Aussie BBQ Forum

Gents,

Its been a long time, life has got in the way with some unfortunate events buts that's just how it goes aye, gotta pick up and move on. Still been BBQín but.

Keen to enter some comps and throw up some photos soon.

Looks like we have heaps more members too love it!!!

Long time no talk boys

another for the list for the pit boys down in VIC

BBQ Spit Rotisseries: 2/59 Brunel Road, Seaford, VIC, 3198 Ph: 1300 002 771 http://www.bbqspitrotisseries.com.au 20kg Bags

I have an old red Weber kettle....

if i was you id be making my own BBQ from bricks, fire pit down below, Cast Iron Grill plates and you could even grab a hood of another BBQ and bolt it all in, you can buy all rotisserie parts separate that's no issue, It would really open your choice up and allow you to have it the way you want.

I scored myself a bag of the BBQ run that Woolworths use, The stuff they use on there crappy meats before they package it up I will find out the company that makes it for them, But WOW. This is the Ultimate rub ive ever tasted for that American smokey BBQ taste. If you have had Hurricanes ribs befo...

I scored myself a bag of the BBQ run that Woolworths use, The stuff they use on there crappy meats before they package it up I will find out the company that makes it for them, But WOW. This is the Ultimate rub ive ever tasted for that American smokey BBQ taste. If you have had Hurricanes ribs befor...

Dam ive been buying some crap meat lately Mince FULL of gritty fat from the asain butchers - What do you expect for $3.50 a kg.... T bones that are tuff and flavorless Bought 1kg of scotch fillet..... AND IT WAS BLOODY CHUCK STEAK!!! ive moved away from the asain butchers i think..... Going to try o...

i would say it wont work due to the lean meat on the chicken - pulled pork and lamb only work due to the fatty cut of meat being used, Ie shoulders

Give it a try, Id brine it and wrap in bacon then low n slow it.

A cold smoke would penetrate the bacon much better it seems from a lot of post on the Net, Maybe so that's the case with using Nitrate but Everything im reading form the US say that bacon cured without the pink salts will just be like a salted pork roast and not real bacon Im yet to gather how that ...

Got me a 1.5kg pork belly Been in the fridge since Saturday arvo with a 50/50 salt/sugar mix, Crushed fennel and bay leaves Sitting in a zip lock bag, Drained it twice already, will re pack it tonight with fresh mixture Going to smoke it on this Saturday until internal is 75 or so, Then sliced and v...

I did the beef and pork 50/50 mix, mixed until almost creamy, No eggs or breadcrumbs

it was a top feed at 10am after a 2 hour boxing session in the morning

Time to get a burger stuffer, cheese and bacon stuffed burgers GET IN MA BELLYYY

As I do understand you are in Sydney area. Next time when you come to Cabramatta, take a drive down to Kemps Creek on Elizabeth Dr. There is one really good butcher. Special prices for bulk buy, they take orders, they got big spits for Lease and so on. Perhaps you have to try that one once. Excelle...

OK - so most of us all have our favorite butcher For me, I tend to find the butchers in Asian populated areas like Eastwood & Cabramatta to be the BEST on price, As you would expect when there are 10+ butchers within a 5min walk of each other. I have never been able to fault the quality of these...

YUM YUM YUM!

ive got a lot of burger eating to do!

My idea of a good burger patty is not to make a rissole. No bread filler, egg etc. I like the meat flavour to shine and only add mixed herbs salt and pepper. To get the meat to bind work the mince with your hands until it becomes sticky. A great burger sauce is a 50/50 mix of masterfoods BBQ and To...