Just got the beers in ..

[Spudmurphy]

for the E Party on December 14th

these guys said that will be coming along for the hot tub delights!!

oh yeah I have the BBQ all sorted too!

 

[Dizzy]

Bugger Spud !

I'll be in there air somewhere between Oz & UK

 

[Spudmurphy]

Let me know when yer in the UK and we'll have a "real beer" !

 

[Jonny Dubai]

Is this Spud getting in the AIR Beers again!!!!!!!!


J

 

[Smellybum]

Spud,

you gotta let some of us do some of the work -

I'll take care of a small sound system for subtle background music

somewhere for us to sit down....

and some nibbles...

 

[fsmith]

Looking forward to it, although that BBQ setup looks a little bogus...

Here's what you need to make kick-ass 'Q...

I'm looking forward to the party on the 14th. I'll just be starting into unwind mode... My last day of work is the 12th and I don't have to go back until January 5th. I love this time of year...

 

[dmullen]

The Big Green Egg...really wish I had one of those.

Hey Fred...what is the little orange box and wiring attached to the egg?

 

[Pittman75]

The deliciometer.

 

[fsmith]

The Big Green Egg...really wish I had one of those.

Hey Fred...what is the little orange box and wiring attached to the egg?

That's the DigiQII... It's a "computer" that takes a lot of the guess work and worry out of long cooks.

It has two temperature probes, one for the smoker and the other for the meat. It's attached to a 10 cfm fan and it will monitor the temperature of the smoker and if it drops it kicks in the fan to bring the temp back up and shuts it off when it reaches the setpoint.

It's all about an equilibrium of air and fuel in a smoker, this take the guess work out of it. I can set it and forget it.

The meat probe will sound an alarm when the meat has reached it's set temperature.

It has a lot of other features too such as the ability to know when you've raised the lid which will normally drop the temp but it won't kick in the fan and blow ashes up around the meat. It also has a ramp feauture that when the meat is getting close to it's setpoint it will start to bring the temperature of the smoker down so that you don't overdo the meat.

It's a great little unit and my wife always kids me about "cheating" but at least I can get a good night's sleep knowing that the temps won't get out of control or go out on an 18 hour cook for shoulder. When I go to bed it's 230 degrees and when I get up it's 230 degrees...

Highly recommended for any smoker...

 

[Spudmurphy]

^
yeah but it doesn't have a V8 engine like mine !!!

 

[Spudmurphy]

Just got back with some more goodies :-

Pickled eggs

Pickled Onions

Some Cockles

some steak and kidney pie

oh yeah and these!!

The girls were back in the tub too!

 

[Spudmurphy]

and here's some of the "prizes" that will be won

 

[Spudmurphy]

and also a signed Steve Morse photo

 

[travs]

Pickled Onions are a must in my Martini That cocktail has a name but I refuse to mention it here.

 

[Spudmurphy]

Further update - I have some "un googleable" questions from Beth, and Blind Lemon has a package(prizes) in the post.

You'd be mad to miss this party !!!