Search found 279 matches

by Lovey
Mon Aug 14, 2017 12:19 pm
Forum: WHAT DID YOU COOK
Topic: Kamado as pizza oven
Replies: 9
Views: 1644

Re: Kamado as pizza oven

Nice job, very rustic looking :lol: ,but I'm sure they were tasty.
Did you encounter any specific problems using the kamado? Any dramas getting the pizzas into the kamado and onto the stone?
by Lovey
Sun Aug 13, 2017 1:34 am
Forum: FORUM WELCOME
Topic: Hi from Townsville
Replies: 3
Views: 958

Re: Hi from Townsville

G'day Boris and welcome aboard.
Is the Drill Dome a kamado cooker?
There's plenty of knowledge around here, which might take a bit of digging, but it's definitely there.
The forum has had an upgrade recently and it's now really easy to upload photos. We love photos BTW.
All the best,
Steve
by Lovey
Sat Jul 01, 2017 5:43 pm
Forum: WHAT DID YOU COOK
Topic: Pea & Ham Soup..
Replies: 5
Views: 873

Re: Pea & Ham Soup..

Nice job Russell.
Pea and ham soup is definitely on the recipe 'to do' list this year. Any chance you could put the recipe up?
by Lovey
Sun Jun 25, 2017 11:50 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Pulled Lamb Shoulder-Any Tips
Replies: 5
Views: 1011

Re: Pulled Lamb Shoulder-Any Tips

G'day Russell, I've only ever done a lamb shoulder to go into a shepherds pie, but it wasn't 'pulled' per se, rather it was roughly chopped. I cooked it until the bond pulled out easily then rested it for an hour or two in foil in a towel in an esky. I reckon it wold have still pulled, I just never ...
by Lovey
Sat Jun 24, 2017 9:21 pm
Forum: WHAT DID YOU COOK
Topic: Pulled chuck
Replies: 8
Views: 1150

Re: Pulled chuck

And here it is straight out of the esky. Not bad looking bark, if I say so myself :shock: . IMG_0266.JPG IMG_0267.JPG And shredded up with the meat rakes. Funnily enough, everyone else in the house came out of the woodwork to 'help' me to taste test it, just to make sure that the meat was cooked to ...
by Lovey
Sat Jun 24, 2017 7:07 pm
Forum: WHAT DID YOU COOK
Topic: Pulled chuck
Replies: 8
Views: 1150

Re: Pulled chuck

Sorry to reply to my own thread, but a quick update. The chuck was foiled at 71C/160F internal at about 3pm after being in the stall for what seemed like hours, then it was been removed at 6pm with an internal temp of 88C/190F and into the esky for a well earned rest. No pics sorry, can't disturb ch...
by Lovey
Sat Jun 24, 2017 10:26 am
Forum: WHAT DID YOU COOK
Topic: Pulled chuck
Replies: 8
Views: 1150

Re: Pulled chuck

G'day Russell, to be honest, I'm not sure of the specifics of the cut :oops: . I asked the butcher for a full chuck and he brought that piece out. He had already cut 1kg off it for someone else, so it was originally close to 4kg. I love the convict rub, I've used it on beef and pork so far, comes ou...
by Lovey
Sat Jun 24, 2017 9:48 am
Forum: WHAT DID YOU COOK
Topic: Pulled chuck
Replies: 8
Views: 1150

Pulled chuck

G'day all, I thought I'd have another crack at doing a pulled beef, so I popped in to the local butcher and picked up a 2.8kg whole chuck. I didn't have room in the fridge for it, so I had to freeze it for a week. I thawed it out and gave it a dusting with some convict rub. IMG_0252.JPG IMG_0251.JPG...
by Lovey
Thu Jun 22, 2017 9:37 pm
Forum: SMOKERS
Topic: Offset smoker wood?
Replies: 2
Views: 955

Re: Offset smoker wood?

G'day Le Fumeur,
ironbark should be fine as long it doesn't have any chemical nasties in it, like pesticides.
Check this link out https://www.aussiebbq.info/forum/viewto ... =39&t=7924 it has some good info about smoking woods.
by Lovey
Wed Jun 21, 2017 10:16 am
Forum: FORUM WELCOME
Topic: Introduction
Replies: 3
Views: 685

Re: Introduction

G'day David and welcome aboard. Russell is on the money, there's heaps of info and helpful people on the forum to help you out. I don't have a stick burner, but I believe that is one reason that people get them as they require a lot of tending during the cook. It's a primeval thing about fire 8) . O...
by Lovey
Wed Jun 21, 2017 10:08 am
Forum: FORUM WELCOME
Topic: Hello everyone
Replies: 2
Views: 686

Re: Hello everyone

G'day Brenton and welcome aboard.
You'll find a great bunch of people and a lot of knowledge here on the site. I'd love to see a pic of your home made stick burner, sounds awesome.
All the best,
Steve
by Lovey
Wed Jun 14, 2017 10:22 pm
Forum: THE TIN SHED
Topic: Can Amazon Really Deliver...???
Replies: 16
Views: 12148

Re: Can Amazon Really Deliver...???

I ordered something small from Amazon on the 5th of June and it turned up today. I was very impressed as I've had to wait longer for stuff to arrive from Sydney :roll: .
by Lovey
Thu Jun 08, 2017 10:16 am
Forum: WHAT DID YOU COOK
Topic: Boneless Pork Leg roast
Replies: 5
Views: 842

Re: Boneless Pork Leg roast

That looks awesomely juicy, nice job. The heat beads certainly do last a long time, good value for money.
by Lovey
Wed Jun 07, 2017 7:25 pm
Forum: SMOKERS
Topic: Custom Offset Ideas
Replies: 12
Views: 2325

Re: Custom Offset Ideas

That looks awesome, nice work.
by Lovey
Wed Jun 07, 2017 9:45 am
Forum: FORUM GENERAL
Topic: Did a 10 hour practice run
Replies: 6
Views: 804

Re: Did a 10 hour practice run

G'day Dane, it could be the camera angle, but it doesn't look like you had a lot of charcoal to start with. As the charcoal is burning down, the gaps between the lumps get bigger and you can lose the connection between the lumps. When one piece of charcoal that is burning out has nothing close by to...