Aussie BBQ Forum

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.

After 25yrs of marriage if ANYTHING touches my testicles I'm happy!

Ok fair enough. Damn Tapatalk didn't see what forum I was in...

Sick puppy

Very cool.
Does it actually work?
So what would be the most appropriate food to cook?
Money Bags?
Golden Perch?
Silver Dory?

Should you not go and post in the Welcome forum first?

Yeah Part Q here too. Gives you comfort and sleep.

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.

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

Took mine to 95C and it was then into the esky for a couple of hours. Fall apart tender.

Wish I was there, stuck I'm the smoke in Melbourne
Welcome aboard

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

Titch I agree there are not that many fire bans per year.
Gotta support the intent of what they are doing...

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.

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....