Aussie BBQ Forum

That.
Was.
Sensational !

Thanks for sharing Lars. Makes me want rib meat NOW

Anyone else read this? http://firstwefeast.com/eat/rib-man-london-bbq/ It was a pretty interesting read. It kind of made me want to go back over there and try it first hand! It reads like he is foregoing spices and smoke for simple fall off the bone ribs, shredded then whacked on buns. We light the ...

I was lucky enough to score one of the prizes in the last Xmas comp, my prize was Mad Hunky Pork Brine, Mad Hunky All Purpose Rub and 2 Meat Rakes, all which got used in this dish!! So, I did have the time on Saturday and I did have a 2 kg pork shoulder handy. The challenge was set for Low and Slow ...

That is a good idea Stone, pulled pork and crackling!
Cheers everyone, its going into the brine today and on the BBQ tomorrow. Fingers crossed.

That crackle looks amazing!!

Thanks Mick,

I am a little worried as the shoulder seems to be one of those "roasts" i.e. rolled and tied up with string.

I should have gone to my normal butcher, but I really wanted to try out the Mad Hunky brine and rub I got from the Xmas comp!

Hi chaps, I have a 2kg boneless pork shoulder that I would like to brine, rub, and cook nice and slowly for hours on the BBQ. Turning it into delicious pulled pork for Saturdays dinner. The shoulder currently has the skin on it, what do you think I should do - remove the skin a a bit of fat before b...

Ozymandias wrote:May I ask where you placed your smokebox?

Hi, late reply.... The smoke box was placed under the grill plates on top of the middle burner.
Cheers

Today's challenge was Bacon Wrapped Baby Back Ribs (try saying that 5 times quickly!) That's right, wrap your pork ribs in bacon! Baby back ribs are pretty lean, the bacon will render and keep everything nice and moist. Ingredients: A couple racks of Baby Back pork ribs (I got mine from Super Butche...

mrjack wrote:Impressive. They look great.
How did you measure the temperature?

Just using the thermometer in the hood of the Q. Pretty steady through out.

Wow 3 gums..they look amazing......I must admit, I've never used a weber Q for this purpose as I usually turn to the kettle or WSM but it's great to know that this can be a achieved quite easily with a bit of set-up know how. Great job.....damn...now you got me wanting some beef ribs tonight. :P Th...

I woke up and really really wanted to use the Weber Q for dinner tonight, not just some grilled steak or snags either, I wanted to see if I could go low and slow enough to get slow cooked beef ribs perfected. Headed to Superbutcher and came home with Argentinian Style Tira De Asado beef short ribs.....

....and there is so much meat! Can't quite believe it.

Had the 320 since Xmas, I reckon it's used 4-5 times a week. Brilliant, just brilliant.

Cheers
3G

Hi All, After seeing lamb leg in woollies for $8.99 per kg I had to try this method. I have a 320 Q, found that the middle burner on low produced 110 deg consistently with the gas reg turned nearly to off. This was the end result after 6 and a bit hours - fantastic, wonderful, brilliant - - - - http...