Aussie BBQ Forum

I think next time i will remove the skin off as i shouldnt be eating crackling anyway. The end pieces had real nice smokering and flavour so worth sacrifice of crackling.


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Pulled it off at about 2 hrs and it temp of 74 so prob should of checked it earlier. Rested while i finished some snags etc. awesome flavour and cut skin off and wacked back on bbq to finish crackle. Every one was rapt with it but i knew it was slightly overdone. http://img.tapatalk.com/d/14/02/02/3...

Well looks like its nearly done as i just checked and it was it 67 at 90 min.


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Yeh mate devits. My warehouse at botany is a stones throw away from vics meats but they only do retail on sat mornings .
Might pop in there one day and see what i can do . They are the bomb from people i know as they supply alot of resturants


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Also topped up baskets with preloved beads and should do it till done i recon


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An hr into it getting real nice color and had vents half on bottom full open top.
Put a nice chunk of aussie hardwood at start for bit of smoke oomph.
Internal Temp was 51.



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Gday mate, how many people did 1kg feed and what was not good about it, geussing a little dry as fat comment ?.
Im yet to do a pork belly but going to do one soon i think.
What wholesaler do you go to. I usually go to narrabeen when after good stuff.


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Hi guys, I always struggle with time to post so thought id do it as i go this time. Decided , well kids decided , to go a roast pork tonight. Kids dont really like heavy spice or heat so a simple sweet rub will be done. Pork is a 1.8kg boneless leg from woolies, not ideal but make do with what i got...

Did some buzzards and pulled pork along with lots of other stuff. Brined and seasoned spicey chooks http://img.tapatalk.com/d/13/12/01/guve6yme.jpg Pulled pork so good i couldnt lift it out of resting pan it was sooooooo tender. http://img.tapatalk.com/d/13/12/01/yquredeb.jpg Quote from friends &quo...

Send jocool a msg as im sure it was his uncle doing those ebay ovens .


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well its nearing time to get the ball roling and i will plan for an 18hr cook as my research has seen 16-18 hr cook for this sorta beast.. does this seem right.. when i get home tomorrow i will rub with spices and on friday as soon as i get home will wack into the masterbuilt smoker set to 110c with...

theres a few very yummy feeds there joe
ive just had dinner but now thats made me wanna graze on something looking at that..
this thread is amazing and full of awesome cookups...
well done to all who posted ..
cheers.....steve.......

wow,thats sooooo awesome and seems not to difficult to do..
i am so gunna try do this for xmass.
thx heaps for sharing and look foreward to pics etc
cheers....steve......

yep posts a bit muddled up as i was like now pretty knackered from too much work and not enough sleep. I am pretty sweet with chooks but biggest concern is timing for the pork. How long average would a 4.5 kg shoulder bone in take to pulled stage. ? Was thinking of inject and rub as its bloody big f...

Anyone want to help a bloke out



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