Search found 72 matches
- Sun Mar 20, 2016 6:22 am
- Forum: FORUM GENERAL
- Topic: Iron Bark suppliers Bayside / South East Melbourne?
- Replies: 3
- Views: 1749
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.
- Wed Nov 11, 2015 3:57 am
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Gyro's on the kettle
- Replies: 4
- Views: 1754
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 - ...
- Wed Oct 07, 2015 11:53 am
- Forum: SMOKERS
- Topic: Advice on choosing a ProQ model + accessories?
- Replies: 15
- Views: 6086
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
- 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
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...
- Thu Sep 03, 2015 7:04 pm
- Forum: FORUM WELCOME
- Topic: First timer with a gas smoker
- Replies: 22
- Views: 3158
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...
Go by volume, a little less pepper or salt wont hurt it . 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
- Sun Aug 16, 2015 10:34 am
- Forum: ABBATOIRS
- Topic: Hot 'n' Fast vs. Low 'n' Slow
- Replies: 1
- Views: 2268
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...
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...
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 ...
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...