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Haven't had a bone in ribe eye for at least...2 weeks :D   Nice marbling.  Discolouration is from its brief stay in the freezer for 15 minutes before it went into a smoking hot CI pan to sear. After the sear I rubbed it with cold smoked birds eye chilli and sea salt (Sheoak cold smoke for 4...

Lol, I was thinking the same thing.

Hey Booma, wanna start a food truck or BBQ joint?  Between us I reckon we could pump out some awesome food :D

Simmered cubed flank until tender. Added a tin of... And 1 Tbs Stubbs Mesquite BBQ sauce and a teaspoon of Tabasco Chipotle.  Dumped it onto a toasted crusty roll with a melted cheese lid And here's the brisky halfway through.  Bark tastes guuuud!

The outcome woulda been a nice piece of meat in the bin...or used to make stock.   Now I've got jerky for days.  Happy outcome.  Who said being drinking is bad? Lol

I'm going to seal the doors with this and the cling film method.  Also gonna add a short chimney with a damper and not use the one at the back.       Well I may have fallen asleep :drunk: and forgotten about the flank for maybe 4hours But I made the best dang jerky I've ever had!  Been eating...

I'm in the future so I already knew the answer                         :D

On sale at Aldi this weekend for $199.  Buggers sold out fast.  My local store sold out after 30 minutes.  Had to go travelling to find one (8 minutes dodgy driving :D) and they sold out 10 minutes after I got there lol.   Hark, rebranded as Coolabah.  I turned the brand plate around.  Welcome...

Another good method for legs is to de-bone then stuff them with whatever you like.  It's a bit more labor intensive than frenching them but it's awesome to bite into a leg and it's all edible.

Lemon, thyme and oregano marinated butterflied leg of lamb.   Pre sear.  Sous vide 2.5 hours at 54.5 C (130 F )     Post sear on stoopidly hot CI grill. Medium rare.  Went hard on the grill to get some smoky flavour in.     Rough dice tomato, cucumber and red onion.  Greek natural yoghurt...

Can I hold the plate out the window to take the photo?                             :D

So I can't cold smoke my protein in a cardboard box outside, then sous vide inside then heat up a grill to finish off and take pics next to a potted plant?    That sounds like a chilled plan to me...? :D

T-bone brushed with melted butter then dry rubbed with pepper steak seasonings. Sous vide 54 C for 90 minutes   Rocket (arugula) sauteed in butter, fresh baked dinner roll boat filled with butter and the steak seared off in smoking hot pan.  Added some Tabasco chipotle for shnits n giggles    ...

Thanks for ruining my lunch! Everything I eat today may as well be cardboard :D

Very nice! I've been thinking about lamb recently.

Cold smoking never gets above ambient temps. So no cooking at all. This is an experiment for sous vide. GM's onto it. But these were cooked in the oven. Once I get the smoke levels right sous vide time. These were just right. Best jerk chicken I've made so far.

Ghetto cold smoker V 1.0.    Smoked for 2 hours then coated in Walkerswood hot paste and smoked 1 more hour.   ProQ smoke generator with Sheoak dust and ground allspice berries.  8 C outside this morning.  True cold smoking.     Jerk lollipops with slaw and fries  

Woohoo!  Thanks Bumper and Boomer!