Aussie BBQ Forum

Nice talking to you this arvo Hogsy.... I can see that BBQAroma has been left off the list as a retailer of charcoal, but I can say that we have a strong customer base for natural charcoal and have seen an increase in sales since starting our niche BBQ business over 7 years ago. Natural BBQ Charcoal...

Thanks !!!
Pop by the shop one day if your in the area! Got most on display together with all the wood

marcn wrote:Great website btw. Got me thinking about buying a dedicated smoker instead of using the OTG

Thanking you also!!! Love the feedback.

Golly wrote:well done

and on that self promotion ........... love it

Thank you!!! I said so much more about Aussie grillers being more adventurous

Smokey Mick wrote:Well done mate, Must have been sureal to read your own quotes in the FIN.
Good show

I blogged about this topic if anyone is interested on how I did mine - http://bbqaroma.com/blog/2014/03/smoking-brisket-a-mystery-in-australia/ In the end of my search, I ended up back at my local butcher and made him order in a Young beef quarter, which I was able to get a brisket with the deckle s...

If you guys wanted to have a read - I'm just pleased my BBQ shop got a mention in the Financial Review today and wanted to share and promote my BBQ Business of course

http://www.afr.com/p/lifestyle/life_lei ... wsNnUjvpcO

I recon drill a hole down the bottom and stick in a Smokai generator (or similar that can blow smoke in) on the outside... in that way you have no need to open the door whilst smoking and you can add pellets or chips if you run out on those long cold smoke sessions. You just need ventilation at the ...

I'd thought I share this article on myths on cooking steak. It was very interesting for me so I wanted to share.... Below are the myths and just a quick takeaway which is great for novice BBQ'r as well as some experts who may want to debate it :) Read the full article to get a better understanding.....

This is something I have learnt in exploring Brazilian BBQing... What you have is most certainly the rump cap as has been mentioned - It is more or a rounded triangular cut with lean meat and a layer of fat on top. This muscle is at the top of the whole rump and sits on top of the eye and the centre...

Suggest to try good ole Gidgee charcoal from SW QLD sydking - sounds like you are using the imported stuff if your are burning through it that fast...The less dense wood burn a bit quicker hence not all charcoal is the same. I've had good chunky Gidgee burning as long as a heatbead! my biggest mista...

Bentley it may not make sense but if you hold your hand over the coals (usually 4 inches above) you can gauge the heat level. Place your hand over the coals (just above your grill) and start counting the seconds before the heat forces you to pull away. - 2 seconds its HOT (about 500°F or 260°C) - 3 ...

Looks like is was very hot as some sparks right? Was it smoky when you lit it?

Give it 20 mins from lighting the firestater under a pile of charcoal - I usually don't touch it to allow the heat to catch on... its usually mostly lit depending how much you are using - best to light the charcoal first and go prepare your meats which will keep you occupied. By the time you get bac...

I think you have confused Gidgee with Mallee - Gidgee is found from SW Qld all the way through to the Territory. Its great for Kamado/BGE or rotisserie but I do find it a bit hot if to much is used. Mallee is found more down south - SA, VIC, Southern NSW and similar with long lasting burn to Gidgee ...

You might find my pictures on how to light a charcoal BBQ with fire lighters helpful... Its a very common question I get asked! http://bbqaroma.com/blog/?p=92 Oh- now I push the natural wood/wax firelighters which is odorless so that's another alternative. Another simple trick is to wrap newspaper a...