Well I had a craving for chicken so I decided to cook up some chooks on the barbie. I also wanted to try some of the world famous Sucklebusters rub I got a few weeks back. I decided to cook a beer can chicken (with a Weber gadget instead of a can) and a chook with some plain rub. Read More→
Well we had some friends over on Friday (read 8 of them; well actually 7 since one of them fell sick at the last moment). We had some butterflied lamb on the Komodo Kamado.
I used butcher B2 (well my wife did) and once again their service was great. She asked for their biggest leg of lamb and to butterfly it, which they obviously did. Read More→
Categories : Recently Posted, adventure, gadget
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Some of you may have noticed I decided to use Flickr for the photo’s on my website. The reasons for this are as follows:
It’s super easy to update and link to the Flickr site.
It reduces the traffic to my site (yeah like it matters the 100Mb a month for graphics).
It allows people to click on the image and actually see a much bigger image.
It drive more traffic to my site (because of the Flickr links/site).
It allows people to see all of my picture (yeah slowly I’m building my BBQ library)
So click away on the pictures!!!
Anyway not a real BBQ blog entry but it was this site/blog related….
Categories : Recently Posted
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Sunday,
September
14th,
2008
So after a little nights sleep and a busy day I estimated the cook to be ready around the 20:00 mark. I decided to start the cook at high temps (approx 475F) which should result in nice crackling. Finish it of with a temp around the 375F for about another one and a half hour for this 2kg loin of pork would mean a total cook of approx 2 hours (end internal temp at 160F). Because of the initial high temps I wans’t going to use my Stoker (probes are rated up to 400). Read More→
Categories : Recently Posted, Research, adventure
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Saturday,
September
13th,
2008
Well we went to butcher B2 (it seems to have become a favourite through natural selection so far). We were looking for a rolled loin of pork but unfortunately they only had shoulders of pork. One of the butchers actually offered to cut the pork for us… We took him up on that offer and about 5 minutes later we left with our loin of pork all nice rolled up and perfectly scored (without having to ask). Read More→
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Well I had a bit more time this Sunday so decided to BBQ an old favourite (click here for the recipe Berbere Chicken).
I used my Stoker to monitor the cook (which I ran at around 380F to get cripsy skin) and roughly expected it to be ready in just over an hour.
I didn’t get the chicken from any of my butchers since they all close on Sunday around 13:00 but found a nice free range chook in one of the local smaller supermarkets. Read More→
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Well I made a fateful error today (too hungry is my excuse)… I did a quick grill on my Weber but didn’t take any photo’s. Yeah I know no photo’s no proof no BBQ. As it is still during the week (and work is taxing at the moment) I only got home around 7… Read More→
Yup I’m sorta back from a few days off. Well first of all I had to fly to Queensland for a few days (and after we got back my wife decided to go on a detox). This of course means that she’s not eating any meats and firing up the BBQ for just 1 just isn’t my thing… Read More→
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Well I’ve been interstate for a few days, so no BBQ-ing going on (and here’s me with these lovely Texan rubs). Anyway intend to do some q-ing this weekend (although my wife is on a detox so no meat (yeah I know the horror)). Read More→
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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→
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