Aussie BBQ Forum

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 ...

I work in medicine, so it's all about TLAs... (Three Letter Acronyms )

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...

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...

Agree with buying meat in bulk!

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. Looks good!

Grrr! Look a hell of a lot better than the ones I tried this week! Look delicious!

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...

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 ...

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! ...

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?

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...

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...

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...

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?