Recovering from knee surgery, I stayed off the grid for a while. Things are going fine and I did a few nice cooks.
Cold smoked 2kg of salmon for Christmas, 24 hour brine/24 hour dry, about 10 hours smoke. Delicious!
Christmas Eve plans got changed so I ended up doing a tomahawk in the fireplace. Rubbed with Oakridge Carne Crosta, first time using it, amazing.
Took over Christmas turkey duty from my dad, 'updated' my grandfather's recipe to fit my brining/q-ing knowledge. This one came out even better then my test early December.
Not Q but also did some steaks with Carne Crosta in a skillet that were awesome.
Finally, on NYE, we got together with friends for some more outdoor cooking. Had duck breast, picanha and leg of lamb.
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Cold smoked 2kg of salmon for Christmas, 24 hour brine/24 hour dry, about 10 hours smoke. Delicious!
Christmas Eve plans got changed so I ended up doing a tomahawk in the fireplace. Rubbed with Oakridge Carne Crosta, first time using it, amazing.
Took over Christmas turkey duty from my dad, 'updated' my grandfather's recipe to fit my brining/q-ing knowledge. This one came out even better then my test early December.
Not Q but also did some steaks with Carne Crosta in a skillet that were awesome.
Finally, on NYE, we got together with friends for some more outdoor cooking. Had duck breast, picanha and leg of lamb.
Verzonden vanaf mijn iPhone met Tapatalk
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