Aussie BBQ Forum

G'day welcome to the forum.

Not sure I can help you with the probe placement question... But where did you get the pot for the WSM mod? I'd like to do it but not sure about where to get the right pot in Aus?

Matt

Most people seem to put their knives up. Am I the only one who faces my knives down in the magnet?

Matt

Rib roast on the Weber Kettle. I prefer a bit more rare, but this was absolutely melt in the mouth. http://i31.photobucket.com/albums/c385/wazzalan/Mobile%20Uploads/78E2C681-83C2-4898-9329-D12BC8580F0B_zpshuoszhrb.jpg http://i31.photobucket.com/albums/c385/wazzalan/Mobile%20Uploads/82CE9C1D-5615-4A5...

The missus chopped up the leftovers and sauced it up for some tacos tonight.

Smokey deliciousness.

Tasted delicious. We had it with some red wine gravy. Really rich, delicious flavour. One of the girls asked for some Sweet Baby Rays and it did taste good with the sweetness of that sauce too. Back to my original question - the side nearest to the camera was a lot better, more marbling and tenderne...

8-1/2 hours and the chucks foiled. Temps when I took it off: http://i31.photobucket.com/albums/c385/wazzalan/Mobile%20Uploads/2BDDEEA6-A0CB-457A-8B63-19F0E270E808_zpsfcfynrk9.jpg And here's how it looked (I'll leave it up to you to guess what happens to that little piece that fell off ): http://i31....

5 hours in. Beef is at 77C, BBQ at 120C (coming down from a 150C spike).



Smells guuuud.

Matt

I cut it into equal chunks. http://i31.photobucket.com/albums/c385/wazzalan/Mobile%20Uploads/77F5A2C6-7DCA-49A0-8214-93CEDEEFBEE4_zps3m35ho8d.jpg It's on now with the snake going and a light rub with dried herbs and pepper. http://i31.photobucket.com/albums/c385/wazzalan/Mobile%20Uploads/7B4A7E36-86...

I got this from North Beach. I am extremely pleased (and surprised) with their meat selection, I will be a frequent customer.

I am going with the snake and i was expecting a good 8 hour cook at around 100-120C for just under 1.5kg.

Matt

I grabbed this chuck which I'm going to smoke up for dinner tomorrow night in the weber kettle. It's about 3.9kg which is too big for the family of four. http://i31.photobucket.com/albums/c385/wazzalan/ee40f6226c3e23c0e40e46ea6b8caeb5_zps4cefd0c1.jpg I'll cook half and freeze the rest for another ti...

I just heard that Dubrovnik butcher has closed down. A bit out of my way, but a real bummer as they had some excellent snags.

There is a silver lining though, I heard through this news that the son has a butcher shop in Mirraboooka which sounds great for sausages and smallgoods.

Matt

I guess I was a trapped tourist at Greasy Joes. Before the 2005 grand final the fellas and I all had a Triple Bypass for brekky:
3 poached eggs,
3 rashes of bacon,
3 tomatoes,
3 sausages,
3 hash browns,
3 pieces of toast,
And a rump steak.

Didn't eat for the rest of the weekend.

Matt

Looks good after about 60 minutes. potatoes are a but crowded, but I left them on while the meat's resting.



Matt

Got a Weber Baby Q for Chrissy. The Baby Q was justified for camping but it fits into the line-up nicely. http://farm8.staticflickr.com/7434/11770681755_e27bd655ab.jpg I have cooked up a couple of steaks which came out well. Now tonight is the first roast. I've got a 1kg beef silverside. http://farm...

Hi guys, Proud new owner of a baby Q that I got for Chrissy. I just watched the DVD that came in the box today... They mention not to use a tray because it restricts convection, but also liquids can't drip away, so they build up, boil, and then drip out the sides causing mess where you don't want it...