Post by smokey on May 6, 2014 23:55:01 GMT 10
As the warm season starts to cool off and the blood of the average Cue'r starts to thicken and go into hibernating.
I see opportunity.
Time to take some things indoors while using the cold outside to your advantage.
I ts a time of cold smoking, Baking bread in the warm house, Classic soups, Crock pot and hot roasts.
All very important things to keep the eye in and discover new recipes and techniques.
Some things I'd like to challenge myself is German speck, cold smoked bacon, perfect pork knuckle with home made sour kraut, Get the kids to build a fire and bake the camp ovens, Heaps of smoked salmon, fondu.
Anything that can be done outdoors that keeps the family warm around the table so the weber go anywhere hibachi will need dusting off and placed at centre stage
What are you going to do to in the so called slow season ?
Remember, this forum is not restricted to outdoor cooking only, you have free range
I see opportunity.
Time to take some things indoors while using the cold outside to your advantage.
I ts a time of cold smoking, Baking bread in the warm house, Classic soups, Crock pot and hot roasts.
All very important things to keep the eye in and discover new recipes and techniques.
Some things I'd like to challenge myself is German speck, cold smoked bacon, perfect pork knuckle with home made sour kraut, Get the kids to build a fire and bake the camp ovens, Heaps of smoked salmon, fondu.
Anything that can be done outdoors that keeps the family warm around the table so the weber go anywhere hibachi will need dusting off and placed at centre stage
What are you going to do to in the so called slow season ?
Remember, this forum is not restricted to outdoor cooking only, you have free range
