Well lucky me, I just received the Texan rubs I spoke about in a previous entry from Sucklebusters.
I got some Hog Waller (pork and rib rub), Hoochie Mama (BBQ Rub) and some Texan Heat (pepper sauce). Now in general I make my own rubs and have a variety of books and recipes to make them.
I felt though that it would be interesting (read “required”) to see what a Texan rub really tastes like (as I haven’t been to Texas yet) and I figured this is the closest I can get to a Texas BBQ for now. Read More→

Question the graph looks “normal” on my computer but I saw it on a friends and it looked”cut-off” does anyone else have that experience?? Read More→

I haven’t BBQ-ed pulled pork for a while so I figured this would be a good opportunity.
The piece of pork I got from the butcher (B2) was about 2 kgs and I figured it would take 6 hours (about 1 1/2 hours per pound) so if I put it on around 1 it should be ready between 6 and 7 (given it some time to foli and keep warm for at least half an hour; which is better for the meat as it cooks further). Anyway I prepared a rub and sauce (my own invention based on a North Carolina recipe (full recipe here) and my wife made the coleslaw (gotta have coleslaw with pulled pork). Read More→

As the brisket is on hold until I receive the Texan rubs I thought I’d try to cook some pulled pork. This was a good excuse to visit B2 and see how it compared to my first butcher visit. I visited B2 on a Saturday morning and the place was FULL. Which I feel is a good sign (however doesn’t give you much opportunity to “talk” to the butcher). There where a lot of nice cuts of meat in refrigerators (similar to the ones you find in a supermarket) and this particular butchers advertises as selling at “wholesale” prizes. Read More→

As I discovered in my previous BBQ Adventures I have to prepare a bit more. So I decided to cook up a brisket. Now what is a brisket you ask (as it is not really a standard ozzie cut). Its basically a cut of beef taken from the breast section. As this cut is fairly fatty it requires a low and slow cook (an overnighter depending on the size of the piece of meat). Read More→

Didn’t cook tonight either, spent some time on the forums (researching brisket), amazingly helpful things forums. I mainly frequent BBQ forums (and one or two photo and gadget forums) but somehow the BBQ forums seem to be a bit friendlier than the other ones (no trolling just friendly banter). Read More→

So I made some time today to cook some ribs (which I bought yesterday at B1). I intended to use a simple garlic rub and do a longer cook at 225F, all of this to be monitored with my latest gadget the Stoker. I started the cook around 15:30 aand expected to be done between 19:00 and 19:30. Read More→

So I started the long road (maybe) of finding a butcher to supply me with all my meats.
Not sure if I made it clear that I will not be making myself “known” i.e. the butchers I shop at only see me as another customer (albeit with a bit more interest in BBQ meats and different cuts?).
Maybe I’m getting too enthusiastic but I reckon that when you find a good butcher it should be made known to the world that that butcher is a great one (especially if it’s a local Sydney one?). Read More→

Just deciding/preparing tonight for the weekend…
Gotta visit the butcher to get some meat so I figure I might as well get some extra. I’ll just start with B1 tomorrow and see how I go…
Gotto admit that one of the things I keep missing on is cooking a complete meal; i.e. I will cook the meat/fish/poultry but I seem to “forget” about the sides etc. Read More→

Just a quick update on my butcher research…
In order to make the selection fair I have come to the conclusion that I need to order similar cuts of meat from the butchers I’m considering…
So my first cut of meat will be some pork shoulder (called pork butt in the US) for pulled pork I will follow this with the following cuts: Read More→