Aussie BBQ Forum

Generally, the larger a piece of meat is, the lower the cooking temperature should be. The reason is that cooking a large piece of meat over a hot fire causes the outside layers to be overdone by the time the inside is cooked medium rare. So, I'd try it at 225F and would cook until a fast read digit...

I think you are cooking at too high a temp. I cook mine at ~425F. I have a pizza stone, but I don't put the pizza directly on the stone, I use a perforated pizza pan., which makes it much easier to handle. If you like a thin crust, a large flour tortilla makes a very nice crust for a bistro style pi...

Do you have a digital thermometer? The thermometer which comes with the grill is probably pretty far off. The best digital thermometers have two probes, one to get the grill temp, and the other for the meat temp. Without a good digital unit, you really don't know what the temperature is. For brisket...

I have a Vision grill . My setup is a Woo ring: http://ceramicgrillstore.com/vision-classic-woo-ring/ and a Broil King stone for a deflector: http://www.amazon.com/Broil-King-69814-Grilling-15-Inch/dp/B00IACNGB0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1445844901&sr=1-1&keywords=broil+ki...

Nice!!!

Here is the lower salt version on the TVWBB forum called Roadside Chicken written by Bryan S. http://tvwbb.com/showthread.php?33874-Roadside-Chicken Out of respect for Bryan and the forum I will never cope and paste other people's recipes...so you'll be able to read the link. cheers Davo Davo, than...

I'm not familiar with that cut, but if it appears to have a lot of connective tissue, you'll need to cook it low and slow to get it tender. If it has little connective tissue, with that degree of marbling, I'd tend to cook it hot and fast. Either way, since we're talking Kobe beef, I'd tend to stay ...

The last time we visited Australia, we had dinner at the Tahbilk winery, one of the best meals I can remember. They served a rack of lamb that had a honey mustard glaze and some seasoned breadcrumbs as a topping. It was tremendous. I've tried unsuccessfully to re-create the dish several times, but m...

Many years ago, in upstate New York there was a young food scientist at Cornell University who was tasked with increasing the market for chicken. He went on to invent the chicken finger as we know it, but that is another story. From our perspective, a far more important innovation is his recipe for ...

Weber makes a chimney that's good for setting up high temp cooks. Fill your kamado nearly full of charcoal. Fill the chimney full of charcoal and light it off using a couple of sheets of newspaper or a fire starter cube. Once it is well lit and the fire is leaping up out of the top, carefully (it's ...

Either way will work, but what works best really depends on the size of the roast. If it is a large roast, more than six ribs or so, you really need to cook it low and slow until it almost reaches the degree of doneness you have in mind. Then take it off the grill and crank up the temp as high as yo...

They both look great! I live in N. Florida and have been cooking pork butts hot and fast for many years (low and slow too, depends on my schedule). The only suggestion I'd make is that you not foil them when you cook hot and fast. The reason is that the primary purpose of foiling is to help avoid th...

Pork butt is a very forgiving piece of meat. I cook mine at 300-325F and get them done in 5-8 hours, depending on size. Once the internal temp gets to 195-205F and the thermometer probe slides in with almost no resistance, it's ready to take off the grill. The tenderness and taste are indistinguisha...

The position of the top vent relative to the fire can sometimes affect the temperature. The cover should always be replaced in the same position after you tend to the meat. Ideally, the top vent should be over the meat so that the smoke has to pass over the meat to escape.
-Bob S

Try using chunks instead of chips. They burn slower and will produce smoke for a longer time. Oak is the preferred smoke wood for brisket if you can find it. Wrapping in aluminum foil cuts down the crunchiness of the bark. Try not wrapping next time. Here in the US, offset smoker cooks will often wr...