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.
Search found 538 matches
- Sun Mar 30, 2014 5:32 pm
- Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- Topic: Kenwood Chef Mixer
- Replies: 24
- Views: 6270
- Tue Mar 04, 2014 11:12 pm
- Forum: JOKES
- Topic: Thought for the day
- Replies: 4
- Views: 2380
Thought for the day
After 25yrs of marriage if ANYTHING touches my testicles I'm happy!
- Wed Feb 26, 2014 5:50 am
- Forum: FORUM WELCOME
- Topic: Hi from Dave
- Replies: 20
- Views: 4652
Hi from Dave
Ok fair enough. Damn Tapatalk didn't see what forum I was in...
- Tue Feb 25, 2014 10:57 pm
- Forum: FORUM GENERAL
- Topic: Our Own Style
- Replies: 29
- Views: 7267
Our Own Style
Sick puppy
- Tue Feb 25, 2014 8:42 pm
- Forum: FORUM GENERAL
- Topic: I so want a treasure chest BBQ!
- Replies: 5
- Views: 1725
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?
Does it actually work?
So what would be the most appropriate food to cook?
Money Bags?
Golden Perch?
Silver Dory?
- Tue Feb 25, 2014 8:39 pm
- Forum: FORUM WELCOME
- Topic: Hi from Dave
- Replies: 20
- Views: 4652
Hi from Dave
Should you not go and post in the Welcome forum first?
- Tue Feb 25, 2014 8:36 pm
- Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- Topic: Big Green Egg Guru
- Replies: 12
- Views: 3927
Re: Big Green Egg Guru
Yeah Part Q here too. Gives you comfort and sleep.
- Sun Feb 23, 2014 12:26 pm
- Forum: CHARCOAL
- Topic: Leg of lamb on the rotisserie
- Replies: 7
- Views: 2566
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.
So I would roast it to medium over a high heat.
- Sun Feb 23, 2014 11:17 am
- Forum: ABBATOIRS
- Topic: Pork Belly with Apple and Onion
- Replies: 2
- Views: 2045
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
How long to get it to 80C and then how much longer at the higher temp to crackle up?
Thanks
- Sun Feb 16, 2014 1:35 pm
- Forum: ABBATOIRS
- Topic: 4kg chuck steak in the WSM for 12 hours
- Replies: 60
- Views: 15919
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.
- Sun Feb 16, 2014 12:04 am
- Forum: FORUM WELCOME
- Topic: G'Day All
- Replies: 6
- Views: 2026
G'Day All
Wish I was there, stuck I'm the smoke in Melbourne
Welcome aboard
Welcome aboard
- Wed Feb 12, 2014 11:42 pm
- Forum: ABBATOIRS
- Topic: 4kg chuck steak in the WSM for 12 hours
- Replies: 60
- Views: 15919
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
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
- Wed Feb 12, 2014 9:18 pm
- Forum: FORUM GENERAL
- Topic: Total Fire ban
- Replies: 38
- Views: 6860
Total Fire ban
Titch I agree there are not that many fire bans per year.
Gotta support the intent of what they are doing...
Gotta support the intent of what they are doing...
- Wed Feb 12, 2014 9:17 pm
- Forum: ABBATOIRS
- Topic: 4kg chuck steak in the WSM for 12 hours
- Replies: 60
- Views: 15919
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.
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.
- Wed Feb 12, 2014 5:58 pm
- Forum: ABBATOIRS
- Topic: 4kg chuck steak in the WSM for 12 hours
- Replies: 60
- Views: 15919
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....