Aussie BBQ Forum

I find that, after a minute or two the base has cooked enough and is not sticky. At lower temps it can be as much as five minutes. My wife seems to be able to slip the paper out without any assistance, mere mortals like me tend to lift it a little with the peel and the paper slides right out. This i...

Not a Weber Q but I use a similar approach with the baking paper. Normally about two minutes is all that is needed and then you can slip it out from under the pizza. If I am doing a low moisture content dough and hotter heat (300+C ish) the paper has to come out in the first minute or so or it turns...

Love the pizza oven. One day maybe! And a delicious looking pizza other than those fishy things on top

This weekend was nothing special, just some snags, pototo and onions. Have to admit though, these taste better than when chucked on the gasser or cooked inside. I am dreading when the fire bans hit. https://lh3.googleusercontent.com/5iEKVYN0tOrOW2pLFZvXIy1MnUyJfQtFS4nB2eCkLzOm_EfmkdjKNDGbGwJSXRIvw-h...

You got a lot of good content on KG before your thread got hijacked! I love my Akorn so I am biased. If I had to do it again I would probably buy another Akorn. Helps that I picked up bunnings floor stock for $350. It will keep going even if I move "up" to a ceramic. It has done everything...

My routine involves lighting the charcoal before prepping other stuff. Normally works out ok but I do have the gasser for times when I want it quick, or to use the rotisserie I have on it or to use the hotplate when I want to fry and not stink out the house or... horses for courses, they all have th...

Good timing, next lot is due to be rinsed today and Smoked tomorrow.

Welcome aboard. Whereabouts in the land of the long white cloud are you? I am an expat living over here. I have fond memories of an old charcoal bbq cooking in the carport in the rain in sunny Dunedin.

We did some ground jerky the other week in our dehydrator. Loving the look of yours.

I thought I had posted this recently, but apparently not. I recently did an experiment with dry cured pork belly. Here it is after a week of curing: https://lh3.googleusercontent.com/YORq2pDz4yjAWmUaliLThdDWyBz1bOmazn9llreUSDb_W09OMJFJqTXxa32ZHTpoteQoOzAmx3Go5xWcmabtSN3M-FUM18w53z_k_IeFtNx_Qpe-ddi5R...

But if you want to be tempted, and experiment with Charcoal then there are the Webers and the various flavours of Kamado's to experiment with. I moved from gas to charcoal (Akorn) this year and I very rarely use my gas bbq these days.

Here is how I did my last couple: https://pearce.id.au/recipe/pulled-pork-shoulder/

Hello KJCII, I can understand your feelings, I feel terribly guilty as I did not cook over charcoal last weekend. I did smoke some bacon Tuesday night though so that offered some release.

Welcome aboard, lot's of useful information here.

How did the roast pork go?

Did one last weekend, trimmed off the fat cap, not necessary but we don't like it anyway.