Search found 30 matches

by DodgySheep
Sun Sep 09, 2018 7:26 pm
Forum: FORUM GENERAL
Topic: What's your dream outdoor kitchen?
Replies: 6
Views: 991

What's your dream outdoor kitchen?

Hi! I've been away for a while but thought I'd come back and start posting again. We've put in an offer on a decent sized block with a view to getting an architect to design a long term house (forever house sounds a bit, you know, lame). The missus has her priorities (walk-in wardrobes and dressing ...
by DodgySheep
Fri May 26, 2017 6:49 pm
Forum: FORUM GENERAL
Topic: Acronyms
Replies: 9
Views: 903

Re: Acronyms

I work in medicine, so it's all about TLAs... (Three Letter Acronyms ;-) )
by DodgySheep
Mon May 22, 2017 7:43 pm
Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
Topic: Slow 'N Sear / Competition Steak Cooking
Replies: 6
Views: 1042

Re: Slow 'N Sear / Competition Steak Cooking

Interesting! I have to admit I'm undecided about searing steaks one side and then the other over high heat - gives a pretty grid pattern, but I think I prefer salting them a little and cooking over high heat with some flame and turning a few times. It's great to get the juices flowing and some bubbl...
by DodgySheep
Fri May 19, 2017 7:39 pm
Forum: CHARCOAL
Topic: Weber 22 vs. 26 inch - for Slow N Sear
Replies: 4
Views: 7273

Weber 22 vs. 26 inch - for Slow N Sear

Almost certainly a really stupid question, but I figured I'd ask anyway. I have a Weber Original Premium Kettle - https://www.weberbbq.com.au/barbecues/charcoal/kettle/original-premium-kettle-with-gourmet-barbecue-system-grill/ The measurements say size 57cm, width 69cm. I kind of figure that the 57...
by DodgySheep
Tue Dec 27, 2016 12:44 pm
Forum: WHAT DID YOU COOK
Topic: Whole Beef Tenderloin / Filet Mignon
Replies: 5
Views: 1230

Re: Whole Beef Tenderloin / Filet Mignon

Agree with buying meat in bulk!
by DodgySheep
Tue Dec 27, 2016 12:44 pm
Forum: WHAT DID YOU COOK
Topic: Whole Beef Tenderloin / Filet Mignon
Replies: 5
Views: 1230

Re: Whole Beef Tenderloin / Filet Mignon

Impressive amount of time and patience there! I find that tenderloin/eye fillet lacks a bit of texture/flavour for me, but has good tenderness. Maybe if a little aged it's better? Needs to be really really rare... Damn your Yank weight/temperature measurements. :P Looks good!
by DodgySheep
Fri Jul 15, 2016 7:17 pm
Forum: ABBATOIRS
Topic: Beef ribs on the Weber
Replies: 16
Views: 4646

Re: Beef ribs on the Weber

Grrr! Look a hell of a lot better than the ones I tried this week! Look delicious!
by DodgySheep
Fri Jul 15, 2016 7:13 pm
Forum: CHARCOAL
Topic: Advice about low and slow
Replies: 7
Views: 2240

Re: Advice about low and slow

Thanks guys. So the weber kettle has the single vent on the top, and the propeller-type vent underneath - I'd tried part-closing the top vent. I'll try the bottom vent next time, though harder to see as it's underneath. The seal on the kettle seems fine. The drip tray was empty and underneath the me...
by DodgySheep
Wed Jul 13, 2016 8:13 pm
Forum: CHARCOAL
Topic: Advice about low and slow
Replies: 7
Views: 2240

Advice about low and slow

So I've tried low and slow(ish) a couple of times this week with the Weber kettle - not aiming for ten hours, more three or four. Problem I've found is trying to part-close the vent at the top to reduce the heat seems to make everything cool down too much. First attempt was with pork ribs - I piled ...
by DodgySheep
Sun Jul 10, 2016 8:31 am
Forum: PIZZA OVENS
Topic: New Stainless steel Pizza Oven
Replies: 79
Views: 32784

Re: New Stainless steel Pizza Oven

Great thread! I'd love a pizza oven but will have to wait for a bit... I hadn't realised those stainless steel ones on trolleys could be so good. I also hadn't really thought about the whole time to warm up - 45 mins lighting there and warming up seems a long time if you only cook for 5-10 minutes! ...
by DodgySheep
Sat Jul 09, 2016 6:42 pm
Forum: SMALL GOODS
Topic: Cheese and Bacon Kranskys
Replies: 6
Views: 1547

Re: Cheese and Bacon Kranskys

Interesting - looks good!

I was watching a Youtube clip on sausage making from a butcher who insisted sausages should have rusk/binder - what are your thoughts? Do you make a lot of sausages?
by DodgySheep
Sat Jul 09, 2016 4:09 pm
Forum: SMALL GOODS
Topic: general charcuterie
Replies: 7
Views: 2061

Re: general charcuterie

I just posted a pic on here from Facebook, that works fine. Just make sure that in Facebook the settings for the picture are 'viewable to the public' (rather than just to friends). Click on the picture so it pops up full size, then right mouse click on it and you'll get a list of options - select 'c...
by DodgySheep
Sat Jul 09, 2016 4:02 pm
Forum: ABBATOIRS
Topic: Beef rib fillet roast on Weber kettle
Replies: 6
Views: 1421

Re: Beef rib fillet roast on Weber kettle

Thanks mate! 57cm original premium kettle with GBS. Not sure about the charcoal - just a generic unlabelled bag from the store where I bought the Weber. Then the chunks of hickory wood on top once it was burning properly. Indirect heating. I didn't use a seperate thermometer, just the one included i...
by DodgySheep
Fri Jul 08, 2016 5:03 pm
Forum: ABBATOIRS
Topic: Beef rib fillet roast on Weber kettle
Replies: 6
Views: 1421

Beef rib fillet roast on Weber kettle

So after looking at these fora I bought a Webber Kettle at the weekend. Did a few chops and snags earlier in the week which was good. Then I decided to try a small quick mid-week roast: https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/13619940_10154335715729784_7651699986030563472_n.jpg?oh=9a71c59f743b...
by DodgySheep
Thu Jul 07, 2016 1:47 pm
Forum: CHARCOAL
Topic: Heat Beads and Slow Cooking
Replies: 6
Views: 2114

Re: Heat Beads and Slow Cooking

Am I right in thinking that using the heat beads and the snake method is all about prolonging the burning for hours and hours of slow burning, not about reducing the amount of burning fuel for temperature control - which can be done by using the vents in the lid of the bbq?