Aussie BBQ Forum

Any tips on cleaning these out? Titch I'd be interested in these tips as well. What I've done so far is try to catch as many drippings as possible by covering the bottom in foil. I only use mine on weekends really, so normally once a week I'll pull out everything which can be removed by hand and gi...

I reckon the go-anywhere should be a good thing to start off with, I'd assume you could adapt some of the techniques other guys with kettle bbq's have used and discussed in the forum a lot more easily to something like that than the Q300. For my first go at smoking food I started with chicken breast...

That's the one....

Is Rolled loin a comman name ? I can't recall seeing it. Titch I'd never really checked up with other butchers until last week but I've since found that this particular cut isn't offered by many butchers, I couldn't find it with any of the other guys I checked with, and those that said they'd do it...

I made up some more smoked turkey breasts last night, this time around I wanted to tone down the smoke flavour but keep everything else pretty much the same as last time - brined for 15 hours then smoked them for about 30 mins at 90C with the heat then going up to approx 170C for 1.5 - 2 hours until...

You can smoke at all temperatures in these sorts of smokers, I've had no trouble keeping mine at a constant 70C - 80C by turning the gas bottle almost all the way off then making fine adjustments - paying attention to the size and behavior of the flame.

Those Kabana look fantastic, great post

The butcher I went to is a Vietnamese butcher so wouldn't surprise me if a bit of engrish has crept in there, but that's what they were called - Rolled Loin Roast. Just so we're clear, this is definitely not cheaper than buying your bacon from the shops, the meat itself was $10.99/kg and that's from...

Mountain Mick - I tip my hat to you sir, that brine recipe is A.W.E.S.O.M.E....... After 5 days brining, I removed the rolled loins from the brine and gave them a good rinse with clean water, right before smoking I decided to unroll the pieces because they would make great looking full rashers and w...

Wow.... That thing's bloody amazing... I'll just have to keep dreaming though I'm a long way from needing a serious piece of kit like that, plus I think I'd be single very quickly again.

Hi Ratdog I have been curing meat all my adult live (27 years) and growing up watching my dad cure hams , bacon and sausages, Here is our Brine recipe that was my Dad's (born 1911) and his Dad's(born 1876). I use is for my hams and bacon and some time I brine pure pork sausages as well. Prepare bri...

They sound like some awesome wings.... gonna hafta give that a try sometime, I'll be sure to add just a hint of smoke....

Yeah being a bit new to all this I still have a tendency to smoke the bejeebus out of things, although the end result was no disappointment. I was a little concerned about brining the fillets for 12 hours because I usually do chicken breasts for 30 - 45 mins, but everything worked out - the meat was...

The cut I used were simply thick cut loin chops with the bone still in, I'm thinking about asking my butcher to remove the bones because it makes a bit of a mess removing it from the finished product. As for Gammon Steaks, there's a butcher down here in Melb who specialises in that and other "y...

This time around I soaked them for 4 days in the less salty brine, apart from that the method is exactly the same, rinsed them then put them on a drying rack with a fan blowing over them for 30 mins per side then smoked for 4 hours. The slices look pretty much identical to those I posted last time a...