Aussie BBQ Forum

I've only tried these once and noticed the difference in texture of the two pieces of meat. I ended up eating my ribs with a knife and fork as they were tough and I didn't know why. So several of you remove the top layer of meat from the ribs? What do you do with it? It seems like a large bit of me...

I've only tried these once and noticed the difference in texture of the two pieces of meat. I ended up eating my ribs with a knife and fork as they were tough and I didn't know why. So several of you remove the top layer of meat from the ribs? What do you do with it? It seems like a large bit of mea...

choicebro wrote:I am interested in the Mac cheese patties or cakes or whatever they are in the pic posted by StoneX, anyone got a recipe for these?

As far as I know they just make mac n cheese, put it into moulds (or cut into shapes after freezing), freeze it, crumb it, fry it... Eat it!

Macca33 wrote:Tried some of the Steakhouse seasoning on some steak last night, really liked it, might grab a couple more jars today.

I used some of it on a slow cooked blade roast and didn't really enjoy the coriander seed flavour. I'll have to use it as intended on some steak and see how it goes

How'd you go, thermoman?

My 1.6kg no bone shoulder took 12 hours and 15 mins overnight.
My 2.1kg bone in shoulder was a failure. It seemed to take 7 hours and 50 mins but after resting and pulling I found it was tough. My temp probe mustn't have been central

Fat side up. That's the normal size for a lamb shoulder from my experience. 2.0-2.5kg bone in and 1.5-2.0kg no bone. i've had them take from 12-16 hours at 225-250F. I actually have one of each in my gas smoker tonight. 1.6kg no bone and 2.1kg bone in. I'm cheating and doing 4hr in smoker with smoke...

Thanks for the help. I'll follow the instructions I saw previously to fix any leaks.

I was just doing fatty things to give the grill a coat of fat, it wont be a regular thing. I'd rather do good snags indirect anyway

You should get in to the habit of 'burping' the lid before opening it fully. Just raise it a bit and close again. The. Raise it a bit again and wait a couple of seconds before opening fully. And not too fast. That should stop the fire flashing. It happens when you have a hot fire chocked down and s...

I had another go with my Dragon last night for just a simple BBQ of snags and burgers... I just lit it from the center, let it get going with bottom vent fully open and lid open, then shut the lid and closed the top vent down most of the way which made it settle around 230C and very little flame. An...

Looks great. Thanks Chris

wedwards wrote:The pan doesn't get damaged from having high heat under it with no water? Might have to try this tonight

My pan is all flaking off on the underside and I think I've only gone without water 2-3 times out of about 30 uses.

I always use it for low temp cooks as it seems to help keep the temp stable.

I don't use it during a hot cook, like if I want crispy skin on chicken/turkey.

Dam wrote:

smokeman wrote: the axle wasnt long enough

I though it was too short too, until I rotate the wheels just right

I thought mine was too long until the legs were tightened up. I'd be pretty shocked if the part was actually the wrong length, I'd assume I put it together wrong

Didn't think it could be a setting as it's a brand new laptop with a brand new install of Chrome but when you sign into Chrome to get your bookmarks, it also brings in your extensions/add-ons. Once the extension below (Fix Url Links Redirect) was disabled the site went back to normal. I'm not sure i...

chrisg is onto it. It's seems to be an incompatibility issue between Chrome and this forum. Yeah, I've noticed over the years that Chrome is a memory hog over time as I leave a few of my PCs on 24/7. The website has been extremely slow in Chrome for a few weeks now on every visit. It will either tak...