Search found 101 matches
- Thu Nov 05, 2015 9:03 pm
- Forum: SMOKERS
- Topic: Blood Wood & Grey Gum for smoking
- Replies: 2
- Views: 3148
Re: Blood Wood & Grey Gum for smoking
I think if you are going to use grey gum the wood needs to be very well seasoned or you will end up have your meat taste like vicks vapor rub
- Mon Oct 26, 2015 7:50 pm
- Forum: CHARCOAL
- Topic: Getting going with the Snake?
- Replies: 12
- Views: 4167
Re: Getting going with the Snake?
I use 1/2 a chimney at the start which then leads on to the snake. I find it gets my kettle up to temp quickly and the snake then just maintains the temp.
- Mon Oct 26, 2015 7:40 pm
- Forum: FORUM GENERAL
- Topic: Testers wanted for all-in-one BBQ tool!
- Replies: 27
- Views: 11197
Re: Testers wanted for all-in-one BBQ tool!
Hi Alexander, I watched the video again, its only really four functions. Hi BuZa, Thans for your reply. When you use the Stingray BBQ, you simply lift a hamburger with the spatula (1), flip and control a tuna steak with the tong (2), grab a sausage with the toothed tong (3), pierce a vegetable with...
- Sat Oct 24, 2015 8:26 pm
- Forum: ABBATOIRS
- Topic: First Brisket not sure if fail or success
- Replies: 4
- Views: 3003
Re: First Brisket not sure if fail or success
From my reading and a lot depends on size of piece but anywhere between 1/2 hour to 2 hours.
- Sat Oct 24, 2015 7:22 pm
- Forum: WHAT DID YOU COOK
- Topic: Pork Belly & Cheese Kransky 24/10/2015
- Replies: 9
- Views: 4100
Re: Pork Belly & Cheese Kransky 24/10/2015
I ended up not basting 6.5 hours at around 120C then 1/2 hour in the oven at 250C to crisp the crackling (internal temp 87C) Reached pulled status Smoke was a blend of Hickory, Black oak and Mesquite for about 2 hrs I am glad I didn't overwhelm the meat with too much added flavorings I am going to g...
- Sat Oct 24, 2015 6:18 pm
- Forum: ABBATOIRS
- Topic: First Brisket not sure if fail or success
- Replies: 4
- Views: 3003
Re: First Brisket not sure if fail or success
How long did you rest it for ?
- Sat Oct 24, 2015 2:29 pm
- Forum: WHAT DID YOU COOK
- Topic: Pork Belly & Cheese Kransky 24/10/2015
- Replies: 9
- Views: 4100
Re: Pork Belly & Cheese Kransky 24/10/2015
ozwaz just going to chuck on the snags in the las hour Pork belly update. 2 hours into the cook and sitting nicely at 126C grill (internal 72C) Thinking I should baste with something http://i718.photobucket.com/albums/ww188/buzzawak/Low%20and%20Slow%20BBQ/Pork%20Bellt%202.jpg Out doing some shopping...
- Fri Oct 23, 2015 10:18 pm
- Forum: WHAT DID YOU COOK
- Topic: Pork Belly & Cheese Kransky 24/10/2015
- Replies: 9
- Views: 4100
Re: Pork Belly & Cheese Kransky 24/10/2015
Pork Belly is ready for tomorrows cook
Scored and rubbed with 7:2:1 ratio of kosher salt:pepper:granular garlic. Then massaged with olive oil and put to bed.
Scored and rubbed with 7:2:1 ratio of kosher salt:pepper:granular garlic. Then massaged with olive oil and put to bed.
- Fri Oct 23, 2015 2:34 pm
- Forum: SMOKERS
- Topic: Maybe I should make something
- Replies: 6
- Views: 3320
Re: Maybe I should make something
Shit my wife has found me, have to move to a new forumdionysus32 wrote:Step 1, mow lawn :p
- Thu Oct 22, 2015 6:13 pm
- Forum: WHAT DID YOU COOK
- Topic: Pork Belly & Cheese Kransky 24/10/2015
- Replies: 9
- Views: 4100
Re: Pork Belly & Cheese Kransky 24/10/2015
I just got to the end of that video and he didn't get very crisp crackle. I have in the past finished it under the grill in the oven or take it out of the pan and put it skin side down directly on the grill with a not too high temp, one of these will finish it off nicely. Wazza I noticed that on th...
- Thu Oct 22, 2015 6:09 pm
- Forum: FORUM GENERAL
- Topic: Testers wanted for all-in-one BBQ tool!
- Replies: 27
- Views: 11197
Re: Testers wanted for all-in-one BBQ tool!
Hi Alexander, I watched the video again, its only really four functions. Hi BuZa, Thans for your reply. When you use the Stingray BBQ, you simply lift a hamburger with the spatula (1), flip and control a tuna steak with the tong (2), grab a sausage with the toothed tong (3), pierce a vegetable with ...
- Thu Oct 22, 2015 11:22 am
- Forum: WHAT DID YOU COOK
- Topic: Pork Belly & Cheese Kransky 24/10/2015
- Replies: 9
- Views: 4100
Re: Pork Belly & Cheese Kransky 24/10/2015
Looks like the "The pitboys" pork Belly cooking method is popular.
Which I will go with unless someone chimes in ?
Which I will go with unless someone chimes in ?
- Thu Oct 22, 2015 9:34 am
- Forum: FORUM GENERAL
- Topic: Cape Grim shorties
- Replies: 51
- Views: 16616
Re: Cape Grim shorties
OK Thanksurbangriller wrote:Depends on the cut but the Ribs are 11 out of 10!Buzabbq wrote:I keep hearing about Cape Grim meats and wondering how much better it is compared to the regular stuff ?
I will get around to buying some but in the mean time would love to get my fellow bbqer's impression , maybe a score out of 10.
- Thu Oct 22, 2015 9:32 am
- Forum: FORUM GENERAL
- Topic: Testers wanted for all-in-one BBQ tool!
- Replies: 27
- Views: 11197
Re: Testers wanted for all-in-one BBQ tool!
I only count 4 functions ?
Spatula
Tongs
Fork
Bottle opener
Spatula
Tongs
Fork
Bottle opener
- Wed Oct 21, 2015 9:44 pm
- Forum: WHAT DID YOU COOK
- Topic: Pork Belly & Cheese Kransky 24/10/2015
- Replies: 9
- Views: 4100
Pork Belly & Cheese Kransky 24/10/2015
Time to do my first Pork Belly & Cheese Kransky 24/10/2015