Aussie BBQ Forum

Cooking temperatures are an interesting topic, much like dry aging, fermented smallgoods, raw milk etc. Especially in a litigious society like we live in today. It is only natural that govenment's who are the most risk adverse group there is would publish numbers that well and truly cover their arse...

Thousand bags for about $18 bucks is what I pay, where is he? I'd like to speak to him about some bags

Having said that there is rump I can buy for $4/kg so that is truly crap

My personal opinion , as a meat wholesaler is Kilcoy is average and Teys base level MSA marginally better. ( that's what you got last time) Yeah they have good stuff sometimes but I won't touch them. I can buy them for about $5.90 a kg but the stuff I get starts at $9/kg by the pallet But what would...

The yanks pay a premium for Bull beef over steer beef. They say its more flavoursome yet we don't distinguish this with our beef in the butchers. I haven't met butcher in Australia yet who knows whether their product is from bulls or steers. Not sure why this isn't considered in the culling, packag...

Yeah basher I could try pattons again had a couple of bad experiences in a row just on the hunt for a good meat supplier at a good price and I know teys and always wondered how to get in to buy direct from them Good meat supplier at a good price. Could go on about this topic for a while You can get...

I'd go and ask Zac at Crumb St Kitchen to buy some of what he cooks

Edgy, love what you did with that chuck, time to give that one a go myself.

Just wanted to ask a few questions in here as I'm getting conflicting info on spit roasting a 10kg suckling pig. Firstly: should you blast it first and get your crackling or do crackling at the end? Should you spread the charcoal evenly under the pig or have 2 mounds at either end (head and legs) s...

Disclosure I own a share in the biz

but Meatmarket at 1076 South rd has quality mallee root and gidgee charcoal. $27 and $40 respectively for 20kg approx bags.

if anyone is ever looking to buy a sealer in a commercial environment I would not touch any of these with a barge pole as they are not built to withstand constant heavy use. In addition the cost of consumables ( bags) seems to be more expensive (our bags cost about 15-25cents each) You can't find a ...

Thanks guys, you have inspired me to have a crack at beef and pork and I may even go all out and give chicken a go

Stay tuned

I've had it as a steak, a roast and a stew. But never low and slow.

Amazing steak, great roast and pretty good in a stew.

I am very keen to slow cook a brisket

Temp isn't the be all and end all but will most likely be done between 195 and 203 F. The meat will "give" when it's ready, also v important to rest it for at least one hour before slicing.

Good luck

Nice one!