Aussie BBQ Forum

g'day Davo, thanks for reply mate, not many on here now, wheres urbangriller and all the crew? Yeah just chips, just the Bunnings stuff, not seen chunks anywhere around here.. There wouldn't be more than a dozen beads on there, I just used tongs to place ontop of the unlit snake ones, tray of water ...

OK try again.... heres my snake setup ready to go with bit of seasoned wood included http://i28.photobucket.com/albums/c201/ronkerhayRon173/20151120_183011_zps1yd8etwe.jpg coals on n going http://i28.photobucket.com/albums/c201/ronkerhayRon173/20151121_054554_zpsw734ho7b.jpg my roasting rack and my ...

yakabot wrote:You need to host the pics at an image hosting site, like photo bucket then paste the links in your reply.

Ah..is that where I went wrong, been a while since posted pics... i'll try fix it up now

cheers

G'day all, Well its the weekend, and an early start for me this morning at 0530 to get my cook underway, thought I'd do a post n put up some pics as I know how much you guys like pics with it....pics or it didnt happen...something like that yeah... OK so I guess thats not happening...just tried my f...

I'd def say heatbeads, nothing against lump, and i'm sure it works great, but for me, the uniformity of the beads wins, IMO it is easier to get a consistent pile and burn. I find it hard enough to get my snake temp even, so anything that can reduce the odds has to be good, n the beads are all a nice...

G'day all, Well its been a long time since I posted on here, n been a while since I had the kettle going, evident by my rusty skills!! Hence the post title, its me that's RUSTY N I'll tell you all why at the risk of public ridicule...lol Well I get my nice lamb shoulder, all rubbed (magic dust) n in...

Well of all my charcoaling successes, this was not one of them, a complete fail, mainly due to fact lid wouldn't sit on cos bird was too big, its in the gasser finishing off.

Well its foiled n in the kettle, BUT I have a big prob, its too big n lid wont fit on properly there is a gap of about an inch around :(( Guess it will need to just cook longer, n i'll have oven on standby. I'm hoping it will shrink n lid will sit on. Add to that my cheapie gasmate internal thermome...

Couldn't see anything its a steggles Anyway its been in brine since last night, water taken on a pink tinge, but I'm guessing that's normal. I been takin pics, must remember how the heck I put them up here before, think I had a photobucket account, hope can remember passwords for it etc watch this s...

Might not be a great help, but if budget will stretch, buy a cheapie Bunnings kettle, around 60 bux from memory, n run it overnight on a snake

I got a fresh one from Coles, and found that it had already been brined, so didn't bother to brine it again. If you have a frozen one, check that it hasnt already been brined or 'marinated'. Having never done a turkey before, how would I know if its been brined? Was gonna mix 1tbs salt n 1tbs sugar...

I got a fresh one from Coles, and found that it had already been brined, so didn't bother to brine it again. If you have a frozen one, check that it hasnt already been brined or 'marinated'. Having never done a turkey before, how would I know if its been brined? Was gonna mix 1tbs salt n 1tbs sugar...

Groovy Gorilla wrote:Eskys are good

Yes that was exactly what I had planned, but my daughter has borrowed my medium sized esky and gone to queensland with it for xmas, my other one is WAy too big

If you're only brining for 24 hours, maybe a salted iced slurry....but not too heavy on the ice as it could refreeze the turkey. That might save some room in the fridge Ron. Cheers Davo Hi Davo Well think in timescale only have 24 hrs thereabouts but if have more will leave in longer, guess could d...

Yeah thanks junior, and Davo for the brine suggestion. I intend to do that, as for pot big enough, I'm just gonna buy a container from k mart, one of the storage type ones n then use it afterwards for storage. I took my bird out freezer today n put in fridge to start the defrost,its not actually THA...