Aussie BBQ Forum

Pitt Cue is awesome and Neil runs a very tight ship.

Gotta love a bit of Grillstock baby! I have been involved since day one and wouldn't miss it.

Things have been so busy for me here in England consulting for new BBQ joints that even getting here has been a chore. The plan is to return to Oz without a doubt.

Sirloin and rib eye roast work for me. Picanha.

urbangriller wrote:

DrSweetsmoke wrote:Looks like fun

Tell them hello from me.

The BBQ Girls say you owe them a Buffalo Trace or two for messin up their kitchen making sauce!

Cheers
Chris

I'll bring it with me BUT we have to drink it togerher

Looks beautiful Chris .

Just a general reminder to everyone, remember to burp you cooker.

Welcome.

Looks like fun

Tell them hello from me.

.... and I have no idea what the internal temp is, looks like a 1 is missing.

Just another chicken...

Card Shark wrote:

DrSweetsmoke wrote:

Great photography Dr. What's that glaze?

Thanks it's my jerk sauce thinned a bit with added agave nectar.

DrSweetsmoke, You really need to turn down the sharpening and contrast on your camera/phone/image processing software. Great picture, but all the nuances are lost due to image processing going too far. Will look into it but I'm a cook not an photographer. 8) What are these nuances and how are they ...

Thank's Titch.

I would start them out at 325f (162C) indirect then finish at 425f (218C) skin side up without moving them the entire cook.

What are chicken merrylands?

So let's see a lot of photographs of your products please.

Both of you just made me very hungry!!