Live Stoner Chat Sanctuary

[Duggy]

I use a cupcake tray and drop a little cooked bacon in and add an egg to each one...20 minutes in the oven for a mini pie brekky....

 

[Mossy]

Meanwhile..back @ the ranch...

The builders are in..doing the old drying shed out.
They have propped the sagging roof up..but they say it will probably need replaced in a couple of years.

We got them to throw some glass bricks in..below the level of the walls..coz you cannot get permission to change them...and they are rendering the walls as they go.

Shame really..hubby wants it done up for a work-shop..but it is looking more like a nice little studio apartment every day...

 

[bad dragon bzzz]

that's damn fine bacon n egg dish.im gona wait til I get my hands on some duck eggs and give it a bash.
is that the motorbike and sidecar under the tarp ? Wallace n gromit style

 

[Mossy]

I use a cupcake tray and drop a little cooked bacon in and add an egg to each one...20 minutes in the oven for a mini pie brekky....

Yay Duggy.....how you doing..?

that's damn fine bacon n egg dish.im gona wait til I get my hands on some duck eggs and give it a bash.

Ah..that is probably the only thing that would make it better for hubby..he Adores duck eggs.

is that the motorbike and sidecar under the tarp ? Wallace n gromit style

No archie..just some of hubbys tools covered for the plasterer.

The rest of the stuff is stuck in my polytunnel..I can really grow anything until the builders get finished and since they only work a couple of days a week..it is probably going to be the week after next before I can.

 

[Mossy]

See what I mean...

@Grey Bear @namvet25 ..is that about right for the apple tree..?

I cut the vertical branches down to head height..with last years new branches on..and cut out everything that was pointing to grow into the middle..so I keep that clear..?

 

[Grey Bear]

Yeah, keep it manageable.
The middle will always be filling up, so keeping it pruned is a regular part of maintenance.
It doesn't need to be empty, just thinned enough to let light thru.
I always cut down-growing branches as well.

 

[namvet25]

OMG,who killed the apple tree?

 

[Mr Piggy]

As a tree care professional I will keep my lips sealed

Mossy, if you want plug and play smoking I suggest you check out one of these.

http://www.smokehouseproducts.com/c...f-top-load-electric-smoker?variant=4956560771

You can find them online for way less, $99 Murican. They are a little tank, but no temp control, they sit at about 150-165. I have one I use for smoking fish and it's just right. I'll be smoking some ribs here soon as well

EDIT: so 150 - 165 F is 65.6 to 73.9 C

 

[Waira]

:smoking: Piggy!! ...a special guest appearance --- how are ya bud? Great to see you brudda, I hope all's well out your way! ... great minds think alike-- I was just about to load up some pics and info for Aunty on smoker basics,...Alas, getting a proper unit in Spain will be a challenge,...

...Aunty, you're getting some revenge with that brekky pie, and the sweet-coffee ribs! :drool: Coffee pairs up beautifully with beef especially! As for the smoker, I wonder what you can find out your way, or what shipping costs would be- ...I do see your nice Weber grill though! ...you can smoke on a regular grill, but it's more tricky and high maintenance; temp. and smoke control takes some practice! I've not done much with it this way myself, so I can only offer the broad strokes of how-to,.. maybe Piggy can help school ya too!... I'll look to see if one of my fav' books is still around online, which has lots of great how-to info, as well as recipes... Dad bought a small smoker unit several years ago, and for simplicity and quality results, there's nothing better! Here's some pics-- .... a good shot of the guts that matter most! Burner at the very bottom; the rusty metal box is where you put the soaked wood chips/chunks; above that is a key feature IMO, a water bowl to help keep moisture up in there, so you don't turn things into jerky! ...removable racks above,... ... smoker cooking is all about low-and-slow, temp and time that is, with a fair amount of flexibility depending on how much time you want to spend and tenderness results, balanced against moisture retention ... the actual smoking takes place at the start; how much, how many rounds of it depends on what you're cooking,...for example, pork ribs take about 3 hours or so, at around 275F; I put a nice double handful of chips in the box, and do that 2-3 times depending on my rub type, rib size, and how full it is in there- -after that, the rest is just slow cooking time; sauces, mops, etc. are a whole other lecture- - but a general rule is, if there's a lot of sugar or tomato base in it, put it on toward the last 15-20min., so it doesn't brown-out too much,...mops are typically more acidic, and can go on sooner, layer after layer! One thing to judge doneness by is when there's about a 1/2" of bare bone exposed at ends from meat contracting, and if they barely hold together when picked up- falling off the bones goodness!-- but not to the point of being mushy-mealy... For prep', rubs go on after meat gets to around room temp, to avoid condensation making the rub soggy,... If you like, I'll post up some recipes for rubs and sauces, which would still be tasty even on the grill or even broiled in the oven! I wonder, what you can get for this online out your way, since the stores won't have classic BBQ sauces out there...?

>> Good luck with the renovations, luv! Thank goodness you had the Poly' set up nicely .... the hounds look happy!

 

[Mossy]

I always cut down-growing branches as well.

Cheers GB..me book said vertical growth is not good..branches growing around 60 degrees are great..anything more than 60 degrees the tree won't fruit the branches..is that about right..?

OMG,who killed the apple tree?

Hmmmmmmmmmmmmmmmm...............Hubby......

As a tree care professional I will keep my lips sealed

Well then I'll never Learn.....I've got 3 apple trees now..you can have one each to Look After..and we'll see who gets the most apples come autumn...

Mossy, if you want plug and play smoking I suggest you check out one of these.

Cheers MrP..

great minds think alike-- I was just about to load up some pics and info for Aunty on smoker basics,...Alas, getting a proper unit in Spain will be a challenge,...

I got one..but I haven't used it yet.....a cheapie BBQ type.
I've read they are a PITA to try to keep at an even temperature.

...you can smoke on a regular grill, but it's more tricky and high maintenance; temp. and smoke control takes some practice!

but a general rule is, if there's a lot of sugar or tomato base in it, put it on toward the last 15-20min., so it doesn't brown-out too much,...

If you like, I'll post up some recipes for rubs and sauces, which would still be tasty even on the grill or even broiled in the oven! I wonder, what you can get for this online out your way, since the stores won't have classic BBQ sauces out there...?

That will be my Bogey..Availability is one thing..but if it don't say Gluten free it don't get in the door..and if it has yeast in like a lot of stock or meat extract I can't eat it either.. ..I usually have to make me own.

Good luck with the renovations, luv! Thank goodness you had the Poly' set up nicely .... the hounds look happy!

The cabin too..we couldn't trust the garage roof not to leak or come down..so most of his tools have been in the cabin.
Once the garage is finished..I'll be able to grow in the tunnel..and we will be able to start the painting in the cabin..Fingers Crossed.