Aussie BBQ Forum

Of all the back yard jobs in all the Gin joints, This one was my favorite. Just looks to comfy.

Cant give legal advice however she sent the first shot over your bow. It wont stop from here on. But how you handle the situation from here on will depend on your wit. First, No more kids playing with your dog, Just get that potential snafu out of the picture. Two, Get dirt. Is she clean or dirty? t...

This reminds me of the safes I used to weld together,
Top job mate. You just made yourself your own bbq for life I think "Red October" might be a fitting name if ya haven't already named it.

Ride smart Davo, Those B Doubles thunder through that road. Lucky fella getting the week end off.

After brining, All you need be concerned for is surface outcome. Be it chrispy skin, Breading, Glaze, Sauce, Smoking etc. You could further marinade but once you get into brining you soon figure out that you can use the salt to get any marinade profile into the chicken. Marinades can get confusing d...

^^^ Titch, The lamb shoulder king,,, Do as he says Jimmy.

Hi folks. BBQs Galore threw a bag of KJ charcoal in with the deal. I have a Kamado too, i was quite happy with the bag from BBQ galore ( but it was not that expensive) but then I got then 3 bags 20kg of Gidgee, I am still trying to finish them. This Gidgee is a very hot charcoal, probably great but...

What you need is a base wood, Something cheap and local to you that has a fairly benign flavor profile. Something like black butt or beech (The seppos use oak) Then make that 60% or there abouts and blend in some higher end woods to make the flavor profile. Pellet cookers dont need 100% fancy flavor...

Ill take that Gold Coast Convo Private Davo,,

Titch, Kinda you threw the forum thingo in. Only a few of the old class are supporting Davo be it in limited ability. He is not responsible for what ever the hell is happening here. I know that you have stayed a stalwart and some others too. The problem is beyond Davos control. Also, for others info...

[quote=" Incorrect Mick. Smoke Fire and Food is run by a committee of 4 BBQ enthusiasts, not a "Business".....so probably the less bias of the lot. It was setup to focus on BBQ Education, we mentor BBQ teams and promote BBQ in all it's forms, the tutorial section of the SFaF forum has...

Happy to accommodate, The owners of these forums do talk to each other and as far as I'm concerned, Are happy with their chosen lot. Each is unique in there conduct of of business/ Social service 1) http://aussiecue.dudeworld.com.au/STC/ - Food focused and covers other backyard and indoor kitchen co...

With real lump charcoal, Its can be a cat out of the bag even with the same brand. The original wood density has the most effect. Then size. One deals with it one the day. If its light junky imported you know its going to burn faster. If its Gidgee you know its going to burn long so adjust how much ...

Its worth a try Davo, Being gum and from Asia Id bet its a fast growing and low density (for eucalyptus) Something like flooded gum or even lighter in mass. You have me interested to give it a try. As with any char, If it smells junky while burning try to clean up the burn with more open top vent an...

My work office is based at Molandiner, Will check them out thanks for the tip.
Down my way is Jack Sprats who do high end cuts via order only. Hes an ex Vics meats so knows all the seppo cuts.