Aussie BBQ Forum

Since I stopped by, Howdee new folk and well, everyone else.

BBQ season is near here!

Ive been looking at a few BBQ rub recipes and it says to use Honey Powder. I have research the net and cannot find anyone in AU that sells the product. Can anyone tell me if its a natural product to buy in Aussie or if its a artificial flavoured product and again where I could buy this product Than...

It looks like you rubbed the corn with some Mad Hunky ? I do that a lot, it tastes terrific with corn and butter and adds some bite ! Yup, I do that too. Holy crap it makes it taste good! Yeah, I discovered this 2 summers ago myself at a comp. Eating corn on the cob as a snack while prepping ribs.....

has anyone else had trouble trying to register with smoked-meats.com forum? ive tried countless times and every time it judt tells me my random question is incorrect when its not. Hmmm... OK. Drop me a PM with what you'd like for a user name and I'll set you up with an account and a password you ca...

Dave from Grill Pro recently asked If I would do a product test for a US product that he is contemplating to Import. I said Cool, No problem but will test no holds bar bared. And so it was arraigned. Basically this is a Jerky flavor and cure two part mix that is set up so you cant fail or poison you...

Hey fellas, just interested to hear if you have a way to get cross hatch sear marks on steaks on the kettle without buying special hot plates etc, just a cheats way? I'm going to fire up the CowBQ, so interested in your techniques? Well..you get a hot grill..and put the steak on one side to start,,...

Zorba wrote: i made an error, its a forequarter, not a loin. dunno if loin has skin on.

oops...apparently I made an error as well, and missed that post. Sorry folks.

Busio90 wrote: Salt and oil skin.

You folks have skin on your pork loins? Wild.... never seen 'em like that. I'd like to try one of those. Like the idea of cracklin'!

Guess I'm not familiar with these "beads" but that's ALOT for bricks of charcoal here. Fish is delicate. I find a 140-150°F finish to be plenty. Low side on a less oily fish. Which Rainbow would be. When the flesh "flakes" it's done. Small fillets likely.. inch thick maybe? An ho...

Ride on, guys... Ride on.

the wife picked up a boneless netted pork loin for me to do on the weber on saturday. never done any type of pork before so looking for some advice. I would suggest a brine. And do not take above 150°F IT. (65C) If you need a brine recipe let me know. Or if you have access to the Mad Hunky Pork Bri...

Some prime Dee-troit metal right there. I'd actually give the edge to the Poncho... err.. Pontiac. While straight line the Mopar may have had the advantage, the 5-6 year newer Trans-Am would have the edge in handling. Plus..I'm biased. I have a 1968 GTO :{)

https://www.youtube.com/watch?v=jKDhJL1BNdc

the entire hunk of meat Have you based this on the Duck he used, or have you pulled a figure from the air :oops: . Depending on this size/weight of the meat used, will determine how much Phosphate will be taken up, before saturation, or rather an equilibrium occurs. Sooo, 1.2grams of phosphate mean...

Here's the real numbers to play with... http://i471.photobucket.com/albums/rr72/esalink/PoulBrine_zps623f5e5d.png Sooo...even assuming a 20% pickup of the phosphate amount... you will be adding about 1.2 grams of P across the entire hunk of meat assuming a 100 gram/L solution. And likely you are not...

you like (140-150) - cook your meat from room temp. Your smoke ring will be less, but those rules allow pre-marinating so add some tenderquick to your rub Smoke ring is NOT a criteria for KCBS judging. It is to be ignored. So why fake it. Well, unless some other sanctioning body considers it. If yo...