Aussie BBQ Forum

Isn’t a pellet grill an electric bbq?

I know Franklyn uses butcher paper with a squirt of veg oil.

But holy shit have you seen the price of butcher paper in Aus!

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Paving stone. Or a couple of house bricks

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Love Costco butts.

Need a bit of a trim. No need to leave a fat cap due to so much fat running through meat. This is NOT a brisket.

Brine (salt rub 2hrs before), Rub, 250-275f until 160-170f then foil in Pan until 20(something). Chuck in cooler for and hour and shred.

F'ing yum

This is an oldie but one that is close to my heart so though I would resurrect.

Cherry takes 6mths to season given the right conditions. Apple on the the other hand is a full 2years.

Moldy shit should be burnt for warmth not for flavor.

You two are lucky. I,m in Hampton Park Try Brains Meats for Marinaded Lamb Gyrus, ifyou use a spit ever. https://m.facebook.com/briansgourmetmeats May come out in Balinese,but you can google him. I want to see your smoker when it arrives Thanks Titch, Love Lamb on the smoker. Will look Brains up. Y...

Marriott Waters That is pretty close. I am in Mellington, the one right next door. Hello Neighbour, Looking forward to moving in. Even more looking forward to my Q being delivered :) Its 250Kg so having it delivered directly to the Lyndhurst address will stop the removalists moaning. I'm going to p...

AntinOz wrote: ↑Wed Oct 04, 2017 12:29 pm

Noony wrote: ↑Tue Oct 03, 2017 8:37 pm

AntinOz wrote: ↑Thu Sep 28, 2017 4:28 pm Hmmm, Cheltenham... not so far away, better guard those briskets when you start using this!

Ah funny,

I have just bought a house in Lyndhurst Will be moving in early Jan. Even closer Will have to keep an eye on the full packers.

Which estate in Lyndhurst?

Marriott Waters

AntinOz wrote: ↑Thu Sep 28, 2017 4:28 pm Hmmm, Cheltenham... not so far away, better guard those briskets when you start using this!

Ah funny,

I have just bought a house in Lyndhurst Will be moving in early Jan. Even closer Will have to keep an eye on the full packers.

Bronson wrote: ↑Tue Sep 26, 2017 10:12 am Thanks for sharing, I'm guessing that is a hot sauce ?

Surprisingly not. My kids eat it.

Through some witchcraft the sauce comes out creamy and good with very little heat.

I am literally nursing one at the thought of Christmas Turkey that has been brined and smoked over cherry dunked in lashings of Bread sauce, with Marks and Spencer's stuffing :p Anyway sorry for that image but agreed love bread sauce. Sorry for the old post resurrection. The Bread Sauce made me do it.

Ok, so I have recently returned from a month long business trip to Dallas. Much time was spent as such establishments as Pecan Lodge, Franklins and my favorite lunch venue Mesquite BBQ. So as you can image I was spoilt for Q. Apart from the BBQ there was another delicacy... Gas Station burritos with...

Est Delivery is now early December

Cant wait

Wow! Here I am working out my next bbq and bang - here's Noony dropping this number on us all. Gutsy and ace. I am looking forward to seeing this story develop. Well done Noony! Call me superficial but apart from the great food you'll produce with this number - I reckon it'll be a pretty cool and r...

Personally I would leave it in one piece. Trim it yes, especially the tick fat vane next to the point but other then that keep it whole. Keeping the point with the flat will give moistness (hate that word). They may cook at different temps but outside of comps if the point does sooner you may just b...