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I've been forgetting the bay leaves lately. There's too much stuff in my spice cupboard and it was probably hiding behind something. Haha I'll remember next time though.

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I found them once, after ages of searching - in the boot of the 2yo's car.

 

Not sure why she put them there and not sure why I looked there

 

$_3.JPG?set_id=2 

 

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On 21/09/2018 at 10:06 PM, Rab said:

Apparently she's selling bags of herbs out the back of hers :S

By the time she's grown up there will be nation wide pharmacy access to oregano and bay leaves.

 

Hey @Rab what's your pick for a smallish webber/smoker that can take care of a 2.5kg pork shoulder roast, off the bone, tomorrow? 

 

I'm going to bunnings to buy some other stuff and wanna get a little thing that I can do small to medium pieces in. 

 

Preferably around $200 cos #tightarse but yeah, whatever.

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The $59 kettle would be the cheapest, easiest to setup and use.

 

The $260? Fornetto bullet would be the next step up, but needs a bit of practice.

 

Keep an eye out for run out models,  there were some "egg" or kamado style ones some bunnings are getting rid of cheap

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Got lazy, cbf driving around for an hour or more, so I went with the gas bbq instead.

 

Chucked the 2.5kg pork shoulder (with a home made rub) in a pan on one side of the bbq and chucked a piece of lemon tree on the other side with a flame going sorta under it.

 

Pork side of the bbq is about 140c so it should be ready by dinner time. Pics will come after when the rub has melted a bit and it's more cooked looking.

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On 25/01/2018 at 4:30 PM, k31th said:

haha you need more chili tolerance ;)

 

don't mind 2 or 3 (depending on the day's required intake or how hungry I really am) packs of satay ones with a bit of extra thick soy sauce (seemingly the same thick sauce that's in the packet) and a bit of either extra extra hot peri peri sauce or some habanero or ghost chili sauce (Blair's Ultra Death sauce).

 

Here's a good one. 

 

One pack of satay, one pack of beef rendang and two poached eggs with a touch of apple cider vinegar splashed in the poaching water. 

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