Aussie BBQ Forum

Truly amazing if auspost were involved at all, it takes 240hrs for them to get a letter from here to 80km away.

lockyer wrote: ↑Wed Jun 14, 2017 12:52 pm 220.....you in SE Qld near Ipswich ??

Cheers L

Down south mate, the ones I'm thinking of are on the back road from Gundagai to Tumut.
Think they are quite popular for training horses on as they have much better stamina that domestic cattle.

There is a heard of 20-30 about 30km up the road from me, I think they started with them to train cutting horses on.

Well we are still waiting to get the shop connected. Cant have a situation where we are without phone connection as we run 5 phone lines, phone, fax, POS system, alarm and lotteries. Being a business Telstra have actually been very good and spent a fair bit of time discussing what we needed when we ...

Cutting up a couple of venison haunches, just had one on the scales and 15kg. Not much wastage in them so plenty of meat for the freezer. Both kids will be home Sunday so usually do a big batch of jerky if they are about. Anyone do jerky in their BBQ? I know drying meat is the opposite of what we ar...

Will start a thread once I make a start on it.

Right location Angaryman65, about 4.5hrs Sydney or Melbourne 2hr Canberra. My brother does 3-4 farmers markets a week in Sydney and has either a truck or ute down this way picking up produce most weeks so if I was to sell myself working in with him would solve my problem of getting it to Sydney and ...

Thanks Angryman65 will hold off dropping a match in it and do a bit more research. I do a little bit of firewood on the side not a lot, maybe 20 tonnes a year so cutting & splitting wouldn't be a problem. I'm about halfway between Sydney Melbourne so distribution will be an issue if I do it myse...

G'day everyone im in southern NSW wouldn't class myself as BBQ cook but I do have a charcoal spit I do whole lambs on a few times a year also a little hot smoker that gets used for fresh trout regularly and regularly cook using fire. Have been watching a few of the US BBQ shows and it has got me int...