Aussie BBQ Forum

We love pizzas at our place Pulled pork, pumpkin and spinach pizza. Home made gluten free base. http://i1159.photobucket.com/albums/p630/Glen_Itzstein/Mobile%20Uploads/image_zpsfvnoqlwr.jpeg [/URL] http://i1159.photobucket.com/albums/p630/Glen_Itzstein/Mobile%20Uploads/image_zpseebvpaox.jpeg [/URL] ...

Great looking cook and check out that smoke ring!! Great job


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titch wrote:Looks very tasty,
Looks very sweet as well.
Did the family approve.

Yeah, they loved it. I will be doing these again soon!


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Welcome mate!


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Oh man these look soooo delish.....good looking sauce although I did notice that while you called it a bourbon ....you used scotch whiskey....(in the ingredients anyway...wonder if theres much a difference when used for cooking or making sauces. Good work Pesto3 :) Cheers Davo Ahhhhhh nicely spotte...

ingredients http://i1159.photobucket.com/albums/p630/Glen_Itzstein/Mobile%20Uploads/image_zps1cpxcwry.jpeg [/URL] Got the Kamado warmed up the started the sauce http://i1159.photobucket.com/albums/p630/Glen_Itzstein/Mobile%20Uploads/image_zpsqzwlvyf7.jpeg [/URL] Once the sauce simmered I mixed half ...

Knight76, yeah I always wrap mine at the stall and have heaps of juice! this time i didn't, Because I was out most of the day it just didn't happen. I didn't wrap it till it was at an IT of around 175 and it was getting late and I wanted to hurry it along. So I didn't have as much Juice this time as...

I think for your first attempt it turned out great! As for the smoke ring, you know that everyone says that the "smoke ring" in no way adds flavor to the meat, it just looks good. We all want the smoke ring. I did notice you used mustard as a binder, and I have read that if you want a smok...

It's certainly an addictive hobby!


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That looks and sound sensational! I didn't put mine on till around 11:30, a late start I know but we were going out and I wasn't sure when I was going to be home. I didn't want it cooked and me being home an hour later! This isn't for dinner, I'm going to cut it into chunks and vacuum seal them so I...

Hi, I normally wrap mine at the stall. Which can be anytime but usually I hit it between 150-160f. You will know when you're in the stall because your temp prob won't move at all and may even start going backwards. If you DO wrap it during the cook make sure your bark is fully formed before you do (...

love my steaks. here is a couple of old reverse sear steaks.
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man now I want a late night steak!!

Mate, I love my steaks medium rare, but I have always said, as long as they are juicy I don't care how they are cooked.....and those steaks are JUICY!!!

Great cook!!

Looks Delish, I love Beef cheeks. If you have an Asian butcher handy ,grab a skinned beef tongue and treat it exactly the same as your Cheeks. Stronger beef flavour and as soft as butter cooked correctly The Asians have a brilliant way of skinning them. Mexicans make great Tacos out of them .....to...

They look pretty good mate, Did you make the dough yourself? next step for you is read this Thread and make your own Saveloy, I highly recommend this Recipe from Mountain Mick. http://www.aussiebbq.info/forum/viewtopic.php?f=34&t=4023 Tweak to be our own recipe but an amazing taste as posted Th...