Search found 229 matches

by hoddo
Fri May 17, 2019 2:46 pm
Forum: FORUM WELCOME
Topic: Best Built In
Replies: 1
Views: 262

Re: Best Built In

My humble opinion, if you want the bbq that cooks best get the webber,also you can't beat their warranty and parts supply. I just rebuilt my 15 year old summit - igniters, flavour bars, burners everything was available for a few hundred bucks. Get a good salesperson to show you the webber and its fe...
by hoddo
Mon Apr 15, 2019 8:11 am
Forum: GAS
Topic: Ziegler & Brown Grand Turbo
Replies: 15
Views: 1477

Re: Ziegler & Brown Grand Turbo

Just a word on Webers parts service. I have recently rebuilt our 15 year old summit, weber was able to supply new stainless burners, crossover tubes , rear burner rest, flavoriser bars and igniter boxes at a very reasonable price.
by hoddo
Mon Feb 04, 2019 10:51 am
Forum: GAS
Topic: Creative input required!
Replies: 6
Views: 330

Re: Creative input required!

For the grill I'd be going stainless but for cast just cut to size and grind of the feet, easy job for a 100mm grinder
by hoddo
Tue Dec 11, 2018 6:32 am
Forum: SMOKERS
Topic: Best way to cold smoke bacon
Replies: 4
Views: 468

Re: Best way to cold smoke bacon

They might.. you will just have to experiment with different chips and pellet mixes, and google.... I use a Smoke Daddy which you can get from misty gully here in Aus
by hoddo
Mon Dec 10, 2018 8:37 pm
Forum: SMOKERS
Topic: Best way to cold smoke bacon
Replies: 4
Views: 468

Re: Best way to cold smoke bacon

Cold smoking is a way to get extra smoke into the bacon, meat tends to absorb less of the smoke as it starts to rise in temp so by cold smoking you can keep it raw in the smoke longer and get a stronger smoke flavor. It still has to be cooked to around 160F internal before you can store/eat it. In m...
by hoddo
Sat Nov 10, 2018 4:34 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: wrapping a brisket
Replies: 3
Views: 332

Re: wrapping a brisket

How much does it weigh?
by hoddo
Wed Oct 03, 2018 7:59 pm
Forum: WHAT DID YOU COOK
Topic: Sunday is Rib Day
Replies: 4
Views: 767

Re: Sunday is Rib Day

Thats a good looking feed, great post .... I prefer Erdinger tho :)
by hoddo
Wed Apr 04, 2018 8:07 pm
Forum: WHAT DID YOU COOK
Topic: Easter cook ups.
Replies: 4
Views: 482

Re: Easter cook ups.

Great post Gnol, apart from the food which looks amazing, that's a good lookin pizza thingo
by hoddo
Wed Dec 13, 2017 6:42 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Cooking with aluminium
Replies: 6
Views: 1045

Re: Cooking with aluminium

I've seen aluminium foil dissolved by acidic marinades, if you don't mind eating aluminium in your food go for it.
by hoddo
Wed Dec 13, 2017 6:39 am
Forum: CHARCOAL
Topic: King Eriks Kamado is dead :(
Replies: 3
Views: 545

Re: King Eriks Kamado is dead :(

I am sorry for your loss.
by hoddo
Thu Aug 31, 2017 4:27 pm
Forum: ABBATOIRS
Topic: Home Produced Pork Sausages. R.I.P.
Replies: 5
Views: 1593

Re: Home Produced Pork Sausages. R.I.P.

Sorry for your loss, always hard to lose a friend. Do you get an even color on them using the rack? I smoke them in links, hanging and always get a bit in the middle where they touch that doesn't color up
by hoddo
Wed Jul 05, 2017 8:24 pm
Forum: SMALL GOODS
Topic: Italian Salami Time with Laura.
Replies: 3
Views: 935

Re: Italian Salami Time with Laura.

Classic, you are very privileged to be in on that
by hoddo
Tue Jul 04, 2017 8:37 am
Forum: WHAT DID YOU COOK
Topic: Pea & Ham Soup..
Replies: 5
Views: 593

Re: Pea & Ham Soup..

Another recipe, I do a big batch and freeze in food containers for easy meals. Making the ham stock allows you to remove all the fat,small bones and gristle from the soup The frozen peas add a great green color and pea flavor, be sure to get unsweetened peas In a large stock pot add some sliced onio...
by hoddo
Mon Jul 03, 2017 8:01 pm
Forum: THE TIN SHED
Topic: This one is for Hoddo..
Replies: 1
Views: 669

Re: This one is for Hoddo..

now that's a good pic
by hoddo
Tue Jun 27, 2017 7:47 pm
Forum: SMOKERS
Topic: Going deep. A custom built smoker
Replies: 1
Views: 487

Re: Going deep. A custom built smoker

6mm max