Aussie BBQ Forum

Our traditional Christmas lunch has always been home made Macaroni with Nonnas famous pork rib, belly, hock ragu. Then roast pork and roast lamb shoulder with roast veggies. Since I was a small child and after reading Asterix comic books, I've always dreamt of having a pig on the spit! But it never ...

Hi guys and gals, In the market for a Digital Thermometer for xmas. Doing a Spit roast pig for the fam. Also need it for other regular smaller spit roast but will be getting either a komado or traeger down the track. Is there an all rounder for me? I've had a look around but couldnt see a sticky on ...

Spit hire was 150 from memory. I don't have a spit I've been using the rotisserie on my 4 burner gasser which is 650mm long. Take the grates out and burners too depending on the size of the meat. Charcoal goes into 2 old enamel BBQ meat warmer container thing. http://www.aussiebbq.info/forum/viewtop...

awwweee isn't she cute!

Your swaying me hogsy.

Kettle? So you did the Roti on the kettle yeah?

Oh and the company I listed has an option to come out with the dressed pig, get the spit started, put her on, then give you advice and leave it to you. It's a DIY spit roast really so getting the training from them would be beneficial id say.

Just concerned about over cooking or undercooking really. I don't own a meat thermometer but would definitely Invest in one if I did it myself.

How many kg and how long did you cook yours Hogsy?

Hi guys, have been getting my practice on with spit roasting various cuts of meat as I wanted to do a suckling pig for xmas. I've been searching around here and to be honest have lost a bit of confidence. I found this site where they deliver for you and set you up then leave the rest to you which is...

Thanks Mick. I shot the pics for the last one during BBQ School on Saturday (the deadline for StoryQue magazine December edition was this weekend), the Guys and Gals at BBQ School loved it! The technique for poaching the steak to temp then reverse searing is a Restaurant technique, easily achievabl...

Tonight tried another South American fav. This time Pichania (RUMP CAP) Churassco style. Gotta say turned out perfect. Braza eat your heart out. Traditional Rock Salt and Garlic. No herbs or spices. Started off low and slow. The charcoal started to die off a bit so I got out the Webber GA to get som...

Doing Asado for the first time on my little Webber using Lump wood charcoal. Wanted to do a slow cook as I've never BBQed anything slowing until seeing some of the results from you guys! Anyway. Few beers in and I cant seem to regulate the heat. It either dies off or I get too high. At one point I ...

Doing Asado for the first time on my little Webber using Lump wood charcoal. Wanted to do a slow cook as I've never BBQed anything slowing until seeing some of the results from you guys! Anyway. Few beers in and I cant seem to regulate the heat. It either dies off or I get too high. At one point I t...

So what do you guys reckon about the BBQs in the 2 links? Thanks They dont quote what grade SS. "Comercial Grade" means nothing. It would be low grade at that price and will stain brown by the sea. Even the Weber Q will corode fairly quik. However with your budget, Your kind of stuck with the cheap...

So what do you guys reckon about the BBQs in the 2 links?

Thanks

Hi All, Have been doing a little research online and searching on this forum and thought I'd stop by here to get some answers from what seems to me as a lot of BBQ Pros. You can see the love. I have recently purchased a little beach shack and want to update the BBQ. We currently have a Cordon Bleau ...