Aussie BBQ Forum

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.

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 - ...

Chuck works just as well. Some of the bbq places in the US also smoke chuck. But they call it "shoulder clod"

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

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...

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.

Just wondering if these are still available ? BBQ Aroma and American BBQ Australia dont seem to be stocking these on their website anymore

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 ...

Don't forget the low 'n' slow. Weber kettle is a great starting point for beginners

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

Post grinding

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 s...

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. Wit...

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...