Aussie BBQ Forum

Psarakos market in thornbury have a selection of charcoal. Gaganis mallee root $35/20kg, and a couple other types, maybe mangrove, for a bit cheaper. Also have smaller bags.

Easy fix. Go to bbqgaskets.com and get the right thickness gasket. The one you are using is too thin.

It might be expensive, but have a look at the marbling



Nice burnt ends too

$14/kg is a bit steep.

Last time I got Cape Grimm beef ribs they were less than that.

Never had that problem in my kamado.

I've used Gaganis before, it had lots of different sized chunks, but worked perfectly.

Never really liked gidgee. It gave of smoke and made a huge amount of ash.

with vics in Melbourne you call up prior and organize pickup and pay when you get there. or get it delivered but where i live i couldn't get it delivered. And yes they sell to the public although i think i was the first to ever call up as they where confused that i wasn't a restaurant, but doesn't ...

Looks like you got them spot on to me. This is a good read regarding the 'smoke' ring. http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html "The smoke ring is not cause by the billowy white stuff, it is caused by gases. It is not enhanced by paprika. It is enhanced by basting. I...

None left in shops in Melbourne.

Had to pay $33 shipping ($10 promo code for signing up with them)

Still pretty cheap!

A whole jar of 500gr /1 kilo for only 1 kilo of salamis? or what did you add for 1 kilo? To the rest of meat (29kg) did you add any wine or other mild pepper paste? I use a professional jewelry scale that it is very good even to measure milligrams but how everyone control the weight of salts, spice...

As the title says, does anyone here have any preferred butchers at Queen Vic? Also, I also want to try brisket, chuck and tri tip -- these seem to be Yankee names -- do local butchers call them something else? If you want tri tip go to Costco. It's good quality and pretty cheap. Although last time ...

A few weeks ago I spent the weekend with family making 30 kg of Salamis and sausages. Basic recipe is: 80% Pork shoulder 20% Belly Fat 2.8-3% salt Use the best quality pork you can get your hands on, it makes a difference. We didnt bother with nitrates/nitrites. Its your choice if you do. For some o...

Brisket. Sliced flat. Burnt ends. And some pastrami while I was at it.


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try Nostimini from Gaganis bros in adelaide, google there name and have a look..Nostimini is said to be the tastiest flavouring for meat,poultry and seafood ( thats what is says on the container, 350 grams ). I have tried it and i am very impressed Yep. Nostimini is the gear to use for the authenti...

Could be interested too. Let me know a price when you find out.

Picked up some Mad Hunky GP rub the other day. Tried it out on a pork fillet with peach wood smoke.

Now I understand why so many people like this rub!