Aussie BBQ Forum

Well drinking plenty of Amber Nectar just paid off!



Just won this beaut little mini Viking Spit thanks to my Local bottlo and Mythos Beer!

Missus is spewing

Wanted an Akorn but no Bunnies in SA seemed to have stock or even know them for months now so found the galore special on The Dragon and couldn't be happier

Here's a rare and exotic way to cook...
Not exactly without flare ups though!
http://www.slate.com/blogs/the_eye/2014 ... becue.html

So lamb shoulder is my new favourite cut! It pulled perfectly... http://images.tapatalk-cdn.com/15/05/17/a1ae4730784b6ab01fea5ad1797a19f1.jpg Plenty of fat rendered out over the course of the cook http://images.tapatalk-cdn.com/15/05/17/5418f08979def08d3dbdcb86d221b51f.jpg UGs sauce also made the ba...

Been addicted to low and slow for a while now Chris!
Ever since the good people round here showed me the snake method for a kettle!
This definitely takes it to another level though...

Also sorry bout the camera phone pics guys, will take better quality quality shots in the future

http://images.tapatalk-cdn.com/15/05/16/21f0732aeb7b2bbdde7ab7f67518d4b3.jpg Well being a boned shoulder and not rolled it came up to 85C in time for a late lunch snack ;) I've left most of it in the Dragon holding at about 70C - who needs foil, towels and a cooler? This is what I just snacked on.....

So doing my first real Kamado Cook today, burnt it in yesterday and then just grilled some snags indirect - which were tasty. Got a 2kg boned lamb shoulder in this morning. Never slow cooked one of these before so it's all a bit experimental right now! I've gone with Chris' (UG) baste in black sauce...

Just made this for the bazillionth time...But added two small chopped chillies from the garden.

Digging the kiss of heat that it adds.

Will report back on the reception from the gaggle as a rib finishing sauce

First ever run went pretty well... Toppings may have been a little overloaded (Mrs was a little excited) but did 4 pizzas in a sesh and each one got better... http://i1176.photobucket.com/albums/x334/yamapro1/IMG_20141228_210012_zpslfzcjgow.jpg http://i1176.photobucket.com/albums/x334/yamapro1/IMG_2...

Hi Nath,
The weber lid fits over the top of the ring no problem.
Opening up the bottom obviously slightly distorts the whole thing but it works...

I have no doubt that the original kettle Pizza is a better product but for $20 and a ten minute tinker this is pretty good...

Glad to finally give something back to the good folks round here!

Hope it helps a few more part with there twenty and have a play...

http://i1176.photobucket.com/albums/x334/yamapro1/DSC_0079_zpsdhgcsnqn.jpg Turns out it was ultra easy to modify... Drilled out one rivet at the 'mouth', snipped thru the smallest section of steel opened up the bottom by about 12mm and re-riveted back thru the backing plate. Not real pretty and the...

Bought one of these at Bunnings Mile End today... Now being cleared for $20.

Will take the angle grinder to it and make it work...maybe!

All finished and Delish! http://i1176.photobucket.com/albums/x334/yamapro1/IMG_19811_zps5e9ad173.jpg Went to 200 - then rested for about half hour http://i1176.photobucket.com/albums/x334/yamapro1/IMG_19821_zps8c31fb39.jpg Just pulled my pork! http://i1176.photobucket.com/albums/x334/yamapro1/IMG_19...

It's my last taste of freedom so to celebrate I have treated myself to a proper cookout. Pulled pork, proper baked beans, soft rolls and slaw... Here's the progress: (never done beans like this before so served a snack portion as a 'test') http://i1176.photobucket.com/albums/x334/yamapro1/IMG_19781_...