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Everything posted by Underpants

  1. Hunter69's on the money. Trial and error, personal taste. Best to brine if you like them moist. Pretty much all meats are brined before smoking - think bacon & ham etc. You can do it rough and simple, dust with salt & herbs etc and then smoke but they will come out a bit more like jerky. Then there's the type of wood you use too! Redgum seems to be rather popular but i find it too 'harsh'. I prefer fruit (apple, cherry, olive, peach...) or hickory. One of those small box smokers with the metho burners, i go with an objective 'handful' of sawdust over the hot spot, where the burner sits underneath. A few older threads:
  2. Very Nice TL! Does look a little familiar . I like the triple rod holder to manage 2 rods and keep that landing net handy and tub free. Might have to borrow that idea! You'll be able to take a slightly heavier outfit to tackle one of those flats bronzies soon One thing ive noticed: After a season or 2, the conduit wears down from sand ingress and needs to be replacing.
  3. LOL... i've heard that one somewhere before !!
  4. At one stage i thought it would be a good idea to try putting carp thru my mulcher to make burley Unfortunately it wasn't the smartest idea to drop an entire 64cm carp in whole as it jammed up the mechanism! After disassembling the screen and pulling it back out, reassembling it all went thru fine AFTER i cut it in quarters with a spade! Did produce a nice bloody burley. Chucked a wheelbarrow load of dry prunings thru afterwards cleaned it nicely, followed by a bit of WD40.
  5. Might just get in the poo when the missus/mum/gf discovers you've nicked the handle to the mop ! I like the improvised grinder too
  6. Southern end of the bay, where the bay curves around and 'peninsulars' towards Tumby Island. Offers some good protection from southerlies. Check it out on Google maps. Some really nice structure. Don the waders/wetsuit and go hard. have nfi how the area fires but looks really sexy. Had one session a 18 months back and pulled a nice feed of yfw and flatties on sp. All else some nice razorfish on a decent low tide. As Del mentions, 2nd creek. Looked pretty good too.
  7. I'm sure you could. Just wouldn't be to 'food standards' obviously! Also could be a challenge to clean the bits of fish and bone out of afterwards. Commercial meat bandsaws can virtually be hosed out. How about slicing with a largish chefs knife and cleaver thru the rest?
  8. No point unless you want to join the 4wd w**ker brigade, park 200m up the beach...and churn the sand up with your highway pressure cheese cutters! Keep the beast salt and sand free. Either walk from the beach Rd carpark or as Adrian suggested: Yeah as the 'Armchair Guru' cynically suggests, get in at the start of the season, before they close it .......although given how dry the season has been there's unlikely to be much coming out of the mouth (ie the upstream dairy and sewerage discharges, where the E Coli comes from!!!) Also if you go earlier on, they will be easier to get in size and numbers
  9. indeed must have been the
  10. Just under 2 weeks to go.... you'll certianly be beating the crowds.
  11. NFI...but the local DIY carwash has a pressure cleaner.
  12. Rods or combos as pictured? Would depend on what the rods & reels actually were and their condition. Not really my area of expertise... appears to be a couple of Uglysticks? A TLD50 on one and 'something' on the other? TLD50 looks to need a bit of ...ah...TLC! Cant tell from the pic if that's brick dust, rust of general grime. Curious that that the seller didn't even bother to wipe them over with a damp cloth? Jammed in the corner of the shed with a pile of other s**t makes me cringe a little too.
  13. I used my vac-packer, almost like being laminated. Pretty s**t that they are just paper and a boat license. I'm not sure what part of boat + paper makes sense !? Try your local library.
  14. Not me.Closest I've been is some 'tassie' salmon from Cappos for dinner last night .
  15. Call me a cynic ....given Black Magic are one of their sponsors, i'd take its recommendation with a 'grain of salt'!. Not to say it's c**p, as I've no idea what it is. I use a bit of Black magic gear (hooks, leader) and they're good stuff. There's a lot of marketing BS out there....
  16. A dozen or so STs came to play, with a bit of size starting to show, up to ~40cm.
  17. Wading tomorrow: Flatties, yfw, squid and see of there are any decent STs turning up yet.
  18. Codswallop! They're Fly Agaric not your 'magic mushrooms'. Also common in and around your Pine Mushrooms Yes they are reported to produce hallucinations but are rather toxic. If you're lucky will result in abdominal cramping, vomiting & diarrhea. Unlucky, permanent liver damage. Are 'edible' with correct preparation, apparently delicious too! https://honest-food.net/eating-santas-shroom/ Stick with the standard Blue Meanies for your 'shroom experiences.
  19. As a kid we'd used to find Field Mushrooms every Autumn, as per Adrian's bag. Very, very tasty indeed. Sadly, somewhere along the line they became far less common and Agaricus Xanthodermus (see below) or 'Yellow Stainer' became very dominant. They look similar to field mushys but are toxic. Easily distinguished by the yellow bruises that develop when damaged. These also smell somewhat like 'hospital disinfectant' too. Im no expert but if you want an easy one to identify - both dead easy to find and identify, you cant go past the Pine Mushroom. Literally anywhere were there is an average stand of mature radiata pines will likely produce these, especially in the hills. I picked a heap from the young fellas school in Crafers (cant find that photo) and could have easily gathered 100+kg at Kuitpo and Mt Crawford forests last season. They look kinda weird as they are realllly orange and ooze orange sap when cut - hence also known as 'Saffron Milkcaps'. Their only downside is their mild flavour, not strong earthy you might expect from Fields or Porchini. My favorite is simple: Quick pan fry in butter and a little garlic, brandy flambe. Served on toasted rye bread with some freshly shaved pecorino
  20. Havnt since ive seen a field mushroom here for nearly 20 years. Yellow Stainer's have well and truly taken over .
  21. Great pics there Adrian. Love the fungi, so many different shapes and colours. So delicate and beautiful. Looking forward for some Autumn rains over here to kick off our season. Hopefully many-a-feed of Pine Mushys . Maybe this year...ill find the elusive Porchini. Got a few spots sussed to check out, when the time comes .
  22. As below. Sth coast for sambos. Im heading over with the fam during the school hols.
  23. Im now heading over mid-school hols with the family so looking forward to your report
  24. Want a reel schematic for reference too. AIRD.pdf