Aussie BBQ Forum

Say if I went to Titch's house for dinner. I would know that he has sourced fresh meat and protected it through every process. By simple things like washing hands and cold storage to clean work area. On the other hand there are Nuff Nuffs out there that go and buy meat on special, Shove it in the c...

http://www.pbase.com/amfibius/image/153914925/original.jpg Christmas eve dinner at my place. All set up with Christmas crackers. http://www.pbase.com/amfibius/image/153914923/original.jpg Jansson's Temptation - a Swedish potato gratin. The difference is that it is made with onions and sprats. Inste...

Thanks for the recipe!

BTW you can easily find chicken liver in Asian butchers. There are quite a few in Northbridge.

Smokey Mick wrote:Re the Jello, There are parts of the joints that go to a jelly feel, so Collagen may not have been the word I needed, Maybe the fat under the skin. It goes clear and jelly like.

You get that with roast chicken? I've only ever seen jelly under the skin with poached chicken.

I agree, injection brining is the way to go. I use 5% salt, but I also inject 20% of the weight of the bird in brine. i.e. 4kg bird - 800mL of brine. IMO the result is superior to conventional wet brining at a fraction of the time. A question to the pump brine guys, I understand the concept that wh...

I agree, injection brining is the way to go. I use 5% salt, but I also inject 20% of the weight of the bird in brine. i.e. 4kg bird - 800mL of brine. IMO the result is superior to conventional wet brining at a fraction of the time.

Done that roadtrip (Perth to Melbourne) before. I know it's not BBQ, but if you like seafood make sure you stop at Ceduna in SA for oysters. Also stop at Port Lincoln for tuna and lobsters. The long drive from Norseman (WA) to the Eucla border village is dead boring. There is nothing there except pe...

If you have ever been to a posh restaurant, you will find that smoked dishes are served under a cloche which is filled with smoke with the smoking gun. When they lift the cloche, the smoke escapes. The food which is left is usually quite delicate and subtly infused with smoke. It is nothing like our...

Great pics. I grew up in KL, that brings back memories! The last time I went back, all my favourite restaurants were still there and doing a roaring business. Some of them are so popular now that it is almost impossible to go. Traffic is one thing, parking is another. And yes, I agree that Malaysian...

I have stopped wet brining my turkeys in favour of injection brining. These are the reasons why: - MUCH faster. A wet brined turkey takes about 2 days, depending on the size. An injection brined turkey takes about 2 hours. - the speed of the brine means that you don't have to have a 10L bucket of wa...

http://www.pbase.com/amfibius/image/153264437/original.jpg This is my twist on a classic seafood chowder recipe. The corn is blackened over a BBQ, which gives the chowder an unusual smoky flavour. I have also lightened the chowder by using far less potato and cream than is traditional. Here I used ...

If you look carefully at the equation, all it tells you is how much volume of topping you need for a given volume of dough. This is fine if you are a pizza chain and your dough recipe is "settled" such that variables such as hydration, flour type, amount of rise from the yeast (which all a...

Hmm, don't know if that is true. I have a Kamado, and I often put extra pieces of fat around my chicken when I am BBQ'ing. The idea is the fat drips onto the coals, flames up, and creates extra flavour. Every now and then I fire up the Kamado and open up all the vents. This burns off any fat that mi...

I think Urbangriller saw it first http://www.aussiebbq.info/forum/viewtop ... 20&t=11604

That reminds me, I have never tried the local charcoal chicken shop! I've lived here for 6 years and never been there. Yeah, we kamadites have it good!