Aussie BBQ Forum

Cheers for the link. I cut the skin off scorched and was going to do separately hopefully that's not a no no as I was assuming a tender pork belly would be sitting around 250f for a few hours atleast and obviously wouldn't crackle up at those temps. Meats marinating in a home made hoisin style marin...

Titch, I have just bought a beautiful slab of pork belly after drooling over your cook which reminded me of this beauty of a dish i got at a byron bay brewery years ago So I was just wondering what cooking times/temp and internal temp I should be aiming for? as will be my first belly! Cheers in adva...

Im a big fan of your work titch!

Late reply probally already worked it out yourself but incase not I always do my pork necks on the weber kettle at between 225-250f for around 2.5h or until it reaches an internal temp of 160f then take out and foil for half an hour before serving and it turns out perfect everytime to me. I wouldnt ...

Yeah I make my own kansas city style bbq sauce ill definetely give that a go and post up the results

G'day davo and pesto, I had the kamodo sitting at around 400 so will try more charcoal next time to get the heat up also good suggestion on getting it sitting higher as i have been just resting the pizza stone on the deflector, I have allowed the pizza stone atleast 30 minutes of sitting in there to...

Damn that looks good!
Youve just made me change my mind into attempting a brisket instead of beef ribs as i was planning this w/e.

At the end is that a gravy youve poured over the burnt ends or just meat juice from the drip tray?

Looks bloody good I especially like the look of the pumkin spinach and pulled pork combo!

What cooking times/temp and is that using pizza stone? Ive got the komado aswell but can never seem to get the base that browned...