Search found 280 matches
- Thu Jan 14, 2021 7:31 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Cooking for a Crowd
- Replies: 1
- Views: 146
Re: Cooking for a Crowd
G'day Jimmy and welcome. Pulled pork burgers are a crowd pleaser, but you might need 2 shoulders for that amount of people, depending if they're big eaters of course. My suggestion would be to cook the meat and shred it the day before your gathering and reheat it on the day. You'll have more time to...
- Thu Oct 08, 2020 10:39 am
- Forum: CHARCOAL
- Topic: Kamado choices in 2020
- Replies: 5
- Views: 1394
Re: Kamado choices in 2020
Hi, just made a kamado purchase myself. but it wasn’t as economical on charcoal as I was expecting. Are you able to expand on that please? What were your expectations on fuel usage and how does it compare to that? I've owned a Dragon kamado and found it to be very good on fuel, as I expect all othe...
- Tue Sep 22, 2020 9:17 am
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Recipe Books
- Replies: 4
- Views: 947
Re: Recipe Books
G'day Heyman, when you say 'BBQ', what do you mean? You mentioned American and Australian BBQ, which are normally very different. American BBQ is usually 'low and slow' cooking secondary cuts of meat over low temps for long times, whereas a usual Australian BBQ is grilling over a flame (Americans re...
- Mon Aug 17, 2020 12:49 pm
- Forum: CHARCOAL
- Topic: Weber Master Touch Plus
- Replies: 4
- Views: 1008
Re: Weber Master Touch Plus
Nice pick up Davo, I love that colour.
- Wed Jun 03, 2020 4:49 pm
- Forum: PIZZA OVENS
- Topic: New Stainless steel Pizza Oven
- Replies: 79
- Views: 42604
Re: New Stainless steel Pizza Oven
G'day Anthony, I used to own one of these ovens, but I didn't get as much use out of it as I should have. I never did anything apart from pizza in mine, and yes, they get extremely hot on the outside as there is minimal to no insulation between the two steel layers. I was cooking with mine one night...
- Sat Nov 30, 2019 5:00 pm
- Forum: WOOD FIRED & PELLET BBQs
- Topic: GMG Daniel Boone Temp Control
- Replies: 1
- Views: 830
Re: GMG Daniel Boone Temp Control
I have the DB as well, and to be honest I've never checked the temps on the grll. I find it useful to have different temperature zones though, if something's cooking a bit quicker, move it to a cooler spot. There is a lot of air being forced underneath, over the sides and ends of the grease tray and...
- Fri Nov 29, 2019 4:04 pm
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Traeger TIMBERLINE 1300 PELLET GRILL Purchase
- Replies: 1
- Views: 935
Re: Traeger TIMBERLINE 1300 PELLET GRILL Purchase
Whilst not a 'vendor' per se, BBQ's Galore have a sale at the moment where you can get between 20-40% off, check their website for a price.
I don't know of anyone else who stocks Traegers, but Google is your friend. You have a very lucky dad BTW.
All the best,
Steve
I don't know of anyone else who stocks Traegers, but Google is your friend. You have a very lucky dad BTW.
All the best,
Steve
- Thu Oct 03, 2019 8:21 pm
- Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- Topic: 3 pronged square skewers with 5mm central shaft? AND small dual pronged forks to fit 5mm shaft?
- Replies: 3
- Views: 1117
Re: 3 pronged square skewers with 5mm central shaft? AND small dual pronged forks to fit 5mm shaft?
Check out BBQ spit rotisseries, they're super helpful and helped me source some forks that were an odd size.
https://www.bbqspitrotisseries.com.au/
https://www.bbqspitrotisseries.com.au/
- Wed Jul 31, 2019 8:46 pm
- Forum: CHARCOAL
- Topic: Bought charcoal?
- Replies: 3
- Views: 1591
Re: Bought charcoal?
Don't use the Heatbeads 'easylight' in the yellow bag for low and slow cooking, you're food will taste like kero.
There's methods that you can use to extend your cooking time, do a search for 'the snake' or 'minion method'.
There's methods that you can use to extend your cooking time, do a search for 'the snake' or 'minion method'.
- Sun May 19, 2019 3:37 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Corrned Beef
- Replies: 1
- Views: 861
Re: Corrned Beef
I use corned beef to make pastrami. I soak it in water for a day to leech some of the salt out of it, coat it in rub and use a smoking temperature (110°C ish) and I wrap it towards the end to retain moisture. Slice it up real thin and enjoy.
- Sun May 19, 2019 3:29 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Pork crackling question.
- Replies: 2
- Views: 1039
Re: Pork crackling question.
It would indeed. What I do, and others I suspect, is to remove the crackling before you wrap the pork. Keep the crackling aside and either serve it cold or reheat it when you're ready to serve.
- Wed Apr 03, 2019 7:11 pm
- Forum: WHAT DID YOU COOK
- Topic: Rib-Eye, Reverse seared.
- Replies: 5
- Views: 1212
Re: Rib-Eye, Reverse seared.
Awesome job as always Titch, that looks sensational.
- Fri Mar 22, 2019 12:35 pm
- Forum: CHARCOAL
- Topic: Weber Go Antwhere
- Replies: 6
- Views: 1533
Re: Weber Go Antwhere
They have some good looking gear, but it looks like they don't ship out of Europe.
- Sun Mar 17, 2019 6:16 pm
- Forum: CHARCOAL
- Topic: Kamado Joe Series III is out now in US
- Replies: 3
- Views: 2543
Re: Kamado Joe Series III is out now in US
That's a quick turn around between models, the series II hasn't been out that long has it?
- Mon Mar 04, 2019 8:32 pm
- Forum: FORUM GENERAL
- Topic: Its Quiet on this Board
- Replies: 38
- Views: 3364
Re: Its Quiet on this Board
Ha ha, I wondered where some of the top section had gone when I checked in tonight. My thoughts on trimming down the equipment section would be to try and group by fuel type, - gas (includes gas smokers) - wood (including pellets, camp fire, offsets, WFO's) - charcoal (kettles, kamados, portables li...