Whats On The Menu

[Rab]

Plum for sure - not sure on the lemon though.

 

 

edit: apparently lemon is great for fish, just go easy on it the 1st few times til you get a taste of how it goes

 

http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm 

Edited 06/02/17 11:03 AM by Rab

[Puffwagon]

That's a handy list to have.

[Rab]

I use this one mostly (includes Aussie woods)

 

[Puffwagon]

Saved for future reference.

[ROB83R]

Ever used the BBQ's galore JD chips @Rab ???

I know a guy who uses them to make shine 

[Rab]

Yeah - used a few bags Australia day in the pellet smoker (was pellets, not chips)

 

Not cheap (as in they're way overpriced) and I find a blend of the "normal" wood chips and/or pellets to be at least as good, usually better.

 

(usually use wood chunks or pellets, not chips these days)

 

Mate was over for that BBQ and interested in the different wood chips for his distilling - he's going to check the prices on the ones for distilling vs the ones for smoking.

 

Brought with him a whisky he made with cornflakes (trying to clone JD) and a spice rum he'd made.

Both were about 60% and something of an acquired taste

[ROB83R]

Cornflakes eh??? I bet that's an interesting acquired taste. 

[Rab]

Seems to be a pretty common technique.

[Puffwagon]

 

One 600g and one 400g marinated pork steak. Should do the trick for tonight's dinner.

[Puffwagon]

 

Morning me will hate tonight me.