Aussie BBQ Forum

I didn't brine my turkey or inject…..but did sit it directly over a water pan and cooked at 180c….if my memory serves my correctly….turned out lovely and moist.

Cheers Mark

Top stuff Shayne…..my wife made me a salad with some of the duck added to it for work today…….I reckon it was even better cold and a few days old….will definitely be doing this again….Thanks again Shayne.


Cheers Mark

Scrumptious turkey…..surprised how moist it turned out….considering I didn't brine it. The wife who loves turkey was over the moon with this result. And Chris…the feta cheese under the skin was a winner I think….I was out when the wife started to carve it up….when I got back the first thing she said...

Card shark….that lamb shoulder looks….fan-bloody-tastic! Well the turkey is out….just need the rest of my tribe to return home…to taste it! The smell of it cooking was incredible….if it tastes as good as it smells…..ooh yeh! http://farm4.staticflickr.com/3784/11265723483_7d702f83a9.jpg Cheers All

Looking forward to the end result myself UG….I've never done it before….I got the idea form a recipe in Smoke & Spice book by Cheryl & Bill Jamison…..tons of recipes in it. The bread ready to bake @200c http://farm8.staticflickr.com/7329/11262706955_4d61a6a38b.jpg Out after 35 mins http://fa...

Todays cook in my pellet popper will be 2 loafs of sandwich bread…..plus a turkey breast. Coated cavity of the turkey with a few home grown herbs …Parsley, Sage & Rosemary. http://farm8.staticflickr.com/7301/11261841185_3035a16f80.jpg Then applied this Persian Feta under the skin. http://farm4.s...

Some pic's of a few cook ups in my GMG pellet popper….over the last few weeks. Cheers Mark Beef with Tatonka Dust rub http://farm8.staticflickr.com/7418/11201911473_1ccd20d6a7.jpg Beef, Snags, Lamb Chops & Garlic Bread. http://farm3.staticflickr.com/2890/11203182776_72e0b0ea2e.jpg Mixed Grill ht...

Had a go at Shayne's Chinese Roast Duck…..brined for 24 hrs as per the recipe….then spent 7 hrs in the fridge drying….put it in the GMG pellet smoker over a water bath for an hour or so @100c….then cranked it up to 180c until 165f internal temp….yum yum! Cheers Mark http://farm8.staticflickr.com/734...

I use the wok burner on the gasser…..but have used tea bags soaked in kerosene or metho.


Cheers Mark

I wonder what the temp range would be?

Would be very handy if one could coat the grease tray in my pellet smoker!


Cheers Mark

yep me too please Chris.

Cheers Mark

Interesting observation Mick….I've purchased 2 bags of the woodburn pellets….but yet to use them. If I come to the same conclusion as you….then I may have to look at buying the US pellets in bulk perhaps. I wonder what the price per bag would be if a full pallet was purchased?….any wholesalers here ...

Here's another QLD supplier.

Western Charcoal.
TEBIN STATION
QUILPIE 4480
46561785
0428 547 400
jane.mulligan@bigpond.com

I purchased 10 x 20kg bags in July 2011 (still using) cost me $275.00 total.

Very happy with the quality.

Cheers Mark

Hmmmm nice looking Pastrami there BBQ&BEERS…..must add one on my to do list.


Cheers Mark

I used my new Kettlepizza on the Royal Kamado last night….a big improvement over just using the Royal Kamado. I did 4 pizzas all under 4 minutes each. All agreed they were the best yet. I tried to replicate this set up (see link below) using the kamado and an old portable bbq plate. http://slice.ser...