Aussie BBQ Forum

Long time no post . have really been pressed for time so there has been nothing super exciting being bbq'd. however yesterday i cooked up a cut of meat that i must say i have never seen on here: lamb flaps. Hell, i barely see them at the shops, so when i was down the local supermarket and saw them t...

which isnt what you said previously.

does that mean that if making something from scratch is too much of a pain in the ass (worstershire etc) then its ok to use commercial?

Excellent question. I consider it home made, when everything is from scratch...that means no ketchup as a base, if I want tomato base in it I need to use sauce or paste...my 2cebts...that is why I quit doing it...mine was not as good a Good Ole Kraft Original...which I consider to be the best BBQ s...

i make a bbq sauce where the ingredients consist of 2 or 3 commercial sauces. at what point does it stop being a commercial sauce and start being home made?

Grill Pro Australia wrote: Its fairly common knowledge that Gas & electric dries your food out, my BBQ is way jucier cooking over 100% wood & there is no way I could go back to cooking on Gas.

i have no issues with dry food when i cook on gas.

your going to get "extremists" in every hobby that are going to say that there way of doing things is the only way and if you dont agree then you arent worth talking to. I have seen it on this forum (quite some time ago that was, but there was a bit of a clean out and its gotten better) an...

looks like snake went out , first time ever. i really need a pit thermo

got some beads in the chimney now. have got a couple of hours to save it.

still stalled, decided to foil. will check again in an hour.

just a cheap $20 pen style thing.

found it on ebay
http://www.ebay.com.au/itm/like/3909525 ... 107&chn=ps

What temp is the bbq at? Wouldn't worry to much about the speed, you may hit a stall soon. And once you get it near pulling temp. Hold it there for as long as possible. no idea of pit temp. i dont have that kind of equipment. i have hit a stall now so i opened the vents up a bit and check where its...

3 jiffy or heat beads lighters for me. easy enough

its been i for about 4 hours and already up to 150F. moving a little too quick for my liking.

i have closed the bottom vents to almost completely closed to try to slow it a bit.

have 3 shoulders in there each at around 1.1 - 1.3 kg each.

using snake method

resurrecting an old thread but im doing a pulled lamb today. got it on the weber at 6am, looking to let it go for 10 - 11 hours and the let it rest for 1 - 2 in the esky.

i got the beef master from bbq's galore. the premium (with the side burner) is $550, but you can get them without for $499.

i love it.

see this thread

viewtopic.php?f=3&t=14365

i was just saying yesterday i need to get a good cast iron pot