Apart from chucking a few prawns on the barbie (I have done this a few times where they were lathered in garlic, ginger, chilli and Pernod) - I really enjoy cooking and came across this site a little while ago while I was trying my hand at brisket...
I run a Big Joe Kamado Joe, Texas Offset, 6 burner propane Twin hood (I have owned this since 1997), homemade cold smoker using Aussie Smoke Bloke For smoke generation and a Sous Vide
I like Whisky everything from Bourbons through to single cask, single malt whisky
i have been cooking for many years but learn new methods/techniques every time I cook.
I am inspired by Pit Masters and truly appreciate the effort required to put a good tasting meal on the table.
I run a Big Joe Kamado Joe, Texas Offset, 6 burner propane Twin hood (I have owned this since 1997), homemade cold smoker using Aussie Smoke Bloke For smoke generation and a Sous Vide
I like Whisky everything from Bourbons through to single cask, single malt whisky
i have been cooking for many years but learn new methods/techniques every time I cook.
I am inspired by Pit Masters and truly appreciate the effort required to put a good tasting meal on the table.
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