browning keep them sprayed down with JD Black Label. That is the trick. I bet using your favorite that you distilled would work even better.

Bert

Heres my above ground pit. Its a temporary structure that ain't getting moved.

With a single slab/peice/ hunk/chunck -O- Meat I keep coals on the first rack.

When we load it up at christmas with 3 pigs I gotta drop my coals down into the ash pit.

I love meat and I love ingrediants. It's all good and I want to try em all.

But the technique to me is critical.

Brine/marinate with your blend for 24 (or more,,,,up to 3 or 4 days) hours. Chilled. I do it in the tub for a day as I just can't facilitate any longer.

Then dry rub with your blend and let rest for a day.

Slow cook @ 200f - 250f till the meat starts to release itself from the conective tissue (fall off the bones KS ) Could be 12 to 18 hours depending on...........

We make wire cages and place the swine in the cage so the meat doesn't fall through the cracks of the larger spaced grates.

damnnn LW you're not messing around! wow.

here's my smoker

and some meat


i do a dry rub of about a dozen different dry spices, most of the usuals you find in dry rubs...i use a good amount of fine ground coffee, NO SUGAR, NO SALT, for 24-48 hours cold. sear with a mapp torch, then slow cook all day around 250*F. last hour in foil...the purests call foil the "texas crutch," but i like to let the grease kind of baste the bark. finish with a generous mop of malt vinegar, brown sugar, BOURBON, lemon juice, then back on the heat unfoiled for the final bark treatments...couple more moppings, then.....mmmmmmmmmmmm.

brisket

Talk about that brisket please.

it's an untrimmed brisket, done the same way i do the ribs. heavy dry rub cold for a couple days, then torch seared, slow cooked and heavily mopped at the end with the acid/salt/sugar (that's the stage these pics were taken at). the pineapple goes really nice with it, so i chop one up and throw it on for the last couple hours.

man, i'm gonna have to crash your next party. never done a whole pig...we are talking about doing it the next time i go boar hunting, like kalua pit style. i think that we'll prolly brine that one like in your recipe
if i had to choose between meat and booze, i'd prolly figure out a way to ferment pork!

one of my all time favs is this amazing pork and hominy stew that my wife makes. has a whole cubed pork butt, a thick cubed slab of ham and a few slices of bacon with a negro-medello beer base...i am drooling on my laptop.

she gets some incredible results in this big le creuset boulibase pot she has. it is an awesome tool.

Holly balls dude. That stew looks and sounds amazing. I'll be PMin ya for that recipe.

Pork is like no other.

Wow, I was hoping this was gunna be a cool thread. I think I'm right.

Keep em' comin'

LWTCS wrote:Holly balls dude. That stew looks and sounds amazing. I'll be PMin ya for that recipe.

Pork is like no other.

yeah man. it ROCKS! it's based on this recipe: http://www.epicurious.com/recipes/food/ ... tew-106213 she has tweaked it quite a bit past how it's written, she's kinda like me, creates by feel, not by numbers....know what i mean? you gots to try it!

My wife cooks the same. No two dishes are alike. That mentality is not great for baking but all the other cooking formates really serve that style pretty well.

LWTCS wrote:My wife cooks the same. No two dishes are alike. That mentality is not great for baking but all the other cooking formates really serve that style pretty well.

yeah...same. she's a pastry chef, went to the baking and pastry CIA, but she enjoys the savory stuff a lot more because there is less math and science involved..can just go with it. i'm lucky i don't really like sweets that much, or i'd weigh 500 pounds!

this is how it's served. on a bed of shredded cabbage and rice, topped with shredded cheese, sour cream, cilantro, avacado, hot sauce and of course, BACON.

sorry to flood up the thread, but i get pretty excited about my pork!

wowee that looks good. Plug for my food forum: http://foodsoftheworld.activeboards.net/forums.html" onclick="window.open(this.href);return false;" rel="nofollow . they'd love to see that sort of thing!

That food forums of yours is good Kiwi. I was just looking at the fish n chups section, lol

haaha, don't you mean the feeeesh and cheaps section?

Actually, not 'my' forum, just a member.

Shit guys im sitting thinking about goin to make a sandwhich! Now you all got me thinking about goin to get/make a smoker, a pig, a shitload of wood , a lot of spices, bbq sauce, a bathtub, everyfreind in my phonebook and raiding the "stash".

Mmmmmmmmmmmmmm pig.

Actually I might try this for boxing day lunch.

Happy times.

Mmmmmmmmmmmmmmmm pig.

http://www.fornobravo.com/forum/" onclick="window.open(this.href);return false;" rel="nofollow

for the OP re pizza ovens

mmmm i love pizza .....
mmmm i love pork ......

That's what we do at christmas time Thorn. Evry body brings a side dish and I cook the pigs.

Whole sucklings are only .99 cents a pound and they cook up nicer than the larger ones imo.

I love a great piece of beef. But the swine is just total comfort food for me.

A couple of flavored focaccia I make - to go with all that nice pork:

Just adding some clarification for my fellow Aussies as we generally don't distinguish a difference between BBQing and grilling; a BBQ is a slow hot smoke method of cooking as apposed to grilling which is what we throw a shimp on (actually I've personaly only thrown a "prawn" on the barbie).


I wish I had some pictures of my old rig but it's been a few years since I made this and I no longer have my BBQ smoker. It was food grade 44 ring top barrel that i burnt out and wire broushed the paint off the inside, cut a door in the front, put a cheep round gas burner on the bottom. The best part was the 44 fit the 3 round racks I aquired for free from a friend of mine. A rack on the bottom with a layer of volcanic rock over the gas burner prevents the woodchips from catching fire.

My favorite beasty to BBQ is Goat, the meat is lean and fiberous with a strong flavour and if you have the beasty quatered it fits nicely.

I used to have a big stockpile of apple and plumb wood that I got from a friend after pruning season that gives an amazing flavour to the meat. A kiwi mate of mine sugested I try Manuka wood. I've tried his manuka smoked jerky which was awesome.

I'de be interested in seeing pics of peoples BBQ rigs and pits; I'll gonna building a new one soonish.

Manuka is the business! I smoke my fish with manuka. and I use it as a charcoal filter for whisky

maheel wrote:http://www.fornobravo.com/forum/

for the OP re pizza ovens

mmmm i love pizza .....
mmmm i love pork ......

Great site maheel, Thanks