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Post by smokey on Jun 30, 2015 15:28:31 GMT 10
We have several American friends here so I thought Id celebrate with them and Cue something USA style and toast a beer This Saturday July 4th.  Hmm, What to low and slow  |
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Post by chrisg on Jun 30, 2015 15:32:29 GMT 10
I'm going to be buried in a data centre completing a migration apparently but might do something our Sunday, that's their Saturday anyway Cheers |
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Post by smokey on Jun 30, 2015 15:39:04 GMT 10
Good Idea, Any excuse for BBQ and Beers is a good Ol Aussie tradition  |
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osdave
Junior Member
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Post by osdave on Jun 30, 2015 16:05:18 GMT 10
Give them pulled lamb.
Their style but (mostly) our tucker.
Dave
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Post by chrisg on Jun 30, 2015 17:13:23 GMT 10
My American friends really LOVE me telling them they will always be behind us, except when they get double holiday celebrations. I don't know about all of the US Dave but I had some awesome pulled lamb in San Francisco a few years back just off Union Square. My American host was wondering why I was selecting lamb, I'd been in the US a month, enough steak already!!! Cheers |
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Post by smokey on Jul 1, 2015 17:59:52 GMT 10
Give them pulled lamb. Their style but (mostly) our tucker. Dave And Lamb it will be, Just picked up a small 1.55kg shoulder and a small No 12 chook. Plan on brining and slow smoking. I might even hit the chook with a little nitrites to make luncheon smoked sandwich meat. Probably will use the pellet smoker as kids football is right in the middle of the day |
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Post by Bentley on Jul 2, 2015 2:21:21 GMT 10
239 years...a good run so far! We will be having Usinger’s Brat's, a most delicious sausage. They are from Milwaukee, a fellow Pellethead gave them to me at our last competition. He has a most wonderful way to cook them. You take the Brat's, put them in a pan with sliced onions, lots of butter and beer. They simmer till cooked, then they are put on a grill and cooked till the casing snaps! They are a one of a kind flavor!
Sides will be a smoked beet salad, not sure what else will go with the beats, maybe pear, maybe apple, served with a balsamic toss. Probably a macaroni or potato salad, home made vanilla ice cream and then Fireworks!
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Post by gatsby on Jul 2, 2015 6:54:44 GMT 10
Sound like a plan Bentley,
Put up some photo's please
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Post by 420kev on Jul 2, 2015 8:22:48 GMT 10
that's spooky Bentley,
i did some brats up last night for tea.
smoked them @225f for 5 hours, they were real nice.
i've still got some ribs and chicken wings in the freezer. july 4th is on.
kevin
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Post by smokey on Jul 2, 2015 12:53:30 GMT 10
Sounds great boys, Hope the weather is kind
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osdave
Junior Member
Posts: 80
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Post by osdave on Jul 2, 2015 21:05:27 GMT 10
239 years...a good run so far! We will be having Usinger’s Brat's, a most delicious sausage. They are from Milwaukee, a fellow Pellethead gave them to me at our last competition. He has a most wonderful way to cook them. You take the Brat's, put them in a pan with sliced onions, lots of butter and beer. They simmer till cooked, then they are put on a grill and cooked till the casing snaps! They are a one of a kind flavor! Sides will be a smoked beet salad, not sure what else will go with the beats, maybe pear, maybe apple, served with a balsamic toss. Probably a macaroni or potato salad, home made vanilla ice cream and then Fireworks! Love em like that Bently. Give it a go with cider takes it up a level in my view. Dave |
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Post by Bentley on Jul 5, 2015 9:05:11 GMT 10
It was a decent meal, both salads were good, should have grilled the Brat's a tad longer for more snap!
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Post by smokey on Jul 5, 2015 12:05:59 GMT 10
Looks Interesting Bentley, Will give that method a try.
My Lamb shoulder and chook are on now, Had to push it forward a day
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Post by smokey on Jul 5, 2015 18:59:46 GMT 10
Here is my go, Smoked Lamb shoulder served with sweet potato and bean bake and a side of cabbage salad.  DSC01123 by Mike Nash, on Flickr  DSC01125 by Mike Nash, on Flickr The Bird was cured like ham and refrigerated for another time |
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Post by Bentley on Jul 6, 2015 0:52:20 GMT 10
Very Nice!
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