Aussie BBQ Forum

If I can add my 2 bobs worth in old fart language. I agree with previous posts, Ive found for me with a Q2000 to do a great pizza with crusty bottom, its best to lift the pizza stone up high into the heat. I got a tip and it works perfectly, I use three small baked bean tins used and washed out on t...

Card Shark wrote:Wonder if the tropical environment has something to do with it?

Ive had the 732 for 18 months or more and not a problem and it doesnt get much more tropical and humid than Darwin.

After trying a range of different techniques for pizza bases some time ago, I came across the following product. http://laucke.com.au/our-products/home-baker-products/specialty-mixes/pizza-and-focaccia/ Great results every time on my Weber Family Q. Cooked on a thick teflon sheet for approximately ...

Agree, did some research 45 min to heat up?? Bugger that, an hour to cook a pizza and all that gas used. So I read the hints on cooking pizza in my WeberQ2200 and gave it a crack last night the results were great. I used 3 cans (med sized baked beans) to raise it up and baking paper for the first 6 ...

Hey guys does anyone have any knowledge regarding the Bakerstone pizza oven box? Looks intersting, Bunnings are advertising them.

http://www.bakerstonebox.com/

http://www.bakerstonebox.com.au/product ... one-basics This one says specifically for 57cm Kettle bbqs

Ive got a new 2200 and it cooks an amazing steak loads of colour and caramel, I crank it up to at least 250/270 usually bout 20 min and steak is ALWAYS at room temp before I put it in, havent had a bad one yet. I do give it a light spray with Canola but to be honest the new grills look very non stic...

Ive had my Weber Q for about 8 months and just love it but Ive never been able to get a proper crackling by the end of the cook, until now. I did a few things differently and def made the difference. Firstly I took the pork out the day before and thawed it, then I scalded the skin with lots of boili...

My second attempt at this, thought the first one was great, this was better. Thanks to Urban for your suggested temp I cooked it to 74 as you suggested and after a short rest carved up the most succulent chicken ever.

Im cooking my first brined chicken tonight and have had it drying overnight, Im assuming the discolouring'(darkening a bit) of the skin is normal?? Also should I oil the skin before I put it in the Q??

Cheers.

That would have to be the moistest breast meat Ive ever had, it was just perfect, next time Ill brine and see if I can beat it. Maverick probe went into the thickest part of the thigh as Id read on another thread and about 1hr 20 it hit 80c so I wrapped it for 20 before calving up. Left overs will g...

Thanks guys appreciate it.

Coles had big chooks on special for$3 a kg so I grabbed one, gonna do it tomorrow night, Ive got my rub sorted so here are my questions. Breast side down right, to hold moisture in them? Got a maverick thermometer so where does it go,into the middle of the breast? Cooking it in my new WeberQ 2200. A...

Thanks guys and didnt even think of the silica gel bags.

Ive just received my first delivery of Bella bbq rubs and was wondering whats the best way to store rubs once theýre opened? I live in the tropics as well so am leaning strongly towards zip lock bags in the fridge, all advice appreciated

Also what sort of shelf life can I expect once opened?

Ive never seen them before but to be honest I havent been looking before either. Got them at Coles 500 ml plastic bottle McCormick Grill Mates.