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Post by Patrick on Feb 1, 2009 15:08:28 GMT
Your link says the following:
Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
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Post by swl on Feb 1, 2009 15:09:18 GMT
Feck - one side's carbonised already
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Post by Patrick on Feb 1, 2009 15:12:17 GMT
I think you need a spit roaster!
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Post by swl on Feb 1, 2009 15:12:52 GMT
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Post by swl on Feb 1, 2009 15:16:50 GMT
That timing is for a smoker though Pat - not a barbecue
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Post by Patrick on Feb 1, 2009 15:20:19 GMT
Yes, I suppose there is a clue in there! It's all that mention of the BBQ sauce that instilled it in my brain. Just cut it in half when you've charcoaled it all round and have a look!
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Post by everso on Feb 1, 2009 15:20:56 GMT
o.k. it's been on for half an hour now. I would have thought it's ready.
My mouth's watering as I type.
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Post by swl on Feb 1, 2009 15:21:27 GMT
Well, I've got the thermometer thing in there. It's still in the blue bit just now
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Post by everso on Feb 1, 2009 15:23:10 GMT
Well, I've got the thermometer thing in there. It's still in the blue bit just now I've eated raw sausagemeat. It's no big deal. |
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Post by Patrick on Feb 1, 2009 15:23:55 GMT
I wonder if piercing it through with a carving fork would have helped. Trouble is - Sausage meat is very dense. Probably acting like a big wad of cotton wool.
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Post by swl on Feb 1, 2009 15:24:36 GMT
I'll give it a bit longer thankyouverymuchly  Just sneaked a bit of bacon that had "fallen" off - omg it's gorgeous!! |
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Post by Patrick on Feb 1, 2009 15:30:52 GMT
We've Bacon and Egg tonight funnily enough. Must be a Sunday thing!
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Post by swl on Feb 1, 2009 15:58:01 GMT
  Verdict - mmmmmmmmmmm Needs to be a bit tighter bound and I wasn't too keen on this particular sauce - a bit sweet. |
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Post by everso on Feb 1, 2009 16:31:49 GMT
Verdict - mmmmmmmmmmm Needs to be a bit tighter bound and I wasn't too keen on this particular sauce - a bit sweet. God that looks good. I can imagine how gorgeous it tastes. Thanks for the photos. I feel a bit like one of those kids out of "Oliver Twist" who watch the rich gits eating. ;D |
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Post by trubble on Feb 1, 2009 18:01:33 GMT
Bravo swl!!!! (I've just cooked up some bacon and egg for Mini-Trub's tea too, Patrick. )
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Post by trubble on Feb 1, 2009 18:03:44 GMT
Well, I've got the thermometer thing in there. It's still in the blue bit just now I've eated raw sausagemeat. It's no big deal. Me too. No bad thing happened. But I panicked for a few days that I was going to die anyway. |
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Post by Patrick on Feb 1, 2009 18:53:47 GMT
Bravo swl!!!! (I've just cooked up some bacon and egg for Mini-Trub's tea too, Patrick. ) Aw - Don't tell me you're not eating again!There'll be nothing left of you soon if you carry on like that!   |
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Post by trubble on Feb 1, 2009 19:08:16 GMT
I'm vegetarian, I can't eat the bacon! I am just having choc biscuits and crisps.  |
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Post by Patrick on Feb 1, 2009 19:13:38 GMT
I'm vegetarian, I can't eat the bacon! I am just having choc biscuits and crisps. Why is it that Vegetarians, keep having to tell you that they're Vegetarians - even when they know that caring individuals will take note of this, the first time they're told!!  Chocolate Biscuits and Crisps indeed!  ......and people wonder why I worry!  |
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Post by trubble on Feb 1, 2009 22:20:47 GMT
Because people keep saying = = Aw - Don't tell me you're not eating again! = = or something as if there's another dark reason for not eating bacon and eggs.
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