Aussie BBQ Forum

Valentines menu.
Quarter Pounders and Coke....two straws.

Absolutely agree. My understanding, in short, is that cooking meat for safe consumption is a combination of both time and temp, not temp alone.

Tim

Surely is a lot of meat...looks like a pork belly

jealous, very jealous!

Looks like you're already cooking, but I'll add what I've learned. Don't foil until the internal temperature gets around 165F. This allows the smoke time to penetrate the meat. After that temperature, the meat won't take on any more smoke, and it can be wrapped. There has been a lot of research abo...

Apple Smoked BBQ Chicken Wings. Rub a dozen or so full wings in 1/4 cup of paprika, a tablespoon of raw sugar, A couple of teaspoons each of dried onion, garlic, thyme and black pepper plus half a teaspoon of cayenne. Set up your grill for indirect at about 275F. Smoke with apple wood chunks for an ...

I love wings. They're super cheap, they're much quicker to cook low and slow than other cuts of meat and they are great for the theatre of sucking and picking through sticky saucy bones!

Apricot and Rosemary Pork Fillet Two whole fillets brined in a tin of Apricot Nectar plus half a tin of water, throw in a couple of tablespoons of brown sugar and a couple of salt. A tablespoon of black pepper a tablespoon of chilli flakes and a few crushed garlic cloves. Let brine for about four ho...

Despite the oppressive heat, I fired up the charcoal and got these going for the family. Brined for about 4 hours in an Apricot juice base, then rubbed, grilled and glazed. With the Apricot bringing the sweet and a bit of chilli in the rub bringing the heat, it was really bloody tasty. Served with a...

Just my 2c but it seems to me that moving from charcoal to gas is like driving a Holden after getting used to a Ferrari. Nothing wrong with driving a Holden of course but it ain't a Ferrari! So my recommendation is stick with the charcoal, maybe experiment with a few different kinds and spend your ...

This looks like it's fizzled out, just me and Chris so far. I did a "test" buy, without adaptor (as I don't need one), and freight for the first one is $28, each additional one is only $5 extra, so allowing for $6.60 local we would be a little in front. I've emailed BBQ Guru today to see ...

What are sawdust briquettes ? never heard anything called that. Cheers. Titch ... p.s dont buy the cheap brand bricketes as they are usually full of dirt/sand that is used as a "filler" leaving you with a lot of ash to clean up and not much of a burn. I don't think that's true. Based on t...

I've been using gidgee, but I must admit, I am really happy with the Wiltshire coconut stuff. Great smell, great taste.

Is that literally the entire side of a pig??

I'm not the moderator but I'm pretty sire this thread should be in 'Jokes'

Tim