Search found 130 matches
- Thu Nov 17, 2016 11:11 am
- Forum: FORUM WELCOME
- Topic: G'day from Melbourne (NE 'burbs)
- Replies: 4
- Views: 5025
Re: G'day from Melbourne (NE 'burbs)
Welcome Si, You might find a couple of other nick-names on here that you recognise from the AHB forum. There seems to be a pretty high correlation between the production of meat-based and barley-based goods. Seems like this particular forum is back on the mend, so ask lots of questions, and don't fo...
- Fri Jan 15, 2016 9:02 am
- Forum: FORUM GENERAL
- Topic: Home Brew
- Replies: 5
- Views: 5039
Re: Home Brew
I'd also recommend joining a local brewing club. You'll not only get information on how to brew, but you'll get to meet some great people, share your own as well as their beers, and get instant feedback from some pretty qualified beer judges. Depending on where you live, have a Google around, I'm su...
- Tue Dec 15, 2015 7:07 am
- Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- Topic: QMaster Temp Controllers
- Replies: 2
- Views: 4324
Re: QMaster Temp Controllers
Bump?
I'm interested in getting an answer to the same question from anybody who has bought one of these.
I'm interested in getting an answer to the same question from anybody who has bought one of these.
- Fri Oct 02, 2015 11:09 pm
- Forum: ABBATOIRS
- Topic: Schweinshaxe
- Replies: 48
- Views: 24787
Re: Schweinshaxe
Here's my first go with the Aldi pork knuckles. Just dried them overnight in the fridge, then into the Dragon for about 5 1/2 hours around 125 deg C. http://i.imgur.com/UUBJmFul.jpg Cooked up some sauerkraut with bacon, onion and capsicum, and placed the knuckles on the 'kraut for the last hour. Wil...
- Tue Sep 29, 2015 4:53 pm
- Forum: CHARCOAL
- Topic: komodo kamado or primo xl
- Replies: 51
- Views: 27474
Re: komodo kamado or primo xl
LOL! A common complaintGrillnoob wrote:Dont go there anymore
Was it the constant whining got to you? Or were you a recipient of the ban-hammer?
- Sat Sep 26, 2015 10:56 am
- Forum: CHARCOAL
- Topic: Akorn and Dragon General Discussion
- Replies: 195
- Views: 69729
Re: Akorn and Dragon General Discussion
Probably what killed the Dragon is the Australian dollar exchange rate plunge. BBQG probably looked at the cost to import the next batch of Dragons and the next price to sell and probably worked out too hard to sell for enough profit. We have to remember they were $499 without a defector or cover v...
- Fri Sep 25, 2015 11:01 am
- Forum: CHARCOAL
- Topic: Akorn and Dragon General Discussion
- Replies: 195
- Views: 69729
Re: Akorn and Dragon General Discussion
they told me that they are not selling the dragon anymore due to lack of interest from the public. Gotta call B.S. on that! You only have to look at the number of new owners on this forum. I know 2 other guys have bought them based purely on my personal recommendation. More likely they got told by ...
- Fri Sep 18, 2015 1:48 pm
- Forum: CHARCOAL
- Topic: Akorn and Dragon General Discussion
- Replies: 195
- Views: 69729
Re: Akorn and Dragon General Discussion
That's a good price for a D&C stone. When was it on special?FirePlay wrote:I just got the Kamado Joe D&C split heat deflector - it gives you two zone cooking and a nice amount of thermal mass. It was discounted in BBQG at about $30.
- Fri Sep 18, 2015 12:23 pm
- Forum: CHARCOAL
- Topic: Akorn and Dragon General Discussion
- Replies: 195
- Views: 69729
Re: Akorn and Dragon General Discussion
where do you guys buy your Dragon or Akorn accesorries like bbq cover and heat deflector? Went to bbq galore but there was no bbq cover for dragon, amazon has for akorn roughly US$70 plus shipping. Im searching Masters website at the moment..no luck... for deflectors, what pizza stone size would fi...
- Fri Sep 18, 2015 12:20 pm
- Forum: FORUM GENERAL
- Topic: Thailand visit next month
- Replies: 3
- Views: 1810
Re: Thailand visit next month
Can't help you with any BBQ suggestions, but I can suggest a one word answer: Seafood.
Beautiful, fresh fish & crustaceans, cooked in front of your eyes. All served with cheap, cold beer.
Man, I want to get back there...
Beautiful, fresh fish & crustaceans, cooked in front of your eyes. All served with cheap, cold beer.
Man, I want to get back there...
- Thu Sep 17, 2015 12:30 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Rough time guide for snake and 7.5kg whole chuck.
- Replies: 29
- Views: 9548
Re: Rough time guide for snake and 7.5kg whole chuck.
I've always done a snake with 2 on bottom, one on top. I would have said make sure you stack your snake so the briquettes 'fall' backwards, rather than forwards, but it looks to me like you had no problems with the snake petering out, quite the opposite. As UG said, looks like it built too much heat...
- Wed Sep 16, 2015 5:41 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Rough time guide for snake and 7.5kg whole chuck.
- Replies: 29
- Views: 9548
Re: Rough time guide for snake and 7.5kg whole chuck.
I would spin the grill around so your deflector shield is always in between the heat & the meat. That way you're getting indirect, rather than direct, heat.
Every couple of hours, just spin the grill around a little bit more (counter-clockwise, in your instance)
Every couple of hours, just spin the grill around a little bit more (counter-clockwise, in your instance)
- Sat Sep 12, 2015 1:59 pm
- Forum: SMALL GOODS
- Topic: Bradley Sugar Cure - pimping it up
- Replies: 5
- Views: 4284
Re: Bradley Sugar Cure - pimping it up
No more salt. There is not much more you can add other than spices. Thanks for the advice. Is this due to the % of salt in the curing process? I'm most certainly not complaining about the flavour of my first attempt, but I'm a creative cook, so like to experiment a little. Just so long as it's stil...
- Thu Sep 10, 2015 11:53 am
- Forum: SMALL GOODS
- Topic: Bradley Sugar Cure - pimping it up
- Replies: 5
- Views: 4284
Bradley Sugar Cure - pimping it up
So, I spontaneously bought an 800gm tin of Bradley Sugar Cure, as I was keen to try my hand at bacon. To my delight, the bacon turned out great (I haven't died yet, so must have gotten it safe), but I'm keen to see if I can pimp out some of the flavours in my future smallgoods experiments. I'm think...
- Thu Sep 03, 2015 4:21 pm
- Forum: ABBATOIRS
- Topic: First roast on Sunday and I got a leg of lamb, tips ?
- Replies: 8
- Views: 3972
Re: First roast on Sunday and I got a leg of lamb, tips ?
Ha, you can tell how long it's been since I've actually cooked in my weber2browndogs wrote:Yep, a 2.5kg leg should take hr & half (90mins) to get to medium - thereabouts.