Aussie BBQ Forum

John, I've just had a go at brining a leg of pork, and I used the brine suggested by Mountain Mick (have a look at this thread http://www.aussiebbq.info/forum/viewtopic.php?f=9&t=2667&p=14043&hilit=xmas+ham+brine#p13979). I've injected an amount of brine equal to 10% of the weight, and n...

Wallyyz, Thanks for a great write up - a step by step guide like that helps take a bit of the fear factor out! I'm having a 'few' people around in a couple of weeks and have decided to have a crack at a pulled pork in the weber using the snake method as well, and I think I will just follow your guid...

Hi all, Long time lurker on this site, first time poster. I've read a number of threads, and am inspired to try my hand at a few things. On my list of things to try, in no particular order is: - bacon - ham - pulled pork - some sausages - pancetta - salami of some description I've enrolled in a saus...