try country brewer
otherwise online.. aussiebbqsmoke
Search found 629 matches
- Wed Dec 16, 2015 11:41 am
- Forum: SMOKERS
- Topic: Smokai - Where to get wood.
- Replies: 5
- Views: 6116
- Tue Dec 01, 2015 10:04 am
- Forum: BOOKS
- Topic: Dry Aging Meat book - due out March 2016
- Replies: 3
- Views: 6434
Re: Dry Aging Meat book - due out March 2016
cant wait to read this
- Thu Nov 26, 2015 9:11 pm
- Forum: CHARCOAL
- Topic: Kamado incoming
- Replies: 9
- Views: 6226
Re: Kamado incoming
what was your thoughts about vision grills kamado?
- Wed Nov 25, 2015 12:22 pm
- Forum: CHARCOAL
- Topic: komodo kamado or primo xl
- Replies: 51
- Views: 27656
Re: komodo kamado or primo xl
i can just stare at that thing all day.....
- Tue Nov 17, 2015 4:59 pm
- Forum: CHARCOAL
- Topic: komodo kamado or primo xl
- Replies: 51
- Views: 27656
Re: komodo kamado or primo xl
PICS OR IT DIDNT HAPPEN
- Fri Nov 13, 2015 8:11 pm
- Forum: SMOKERS
- Topic: Pellet Smokers in Sydney ?
- Replies: 6
- Views: 5255
- Fri Nov 06, 2015 4:01 pm
- Forum: FORUM GENERAL
- Topic: Wet aging meat
- Replies: 2
- Views: 2221
Re: Wet aging meat
Cheers Bentley .. ive been reading and reading many of your posts on Dry aging in particular.. which is why im going wet aging instead lol
managed to score a free minibar fridge so ill be using it primarily for this stuff..
managed to score a free minibar fridge so ill be using it primarily for this stuff..
- Thu Nov 05, 2015 9:08 pm
- Forum: FORUM GENERAL
- Topic: Wet aging meat
- Replies: 2
- Views: 2221
Wet aging meat
Hi everyone Looking for some help with trying out wet aging beef. I'm thinking of buying a already cryovacced piece from Costco and starting with that. My first question is : If we know the date of when the meat was originally packed how far out from that date do we go work this? 35 -40 days? I've s...
- Thu Nov 05, 2015 11:16 am
- Forum: FORUM GENERAL
- Topic: Quickest way to light charcoal
- Replies: 33
- Views: 14041
Re: Quickest way to light charcoal
whats wrong with using the regular jiffy firelighters ?
- Thu Nov 05, 2015 11:14 am
- Forum: FORUM GENERAL
- Topic: RIP Mountain Mick
- Replies: 29
- Views: 11370
Re: RIP Mountain Mick
bloody hell
RIP mate.. & thanks for all your contributions
RIP mate.. & thanks for all your contributions
- Mon Nov 02, 2015 6:50 pm
- Forum: CHARCOAL
- Topic: komodo kamado or primo xl
- Replies: 51
- Views: 27656
Re: komodo kamado or primo xl
congratulations u .... bastard LOL
btw are u in syd? where abouts did u score gidgee from?
btw are u in syd? where abouts did u score gidgee from?
- Wed Oct 28, 2015 1:15 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: pork belly - pulling technique?
- Replies: 15
- Views: 7437
Re: pork belly - pulling technique?
Bently mate - ill definitely keep you in mind next time we do this and will share a picture.
the smoked & sliced pork belly i shared earlier (about 2.5kg) didnt last a month between 5 people.. so you can imagine the amount of times we ate noodles LOLL
cheers
the smoked & sliced pork belly i shared earlier (about 2.5kg) didnt last a month between 5 people.. so you can imagine the amount of times we ate noodles LOLL
cheers
Re: Smokai
honestly i can never get enough smoke into the cheese lol
make sure u let it sit in your fridge for a while before eating or freezing (if your eating later)...
make sure u let it sit in your fridge for a while before eating or freezing (if your eating later)...
- Mon Oct 12, 2015 1:29 pm
- Forum: ABBATOIRS
- Topic: Cryovac meats
- Replies: 7
- Views: 4916
Re: Cryovac meats
So in other words.. wet aging in simplest terms = buying a already cryovacced piece of meat... and letting it sit in your fridge at normal fridge temps (eg 3-5 deg Cel, depending on your fridge settings)... in terms of time = 35 days up to xxxx ? in terms of cooking a now wet aged piece of beef.. is...
- Sun Oct 11, 2015 3:26 pm
- Forum: ABBATOIRS
- Topic: 5kg Piglet
- Replies: 37
- Views: 14685