Aussie BBQ Forum

Nah they are 2 inch ones.
Might use a bit next time I roast some beef.

What about old red gum sleepers? I have just replaced my 30+ year old retaining wall and some of the upright posts are rot and dirt free. I've splintered it into chunks and its nice looking wood.

I have never used a thermometer on steak. Looks like I need a thermapen!

That's simple enough. So it's expected that a fair amount of juice will still pool on the plate after a few minutes resting?
Thanks guys, just sorting out a few things I often wonder about

Rather than start a new thread on resting, I will ask my questions here. I've read with great interest here about the double wrapped foil, towels in the esky and buried in the sandpit (I exaggerate) method for roasts etc but why this 'loosely tented' method for steak? Why not a tight wrap? Is steak ...

I've only ever applied rubs before cooking or up to half an hr before.
But really I'm not sure if sometimes 24 hrs before can be a good thing?
I guess it depends on the meat with brisket at one end of the spectrum and chicken at the other?
Any general rules?

Narmnaleg I normally use them in sauces. They are quite smokey and have a raisin smell about them. Not super hot either which is nice. I have a couple of recipie books by Jamie Purviance an American weber guy. I'm a huge fan as a lot of his recipes have a Mexican flavour and most of the ingredients...

Narmnaleg I normally use them in sauces. They are quite smokey and have a raisin smell about them. Not super hot either which is nice. I have a couple of recipie books by Jamie Purviance an American weber guy. I'm a huge fan as a lot of his recipes have a Mexican flavour and most of the ingredients ...

Brilliant!
Just what I was looking for.
Thanks.

Hi all. First post here but hope to become a regular.
I've become quite partial to ancho chillies (dried Poblano chillies) in recipes.
They are pretty hard to find and expensive.
USA FOODS online store has them but they are out of stock.
Anyone know where to find them in 'bulk'?