Search found 402 matches

by Muppet
Sun Feb 21, 2016 8:24 am
Forum: CHARCOAL
Topic: Jose Silva's rotisserie seen on Food Safari Fire
Replies: 8
Views: 2147

Jose Silva's rotisserie seen on Food Safari Fire

I did this exact recipe with that exact basket, it was tight... But it worked Image
by Muppet
Mon Dec 21, 2015 12:00 am
Forum: CHARCOAL
Topic: Cheap Kettles any good to start with?
Replies: 23
Views: 5385

Cheap Kettles any good to start with?

Im always keeping an eye on south west Weber's, I'll find one for ya. Sorry it went this way mate. It wasn't my intentions
by Muppet
Sun Dec 20, 2015 2:33 pm
Forum: CHARCOAL
Topic: Cheap Kettles any good to start with?
Replies: 23
Views: 5385

Cheap Kettles any good to start with?

My bad buddy
I waited a bit before calling.
by Muppet
Sat Dec 19, 2015 7:16 pm
Forum: CHARCOAL
Topic: Cheap Kettles any good to start with?
Replies: 23
Views: 5385

Cheap Kettles any good to start with?

Great deal, I'd grab it. In fact if your not interested say and I'll drive there tomorrow :)
by Muppet
Sat Dec 19, 2015 2:32 pm
Forum: ABBATOIRS
Topic: Pork Ribs Membrane Question
Replies: 15
Views: 3588

Pork Ribs Membrane Question

The membrane is still on these, it's easily removed by sliding a butter knife between membrane and bone at one edge, then grab it with some kitchen towel and gently pull off.
by Muppet
Sun Dec 13, 2015 4:14 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Resting in Esky.
Replies: 28
Views: 8855

Resting in Esky.

I should also add that whole birds are pushed higher to get the thigh area cooked, That's my problem spot with whole birds.


Baby Steps...
by Muppet
Sun Dec 13, 2015 4:11 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Resting in Esky.
Replies: 28
Views: 8855

Resting in Esky.

Anyone who posts on chicken temps or writes it publicly will errrr on the safe side. It's impossible for someone else to know what hygiene practices have been followed or where your food came from. Not much help for your question I know but with cleanliness and a trusted food source I go lower than ...
by Muppet
Mon Nov 23, 2015 4:26 am
Forum: ABBATOIRS
Topic: Greek Gyros
Replies: 77
Views: 26474

Greek Gyros

The gyros shops sure sell this Bentley, what our local one calls 'Donner Kebab'
As you said a mix of Beef, Lamb and spices.
This Greek Styled marinate is an entire different flavour. I quite like it.


Baby Steps...
by Muppet
Sat Nov 21, 2015 8:06 pm
Forum: CHARCOAL
Topic: Questions on Saffire Grill pizza stone
Replies: 3
Views: 2388

Questions on Saffire Grill pizza stone

I can't see why not, but I do pizza up high on the extender grill, the Saffire deflector won't fit up there.
That's just what I do I'm not saying it is mandatory.
Pizza stones are much cheaper than deflectors
by Muppet
Sat Nov 21, 2015 8:02 pm
Forum: CHARCOAL
Topic: Kamado incoming
Replies: 9
Views: 2350

Kamado incoming

Image
by Muppet
Sat Nov 21, 2015 8:02 pm
Forum: CHARCOAL
Topic: Kamado incoming
Replies: 9
Views: 2350

Kamado incoming

I went the Saffire too. The biggest difference is the chip feeder hole, you can feed smoke in without unloading everything. A Smokai cold smoke generator also fits the hole perfectly enabling more versatility. To my knowledge it's the last sold in Aus with the chip feeder
by Muppet
Fri Nov 13, 2015 11:05 pm
Forum: ABBATOIRS
Topic: "30th" Pulled Pork
Replies: 17
Views: 4823

"30th" Pulled Pork

Great post Davo
by Muppet
Fri Nov 13, 2015 9:35 pm
Forum: ABBATOIRS
Topic: "30th" Pulled Pork
Replies: 17
Views: 4823

"30th" Pulled Pork

Start with both vents full open, then close the bottom if needed to lower the temp. You should be fairly close once it ignites properly
by Muppet
Thu Nov 12, 2015 7:45 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Beef Short Ribs - Snake?
Replies: 4
Views: 1527

Beef Short Ribs - Snake?

If the doonah is a no go, try an esky with her best towels ;) She will love you so much you get to keep the towels :)
by Muppet
Thu Nov 12, 2015 9:05 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Beef Short Ribs - Snake?
Replies: 4
Views: 1527

Beef Short Ribs - Snake?

I cook them at 250F but I'd dare say you will get away with 275F.
Definitely use a snake. Your timing sounds pretty good although shorties are done when they are done. The meat will probe like butter with a skewer, no resistance.