Search found 72 matches

by JOCKs
Sun Mar 20, 2016 6:22 am
Forum: FORUM GENERAL
Topic: Iron Bark suppliers Bayside / South East Melbourne?
Replies: 3
Views: 1749

Re: Iron Bark suppliers Bayside / South East Melbourne?

Hey mate, might be a little late but theirs a place on the corner of springvale rd and mornington peninsula freeway. Left side if your heading towards the bay.
by JOCKs
Wed Nov 11, 2015 3:57 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Gyro's on the kettle
Replies: 4
Views: 1754

Re: Gyro's on the kettle

I got a marinade from one of the old guys at work, sprinkle sparingly over both sides and refrigerate over night in Ziploc. Definitely use lamb shoulder. 3 part - Steak Pepper Seasoning 3 part - Oregano 5 part - Vegeta Gourmet Stock Powder 1 part - Margoram 2 part - Hungarian Sweet Paprika 5 part - ...
by JOCKs
Mon Nov 02, 2015 6:00 pm
Forum: ABBATOIRS
Topic: if you can't find a brisket in the ACT...
Replies: 4
Views: 2034

Re: if you can't find a brisket in the ACT...

Chuck works just as well. Some of the bbq places in the US also smoke chuck. But they call it "shoulder clod"
by JOCKs
Wed Oct 07, 2015 11:53 am
Forum: SMOKERS
Topic: Advice on choosing a ProQ model + accessories?
Replies: 15
Views: 6086

Re: Advice on choosing a ProQ model + accessories?

The elite models as I understand it has holes for your temp probes ? I think that's the main difference between the normal vs elite
by JOCKs
Thu Sep 17, 2015 8:43 pm
Forum: WHAT DID YOU COOK
Topic: Hickory Smoked Chicken with Alabama White BBQ Sauce
Replies: 0
Views: 1416

Hickory Smoked Chicken with Alabama White BBQ Sauce

This is for lunch tomorrrow at work so no real prep photos. Cant take any credit for it. Got the off the Brethren site. Theirs more complex versions of this white sauce. But i was too lazy to go shopping. http://img153.imagevenue.com/loc223/th_248281670_bbq_122_223lo.jpg Big Bob Gibson's Hickory-Smo...
by JOCKs
Wed Sep 16, 2015 7:21 pm
Forum: ABBATOIRS
Topic: 3x 2.5kg pork shoulders in the pro Q
Replies: 5
Views: 2120

Re: 3x 2.5kg pork shoulders in the pro Q

Not much difference, it might take a lil longer to get back up to temp once you put the meat on. But thats about it.
by JOCKs
Wed Sep 09, 2015 11:13 am
Forum: SMOKERS
Topic: Tuning Plate for Hark Tri Fire.
Replies: 60
Views: 18238

Re: Tuning Plate for Hark Tri Fire.

Just wondering if these are still available ? BBQ Aroma and American BBQ Australia dont seem to be stocking these on their website anymore
by JOCKs
Thu Sep 03, 2015 7:04 pm
Forum: FORUM WELCOME
Topic: First timer with a gas smoker
Replies: 22
Views: 3158

Re: First timer with a gas smoker

Pork shoulder is quite forgiving so i wouldnt worry too much. You can do without a thermometer, cook till probe tender. Think a tub of butter left on the benchtop all day, feels very similar. The americans say it feels like a hot knife through "buttah", also dont bother spritzing, It will just add t...
by JOCKs
Thu Aug 27, 2015 10:54 am
Forum: FORUM WELCOME
Topic: Noob armed with a weber kettle
Replies: 11
Views: 1750

Re: Noob armed with a weber kettle

Don't forget the low 'n' slow. Weber kettle is a great starting point for beginners
by JOCKs
Thu Aug 20, 2015 1:57 am
Forum: SPICE IT UP
Topic: Dalmation rub question
Replies: 11
Views: 2175

Re: Dalmation rub question

Go by volume, a little less pepper or salt wont hurt it :wink:. Me personally i use a 70/30 mix of kosher salt and finely ground black pepper on brisket. I don't like coarse ground black pepper
by JOCKs
Wed Aug 19, 2015 6:03 pm
Forum: SPICE IT UP
Topic: Dalmation rub question
Replies: 11
Views: 2175

Re: Dalmation rub question

Post grinding
by JOCKs
Sun Aug 16, 2015 10:34 am
Forum: ABBATOIRS
Topic: Hot 'n' Fast vs. Low 'n' Slow
Replies: 1
Views: 2268

Hot 'n' Fast vs. Low 'n' Slow

Just thought id give you guys a look at the results and really judge for yourselves. The term "its done when its done" gets thrown around alot but now i know why. For the guys burning stick exclusively, i can understand why you wrap. But for us novice folk using heatbeads and wood on the side theirs...
by JOCKs
Sun Aug 16, 2015 8:14 am
Forum: CHARCOAL
Topic: Tips on the Hark Tri Fire
Replies: 8
Views: 1522

Re: Tips on the Hark Tri Fire

I have to say i had alot of fun doing a cook this weekend, i learnt alot. Even with the pressure of an audience. For instance i put 3 on tri fire and 1 on the weber; the one on he weber had more surface moisture before i foiled it. I think its because of the high flow of air in tri fire, but the web...
by JOCKs
Sat Aug 15, 2015 10:22 am
Forum: CHARCOAL
Topic: Tips on the Hark Tri Fire
Replies: 8
Views: 1522

Re: Tips on the Hark Tri Fire

I've managed to control the fire somewhat, these things don't lend themselves to unmanned cooks very well. The videos online were telling me to start my minion with "one whole chimney", which might work well for the yanks. But the side door on the firebox is laser cut out of one piece. Without some ...
by JOCKs
Fri Aug 14, 2015 11:45 pm
Forum: CHARCOAL
Topic: Tips on the Hark Tri Fire
Replies: 8
Views: 1522

Tips on the Hark Tri Fire

Just bought the tri fire yesterday and im trying to control the temp. Using the minion method, cant seem to get the temps below 280f with the firebox vent shut. And i have one end over 350f, i didnt have time to buy a tuning plate. I have 5 butts to cook soon. The middle of the cook chamber is readi...