Aussie BBQ Forum

You left out the wine for the chef!

Great work Gator. It does take some getting used to cooking with a hooded grill but the fun is as much in the journey as the destination

steve78 wrote:I usually buy 5kg at a time and would be best to give Dan a call before you head down.

Steve

I'll give him a call tomorrow and arrange for a 5kg Saturday pickup. Thanks Steve

Damn that looks good. I like to call that comfort food. Great for the cooler nights and even better the next day on toast in in the 1950's Toasty Toaster round jaffle iron. Well done!

At $6.99 /kg that is great price and will be well worth the 50 minute drive from my place. Does he have them all the time or do we need to call ahead? I'd only be looking at a couple of kilos at a time.

I have made my own mince for years now, generally I buy cheap rumps then slice them and knock the fat cap off, then mince. We pack our mince on to meat trays in 500g lots and vacuum pack them. We get 8 lots out of a rump usually. We prefer our mice a little lean but we are happy with what we produce...

macaril wrote: a 52cm wire grill for a kettle and a maverick thermometer

BBQ's galore for these two, cant help you with the wood

Northsiders need to get a butcher on board... anyone know anyone?

With the price of meat the way it is I thought I'd ask here if someone had a favorite butcher on the northside (Taigum) for collar butt, pork ribs and the best BBQ cuts. I just paid $14.99/kg for collar butt at Jack Purcells which I think is a bit of a rip off and his ribs were $18.99/kg but I'm new...

Thanks guys

Tasmaniac65 wrote:mate I cook mine on a raised trivet indirect at 3 strokes below high outside burner only and they usually take about 1 1/4 hr.
I always use a probe for internal temp and this time does vary somewhat, cheers
Tas

Thanks... that gives me a starting point

Can anyone give me an idea of how long and at what temp to cook this on the trivet in a Q320?

Just guessing but I would say LPG jets and a new hose and regulator

Last nights effort with my new Weber Q320 Bacon wrapped meatloaf http://i1292.photobucket.com/albums/b577/innesfamily1/Weber%20cookery/IMG_20140130_175943_zps804c08bf.jpg about half cooked http://i1292.photobucket.com/albums/b577/innesfamily1/Weber%20cookery/IMG_20140130_185036_zpsb5a13bfc.jpg Done ...

I've been using a Dome(ebay) one for years for our frozen stuff. I do my own mince(whole budget rump minus fat) and we pack it on foam meat trays I get from a local mob in Clontarf. I then vaccuum them before freezing. Defrosted meat/mince/sausages come out like they have never been frozen. The bags...