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Post by muppet on May 24, 2015 15:16:43 GMT 10
Gday Gentlemen, I just wanted to pop in and say thanks for the many many well explained threads you's have generated both here and elsewhere. I'm still quite new the art but I'm slowly getting there cook by cook. It's a big help being able to follow the past exploits of more seasoned Cue heads! Once again thankyou and happy Cue'ing
Geoff
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Post by shayneh2006 on May 24, 2015 15:40:42 GMT 10
Nice to have you here Muppet.
Shayne |
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Post by smokey on May 24, 2015 15:42:48 GMT 10
 Welcome Geoff, Good to have you pop in. I hope this forums angle will be another bow in your quiver. We don't have vendors and therefore a little slower in some respects but I think the members apreciate the layed back direct to the point and true peer to peer interaction. Feel free to join in 
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Post by chrisg on May 24, 2015 16:06:53 GMT 10
Good to see you. Cheers |
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Post by muppet on May 24, 2015 17:20:32 GMT 10
Cheers guys
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Post by smokey on May 24, 2015 17:42:51 GMT 10
BTW, I read through the windows your ham, Bacon and pastrami journeys. I couldn't post there as they blamed all their woes on the fall guy (me) and permanently banned me. But I gotta say you did an outstanding job and was a terrific read following your progress. Your very much an exelent cook |
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Post by muppet on May 24, 2015 17:54:56 GMT 10
Gees mate Im very much a newbie with that stuff, I don't really have much to gauge my tries against either but thanks, I think they came out alright. Didn't realise you got banned... I'm not going to get involved in that one haha.
I'm stuck in midstrength beer land (work) for the next few weeks but will be making up for it on break.
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Post by smokey on May 24, 2015 20:54:51 GMT 10
All good mate, water under the bridge now. Was meaning I wished I could have advised at the time. I think Clepak had you sorted. My next crazy cure was to be a a whole parma ham but space is at a premium so I'm thinking of taking out the leg muscles to make a cuelatello,,,, May as well shoot for the top   |
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