Aussie BBQ Forum

You will find a lot af cheep pork is male. Not a fan of male pig Has that testosterone Flavour.

Thanks for the help guys I think I will order a lone star on Monday. I would like to mod it a bit will have to see what I can get done. Do any of you guys that have a lone star used a bbq guru with it as I have one on my joe like to use on the new grill if it works.

Nice words mate, if you don't mind letting me pick your brain do have the $$3500 offset? How many whole brisket could you do in it at once ? What do you use for heat wood or charcoal?

hi does anyone have a long horn smoker from silver creek smokers looking to get a new Q don't know what to get long horn or offset. Any help would be great.

Had the left overs today and was a lot better I think I under cooked it at 89 will try 100 next time.

BeachedBro wrote:How much did that set you back? Look great.

13kg cost price
Cooked it up today was nice but, After watching BBQ shows I was expecting the best thing ever. But saying that I have never had a BBQ brisket before so I don't know if I done it 100%, nothing to compare with.

beaver wrote:i think you need to configure the SSID and WPA key on the Guru dont you?

got all that restart, but cant get it to find it


will try off the shelf router as mine is over the top.

Hi all anyone set up a ^^^^^^^^^ in iInfrastructure Mode cant get to connect

I have a Mikrotik router and Cisco wifi hot spot.

Any help would be great



Simon

urbangriller wrote:Wow! that looks amazing!!!

I'd cook it as low as you can, the fat in Wagu will disolve in the heat of your hand!

Cheers
Chris

I was thinking 107c till 95c

Commander Cody wrote:why don't you brine one of those beauties and make some faux pastrami.....??

maybe smoke it at sub 200f..............at say around 185f ish.

could possibly be the best pastrami you ever had

kevin

never made it before will have a look in to it

Go to pride meats Top Ryde ask for Brendan. I work there on Sundays. Brendan is there all week.

Got in a 7.5 kg Wagyu brisket going to cook it friday i spilt it in to three bits cooking one friday night, any tips? Was not going to pump it and do Texas style salt and pepper. http://i1178.photobucket.com/albums/x376/Simon_dorman/Mobile%20Uploads/image-6.jpg http://i1178.photobucket.com/albums/x3...

Top pick was baby back ribs.
Pulled pork was neck.

was nice had some rolls today. next is wagu brisket.

1st pic some ribs And the pulled pork mine hours on 110 pulled out when it hit 100 let it sit worked out nice. http://i1178.photobucket.com/albums/x376/Simon_dorman/Mobile%20Uploads/image-3.jpg http://i1178.photobucket.com/albums/x376/Simon_dorman/Mobile%20Uploads/image-2.jpg http://i1178.photobucke...