Search found 538 matches

by talisker63
Sun Mar 30, 2014 5:32 pm
Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
Topic: Kenwood Chef Mixer
Replies: 24
Views: 3301

Kenwood Chef Mixer

We have the same unit and the mincer, works well but doesn't like too much fat/gristle but then neither do I.
Watch out for the cast iron pieces they will rust just by looking at them. After washing we dry ours in the oven before putting away.
by talisker63
Tue Mar 04, 2014 11:12 pm
Forum: JOKES
Topic: Thought for the day
Replies: 4
Views: 1579

Thought for the day

After 25yrs of marriage if ANYTHING touches my testicles I'm happy!
by talisker63
Wed Feb 26, 2014 5:50 am
Forum: FORUM WELCOME
Topic: Hi from Dave
Replies: 20
Views: 2058

Hi from Dave

Ok fair enough. Damn Tapatalk didn't see what forum I was in...
by talisker63
Tue Feb 25, 2014 10:57 pm
Forum: FORUM GENERAL
Topic: Our Own Style
Replies: 29
Views: 3575

Our Own Style

Sick puppy
by talisker63
Tue Feb 25, 2014 8:42 pm
Forum: FORUM GENERAL
Topic: I so want a treasure chest BBQ!
Replies: 5
Views: 804

I so want a treasure chest BBQ!

Very cool.
Does it actually work?
So what would be the most appropriate food to cook?
Money Bags?
Golden Perch?
Silver Dory?
by talisker63
Tue Feb 25, 2014 8:39 pm
Forum: FORUM WELCOME
Topic: Hi from Dave
Replies: 20
Views: 2058

Hi from Dave

Should you not go and post in the Welcome forum first?
by talisker63
Tue Feb 25, 2014 8:36 pm
Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
Topic: Big Green Egg Guru
Replies: 12
Views: 1797

Re: Big Green Egg Guru

Yeah Part Q here too. Gives you comfort and sleep.
by talisker63
Sun Feb 23, 2014 12:26 pm
Forum: CHARCOAL
Topic: Leg of lamb on the rotisserie
Replies: 7
Views: 1314

Leg of lamb on the rotisserie

IMHO leg is best high temp roast as there is not enough connective tissue, fat etc within the meat for a low and slow.
So I would roast it to medium over a high heat.
by talisker63
Sun Feb 23, 2014 11:17 am
Forum: ABBATOIRS
Topic: Pork Belly with Apple and Onion
Replies: 2
Views: 1511

Pork Belly with Apple and Onion

Sounds good, would have loved to see the final pics.
How long to get it to 80C and then how much longer at the higher temp to crackle up?

Thanks
by talisker63
Sun Feb 16, 2014 1:35 pm
Forum: ABBATOIRS
Topic: 4kg chuck steak in the WSM for 12 hours
Replies: 60
Views: 9310

4kg chuck steak in the WSM for 12 hours

Took mine to 95C and it was then into the esky for a couple of hours. Fall apart tender.
by talisker63
Sun Feb 16, 2014 12:04 am
Forum: FORUM WELCOME
Topic: G'Day All
Replies: 6
Views: 842

G'Day All

Wish I was there, stuck I'm the smoke in Melbourne
Welcome aboard
by talisker63
Wed Feb 12, 2014 11:42 pm
Forum: ABBATOIRS
Topic: 4kg chuck steak in the WSM for 12 hours
Replies: 60
Views: 9310

4kg chuck steak in the WSM for 12 hours

Well it's all off, shredded with the hippo me made BBQ sauce and cryo vaced

Looked to be fine, just a few membrane layers needed removing and very tender but really 20+ hours for 2.5Kg is a bit over the top
by talisker63
Wed Feb 12, 2014 9:18 pm
Forum: FORUM GENERAL
Topic: Total Fire ban
Replies: 38
Views: 2634

Total Fire ban

Titch I agree there are not that many fire bans per year.
Gotta support the intent of what they are doing...
by talisker63
Wed Feb 12, 2014 9:17 pm
Forum: ABBATOIRS
Topic: 4kg chuck steak in the WSM for 12 hours
Replies: 60
Views: 9310

4kg chuck steak in the WSM for 12 hours

Ok foiled it. It's now 20.5hrs in and it's hit 90C.

Had a pork neck in at the same start time which we just ate. I'm a bit concerned this chuck may have dried out. Oh well we will see shortly. The outcome was supposed to be shredded beef for taco's.
by talisker63
Wed Feb 12, 2014 5:58 pm
Forum: ABBATOIRS
Topic: 4kg chuck steak in the WSM for 12 hours
Replies: 60
Views: 9310

4kg chuck steak in the WSM for 12 hours

Well my 2.5Kg friend Chuck has been on for almost 20hrs at 110C (bumped it to 120C after 18hrs) It stalled at 70C for ages and now is stuck at 84C for the last 3hrs! It is as tough to try and pull or stick a fork in so it ain't done. Foil or not to foil? I'm in no rush but worry about it drying out....