Aussie BBQ Forum

Thanks mate......seems obvious in hindsight, I found one that fits underneath perfectly.

Hi,

Has anyone used their WGA on a timber table as its base. Keen to keep it off the ground however concerned the base will get too hot and start burning the table?

Looks good, the belly is the best part of tuna, and blue fin is the best kind. That 15-20kg of bellies would have been worth some good $$$

Firstly apologies for not taking pics. I picked up a 700g Beef Short rib from Vic's meat market (single rib). I slathered in Frank's Red Hot, and rubbed in salt and cracked pepper. 8 Hours at 145, indirect using hardwood lump charcoal with added hickory/mesquite mix. Beautiful black bark, vivid red ...

Best butcher I have been to. Set up in a giant cool room, premium cuts of beef, whole briskets, they will cut portions of anything, meatiest pork ribs I have seen at $22/kg. I bought a 700 gram beef short (enormous) rib that is sitting in the bbq at the moment for an 8 hour cook. They also have a ta...

Strider wrote:I think you're a bit late for pulled pork too. Don't they usually take 18-20 hours?

You can do pulled pork in 8

I paid 15 for 10kgs today

They are the ones, but they were labelled as spare ribs (apparently common according to MSA) and were cut individually. At the Asian butcher they had been cut horizontally, still am yet to find them cut vertically into 4 joined rib bones.

Will keep on plodding

PS - damn they look good

I made these before I could make pulled pork and nailed the bread, but my pork mince and BBQ sauce filling wasn't great.

Looking forward to making these again on a Sunday with Saturdays leftovers

I tracked down beef spare ribs at pendle hill meat market (great wholesale butcher) today, they were definitely the type of ribs we are talking here but were cut individually. Hasn't anyone cooked with these before? Or should I ask the butcher the cut a whole rack? How many ribs on 1 rack? They were...

Strider wrote:

matty83 wrote:Cheers, I can control temp well enough, it's just the wasting charcoal. Might try and plug the holes

Or get used to how much fuel you actually require.

Easy when low and slow, not when grilling

beermee wrote:Ps. I usually do 2 racks - 1.5-2kg each rack. That feeds 5-6 people.

Cheers mate

Looking to try the 3-2-1 method on some beef short ribs this weekend. Is the cut difficult to source? Do butchers generally stock it pre cut or will I need to get one to cut it specially? How much should I expect to pay per kilo, how many kgs will I need for 2 men and 2 chicks?

Cheers

Butterfly your chook, and grill over the coals turning regularly and basting continuously.

Cheers, I can control temp well enough, it's just the wasting charcoal. Might try and plug the holes